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Nice! Great job! Glad it turned out much better for you! Nice smoker, too!Becky
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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
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Welcome to Smoked-Meat. Your journey has begun. There are a bunch of great folks around to help you with any questions.
Jerky looks great, if you ever need a second opinion I PM (private message) me for my address and you can sen d me some....
Cure MUST be used if you are not using a store bought mix. This step is very important if you intend to give any away to friends and family.....
The store bought kits have them included.
Get a digital scale and some cure.
There are 1000 different ways to get the end result, you have to play around and find out what works best for YOU and YOUR smoker.
Smoke looks like its white and billowy, which is and indicator of too much smoke or damp wood.
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Welcome.
Your problem with the smoke is easy to fix. Just cut the smoking time in half and heat the same as you seem to only be upset with the smoke flavor. If your meat was wet wait to start the smoking until the meat is dry on the outside to start smoking. Smoke clings to damp surfaces pretty heavy. If your home made has a large chip pan cut the amount in half..
Good luck and happy smoking.Do not go gentle into that good night. Rage, Rage against the dying of the light.
www.wedlinydomowe.com/
http://www.wedlinydomowe.com/sausage...ure-calculator
ExhaustedSpark
Disabled
Member American Legion
Life Member NRA
Life Member ARRL
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Originally posted by ExhaustedSpark View PostWelcome.
Your problem with the smoke is easy to fix. Just cut the smoking time in half and heat the same as you seem to only be upset with the smoke flavor. If your meat was wet wait to start the smoking until the meat is dry on the outside to start smoking. Smoke clings to damp surfaces pretty heavy. If your home made has a large chip pan cut the amount in half..
Good luck and happy smoking.i love to Smoke....Smoke meat that is..
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Originally posted by RowdyRay View PostWelcome. 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.
Chips have large surface area and will burn pretty quick.
So bigger pieces of wood in foil coverd pan should give you the Thin Blue Smoke that is the holy grail of food smoking.
Any time you see white smoke - you've got a problem.
Jerky looked pretty good though
And I love the whole wooden hot smoker gigMade In England - Fine Tuned By The USAJust call me 'One Grind'
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Sorry I'm late with this Stevie. As you can see, a ton good folks on here willin' to help. AgainRudy
sigpicGOSM Big Block
SnPP - Rehab'd after 16 years
22.5" Weber Kettle
Smokey Joe for the RV
Assorted Digital Thermos
and a ugly BROWN thermapen cuz it was on sale!
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Originally posted by megastevie View Postthanks every one....i just threw a breakfast fatty in...first for me..i believe i started a post with a pic somewhere on here hope its in the right location.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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