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I also use a Redi*Chek dual probe remote smoker thermometer (Model ET-73). Not required, but reduces the amount of opening the smoker door to check temperature. You can get it on Amazon.com for about $35 and well worth the investment. Preheat smoker. I set mine for temperature between 275-325 degrees.
Feb 23, 2014. #1. This last Christmas I picked up a dual door Cajun Injector electric smoker. I wanted. to have something to smoke a bunch of fish on during the summer when we catch. Salmon, Ling Cod and Halibut. It is by far the best at doing this then using any of. my other smokers. Normally for a Brisket I would fire up my big smoker and get ...
But every couple years, someone markets a true pressure-cooker smoker that lasts on the market maybe ~4 months. This Emson should do a lot better job of smoking meat without completely smoking your house than the Presto. But at $370 (ebay open box price, one available) it's about 6x the price it was on Amazon about a year ago.
The Little Chief Smoker comes in a cardboard box, that they say you must remove before use. They didn't used to say that. They used to say that the smoker works in the box and that it is the cardboard that insulates the smoker to get it to the proper heat. I have tried it without the box and it did not seem to work nearly as well.
In a moment of weakness I finally bought myself a smoker after looking at them, for the past few months and purchase a Brinkmann 810-7080-7 Gourmet Electric Smoker and Grill which should get shipped to me sometime in May but has anyone got some idiot proof first attempt recipes I can try on it to get started with please since I have NO previous ...
Some recipes recommend using a heavy smudge during the smoking process. A "heavy smudge" is produced using lots of heavy white smoke. This is difficult to do with most home smokers at 150[sup]o [/sup]F unless you have an additional smoke generator attached to or within your smoker to produce the necessary level of smoke. 7.
66. 10. Northern Micigan. Jun 15, 2010. #1. I am going to make some jerky from ground venison in the MES today. Any tips or hints would be great,like time and temp. The cure I used said 1hr. 20min. at 200degs. that just dont sound right to me. Thanks guys.
I figured all I need to do is add a female three prong pluggin coming from the inside of the control unit. When I get it done and going I will let you know how it works and post some pics hopefully. I am also planning on making a box to go around the smoker and insulate it and also expand the smoking space.
Hi ARCook. I have the same electric smoker and love it so far. I find that the main thing is the cook temp and the finish temp. I leave the vent mostly open. You are looking for the "thin blue smoke" (TBS) About a handfull of dry chips every 30 minutes for the first 3 hours is all you need.
I have the 30" digital electric smoker from master built. Numerous people told me it's a great smoker. Reviews on line also were great. Some of it is confusing but once I start getting into it , I think I'll be ok. Thanks for the info