SMOKIN-IT SMOKER
- Thread starter mitsuruss
- Start date
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I think that would be about right, although some of mine were very big. I'd shoot for about 2 ounces and adjust from there for your personal taste. I did a 7 pound, bone-in, butt for the SB and it took about 16 hours overall with the stall so allow yourself enough time for the journey. I started mine on Sat night..first time I ever really allowed myself plenty of time...was nice to avoid the stress.
xoltri
Newbie
- Feb 5, 2013
- 21
- 11
Yeah, it was pretty sweet to do an overnight smoke, considering all of the stories a friend of mine had with a cheap smoker that struggled to maintain temperature. My two bone in butts took about 16h also. Next time I'll start it at 10pm the night before, would be ready for supper the next day. Even if it had to rest in foil for a few hours in the oven or a cooler.
I also bought on of those maverick remote thermometers which will give some more peace of mind next time. I actually had dreams about smoking meat that night and woke up early at 6am to check on it. But that's probably just due to it being my first time smoking anything and first time using the smoker.
I also bought on of those maverick remote thermometers which will give some more peace of mind next time. I actually had dreams about smoking meat that night and woke up early at 6am to check on it. But that's probably just due to it being my first time smoking anything and first time using the smoker.
xoltri
Newbie
- Feb 5, 2013
- 21
- 11
Also, I got a response from Steve on the jerky drier. He says that they don't have a lot of info on it as it just came in, but it basically is just a fan to move air through the smoker. He didn't specify if it draws air in or out but i'm betting it sucks air out of the smoker like some of the DIY dehydrators I've seen online.
Time permitting I may do a DIY version of this device this weekend. I've got a computer fan I can use and I can easily make a box with a silicone seal on it to just put on top of the vent hole. I have some deer I've had in the freezer for a while that'll do just fine. We'll see how it goes, I'll take some pics.
Time permitting I may do a DIY version of this device this weekend. I've got a computer fan I can use and I can easily make a box with a silicone seal on it to just put on top of the vent hole. I have some deer I've had in the freezer for a while that'll do just fine. We'll see how it goes, I'll take some pics.
smoke happens
Smoking Fanatic
rondewriver
Fire Starter
xoltri
Newbie
- Feb 5, 2013
- 21
- 11
Well, I'm set to try jerky this weekend. I couldn't wait so I built the fan box tonight. It's just a 12v computer fan, 12v power supply and some OSB. I'm not really concerned with the fact that it's made of wood and plastic because jerky is made at a low temperature.
The key was to make sure the box was air tight and the bottom was as flat as possible. It's strong enough to suck in a sheet of paper so it should do ok. I put a hole in the side to thread a temperature probe through.
So now how to actually use it... I've got 2.5 lbs of deer thawing in the fridge, and I picked up a Hi Mountain sweet with heat jerky kit today. Figured I'd start with that to make it easier for a first attempt.
I plan on smoking with an ounce of hickory for 1 hour at 140, then after smoking I'll place the fan on top at the same temperature until the jerky is dry. Sound like a good plan?
The key was to make sure the box was air tight and the bottom was as flat as possible. It's strong enough to suck in a sheet of paper so it should do ok. I put a hole in the side to thread a temperature probe through.
So now how to actually use it... I've got 2.5 lbs of deer thawing in the fridge, and I picked up a Hi Mountain sweet with heat jerky kit today. Figured I'd start with that to make it easier for a first attempt.
I plan on smoking with an ounce of hickory for 1 hour at 140, then after smoking I'll place the fan on top at the same temperature until the jerky is dry. Sound like a good plan?
nycg8r
Newbie
- Oct 11, 2012
- 11
- 10
black
Smoking Fanatic
magikben
Newbie
crvtt
Smoke Blower
Can I smoke outside in the snow/rain? It might snow tomorrow but I'd really like to get my first smoke in.
smoke happens
Smoking Fanatic
Nycg8r - Regarding the pellets in the smoke box: Give the smoker a trial run empty and see if you get smoke. Let it run till the smoke dies out. Measure your pellets, say 1/4 or 1/2 or whatever you planned to use and see time how long the smoke lasts. If you're happy, give it a shot with food. Lets us know how it works out.
crvtt
Smoke Blower
I have the pork butt in the smoker now. I also want to do smoked almonds. Is it ok to open up the smoker while the butt is still cooking? The almonds only need 2-3 hours so I'll have to open up the smoker once to put them in and once to take them out while the pork butt is going all day. I have the pork butt at 250.
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It is ok. You will notice a drop in temp and loose smoke, but it won't really hurt anything. Early on, I would open the door on mine and use a probe thermometer Just to check the internal temp against what the other probe was showing. That was at the 10 hour mark. So I lost no smoke, just temp which recovered quickly. I cannot say to add a little extra wood to compensate for the smoke loss; but I will say to be prepared to be engulfed in the smoke when you open the door. Just be as quick as possible. The first couple of times I started using an electric, I would open the door just to see how much smoke was actually being produced; a lot. I don't do that anymore.
crvtt
Smoke Blower
So after almost 5 hours I'm at 160 degrees with a real light smoke coming out of the top. I started at 250, dropped down to 240 or so, and now 225 as it seems to be cooking a little faster than anticipated. Should i drop it down to 200?
magikben
Newbie
When it is raining or snowing I use a shield that I made out of an aluminum pan that deflects the rain/snow away from the top of the smoker. I have been wanting to build a nice little enclosure for it to keep it completely out of the weather, but haven't gotten to that yet.
No...leave it where it's at. You're almost to the point of hitting a 'stall' which will take some time for the butt to work out of. You turn down to low and you'll never be done. I forget how big your butt is but I did a 7 pounder that took close to 16 hours with the stall. Be careful with those nuts....2-3 hours sounds long. I did some cashews a while back and 90 minutes seemed overkill, IMO...others liked them but I thought to dry. IF you hit the 200 IT mark way earlier than planned wrap the meat well, stick in a cooler or 'off' oven or big crock and let it rest a few hours for the juice to absorb back into the meat. Will stay hot for hours that way.
crvtt
Smoke Blower
Thanks Chef Willie, I have a 7 lb butt and it's definitely in the stall right now. Went form 160 to 168 in 2 hours. I was alarmed at how fast the temperature was rising so I backed down the temp. Didn't realize the stall would be this slow after seeing how fast the temp went up initially.
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