Got a two part question
1. Are there any guidelines, as for the amount of time you introduce smoke to your foods? I know with my first attempt making jerky I only introduced smoke for 1 1/2 hrs during the 5 hour process, which was plenty for my taste, but see where some smoke the whole time? Is it de-pendant on what foods your smoking, as some require more, and some less? Or all just a personal preference for the amount of smoke flavor?
2. In order to produce a good blue smoke, higher temps are needed from what I read? So what is a good temp for this, and how do you go about getting a good blue smoke when smoking lower temp foods like jerky? Thanks
1. Are there any guidelines, as for the amount of time you introduce smoke to your foods? I know with my first attempt making jerky I only introduced smoke for 1 1/2 hrs during the 5 hour process, which was plenty for my taste, but see where some smoke the whole time? Is it de-pendant on what foods your smoking, as some require more, and some less? Or all just a personal preference for the amount of smoke flavor?
2. In order to produce a good blue smoke, higher temps are needed from what I read? So what is a good temp for this, and how do you go about getting a good blue smoke when smoking lower temp foods like jerky? Thanks