Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Homemade Cold smoking fridge
Curious on how well the draft works with it running? Do you get a lot of condensation and/or creosote precipitation? I'm tripple digits at the moment and while most of what I could smoke is fine at the 70-80 I can keep the smoker at night, I'd like a better option and this looks promising -
Need some advice! Masterbuilt 30"
I don't own an electric smoker, but it sounds like you are using too much wood chips and/or you are getting a dirty burn on the chips you are using... if I had an electric smoker, I'd want it for the convenience primarily and adding wood chips all the time doesn't sound like much of a step up...- uzikaduzi
- Post #2
- Forum: Electric Smokers
-
First Fatty questions
I treat fattys like sausage and go for 20% fat... but really this is all personal preference based on what texture you like... I only use pork sausage in the ones I've made because it's way cheaper and i prefer the texture so take that fat content advice with a grain of salt. I have done both... -
Operation: Maiden Sausage
You could try flattening and sharpening the blade and the plates... I use 400-600 grit sand paper and wet it thoroughly and lay it on a piece of glass (the flattest smoothest thing I own) and just run them in circles focusing on keeping them flat with even pressure. Another thing you could do... -
Fire Management - Version Umpteen
Clean hot fire with plenty of air is the key to good smoke... even in those cases you can still get dirty smoke when adding new wood... a lot of guys prewarm them on the lid of the fire box and it helps a lot... I'm blessed with low humid triple digit summers and laying them in the sun seems to...- uzikaduzi
- Post #34
- Forum: Wood Smokers
-
Fire Management - Version Umpteen
I think your absolutely correct about keeping it cleaned out... quite impressive that it's still going strong for that long!- uzikaduzi
- Post #33
- Forum: Wood Smokers
-
Fire Management - Version Umpteen
That looks like a common one that's rebranded... I had it branded as a New Braunfels... it was quite a bit of work to control temps with it, but it was my first smoker so there was also a bit of a learning curve for me (coupled with the internet not being what it is today when I owned it)...- uzikaduzi
- Post #30
- Forum: Wood Smokers
-
BRISKET/MES 40 QUESTION (WHERE'S THE MASTER, BEAR?)
I don't have an electric smoker, but I really like to have beans under my briskets or butts. First time I tried it, I was very nervous of them turning into beans floating in grease because I'm not too aggressive with trimming, but it has always come out perfect. -
Fire Management - Version Umpteen
In my stick burner I don't worry about it being sealed up... infact I run door with the exhaust in it completely open. If I'm running a little hotter then I like, i have a crushed beer can I wedge in the upper door on the fire box at various places which hold It cracked open to various degrees...- uzikaduzi
- Post #28
- Forum: Wood Smokers
-
smoked turkey legs
Those look great and I bet they taste great too, but I think they normally cure the ones they smoke at fairs to give them that ham like taste. I have used pop's brine to do it myself and it was slightly on the sweet side for me but came out pretty good -
Please HELP!
i meant no offense bluewhisper... every "rule" i've ever heard of, i have seen examples that blow it out of the water... fire wood should be seasoned? i know guys who choose pretty green wood on a hot fire for the moisture content and have none of the bitter flavor i associate with under...- uzikaduzi
- Post #9
- Forum: General Discussion
-
Please HELP!
i think that's the opposite of what most people do and/or recommend especially to newbies... if you are getting nice thin blue smoke and you like how your bbq comes out, do what works, but generally hindering exhaust increases creosote being deposited on the meat and leaves it bitter... plus...- uzikaduzi
- Post #7
- Forum: General Discussion
-
Smoker seasoning
i try to stay away from petroleum distillates and food... also wd-40 can remove paint. i think i understand the idea, but i would just touch up the VHT paint you have on the outside as needed personally.- uzikaduzi
- Post #4
- Forum: Wood Smokers
-
New here - smoker only gets to about 180 degrees
while Lamar's advice is pretty good in general... your smoker isn't a "cheap smoker" by the normal definition like a charbroiler offset or something. your smoker is actually a decent smoker for what it's designed for. it's like a big chief and it's just not designed to smoke things like brisket...- uzikaduzi
- Post #5
- Forum: General Discussion
-
SALT-----And the CRUNCHIES
this could be just me, but i normally mix my spices in cold water before adding to the meat and then mix the meat thoroughly to get good binding... besides fry tests, all my sausage gets a minimum of a day's rest in the fridge... i don't think i've ever gotten a crunch bite of salt in any of the... -
Adding BBQ sauce to recipe?
didn't even consider the casings... great point -
Smoked sausage not taking smoke
personally i don't dry mine in the smoker at all... i leave them in the ridge over night and out in the kitchen for an hour before smoking; however, i don't cook and smoke simultaneously, i cold smoke, then transfer to my oven to cook. it seems most people dry for an hour or 2 in the smoker... -
Adding BBQ sauce to recipe?
you could add BBQ sauce to a recipe... I'd be careful not to go over board with it and cut down or eliminate any water in the recipe. i guess for potential issues, ones that are tangy are likely tangy from vinegar which could hurt binding. if it were me, i think i'd try to recreate the tastes of... -
Smoked sausage not taking smoke
is your smoke source solely the materbuilt or are you augmenting with something else... they can really only generate smoke when the element is heating to control the temperature and i bet it's not working too hard at maintaining 135 (although sweating like crazy makes me wonder if your temps... -
Help Help -Dyna glo vertical Smoker - all I seem to get is burnt meat
looks like you partially answered the question with your temps, as far as creosote, that wouldn't cause burning, that would make your meat darker for sure and it would make it bitter, but it would be clear from seeing thick smoke coming out of the smoker... if you have light wispy smoke that...- uzikaduzi
- Post #15
- Forum: Charcoal Smokers
