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.
  1. whitegardens

    Been a while! New Electric Build!

    Happy 4th! Thought I'd share an update for anyone that might have wondered what came of the smoker. We'll, for the most part it's still working great! Love the control for my low temp processes. Taking today to do another 25lbs of venison snack sticks! Jalapeño cheese... Love how I can...
  2. whitegardens

    Been a while! New Electric Build!

    Little maintenance update... So my burner utilizes a spade type connection, which isn't neccisarily bad, but my amp draw, and any imperfections in the connection caused an arc and burned out the connection. Luckily, I was at the end of a cold smoking run of cheese, so nothing was lost. 1.) I...
  3. whitegardens

    Simple smoked trout

    Wouldn't be the least bit surprise if that's the case. I pulled the meat off the bone as cleanly as possible, but you still can't get it all. Even when I go to eat more of it, I'll have to pick through it some more.
  4. whitegardens

    Simple smoked trout

    Pulled at 3.5 hours. Pretty amazing! Cleaned all the meat and added a bit of my smoked salt to it also. Lots and lots of tiny bones.
  5. whitegardens

    Smoking salt question..

    Pretty much exactly what I had to do. When I open jars of the salt, it smells good, just not imparting any smoke onto they foods I'm putting it on. Spreading it out on a screen will hopefully get me the results I'm looking for next time.
  6. whitegardens

    Simple smoked trout

    Just checked temp at hour #3. Larger fish are at 140*-145*. Going to let them go at least another half hour.
  7. whitegardens

    Simple smoked trout

    2nd hour check. Going to leave in for another hour before checking temp. Lighting stinks trying to take a pic, but the skin is getting a wonderful color to it.
  8. whitegardens

    Simple smoked trout

    That sucks, spots like that are hard to come by.
  9. whitegardens

    First cheese run on new build

    Low moisture, very forgiving. I like the Walmart brand or Kraft string cheese. Those two tend to have the best consistency and classic string to them for my liking.
  10. whitegardens

    Simple smoked trout

    Cleaning out the freezer. Wild caught trout from Southern Missouri. Given to me by an in-law. Smoking at 200*. No seasoning, just threw them on. Goal is to hit 145*.
  11. whitegardens

    First cheese run on new build

    All done and vacuum sealed. Initial taste test is great! I will be letting a handful rest in a zip lock bag for a couple of days and the rest I'll freeze.
  12. whitegardens

    First cheese run on new build

    Thanks for catching the typo! Did not notice that even when I was proof reading. I have corrected and edited. Thanks!
  13. whitegardens

    First cheese run on new build

    Nope, stay below 90* and it won't melt. I've tried colder temps with string cheese in the past and felt like I yielded better results with some heat.
  14. whitegardens

    First cheese run on new build

    Started at 10:30am, one hour in. Doing Sam's choice string cheese from Wal Mart. This is my first run cold smoking on my new build and I always appreciate the forgiveness of string cheese. After a little struggle on startup, now maintaining 85* with the smoke generator creating most of the...
  15. whitegardens

    Smoking salt question..

    This is a great idea! I actually have a couple of those already for cooking pasta sauces and pan frying!
  16. whitegardens

    Smoking salt question..

    Pretty much what I did. Had to stir often.
  17. whitegardens

    Smoking salt question..

    Where did you find find a SS screen at?
  18. whitegardens

    Smoking salt question..

    Did a run at Christmas for gifts. Used a fine granual Himalayan salt. Smelled great in the jars, but doesn't seem to add any smoky flavor.. What wood do you use, fine or large granual, and do you hot or cold smoke. Thanks for any input!
  19. whitegardens

    Best smoker for jerky?

    Without a PID controller, the temp swing on an electric smoker is usually the problem. The analog controllers are a minimum of 20* swing, not good for cold smoking or dehydrating. Looked at all the digital offerings and I wasn't sold on the reliability, and lack of lower temps as I like to get...
  20. whitegardens

    Best smoker for jerky?

    If I works, it works... I do strip venison that is less forgiving due to little to no fat. If I can get down to 130, it dries rather than Cooks and you go from awesome to crunchy charcoal real quick if you can't keep the temps low.
Top Bottom
Back
Clicky