Howdy Smokers. My name's David Yager and I've been smoking for a few years. I have a simple "Little Chief" box that has done quite well for me. No controls really, just off or on. Actually I have two, one for FISH and one for OTHER. I found that the fish is pretty strong and I don't want it to influence beef jerky, for example.
We live in Mexico, way down on the Baja Peninsula so I don't have access to chips or pellets except from the States. As a woodworker I have tools that create a lot of chips (planer, lathe, jointer) and have been using these with good results for a couple of years. Mesquite is common in our area which I consider the Cadillac of smoking woods, but I also use a lot of MANGO chips. Our town has lots of old mango trees which die off after 50 years or so, so I grab the logs that are good for woodworking and use the chips for smoking. Maple and Alder lumber is available too, which I use occasionally, but mesquite's a favorite.
I found that smoked Peanut Butter is pretty good. I take a whole jar and spread it round the insides of a stainless bowl, then put the bowl in the smoker for a hour or so adding chips 2-3 times. It kind of gishes down to the bottom of the bowl when it warms up but using a rubber spatula you can scoop it back up the sides of the bowl. Put it all back into the same jar when done and let it sit, open 'till cool.
I also like to make smoked olive oil. Pretty much the same technique as the peanut butter, but stir every 10 minutes or so. Last batch I made too much (2 liters/quarts) and it didn't take the smokey flavor too well. Probably better to do no more than a quart at a time.
So, that's about it for a first timer.
Smokin-D, Todos Santos, BCS, Mexico
We live in Mexico, way down on the Baja Peninsula so I don't have access to chips or pellets except from the States. As a woodworker I have tools that create a lot of chips (planer, lathe, jointer) and have been using these with good results for a couple of years. Mesquite is common in our area which I consider the Cadillac of smoking woods, but I also use a lot of MANGO chips. Our town has lots of old mango trees which die off after 50 years or so, so I grab the logs that are good for woodworking and use the chips for smoking. Maple and Alder lumber is available too, which I use occasionally, but mesquite's a favorite.
I found that smoked Peanut Butter is pretty good. I take a whole jar and spread it round the insides of a stainless bowl, then put the bowl in the smoker for a hour or so adding chips 2-3 times. It kind of gishes down to the bottom of the bowl when it warms up but using a rubber spatula you can scoop it back up the sides of the bowl. Put it all back into the same jar when done and let it sit, open 'till cool.
I also like to make smoked olive oil. Pretty much the same technique as the peanut butter, but stir every 10 minutes or so. Last batch I made too much (2 liters/quarts) and it didn't take the smokey flavor too well. Probably better to do no more than a quart at a time.
So, that's about it for a first timer.
Smokin-D, Todos Santos, BCS, Mexico
