Ok, so I have this smoker/BBQ.
It's horizontal, the fire box is low and to the left with the main
chamber slightly higher on the right. The smoke outlet is all the way to
the right, opposite the fire box.

I've never tried smoke curing. I'd like to try smoking jerky rather than
just using the dehydrator.

Does anyone have hints/advice for this? There is no built in temp.
guage. I'd have to buy one and put it inside the chamber.

Help???????

--
K.

Sprout the Mung Bean to reply...

As we go through life thinking heavy thoughts, thought particles
tend to get caught between the ears causing truth decay- so be sure
to use mental floss twice a day.

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra wrote:

> Ok, so I have this smoker/BBQ.
> It's horizontal, the fire box is low and to the left with the main
> chamber slightly higher on the right. The smoke outlet is all the way to
> the right, opposite the fire box.
>
> I've never tried smoke curing. I'd like to try smoking jerky rather than
> just using the dehydrator.
>
> Does anyone have hints/advice for this? There is no built in temp.
> guage. I'd have to buy one and put it inside the chamber.
>
> Help???????
>
Kat,

What you have is called an off-set unit. I can't help you with it
because I use a bullet style. Check out the BBQ FAQ page at
http://www.eaglequest.com/~bbq/faq2/toc.html

There's a wealth of information on smoking and BBQ. If you still have
more questions you may want to wander over to alt.food.barbecue
There is a wide range of people over there. From people who are more
casual q'ers to the hard-core competition folks, to people who own and
run their own business based on this type of cuisine.

My Weber didn't come with thermometers in it either. It has them now
though! One at the level of each grate (two). There are a other
accessories that come in handy but I wouln't invest in them until you
see if you're interested in persuing this method of cooking. The ribs
and briskets are to die for though. I haven't tried a turkey, *yet*.

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

Katra wrote:
> Ok, so I have this smoker/BBQ.
> It's horizontal, the fire box is low and to the left with
> the main chamber slightly higher on the right. The smoke
> outlet is all the way to the right, opposite the fire box.
>
> I've never tried smoke curing. I'd like to try smoking
> jerky rather than just using the dehydrator.
>
> Does anyone have hints/advice for this? There is no built
> in temp. guage. I'd have to buy one and put it inside the
> chamber.
>
> Help???????
>

I can't help you with your offset smoker because I don't own one, and have
only watched people use them, but if you will head on over to
alt.food.barbecue and ask your same question, and include tha brand name
(if you can find one) there will be at least one person over there who
will be able to help you.
Now, there will be the usual "don't go there, those people are a bunch of
savages...blah blah blah" but you didn't mention any thing about boiling
and I don't remember your ever posting something that would be considered
a troll even over there. Just read the BBQ faq that Steve referred you
to, and I think that you will be fine and get lots of help.

BOB

BOB wrote:

> Katra wrote:
>
>>Ok, so I have this smoker/BBQ.
>>It's horizontal, the fire box is low and to the left with
>>the main chamber slightly higher on the right. The smoke
>>outlet is all the way to the right, opposite the fire box.
>>
>>I've never tried smoke curing. I'd like to try smoking
>>jerky rather than just using the dehydrator.
>>
>>Does anyone have hints/advice for this? There is no built
>>in temp. guage. I'd have to buy one and put it inside the
>>chamber.
>>
>>Help???????
>>
>
>
> I can't help you with your offset smoker because I don't own one, and have
> only watched people use them, but if you will head on over to
> alt.food.barbecue and ask your same question, and include tha brand name
> (if you can find one) there will be at least one person over there who
> will be able to help you.
> Now, there will be the usual "don't go there, those people are a bunch of
> savages...blah blah blah" but you didn't mention any thing about boiling
> and I don't remember your ever posting something that would be considered
> a troll even over there. Just read the BBQ faq that Steve referred you
> to, and I think that you will be fine and get lots of help.
>
> BOB
>
>

Shoot, anyone who "survives" at afc shouldn't have any trouble over
there.

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

In article >,
Steve Calvin > wrote:

> Katra wrote:
>
> > Ok, so I have this smoker/BBQ.
> > It's horizontal, the fire box is low and to the left with the main
> > chamber slightly higher on the right. The smoke outlet is all the way to
> > the right, opposite the fire box.
> >
> > I've never tried smoke curing. I'd like to try smoking jerky rather than
> > just using the dehydrator.
> >
> > Does anyone have hints/advice for this? There is no built in temp.
> > guage. I'd have to buy one and put it inside the chamber.
> >
> > Help???????
> >
> Kat,
>
> What you have is called an off-set unit. I can't help you with it
> because I use a bullet style. Check out the BBQ FAQ page at
> http://www.eaglequest.com/~bbq/faq2/toc.html
>
> There's a wealth of information on smoking and BBQ. If you still have
> more questions you may want to wander over to alt.food.barbecue
> There is a wide range of people over there. From people who are more
> casual q'ers to the hard-core competition folks, to people who own and
> run their own business based on this type of cuisine.
>
> My Weber didn't come with thermometers in it either. It has them now
> though! One at the level of each grate (two). There are a other
> accessories that come in handy but I wouln't invest in them until you
> see if you're interested in persuing this method of cooking. The ribs
> and briskets are to die for though. I haven't tried a turkey, *yet*.

Thanks! I'll check that out. :-)
I've considered investing in an upright instead as I think it'd be
easier to use..... but would rather use what I have if I can!

--
K.

Sprout the Mung Bean to reply...

As we go through life thinking heavy thoughts, thought particles
tend to get caught between the ears causing truth decay- so be sure
to use mental floss twice a day.

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
" BOB" > wrote:

> Katra wrote:
> > Ok, so I have this smoker/BBQ.
> > It's horizontal, the fire box is low and to the left with
> > the main chamber slightly higher on the right. The smoke
> > outlet is all the way to the right, opposite the fire box.
> >
> > I've never tried smoke curing. I'd like to try smoking
> > jerky rather than just using the dehydrator.
> >
> > Does anyone have hints/advice for this? There is no built
> > in temp. guage. I'd have to buy one and put it inside the
> > chamber.
> >
> > Help???????
> >
>
> I can't help you with your offset smoker because I don't own one, and have
> only watched people use them, but if you will head on over to
> alt.food.barbecue and ask your same question, and include tha brand name
> (if you can find one) there will be at least one person over there who
> will be able to help you.

It is a New Braunfels Smoker. :-)
I could get the model# off of their website.

> Now, there will be the usual "don't go there, those people are a bunch of
> savages...blah blah blah" but you didn't mention any thing about boiling
> and I don't remember your ever posting something that would be considered
> a troll even over there. Just read the BBQ faq that Steve referred you
> to, and I think that you will be fine and get lots of help.

Sounds cool, thanks!
I've got it bookmarked and will peruse it as soon as I'm done with the
lists.....

>
> BOB
>
>

--
K.

Sprout the Mung Bean to reply...

As we go through life thinking heavy thoughts, thought particles
tend to get caught between the ears causing truth decay- so be sure
to use mental floss twice a day.

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Steve Calvin > wrote:

> BOB wrote:
>
> > Katra wrote:
> >
> >>Ok, so I have this smoker/BBQ.
> >>It's horizontal, the fire box is low and to the left with
> >>the main chamber slightly higher on the right. The smoke
> >>outlet is all the way to the right, opposite the fire box.
> >>
> >>I've never tried smoke curing. I'd like to try smoking
> >>jerky rather than just using the dehydrator.
> >>
> >>Does anyone have hints/advice for this? There is no built
> >>in temp. guage. I'd have to buy one and put it inside the
> >>chamber.
> >>
> >>Help???????
> >>
> >
> >
> > I can't help you with your offset smoker because I don't own one, and have
> > only watched people use them, but if you will head on over to
> > alt.food.barbecue and ask your same question, and include tha brand name
> > (if you can find one) there will be at least one person over there who
> > will be able to help you.
> > Now, there will be the usual "don't go there, those people are a bunch of
> > savages...blah blah blah" but you didn't mention any thing about boiling
> > and I don't remember your ever posting something that would be considered
> > a troll even over there. Just read the BBQ faq that Steve referred you
> > to, and I think that you will be fine and get lots of help.
> >
> > BOB
> >
> >
>
> Shoot, anyone who "survives" at afc shouldn't have any trouble over
> there.
>
> --
> Steve

I'm not easily intimidated...
I got my "usenet baptism" on one of the weightlifting lists.
The people on afc could not possibly be any bigger assholes than the
regulars that hang out there! <G>

--
K.

Sprout the Mung Bean to reply...

As we go through life thinking heavy thoughts, thought particles
tend to get caught between the ears causing truth decay- so be sure
to use mental floss twice a day.

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra wrote:

> I'm not easily intimidated...
> I got my "usenet baptism" on one of the weightlifting lists.
> The people on afc could not possibly be any bigger assholes than the
> regulars that hang out there! <G>
>

I kind of knew that you weren't very meek. ;-) Weightlifting huh? I
used to do that. Actually, I'm getting ready to get back into it. On a
smaller scale though. I just quit smoking (after 41 years) and I need
to take off a few pounds of flab and get some more muscle back. The
elliptical machine should be delivered this week too. (Man, is my bod
gonna freekin' flip out. lol)

As for the smoker. A lot of people love the off-sets so investigate.
They may be fabulous, I just have no experience with them. You're
going to see quite a few ceramic "bigots" there but pay them no mind,
unless of course ya want to. I'm sure that the ceramics are easier for
temp control etc but they have drawbacks too.

Personally, I'm stickin' with my WSM. Love it (thanks to advice to
folks from AFB actually) :

http://www.weber.com/bbq/pub/grill/f...spx?g=2820&t=c

--
Steve

In article >,
Steve Calvin > wrote:

> Katra wrote:
>
> > I'm not easily intimidated...
> > I got my "usenet baptism" on one of the weightlifting lists.
> > The people on afc could not possibly be any bigger assholes than the
> > regulars that hang out there! <G>
> >
>
> I kind of knew that you weren't very meek. ;-) Weightlifting huh? I
> used to do that. Actually, I'm getting ready to get back into it. On a
> smaller scale though. I just quit smoking (after 41 years) and I need
> to take off a few pounds of flab and get some more muscle back. The
> elliptical machine should be delivered this week too. (Man, is my bod
> gonna freekin' flip out. lol)

I wish you luck! :-)
I've not done any serious weightlifting for about 10 years, but am
planning on getting back into it here shortly. I miss the way it made me
feel...

>
> As for the smoker. A lot of people love the off-sets so investigate.

Ok! Thanks!

> They may be fabulous, I just have no experience with them. You're
> going to see quite a few ceramic "bigots" there but pay them no mind,
> unless of course ya want to. I'm sure that the ceramics are easier for
> temp control etc but they have drawbacks too.

Like, they can get broken???
Mine is steel and cast iron and lives out in the front yard with a
plastic cover. ;-)

>
> Personally, I'm stickin' with my WSM. Love it (thanks to advice to
> folks from AFB actually) :
>
> http://www.weber.com/bbq/pub/grill/f...spx?g=2820&t=c

Ooh very nice!
I'm just hoping that smoked jerky will preserve better!
But now that I have the tilia, I'll also be able to package it better.

--
K.

Sprout the Mung Bean to reply...

As we go through life thinking heavy thoughts, thought particles
tend to get caught between the ears causing truth decay- so be sure
to use mental floss twice a day.

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"Katra" > wrote in message
> Thanks! I'll check that out. :-)
> I've considered investing in an upright instead as I think it'd be
> easier to use..... but would rather use what I have if I can!
>
> --
> K.

Biggest problem with making jerky in a smoker is keeping the temperature
down. Jerky is cold smoked, not smoke cooked like barbecue. Instead of
burning charcoal, consider using a hotplate with a pan of ships or sawdust
on it to make the smoke. I do that for curing sausages and bacon. You can
see my setup on my web page.
--
Ed
http://pages.cthome.net/edhome/

Katra wrote:

> I wish you luck! :-)
> I've not done any serious weightlifting for about 10 years, but am
> planning on getting back into it here shortly. I miss the way it made me
> feel...

Thanks. I'm doin' really well so far though (although it's only been 4
days) but if I'd have known that quitting smoking was this easy
(knockin' on wood) I would have done it years ago.

I remember when I'd lift for an hour and then run five miles every
day. After it was routine, if I skipped a day I felt like I'd been
drunk for a week the following day! No way I'm goin' back into it
at that level though. Some work in the elliptical and some time on
the free weights is better than nothing.

>
>
>>As for the smoker. A lot of people love the off-sets so investigate.
>
>
> Ok! Thanks!
>
>
>>They may be fabulous, I just have no experience with them. You're
>>going to see quite a few ceramic "bigots" there but pay them no mind,
>>unless of course ya want to. I'm sure that the ceramics are easier for
>>temp control etc but they have drawbacks too.
>
>
> Like, they can get broken???
> Mine is steel and cast iron and lives out in the front yard with a
> plastic cover. ;-)
>
>>Personally, I'm stickin' with my WSM. Love it (thanks to advice to
>>folks from AFB actually) :
>>
>>http://www.weber.com/bbq/pub/grill/f...spx?g=2820&t=c
>
>
>Ooh very nice!


Thanks, not all that much $ either and it works very well.


> I'm just hoping that smoked jerky will preserve better!
> But now that I have the tilia, I'll also be able to package it better.
>

You'll be very happy once you get the hang of it. Especially with the
Tilia.

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

Katra wrote:
> Ok, so I have this smoker/BBQ.
> It's horizontal, the fire box is low and to the left with the main
> chamber slightly higher on the right. The smoke outlet is all the way to
> the right, opposite the fire box.
>
> I've never tried smoke curing. I'd like to try smoking jerky rather than
> just using the dehydrator.
>
> Does anyone have hints/advice for this? There is no built in temp.
> guage. I'd have to buy one and put it inside the chamber.
>
> Help???????
>
To make jerky, you'll need to keep the smoker at essentially the same
temp as the dehydrator; I think that's around 140° or so.

For room temp preservation, smoke or not, I think you'll need the kind
of nitrate (nitrite?) that sausage/ham people use. If you vacuum seal
the products and keep it in the 'fridge or dreezer, you'll be fine even
without chemicals.

--

================================================== =============
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

In article > ,
"Edwin Pawlowski" > wrote:

> "Katra" > wrote in message
> > Thanks! I'll check that out. :-)
> > I've considered investing in an upright instead as I think it'd be
> > easier to use..... but would rather use what I have if I can!
> >
> > --
> > K.
>
> Biggest problem with making jerky in a smoker is keeping the temperature
> down. Jerky is cold smoked, not smoke cooked like barbecue. Instead of
> burning charcoal, consider using a hotplate with a pan of ships or sawdust
> on it to make the smoke. I do that for curing sausages and bacon. You can
> see my setup on my web page.

Hmmmmm... I wonder if I cured and dried it first, then smoked it
afterwards if that would help? I'm mainly looking for flavor and
something to help inhibit mold more.

--
K.

Sprout the Mung Bean to reply...

As we go through life thinking heavy thoughts, thought particles
tend to get caught between the ears causing truth decay- so be sure
to use mental floss twice a day.

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Steve Calvin > wrote:

> Katra wrote:
>
> > I wish you luck! :-)
> > I've not done any serious weightlifting for about 10 years, but am
> > planning on getting back into it here shortly. I miss the way it made me
> > feel...
>
> Thanks. I'm doin' really well so far though (although it's only been 4
> days) but if I'd have known that quitting smoking was this easy
> (knockin' on wood) I would have done it years ago.

Hey, I'm glad for you! :-)
Most people have a hell of a time with that...

>
> I remember when I'd lift for an hour and then run five miles every
> day. After it was routine, if I skipped a day I felt like I'd been
> drunk for a week the following day! No way I'm goin' back into it
> at that level though. Some work in the elliptical and some time on
> the free weights is better than nothing.

I miss having the torso strength to be able to do a headstand... :-(

>
> >
> >
> >>As for the smoker. A lot of people love the off-sets so investigate.
> >
> >
> > Ok! Thanks!
> >
> >
> >>They may be fabulous, I just have no experience with them. You're
> >>going to see quite a few ceramic "bigots" there but pay them no mind,
> >>unless of course ya want to. I'm sure that the ceramics are easier for
> >>temp control etc but they have drawbacks too.
> >
> >
> > Like, they can get broken???
> > Mine is steel and cast iron and lives out in the front yard with a
> > plastic cover. ;-)
> >
> >>Personally, I'm stickin' with my WSM. Love it (thanks to advice to
> >>folks from AFB actually) :
> >>
> >>http://www.weber.com/bbq/pub/grill/f...spx?g=2820&t=c
> >
> >
> >Ooh very nice!
>
>
> Thanks, not all that much $ either and it works very well.
>
>
> > I'm just hoping that smoked jerky will preserve better!
> > But now that I have the tilia, I'll also be able to package it better.
> >
>
> You'll be very happy once you get the hang of it. Especially with the
> Tilia.

Indeed!!!
That Tilia I'm sure is going to pay for itself!

--
K.

Sprout the Mung Bean to reply...

As we go through life thinking heavy thoughts, thought particles
tend to get caught between the ears causing truth decay- so be sure
to use mental floss twice a day.

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Louis Cohen > wrote:

> Katra wrote:
> > Ok, so I have this smoker/BBQ.
> > It's horizontal, the fire box is low and to the left with the main
> > chamber slightly higher on the right. The smoke outlet is all the way to
> > the right, opposite the fire box.
> >
> > I've never tried smoke curing. I'd like to try smoking jerky rather than
> > just using the dehydrator.
> >
> > Does anyone have hints/advice for this? There is no built in temp.
> > guage. I'd have to buy one and put it inside the chamber.
> >
> > Help???????
> >
> To make jerky, you'll need to keep the smoker at essentially the same
> temp as the dehydrator; I think that's around 140° or so.

Wow, that is low!
So, my horizontal smoker probably _would_ work better than an upright.
A good wood fire will last 12 hours too so I should not have any trouble
keeping it going. I have a nice bunch of cured pecan wood too.

>
> For room temp preservation, smoke or not, I think you'll need the kind
> of nitrate (nitrite?) that sausage/ham people use. If you vacuum seal
> the products and keep it in the 'fridge or dreezer, you'll be fine even
> without chemicals.

I was thinking of vacuum sealing it and keeping it frozen.
I'd really rather not use nitrates. ;-) I have also been collecting
clean dessicant packs at work.

Thanks!

--
K.

Sprout the Mung Bean to reply...

As we go through life thinking heavy thoughts, thought particles
tend to get caught between the ears causing truth decay- so be sure
to use mental floss twice a day.

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra wrote:

>>
>>Biggest problem with making jerky in a smoker is keeping the temperature
>>down. Jerky is cold smoked, not smoke cooked like barbecue. Instead of
>>burning charcoal, consider using a hotplate with a pan of ships or sawdust
>>on it to make the smoke. I do that for curing sausages and bacon. You can
>>see my setup on my web page.
>
>
> Hmmmmm... I wonder if I cured and dried it first, then smoked it
> afterwards if that would help? I'm mainly looking for flavor and
> something to help inhibit mold more.
>

Ed's definately correct. I missed the jerky part and just saw smoking.

Jerky will be difficult to accomplish in the off-set. Here's the
cold-smoker that I have for jerky, fish, etc
http://www.luhrjensen.com/prod_lure_...=9800-000-0000

tiny url: http://tinyurl.com/4zfa6

I picked it up used for twenty bucks or I would have made on using an
electric heating element or hot plate, a metal trash can, some kind of
rack system, an old frypan and a thermometer. Should be very simple.
For cold smoking I the temperature should be somewhere around 80-100dF.
When I make jerky, it's running around 90-95dF for about 11-12 hours.


--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

On Mon, 07 Feb 2005 00:19:52 -0600, Katra
> wrote:

>In article >,
> Louis Cohen > wrote:
>
>> Katra wrote:
>> > Ok, so I have this smoker/BBQ.
>> > It's horizontal, the fire box is low and to the left with the main
>> > chamber slightly higher on the right. The smoke outlet is all the way to
>> > the right, opposite the fire box.
>> >
>> > I've never tried smoke curing. I'd like to try smoking jerky rather than
>> > just using the dehydrator.
>> >
>> > Does anyone have hints/advice for this? There is no built in temp.
>> > guage. I'd have to buy one and put it inside the chamber.
>> >
>> > Help???????
>> >
>> To make jerky, you'll need to keep the smoker at essentially the same
>> temp as the dehydrator; I think that's around 140° or so.
>
>Wow, that is low!
>So, my horizontal smoker probably _would_ work better than an upright.
>A good wood fire will last 12 hours too so I should not have any trouble
>keeping it going. I have a nice bunch of cured pecan wood too.
>
>>
>> For room temp preservation, smoke or not, I think you'll need the kind
>> of nitrate (nitrite?) that sausage/ham people use. If you vacuum seal
>> the products and keep it in the 'fridge or dreezer, you'll be fine even
>> without chemicals.
>
>I was thinking of vacuum sealing it and keeping it frozen.
>I'd really rather not use nitrates. ;-) I have also been collecting
>clean dessicant packs at work.

You should realize that your frost-free refridgerator is very
effectively dehumidified. Anything not well wrapped will be
dehydrated.



Rodney Myrvaagnes NYC J36 Gjo/a


"Be careful. The toe you stepped on yesterday may be connected to the ass you have to kiss today." --Former mayor Ciancia

Katra wrote:
<snip>> > Katra wrote:
> > > Ok, so I have this smoker/BBQ.
> > > It's horizontal, the fire box is low and to the left with the
main
> > > chamber slightly higher on the right. The smoke outlet is all the
way to
> > > the right, opposite the fire box.
> > >
> > > I've never tried smoke curing. I'd like to try smoking jerky
rather than
> > > just using the dehydrator.
> > >
> > > Does anyone have hints/advice for this? There is no built in
temp.
> > > guage. I'd have to buy one and put it inside the chamber.


I've made jerkey with my horozontal offset. No trouble at all.
My 2 centavo's:
Build a "small" wood fire, no briquettes or petroleum starters; use
real wood (I ike hockory and oak) and lump charcoal, fully open your
exhaust draft, and keep an eye on it. Might run 3 hours to get it
cooked how you like it. Don't rush it. Be sure and remove all the fat
from your meat. Cutting it uniformly will help it all cook at the same
rate. You might have to move it to various places around the cooking
chamber if you find it cooks too quickly in a given section. Toward
the end, don't feel bashful about adding some sauces, pepper flakes, or
seasonings to your now smoked treat. Store in the fridge if you have
any left.

Pierre

In article .com>,
"Pierre" > wrote:

> Katra wrote:
> <snip>> > Katra wrote:
> > > > Ok, so I have this smoker/BBQ.
> > > > It's horizontal, the fire box is low and to the left with the
> main
> > > > chamber slightly higher on the right. The smoke outlet is all the
> way to
> > > > the right, opposite the fire box.
> > > >
> > > > I've never tried smoke curing. I'd like to try smoking jerky
> rather than
> > > > just using the dehydrator.
> > > >
> > > > Does anyone have hints/advice for this? There is no built in
> temp.
> > > > guage. I'd have to buy one and put it inside the chamber.
>
>
> I've made jerkey with my horozontal offset. No trouble at all.
> My 2 centavo's:
> Build a "small" wood fire, no briquettes or petroleum starters; use
> real wood (I ike hockory and oak) and lump charcoal, fully open your
> exhaust draft, and keep an eye on it. Might run 3 hours to get it
> cooked how you like it. Don't rush it. Be sure and remove all the fat
> from your meat. Cutting it uniformly will help it all cook at the same
> rate. You might have to move it to various places around the cooking
> chamber if you find it cooks too quickly in a given section. Toward
> the end, don't feel bashful about adding some sauces, pepper flakes, or
> seasonings to your now smoked treat. Store in the fridge if you have
> any left.
>
> Pierre
>

Mm... sounds yummy! :-)
I have oak and pecan, and lots of chinaberry on top of the pile right
now. I can get the lump charcoal in mesquite around here! I can also get
mesquite smoking chips......

Gonna have to try this for sure, thanks!

--
K.

Sprout the Mung Bean to reply...

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tend to get caught between the ears causing truth decay- so be sure
to use mental floss twice a day. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Pierre wrote:
>
> I've made jerkey with my horozontal offset. No trouble at all.
> My 2 centavo's:
> Build a "small" wood fire, no briquettes or petroleum starters; use
> real wood (I ike hockory and oak) and lump charcoal, fully open your
> exhaust draft, and keep an eye on it. Might run 3 hours to get it
> cooked how you like it. Don't rush it. Be sure and remove all the fat
> from your meat. Cutting it uniformly will help it all cook at the same
> rate. You might have to move it to various places around the cooking
> chamber if you find it cooks too quickly in a given section. Toward
> the end, don't feel bashful about adding some sauces, pepper flakes, or
> seasonings to your now smoked treat. Store in the fridge if you have
> any left.
>
> Pierre
>
Pierre,
While this may be very good it certainly is not jerky, at least in the
traditional sense. Jerky isn't cooked. It's cured and cold smoked. Cold
smoking involves a temperature of around 85dF for substantial periods of
time.

Hot smoking, which I also do is around 250dF-300dF tops but that's
really a form of cooking with smoke. If you're doing this in 3 hours
I'll guarantee that you're hot smoking which doesn't product classic jerky.


--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

Steve Calvin wrote:
><SNIP>
> Pierre,
> While this may be very good it certainly is not jerky, at least in
the
> traditional sense. Jerky isn't cooked. It's cured and cold smoked.
Cold
> smoking involves a temperature of around 85dF for substantial periods
of
> time.
>
> Hot smoking, which I also do is around 250dF-300dF tops but that's
> really a form of cooking with smoke. If you're doing this in 3 hours

> I'll guarantee that you're hot smoking which doesn't product classic
jerky.
>
>
> --
> Steve

Steve, you are absolutely correct. While cold smoking might produce
what you want in a traditional style jerkey, Katra wanted to use an
offset smoker. That being said, Katra got a little more perspective on
what to expect in such a device. (I assumed that a cure will be used,
as most jerkeys use it.)Its yummy no matter what you call it.

Pierre wrote:

>
> Steve, you are absolutely correct. While cold smoking might produce
> what you want in a traditional style jerkey, Katra wanted to use an
> offset smoker. That being said, Katra got a little more perspective on
> what to expect in such a device. (I assumed that a cure will be used,
> as most jerkeys use it.)Its yummy no matter what you call it.
>

No arguement with ya there sir. No matter how it's done, if it's good,
it's worth it! ;-)

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

"Katra" > wrote in message
...
> In article > ,
> "Edwin Pawlowski" > wrote:

<Snip>

>> Biggest problem with making jerky in a smoker is keeping the temperature
>> down. Jerky is cold smoked, not smoke cooked like barbecue. Instead of
>> burning charcoal, consider using a hotplate with a pan of ships or
>> sawdust
>> on it to make the smoke. I do that for curing sausages and bacon. You
>> can
>> see my setup on my web page.
>
> Hmmmmm... I wonder if I cured and dried it first, then smoked it
> afterwards if that would help? I'm mainly looking for flavor and
> something to help inhibit mold more.
>
> --
> K.

Edwin is correct. I make jerky all the time in an electric smoker. The
normal procedure is to slice and marinate top round (on sale) using
worchester, soy, garlic, onion powders, some sweet, and ground black pepper.
Please don't ask the ratios I've been playing with them for years.

Normally I prop up both the bottom of the barrel with chop sticks and I do
the same with the lid. This allows an air flow as for me the object is to
DRY not COOK the meat. At the lid I use an instant read thermometer to
monitor the temperature. I try to keep it under 130 degrees. Please note
many people recommend drying at over 160 degrees in order to kill any
e-coli. I do not use ground beef ergo I have not had a problem.


Dimitri
Dimitri

Dimitri wrote:

> "Katra" > wrote in message
> ...
> > In article > ,
> > "Edwin Pawlowski" > wrote:
> <Snip>
> >> Biggest problem with making jerky in a smoker is keeping the temperature
> >> down. Jerky is cold smoked, not smoke cooked like barbecue. Instead of
> >> burning charcoal, consider using a hotplate with a pan of ships or
> >> sawdust
> >> on it to make the smoke. I do that for curing sausages and bacon. You
> >> can
> >> see my setup on my web page.
> >
> > Hmmmmm... I wonder if I cured and dried it first, then smoked it
> > afterwards if that would help? I'm mainly looking for flavor and
> > something to help inhibit mold more.
>
> Edwin is correct. I make jerky all the time in an electric smoker. The
> normal procedure is to slice and marinate top round (on sale) using
> worchester, soy, garlic, onion powders, some sweet, and ground black pepper.
> Please don't ask the ratios I've been playing with them for years.
> Normally I prop up both the bottom of the barrel with chop sticks and I do
> the same with the lid. This allows an air flow as for me the object is to
> DRY not COOK the meat. At the lid I use an instant read thermometer to
> monitor the temperature. I try to keep it under 130 degrees. Please note
> many people recommend drying at over 160 degrees in order to kill any
> e-coli. I do not use ground beef ergo I have not had a problem.

My jerky notes mention that at least 1 teaspoon salt per pound of meat will help
preserve it. I prefer 1.5 teaspoons for taste. We don't use soy at all because
of an unpleasant aftertaste. Maybe I just buy cheap soysauce, I dunno.
Edrena, jerkying in the Excalibur.