i have built a wooden smoker 3 foot tall,lil over 2 foot wide.powered by 2 1000 watt hotplates,ive noticed yall call this a wattburner..haha...made some jerky last night texture turned out great but way way to smoky and chaulky..i did smoke for 3 hours.gonna try again tonight any help would be greatly appreciated.thanks
Announcement
Collapse
No announcement yet.
fairly new to smoking
Collapse
X
-
Originally posted by megastevie View Posti have built a wooden smoker 3 foot tall,lil over 2 foot wide.powered by 2 1000 watt hotplates,ive noticed yall call this a wattburner..haha...made some jerky last night texture turned out great but way way to smoky and chaulky..i did smoke for 3 hours.gonna try again tonight any help would be greatly appreciated.thanksBecky
*****
https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn
Weber 22.5" One Touch Gold Kettle - Black
Weber 22.5" One Touch Gold Kettle - Copper
1993 Weber 22.5" Master Touch Kettle - Red
Weber 18.5" One Touch Silver Kettle - Budweiser
Weber Smokey Joe
Multiple Dutch Ovens and other Cast Iron
Pink Thermapen
Purple Thermapen
-
Originally posted by megastevie View Posthi any clue how to put a pic beside your user name.Becky
*****
https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn
Weber 22.5" One Touch Gold Kettle - Black
Weber 22.5" One Touch Gold Kettle - Copper
1993 Weber 22.5" Master Touch Kettle - Red
Weber 18.5" One Touch Silver Kettle - Budweiser
Weber Smokey Joe
Multiple Dutch Ovens and other Cast Iron
Pink Thermapen
Purple Thermapen
Comment
-
Stevie.... Based on what you have stated..... Some things IMO can take on too much smoke (jerky being one of them)..... Do you have exhaust vents in your smoker? allowing the smoke to pass through? ..... What type of wood are you using? ..... Again,sigpic
Comment
-
Originally posted by megastevie View Postit is vented at the bottom and top sides.ajustable,but i kept them both fully open.i used apple wood chips in a 6" cast iron pan sitting directly on the hotplate,seems that it really puts off lots of smoke fast.sigpic
Comment
-
ive been making jerky for around 5 years always in a round dehydrator.just using liquid smoke for flavor.always turned out great.now ive become addicted to smoking i wanted to try it this way...tonight im gonna take your advice 1 small pan of smoke.i hear talk of you dont want lots of white smoke pouring out fast.which seems what i get..is this ok?i love to Smoke....Smoke meat that is..
Comment
-
One of the biggest mistakes when starting is to over smoke. It doesn't take a lot of smoke to permeate the food...in fact, it doesn't even need to be barely visible...if you can smell smoke, the food is taking on plenty. As for jerky, you have sliced it really thin, and therefore increased the surface area dramatically. Because of this, a little smoke goes a long way. Do what Fish suggested and use less apple wood to begin with.
Originally posted by Fishawn View Postyou might try just drying it in your smoker with no wood at all, or just a little bit?
Welcome to the forum...you'll get the pic thing worked out. We'd love to see that smoker setup.BBQ Eng.
The "Cow Girls" were adopted from the shelter, and found on petfinder.com.
Adopt a homeless pet - http://www.petfinder.com
I built the Iron Maiden - Iron Maiden Smoker Build
Over 5000 unreadable posts...Photobucket can kiss my ass...they will never get a dime. I will not pay a ransom.
Comment
-
Masterbuilt Stainless Steel 40"
Weber 22.5" WSM
Weber Performer W/rotisserie X2
Weber 22.5" Kettle Silver
Weber 22.5" Kettle Gold
Weber 1990 22.5" 3 Wheeler
Weber 18.5" Kettle
Weber 18.5" Bud Light Kettle
Weber Smokey Joe
GMG Daniel Boone
Pit Barrel Cooker
Maverick ET 73 and ET 732
6X8 A Maze N Smoker and Tube Smoker
Fastest Themapen on the market BLACK
The Vortex
Comment
Comment