danvf101
Newbie
- Jan 1, 2016
- 2
- 10
Hello all, new guy here. Got a Smoke Hollow 30162E electric smoker for Christmas. Getting exactly what I asked Mrs. Claus for is a rarity, and I'm pretty doggone happy. I'm new to the forum and to smoking, so I wanted to start small and not have to worry about ruining meat on my first attempt both at smoking, and getting familiar with a new piece of equipment. I came across the salt idea from this thread, and figured it would fit the bill. I did the curing procedure per the manufacturer's instructions the other day, and finally have the time to put the smoker to use. I am, at this moment, smoking pink Himalayan sea salt and a mix of black, green, white and pink peppercorns (salt and pepper are not mixed, they are in separate containers). As far as time and temp, I'm doing 6 hours at 225F. I read several posts on many sites about peppercorns, many recommended this temp for them, so the oils don't roast out. Also, I'm using apple chips, I also read several posts that said fruit wood gives better flavor to both salt and pepper than oak, mesquite. etc. I didn't find the time to craft the screens, so I used large stainless steel fine-mesh strainers (without plastic or rubber on the handles) that I found for $4 a piece at the grocery store. Since the salt and pepper aren't lying in one flat layer, I have been stirring every 45 min or so. Also, pretty happy that I'm able to maintain steady heat and great gobs of smoke at our current outdoor temps, 31F with maybe only a 2-4MPH wind, smoker must be very well insulated. Next purchase will be wireless meat thermometers. And meat. Any suggestions on what meat I should try first? Something that is a little forgiving for someone new to smoking? I like any and all meat, so no restrictions there. I picked up some whiskey-barrel oak chips, and am planning on using that for my first meat attempt. Thanks!