Brand new to this

[cbcigar]

Hi everyone,

My name is Chris. First I want to apologize if this is not the correct area of the forum to post this on. I did see there was a Newbie section but was unsure of the traffic it receives from seasoned guys that are familiar with the smoker I have..

So it appears that I am one of many that got something different for Christmas this year. My wife got me one of these Masterbuilt 30" electric smokers. Complete shock really. I'm an archery hunter and normally just have my venison processed by the local butcher who is also my neighbor. I must have said something to her at some point about trying to do our own sausage and jerky over the past month or two or maybe she caught me looking at smokers at Cabelas when we were Christmas shopping. I'm not sure. End of the day, I got a smoker. I've just lerked on here trying to get as much info as I could to try smoking my first batch of Jerky this weekend. I feel I have a basic idea of what to do but just had some questions I hope some might be able to answer.

I have about 6 lbs of venison I'm going to slice up. I've decided to just use a Hi Mountain hunters blend cure and seasoning kit for my first time to make it a bit less of an ordeal. I'm going to use Hickory wood however I did also get some oak if you think that might be better.. I also got some alder for fisher for the spring and summer. From what I have gathered 160 degrees for 4 to 8 hours would be the temperature to smoke the meat and to add wood every hour or so... Here are my questions,

Am I correct with 160 degrees for 4 to 8 hours?
Adding wood every hour needed? and do I need to empty the ash try each time? I'm getting allot of mixed info on this. hickory or oak? Seems hickory is the go to.
Do I need to have water in the pan? To me this seems like its a contradiction but have seen info both ways.

Any other advice welcome. I appreciate it guys. I think my wife created a monster. Will see how this goes but am excited to get into smoking my walleye, crappie and trout this spring and summer. Will probably do some more venison of course. Maybe try some ribs and sausages once I get the proper processing equipment.

Thanks again.
Chris.

 

[pops6927]

I'm moving this to the "Electric Smokers" forum to get it to the right smoking folks!

 

[jted]

WELCOME,
I won't answer all of your questions. First let me say You will get different opinions. About your jerky. I would not try to jerk the whole 6 pounds at once, bust it up into 3 or 4 batches and learn as you go. First 160 is a good starting point. You may hear a little cooler and you can jerk a little higher but 160 is OK. Your smoker will fluctuate in temperature during the process. Why, well that is a rather long explanation that I will let someone else tackle. For now just realise it will and it is OK,
The water pan, You can do alot of things with it but putting water in it is not one I would do. Put some foil around it and use it as a drip pan . While you are foiling, joil the bottom pan as well as the everything else you can, I even foil the front of the ash tray. I Don't like extensive clean ups
Hickory or Oak. That is strictly Your choice. It is like Bourbon or Vodka. It all depends on you and where you are from. I live in Virginia and I do like White oak. Hickory is also very obtainable here and is used alot. The best jerky I ever ate came from PA. and was cherry smoked.Since it sounds like you are going to use chips they will burn up in 20 minutes or so so recharge the tube every 30 or so minutes. Once again I will let someone else talk about pellets. If it sounds like I am picking the easy answers I Am. It's 2:30 am.
Adler is a very mild smoke that does lend itself well to fish.
Here comes another opinion , Walley are not prevalent in this are so we prize them and I would never smoke one. If I lived in the upper mid west that might be different.
Don't wonder about something just ask. You will get some help Chris. Jted

 

[GaryHibbert]

Morning Chris. Jted has given you some good advice.
When I do jerky I start at 100 degrees for 1 hour with no smoke just to dry the mest. Then I boost the temp 10 degrees each hour (with smoke) till I hit 160 for the final hour.
A MES does NOT need water. I filled my pan with sand and foiled it. Now it works as a heat sink.
Top vent--always keep it wide open.
Chips--personally I prefer hickory. But that's just MY favirite wood. Chips work great in a MES but you are constantly adding them about every 40 mins. You might want to do a search here for the AMNPS--a pellet burner sold by Todd, a member/sponsor. You should also check out the Mailbox Mod to use with the AMNPS--it makes a huge difference, especially if you plan to cold smoke fish or anything.
And just remember that the ONLY dumb question is the one you don't ask. We'r always happy to help.
Gary

 

[cbcigar]

Hey guys. Thank you so much for your advice and opinions. There is so much great information on this forum. It's been such a big help.

I took jted advice and kept some of the venison in the freezer. I smoked 3 lbs of Venison and 2lbs on top round I had in the freezer. I'm proud to report it all came out of the smoker this afternoon and taste amazing. I feel I accomplished something today. Lol

I now understand the reason for the AMNPS. I fed that smoker all day every ,40 minutes. Got one ordered.

 

[jted]

Chris, if you like your jerky now, bag and refrigerate for a few days and then try it. Jted

 

[forkin pork]

I lost my first post back to you, my mistake. So let me re-do simple like
Your making jerky, 140*F to 160*F is perfect. I'm also thinkin more like 12+ hours for jerky.
As far as the ash tray, not sure, don't have your smoker, and adding wood every hour NO, maybe the first 3 hours I would yes then let the meat dehydrate.
What type of wood is up to you, venison, which I know well being a bow hunter, lends it's self well to hickory, pecan, alder, just stay away from heavy woods like oak and mesquite.
And by all means stay away from water, your right, it defeats the purpose.
Welcome aboard, happy cooking, and I hope to see you around more often.
Also, feel free to contact me with any questions, I'm not a pro, and other in here know there stuff as well, but this aint my first rodeo. Happy New Years to you and your wife. (Lovely woman, buying you a smoker)

 

[cbcigar]

Jted the jerky is in the fridge!

I decided to prep some ribs last night and have them in for dinner now.

Happy new year to all of you. Thanks again for all the advice!