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New member - NC

psychojr

Newbie
12
10
Joined Nov 11, 2013
So glad to find this forum!

I'm a deer and duck hunter and have been gradually adding to my food processing collection.  I've always enjoyed processing my own meat rather than taking it to a processor.  Something about doing it yourself adds to the satisfaction - not to mention the joy of giving away some of the harvest.

Last week I upgraded to a commercial grinder (shot 4 deer so far this year and the basic model was too slow!) and also purchased a Masterbuilt 30" Sportsman Elite Window smoker from Cabelas.  I've already smoked 10 lbs of venison/pork brats and a rack of pork spare ribs for dinner last night.  Although everything turned out very good, I wish I had found your forum first!  I will definitely be trying the 3-2-1 method next time.  

Next on the smoker list is 10 lbs of teriyaki  snack sticks.  The recipe calls for 1 hour at 100 degrees with no smoke, 4 hours at 125 degrees and then 1 hour at 170 degrees.  Sounds reasonable to me.  Thoughts?  I don't quite get the first step.
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
25,838
4,345
Joined Jan 6, 2011
[h1]
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   ......... 
[/h1][h1]  [/h1][h1]Gary[/h1]
 

mossymo

Master of the Pit
OTBS Member
SMF Premier Member
4,923
1,383
Joined May 30, 2007
Glad you joined us psychojr, :welcome1: from North Dakota!
Your plan for sticks sounds good, I like bringing them to an internal meat temp of 158º.
 

seenred

Legendary Pitmaster
OTBS Member
Group Lead
9,242
561
Joined Feb 9, 2009
Welcome to the forums!  You've found the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are lots of friendly and knowledgeable folks here who genuinely enjoy helping one another.  Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.

Red
 

bmudd14474

Legendary Pitmaster
Staff member
Administrator
Moderator
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★ Lifetime Premier ★
Group Lead
8,679
999
Joined Jun 1, 2008
Welcome to SMF. Glad to have you with us
 

themule69

Epic Pitmaster
12,898
350
Joined Oct 7, 2012
Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Yor stick times will get you in the ball park It is best to smoke to IT not by time. I have
Had things go faster and I have had things stall and go way longer. Get yourself a good
Temp probe. Test it for accurace and live and die by it. When you start second guessing
Your equipment it makes for a bad day. Patients is your friend!
Happy smoken.

David
 

psychojr

Newbie
12
10
Joined Nov 11, 2013
Yor stick times will get you in the ball park It is best to smoke to IT not by time. I have
Had things go faster and I have had things stall and go way longer. Get yourself a good
Temp probe. Test it for accurace and live and die by it. When you start second guessing
Your equipment it makes for a bad day. Patients is your friend!
Happy smoken.

David
Seems my IT gets up there rather quickly which defeats the purpose of a long, slow smoke.  I'm using a Masterbuilt smoker with the internal probe.  I'm thinking I may have a defective probe, but it's probably that the IT just doesn't take very long to equalize with something small like a brat.  I have not tried anything large like a pork butt yet.
 

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