Welcome to Smoked-Meat... I built a smoke house close to the same size of yours .. I think it's 48"x30"x30"... Keep at it and be sure to continue to ask questions if your not sure.. Also don't be discouraged if you have a few smokes go south on you.. We all have just ask Richtee about smoking cheese..
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fairly new to smoking
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Steve, missed the intro... Hmm more particulars on the wattburner, your cure/spice mix, etc might help. And welcome to Smoked-Meat!In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Welcome. Another thing you might try is covering the pan with foil. Poke a couple holes in it with the car key in your pocket. It'll limit how much air gets to the wood.S-M Misfit #16
If the women don't find you handsome, they should at least find you handy. ~ Red Green
It's a shame stupidity isn't painful.
GOSM Propane
CharGriller Kamado Cooker "The Akorn"
New Braunfels Bandera
UniFlame Gas Grill
Lil Chief
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ive just always use dales,a lil brown sugar some dry seasonings,steak sauce.marinate in bowl overnight,then straight to dehydrator.5 hours or so its done.ive just recently been reading up on using a cure..i did not know anything about cure,i always thought that all the salt cured the meat then drying it was enouf...never had a problem...but now im leaning towards using a cure for safety reasons..since it takes longer in the smoker..wonder where to get a cure?walmart?foodlion?krogers is about it for where im at.and a name of some common cures to look for ?i love to Smoke....Smoke meat that is..
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Originally posted by megastevie View Postive just always use dales,a lil brown sugar some dry seasonings,steak sauce.marinate in bowl overnight,then straight to dehydrator.5 hours or so its done.ive just recently been reading up on using a cure..i did not know anything about cure,i always thought that all the salt cured the meat then drying it was enouf...never had a problem...but now im leaning towards using a cure for safety reasons..since it takes longer in the smoker..wonder where to get a cure?walmart?foodlion?krogers is about it for where im at.and a name of some common cures to look for ?
http://www.google.com/#hl=en&sugexp=...w=1600&bih=791S-M Misfit #16
If the women don't find you handsome, they should at least find you handy. ~ Red Green
It's a shame stupidity isn't painful.
GOSM Propane
CharGriller Kamado Cooker "The Akorn"
New Braunfels Bandera
UniFlame Gas Grill
Lil Chief
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ok its 7 am..after a all night smoke on the jerky,,results were exellent.took 8 hours total.very lite on the smoke deal is were its at...i took a pic of the end result..now to figure out how to load the pic....maybe 1 day ill figure this computer [/IMG]]out...but this should end this thread..BIG thanks to every one.Last edited by megastevie; 01-27-2012, 06:55 AM.i love to Smoke....Smoke meat that is..
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