First day my lips didn’t freeze together when I walked outside, so I decided to fire up the smoker and make some beef jerky for the Eagles game.View attachment IMG_2215.jpeg
Home Made Beef Jerkey
- Thread starter RJG
- Start date
I believe this is the same attachment problem we discussed here. That image is just too big to insert into a post (5712x4284 pixels and 6.4MB). There's no reason to post images that large, aside from the fact that they don't display, they take up a lot of disk space on the server. We discussed some ways of reducing image size here. For posting in the forums, I'd suggest 600 to 800 pixels wide, up to about 1000 pixels wide if there are important details.
Looks very good. Nothing like running a real smoker for the best results. In a pinch, I will occasionally use Liquid Smoke in my brine and then use the home oven at 170 to dehydrate, but it's just not the same.
I wore out a Masterbuilt 7 in 1 smoker over a period of 12 years and had to retire it since there aren't any replacement parts available. I still use the base as a pot boiler for canning. I recently won a Cuisinart charcoal smoker at a Chinese auction at my gun club but I haven't even opened it yet. I really want to get something that I don't have to babysit the entire time. The propane-fired Masterbuilt was hard to keep at 170 on a windy day and you had to check it continuously.
What are you running?
I have a Smokin Brothers premiere pellet smoker. It‘s a small family business in Missouri. I bought the smallest model they make @24” which works fine. I can cook six racks of ribs on it, which is enough. The firebox is in the middle, so there’s no hot spots. It couldn’t be easier. I just fill the pellet hopper, set the temperature and walk away. It holds the temperature +/- 2 degrees and I can monitor it on my phone. They are a bit pricey. I paid around $1,600 with shipping, but the quality blows away Traeger.
I used to cook ribs and pork shoulder on my Weber grill and was able to turn out pretty decent tasting smoked meat. I would put wood chips in a small aluminum pan to get smoke, but it was a pain trying to smoke meat on a grill. I had to constantly adjust the temperature swings and continually feed more wood chips. I was literally checking it every 15 minutes.
I agree on how the quality of Traeger has dropped since production has moved overseas. I have a twenty year old Traeger Lil Tex that is built like a tank and well engineered. I probably have smoked several tons of food on it over the years. Last summer I finally had to replace the main board in it, so I upgraded to a dual thermometer unit. I love the little grill. That being said, I did upgrade to a Camp Chef Woodwind Pro 36 and I would say the quality is comparable to the older Tragers but that comes with a price. But, you get what you pay for these days.
My neighbor's know when the stacks are smoking that they will be getting a plate of delicious barbeque! There is nothing better than great food and a great bourbon to bring friends together!
My favorites are ribs, turkey, sausage and quail. Meatloaf and macaroni with cheese have been found on them time to time!
My neighbor's know when the stacks are smoking that they will be getting a plate of delicious barbeque! There is nothing better than great food and a great bourbon to bring friends together!
My favorites are ribs, turkey, sausage and quail. Meatloaf and macaroni with cheese have been found on them time to time!