Rob Mills wrote:
> "Steve Calvin" > wrote in message
> ...
>
>> Place in a cold smoker for 12 hours.
>
> Does that mean just moving air, no heat or actual smoke? Reason I ask is
> that I have a large commercial jerky oven (not as seen on TV) that uses
> electric heat, moving air and no smoke.
> I have had it for quite some time but have never used it (it's never been
> used, found at an estate sale) so have been looking for good info to try
> with it for a first time run. RM~
>
>
>
No, it's a very low heat. In the unit I pointed to, there's
a 250W electric element in the bottom and a metal "chip" pan
sits on top of the element for holding wood chips to
generate the smoke. Don't expect to see smoke pouring out
of it, ain't gonna happen, but the final product will have a
smoke flavor to it whether it be cheese, turkey, jerky, fish
or whatever.

I sometimes put sirloin steaks in it for an hour or so
before grilling too. It's a nice change once in a while.

All that said, I can't stand mesquite... I really doubt if
many Texans really use it. I think they just created a bunch
of hype about it so they could rip the Yankees off.... ;-D

--
Steve