Smoking & Grilling

I put a small battery operated desk fan on low over the top vent when cold smoking with MB to increase air flow. Fan won’t last forever but cost less than $5.

@herbcofood that’s my liking also

Thank you. I really appreciate all the help.

I got a masterbuilt off of offer up for 75 bucks. Great starter electric made temp control easy and the smoke pan worked well enough.

@chef said in Vintage Brinkman Smoker and Grill: @jamieson22 if 20 is vintage, then I’m prehistoric. Me, I’m older than dirt, I use a few knifes that are 80 plus years old, a slicer that is 70 years old…the list goes on. I would like to see a picture of the old items if you get a chance to post them. The vintage items have character. Just like their owners. lol

@Randyman Cold Phosphate is going to increase the pH of your meat, making it easier for the water to bond with the meat. Increasing pH also lowers the shelf-life of the meat so use it accordingly.

Sign of early cause they had a tv plug a few month ago about it ,they only take about 30 or so people.

that is the success of this forum it is topic specific and people are willing to help each other

@mrobisr said in New idea for humidity: @jonesy from my experience tender jerky comes from low and slow temp along with pulling it out at the right time meaning it is still pliable yet when torn is dry. I have to agree with these comments. For traditional style jerky it’s more about technique and timing than it is about adding special ingredients.

Great responses guys, thank you. One more thing to keep in mind, if you use fish as your “meat” that changes it as well as most fish contain decently high levels of nitrates already. This will be an upcoming (next few months) meatgistics university episode.

Let me know what you think of your outcome uppy. I’m in hopes that you may be able to tame your gasses as I have mine. I’ve had the the Big Block GOSM for 15 +/- years now and had a smaller version for 6 years prior. Like I said I should have acted on this years ago. jmo.

@RJ Adventures Yep they can go quickly.

@twoheartedloon I tried the email, wasn’t a fan of the tang it gave…so now I use smoked meat stabilizer always as I don’t always want to wait or have time to wait for the cure, and absolutely love the outcomes, everyone seems to love the flavor and bite to my sticks

I use pellets works great for cold smoking and adding smoke to my cured sausages.

@seanlee-hardy what do you guys think of wood chips box? Will they make difference if i use them instead of wood chips tray?

@twilliams said in Smoked sausage in PK100: Ive not only been reducing my dust amounts to a half pan i also change wood species depending on what flavor im doing at the time. That’s the beauty of a smoker like this or a pellet cooker. I have a “library” of sawdust (and pellets for my pellet cooker) and adjust what I use for what I’m cooking. Oak, mesquite, hickory, cherry, maple, pecan. I might use any of those.

That is a bunch of meat

@twilliams yep. I have some just haven’t used it yet. I was going to try it on some ribs but I always forget. may be part of the problem about forgetting the pink paper!

@hosshess It’s better than the other option

@MCURRAN I can’t guarantee this but I’d be pretty shocked if you weren’t happy with the smoke flavor from the PK100