Snack sticks
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Arnie Hofer I agree with samspade and wdaly. Also, I would check the temperature control for accuracy. Top half and bottom half inside for variation. My temperature had wide swings and I got a replacement from MB, it is a bit more accurate. Smokiness will depend on the wood used, as well as how long you want to apply smoke. Keep good notes on what works for you and your will dial it in.
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Arnie Hofer I agree with following the thermal processing times on here. I have noticed with my Masterbuilt electric, if I fill the chip tray about every hour, I get about the amount of smoke I like. Hope you enjoy your smoker. Let us know how your sticks turn out.
wdaly Do u mean fill the side tray once a hour or the entire wood tray
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wdaly Do u mean fill the side tray once a hour or the entire wood tray
Arnie Hofer Only ever fill the tube level with the cut out . If you put too many wood chips in, they don’t burn well and can jam the tube. Then you have to wait for them to burn down to get the tube out .
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Arnie Hofer Only ever fill the tube level with the cut out . If you put too many wood chips in, they don’t burn well and can jam the tube. Then you have to wait for them to burn down to get the tube out .
@wdalyShould there be water in the water tray at all times
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I have the Masterbilt smoker also and the cold smoking attachment ,with it I can add smoke at any temp. apple wood is a mellower smoke flavor than hickory but I use both depending on the item being smoked, think about getting one they also work great for doing cheese !
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@wdalyShould there be water in the water tray at all times
Arnie Hofer I would keep water in the tray to increase the relative humidity. Jonathan did research on RH and found to increase it further you can put a couple automotive sponges in the water tray. This increases the surface area and will help with temperature stall when smoking your product.
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I have the Masterbilt smoker also and the cold smoking attachment ,with it I can add smoke at any temp. apple wood is a mellower smoke flavor than hickory but I use both depending on the item being smoked, think about getting one they also work great for doing cheese !
craigrice I think adding that is a great improvement to a masterbuilt.
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I have the Masterbilt smoker also and the cold smoking attachment ,with it I can add smoke at any temp. apple wood is a mellower smoke flavor than hickory but I use both depending on the item being smoked, think about getting one they also work great for doing cheese !
craigrice I’ve been thinking of getting one. They have them on Amazon for $70.00. have one in my cart. I take it you think they’re worth the money.
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Arnie Hofer I would keep water in the tray to increase the relative humidity. Jonathan did research on RH and found to increase it further you can put a couple automotive sponges in the water tray. This increases the surface area and will help with temperature stall when smoking your product.
wdaly how many hours would u recommend leaving them to cure in the fridge and should I leave the water out until the hour drying stage is done
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wdaly how many hours would u recommend leaving them to cure in the fridge and should I leave the water out until the hour drying stage is done
Arnie Hofer you would want to keep them in fridge for a minimum of 12 hours for the cure to work. I usually stuff on a Saturday afternoon then smoke the next day starting around 9 or 10 am. I’m not a morning person is the main reason for late morning start.
For water pan yes I would leave out til Atleast your initial 1 hour dry stage is complete and then maybe the first hour of smoking but that is up to you. Stall seams to be around the 145* IT mark in my experience.
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I just bought a masterbuilt smoker.Wat should I start the temp at and should I leave smoke on at all times or will it be to smoky.
Arnie Hofer Follow Hi Mountains directions. They come out rather well. I do find their seasoning to be on the salty side imo.
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For cold smoking it is hard to beat the “A-Maze-N” Brand products for price/punch. I have a 12" tube and the 5x8 maze I use the tray a lot when making bacon and other!
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Arnie Hofer Hickory does have a strong flavor, but works well with pork products. If you can get some apple, pecan, cherry for a lighter flavor. Just fill the tube and let it burn down, you can watch the smoke coming out of the vent, probably about once an hour or so.
I leave the water in all the time, you can add after the drying phase but I would add hot water otherwise you will lose temperature until the water heats up.
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Arnie Hofer Hickory does have a strong flavor, but works well with pork products. If you can get some apple, pecan, cherry for a lighter flavor. Just fill the tube and let it burn down, you can watch the smoke coming out of the vent, probably about once an hour or so.
I leave the water in all the time, you can add after the drying phase but I would add hot water otherwise you will lose temperature until the water heats up.
YooperDog would it be to much smoke if I smoke for the while time the sticks are in
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YooperDog would it be to much smoke if I smoke for the while time the sticks are in
Arnie Hofer Whether you placing the sticks, sausages, or large muscle product to smoke you will follow a smoke/cook schedule. Normal the first hour is vents wide open and no smoke. This allows the protein surface to dry which will it allow the smoke to adhere to the surface. You can over smoke something but with the MB set up and following a smoke/cook profile you should be okay.
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wdaly how many hours would u recommend leaving them to cure in the fridge and should I leave the water out until the hour drying stage is done
Arnie Hofer I agree with twilliams. You don’t want to add water during the drying stage. I also leave mine in the fridge for 12 hours if I don’t use ECA.
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craigrice I’ve been thinking of getting one. They have them on Amazon for $70.00. have one in my cart. I take it you think they’re worth the money.
wdaly that cold smoke attachment is worth every penny. I love mine. It works great.
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I’m late to the party here, but adding water to the pan is all dependent upon what your goal is for a final product. If you are wanting a wetter product then by all means add water, but if you are after a drier product then absolutely no water. From my experience if you are not using water/humidity then you have to cook really slow or you run the risk of fatting out. My cook schedule for a very dry product is 100f open damper no smoke 1hr, 110f close damper add smoke, 120f 1 hour, 130, 140, 150 all for 1 hour then 170 until internal temp of 150f is reached and yes it is safe to eat since it has been pasteurized due to the low slow cook schedule. I agree with other comments that the cold smoke attachment is worth every penny. Apple wood is milder for sure, but it is actually easier to just cut the time of smoke to reduce the smoke influence. Peach or mulberry produces a wonderful mild smoke, but it is impossible to find commercially. You will also find that if you want a wetter product that the water bath and allowing a couple days in the fridge before freezing will also chill out the smoke influence.
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Ok I smoked my first batch yesterday I bought wood chunks instead of chips but I chopped them into small pieces but I could get hardly any smoke our of them.Is there a difference in the wood or am I expecting to much smoke
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Ok I smoked my first batch yesterday I bought wood chunks instead of chips but I chopped them into small pieces but I could get hardly any smoke our of them.Is there a difference in the wood or am I expecting to much smoke
Arnie Hofer Your problem may be that there’s not enough heat to ignite the chunks. Masterbuilt doesn’t recommend chunks. The chips are much thinner and ignite much faster. Just my opinion.
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