Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - ReliableRick

Pages: [1] 2 3
1
Introductions / Re: Hello from Canada Eh!
« on: September 19, 2020, 07:32:18 PM »
How you doo'n-now!  Sorry, a favorite line from Letterkenny! Welcome from Maryland.

I am about (aboot?) an hours drive from that area. Love that show. Trailer Park Boys is pretty good too.

2
Jerky / Re: Venison jerky - 2nd try much better!
« on: September 19, 2020, 07:25:08 PM »
Will the chips produce any smoke at 100 degrees?  I just finished building my fan system and want to tray a small batch of jerky.


You can set the temp higher for the first while until it starts smoking and then drop it down to 100. You can also get one of these babies...

https://www.amazon.com/Carpathen-Stainless-Additional-Billowing-Electric/dp/B06Y3SL196

I got if for cold smoking but it works well for creating smoke at lower temps.

3
Eliminating Smoker Burps – A Semi-Comprehensive Compilation of Advice

Many new owners are alarmed when they first experience what is called by many on this forum as a smoker “Burp”.  A burp is when a sudden puff of smoke comes out the vent hole and often times at the door also.   According to numerous posts, burps seem to be most common in the #2 and #3 smokers.  Many say burps are non-existent in the #1 smoker.  The main proposed cause is a sudden combustion of smoke gasses from overly dry wood.

Suggestions to eliminate smoker burps are numerous if one uses the word “Burp” in the search function.  I found 30+ posts in mid-2020.

I have attempted to compile a semi-comprehensive list of suggestions to eliminate burps.  It is my hope this list makes it easier on new owners, who like myself, have experienced a smoker burp. 

Methods to Eliminate Smoker Burps (sudden wood combustion)

1.   Place wood chunks at back of box where element comes out of the back smoker wall. Some owners say this area of the smoke box has the lowest temperatures which decreases chance of wood combustion.
2.   Enclose Wood completely with foil.  Poke small holes in the foil to allow smoke to escape.  This decreases oxygen and should therefore, decrease/eliminate combustion. 
3.   Place wood in foil boat with top open.  This decreases oxygen around the wood to a certain extent to decrease likelihood of combustion.
4.   Place foil across the entire bottom of smoke box (no holes in foil).  Place wood chunks on top of the foil
5.   Place foil over a portion of the bottom of the smoke box and put the wood on top of the foil.
6.   Place foil on entire bottom of smoke box and poke smaller holes in the foil over the larger holes on the bottom of the smoke box. 
7.   Purchase the Smokin-It Chip Screen to elevate wood away from the heat and possibly decrease air flow to the wood.  Place wood chunks/chips on top of chip screen.
8.   Foil on entire bottom of smoke box with the Smokin-It chip screen on top of the foil.  Place wood chunks on top of the chip screen.
9.   Don’t use overly dry wood because it will combust quicker.  Use naturally air dried wood vs. kiln dried.
10.   Ramp up the smoker temperature (145-175) for 45-60 minutes before reaching target cook temp.  Some say belching occurs around 180F.

Some owners simply say, "Don’t worry about it.  As long as the food tastes good, don’t sweat it."

I hope these suggestions help the next person who is concerned about the “Burp”.

Feel free to add suggestions if I have overlooked anything.

Thanks,
Jon

This good info. The belches started today while doing a pork shoulder. They seemed to be perfectly timed with mine (likely caused by a juicy IPA). Your explanation seems more plausible. FYI they began at 180.4 F.

4
Anything Goes!! / Re: Do Masks Work?
« on: August 15, 2020, 08:09:10 PM »
Lol. Yeah. the picture of people at Costco with shopping carts full of TP was something to behold. The masks aren't so bad. You get used to them. Still looks weird though.

5
Introductions / Re: Howdy from central Texas
« on: August 15, 2020, 08:04:24 PM »
Hi Clay. Welcome to the forum and congrats on the #2. I have the digital version and love it.

6
Show Us Your Setup! / Re: just finished summer kitchen
« on: August 15, 2020, 08:02:27 PM »
That is amazing! I really want to do that next place we get.

7
Jerky / Re: Venison jerky - 2nd try much better!
« on: August 09, 2020, 10:08:01 AM »
it looks pretty good and I am glad your happy with it. This link https://www.smokinitforums.com/index.php?topic=1831.0 is for my venison jerky also made with High Mountain Seasoning. The difference is the amount of heat used. At 145 you are actually cooking the meat while it dries. I list the details in the post but I never went higher than 100. At low temp with the fan running the ntire smoke the jerky dries without cooking. To me it is a better taste and texture. I used to make jerky at 150 but never will again. Give it a try and let me know what you think.

100% on this. I made two batches. One at 155 degrees and one using Brian's method. The 100 degree version is like store bought jerky. I put it in the smoker at 100, put the fan on and let it go overnight. So much better!

8
Anything Goes!! / Re: Do Masks Work?
« on: August 09, 2020, 09:56:04 AM »
My buddy here has family in Arizona and know they had trouble getting hand sanitizer, masks, and gloves down there. Shipped them a 10 lb box about two months ago. Hope the supply chain is back to normal down there soon.

They have made them mandatory here as well. Lots of locals making cloth masks and selling them on etsy.

9
Model 1 - The Little Guy!! / Re: Pastrami Video
« on: August 09, 2020, 09:47:56 AM »
Great video and great looking pastrami!

10
Charcuterie / Re: Venison Basturma & Bresaola
« on: August 09, 2020, 09:39:46 AM »
Hey Walt. I know the thread is a little old but how long is the bresaola good for after its done and how do you store it?

11
Fish / Re: Anyone smoked trout?
« on: July 12, 2020, 09:43:20 AM »
I use a basic dry cure like you would for salmon. Let cure overnight, rinse, pat dry, place on wire rack to develop pellicule, smoke for one hour @ 175 useing a mild wood. For these short smokes, make sure you use chips or slivers for best smoke production.

Usually, I am looking for a moist flakey texture. 135 IT gets you this every time. It's great as is or used as an added ingredient....

This works for just about any fish.  I made a smoked green trout (bass) dip last week useing this method. (Also added equal parts yogurt & sour cream, plenty of green onion, a touch of Serrano, lemon and basic seasonings).

Good stuff. Good luck.


This sounds amazing and I'm planning to try it soon.

12
Introductions / Re: Hello from San Diego
« on: July 08, 2020, 07:51:36 AM »
Welcome from the great white north. Congrats on the first smoke!

13
Jerky / Re: First jerky smoke
« on: July 08, 2020, 07:49:46 AM »
Thanks Brian. Next time I'll make it on a Wednesday and smoke on Saturday. I really want to try the dry cure as well.

14
Jerky / Re: First jerky smoke
« on: July 07, 2020, 07:02:01 AM »
Thanks for the tip Cole. I will see if I can find it on Amazon

15
What's Cooking? / Re: Chinatown Ribs
« on: July 06, 2020, 06:28:57 PM »
Interesting. How many racks? I used 2 large racks and smoked for 5 hours at 225 and it was slightly overdone.

Pages: [1] 2 3