Headache from Smoked Meat

[ezbtr]

Re: Headache from Smoked Meat

when I had a charcoal smoker, I used to do ham, steak, fish, you name it, put cut up fruits in bottom water pan, it would permeate the meat above wonderfully! But honestly, at least take 2 hours to get a good fire going, then cook for at least 4-6 was my rule, was wonderful.

 

[dlindeblad]

Re: Headache from Smoked Meat

Although it does not taste the same, instead of using wood to smoke and add sulfites try liquid smoke and a meat dehydrater.

 

[j_martin]

Re: Headache from Smoked Meat

I was wondering how those double barrel stoves would work as a smoker? That sounds like the way to go.....

At one time I was looking into getting a electric smoker, they smoke real nice, and are easy to monitor, but 1,500 -1,700 watts for 8 hours is a lot of juice to burn.

Rainman..... Fruits and Veggies are still a side dish.....

We run it hot enough to fully cook the meat in about 40 minutes a pound. I'm working on one now that will have a welded up mid chamber that flows the smoke from the back of the burner barrel to the front of the top barrel, near the doors. That way a little air could be introduced to control the temp. It also solves a low smoke exit problem where I intend to install it for heating.

One thing is to be sure to use either bare steel, or an oven grate to hold up the meat. A refrigerator grate could be cad plated and thus pretty poisonous. I put a catch pan under the grate to catch the drippings. (Mostly mess control.)

John