Recent content by xoltri
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SMOKIN-IT SMOKER
I have the seafood rack and a frogmat. The frogmat is superior for sure. You can turn any of the racks into a seafood rack with it and it's non stick. I'd just get an extra regular rack and some frog mats seperately.- xoltri
- Post #282
- Forum: Electric Smokers
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SMOKIN-IT SMOKER
Grimm, Nope, no condensation on the top of the smoker. Although I don't think it would hurt anything, it is stainless after all I do notice a bit of condensation on the fan itself when I first turn it on and it's pulling the big amount of moisture that's built up for the 30 min smoke with...- xoltri
- Post #239
- Forum: Electric Smokers
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SMOKIN-IT SMOKER
Well, what put me on to this was the accessory that smokin-it has for sale now. I emailed Steve about it and he said that without the fan the smoker doesn't have enough air passing through to dry jerky. But obviously with the fan it works great.- xoltri
- Post #224
- Forum: Electric Smokers
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SMOKIN-IT SMOKER
Sorry, it should read that the temperature on the dial was 40 degrees higher than the actual temperature.- xoltri
- Post #222
- Forum: Electric Smokers
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SMOKIN-IT SMOKER
Made some beef jerky with my #2 and the fan box I made. I used eye of round and cut it across the grain at 1/4 inch. I used the Hi-Mountain sweet with heat jerky cure again for 24 hours. Last time I made jerky some of the pieces were dry on the outside but still moist on the inside and I...- xoltri
- Post #220
- Forum: Electric Smokers
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Pumped chicken breast jerky.
So we got a box of frozen chicken breasts for free from the grocery store as a promotion. These are the ones that have been pumped with sodium (680mg per 100g!) that I've asked my wife to stop buying because I don't agree with buying salt water. However she asked if I could turn them into...- xoltri
- Thread
- Replies: 2
- Forum: Making Jerky
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SMOKIN-IT SMOKER
Seemed pretty stable, but I didn't watch it too closely.- xoltri
- Post #208
- Forum: Electric Smokers
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SMOKIN-IT SMOKER
Tried to keep it at 150, then when it was taking so long I let it get up to 165 or so. I bought some beef (eye of round I think), I'm going to try to do it on Wednesday at 140f.- xoltri
- Post #206
- Forum: Electric Smokers
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SMOKIN-IT SMOKER
Well, here's the results of my jerky experiment. Started with 2.5 lbs of deer, and using my fancy expensive and complicated slicing device, I trimmed and sliced it to about 2 pounds of sliced deer. I used a table saw to cut the wood slats to act as a jerky slicer, it actually works pretty...- xoltri
- Post #196
- Forum: Electric Smokers
