Snack sticks
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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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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.
wdaly I chopped them into very little chips but there really wasn’t a lot of smoke.People are telling me u shouldn’t see the sticks through the window there should be so much smoke
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wdaly I chopped them into very little chips but there really wasn’t a lot of smoke.People are telling me u shouldn’t see the sticks through the window there should be so much smoke
Arnie Hofer was you using the smoke attachment or the built in one? I’m assuming you used the built in one, so then if that’s the case then you didn’t get them hot enough which will happen if you run on a low temperature.
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Arnie Hofer was you using the smoke attachment or the built in one? I’m assuming you used the built in one, so then if that’s the case then you didn’t get them hot enough which will happen if you run on a low temperature.
mrobisr wat should I but to get smoke at that low temperature
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mrobisr wat should I but to get smoke at that low temperature
Arnie Hofer said in Snack sticks:
mrobisr wat should I but to get smoke at that low temperature
https://www.waltonsinc.com/a-maze-n-tube-smoker-12-in
This is what I use. I have a MB smoker.
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mrobisr wat should I but to get smoke at that low temperature
Arnie Hofer i don’t really know what the minimum temperature is to produce smoke, i tried and when it didn’t make smoke i attached the exterior smoker. The suggestion papasop made is a good one or maybe you could run the temp to 250f to get it smoking and then reduce the temperature and add your meat, worth a try.
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Arnie Hofer mrobisr
I had issue’s getting smoke from the MB chip tray unless I was up into the 150+ deg range. This was using the smaller thin wood chips. At times they would actually start burning.Once I went to the pellet tube, problem solved.
mrobisr
I tried running the temp up to get the smoke going, but then backing it off to a low temp didn’t work so well, quit smoking. Don’t know why. Pellet tube solved everything! -
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 you need to use chips, the chunks will not produce the smoke you are looking for. PapaSop is making a good suggestion unless you have a cold smoking attachment. The MB has a very difficult time making smoke at low temps.
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I have venison and 80 20 beef wat ratio should I add the beef at 50 50 maybe
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