Newbie need help

[drpierre34]

How long do you actually run the smoke generator while you are smoking? I ran the smoke generator the whole time I smoked jerky yesterday, and the smoke flavor was overpowering. I am using a Bradley self feed electric smoker. I know the times are going to be different depending on what I am cooking, but there has to be a good rule of thumb.....maybe half the cook time actually run the smoke?

 

[flash]

Well, I don't do jerky but how heavy was your smoke?

Remember you what thin and blue.

Good smoke on right.

With thicker cuts of meat a good rule is 140º internal. Smoke is not taken internally into the meat much after that temp is made, although the surface area will keep accepting smoke.

 

[oldschoolbbq]

Judge for yourself , some like just a touch and some a lot...timing

 

[mossymo]

If your jerky is over powered with the smoke taste, vacuum seal it and freeze it a few weeks. This should mellow the smoke taste a little and next time don't smoke for as long.
 

 

[drpierre34]

I found the info I was looking for on page 12 of Jeff's "how to smoke meat". He says when using medium to strong woods, apply smoke til your food reaches 140 degrees and with lighter woods you can apply smoke the whole time. I know this is going to change depending on what you are cooking, but it's a good place to start. I'm on day 5 of the e-course and have learned so much! I never did receive day one, so I'm not sure what info I am missing. After reading, the wife smoked a pizza fatty yesterday and only applied (apple) smoke for the first 2 hours and it was delicious! She made Jeff's barbeque sauce and served it on the side and it really set off the tastes of the fatty! That is definitely the best sauce we have ever had!

 

[smokinhusker]

Great advice you were given. Glad to hear the wife got involved and did a pizza fatty and it turned out well.

My guys like the smoky flavor on the jerky I make and except for the first 1-2 hrs - while it's drying - I don't use any smoke. I do apply smoke the rest of the time unless it runs out and I only have about an hour or so left til the jerky is finished. When the jerky is finished I put it all in a resealable bag, with one corner open and let it sit overnight. This seems to help with the moisture redistributing and mellows the smoke flavor.

As far as not receiving Day 1 of the e-course, you can shoot Jeff a PM and I'm sure he'll forward it to you.