Snack sticks
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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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I have venison and 80 20 beef wat ratio should I add the beef at 50 50 maybe
Arnie Hofer what else would you be using for moisture/fat? Beef fat or pork fat? I recommend pork fat if it is available to you. Your venison should be trimmed very lean with as much fat removed as possible. Adding 80/20 beef even at 50/50 mix is gonna be too lean and will most likely be too dry. For a 25 lb batch I recommend….
16.50 lbs venison
6.50 lbs 80/20 beef trim
2.00 lbs pork or beef fatIf you ran a 50/50mix you could probably cut the fat down to 1 lb pork or beef fat.
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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.
mrobisr So I got a external smoker how long do u think I should leave that on can I over smoke them
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mrobisr So I got a external smoker how long do u think I should leave that on can I over smoke them
Arnie Hofer said in Snack sticks:
mrobisr So I got a external smoker how long do u think I should leave that on can I over smoke them
You can absolutely over smoke for some. I always have to very lightly smoke my product if I want the wife to enjoy it, but there are times that I want the ingredients to shine. Sticks are small so it don’t take long to saturate them in smoke compared a 4" bologna. I would not smoke over and half hour which means just a hand full of chips in the MB external smoker. If you really like smoke you can go for 1-2 hours after that the meat will just be smoke. Start on the lighter side and work up until you find your sweet spot.
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Arnie Hofer said in Snack sticks:
mrobisr So I got a external smoker how long do u think I should leave that on can I over smoke them
You can absolutely over smoke for some. I always have to very lightly smoke my product if I want the wife to enjoy it, but there are times that I want the ingredients to shine. Sticks are small so it don’t take long to saturate them in smoke compared a 4" bologna. I would not smoke over and half hour which means just a hand full of chips in the MB external smoker. If you really like smoke you can go for 1-2 hours after that the meat will just be smoke. Start on the lighter side and work up until you find your sweet spot.
mrobisr which chips are u using I used apple and left smoke on for 6 hours not oversmoked just right
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mrobisr which chips are u using I used apple and left smoke on for 6 hours not oversmoked just right
Arnie Hofer I use apple too and I’m so glad that they turned our for you, got to love it when a plan comes together.
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How do I stop the casing from becoming wrinkled I have water in at all times but the casing still wrinkles up on me
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How do I stop the casing from becoming wrinkled I have water in at all times but the casing still wrinkles up on me
Arnie Hofer slower ramp up on the heat, finish in water bath once IT of 130-135f is reached, and ice water bath when IT is reached for 20 minutes.
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Arnie Hofer slower ramp up on the heat, finish in water bath once IT of 130-135f is reached, and ice water bath when IT is reached for 20 minutes.
mrobisr 1 do 125 for 1 hour 140 for 1 hour 155 for 2 hours them 175 do u think that’s still 2 fast
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Arnie Hofer slower ramp up on the heat, finish in water bath once IT of 130-135f is reached, and ice water bath when IT is reached for 20 minutes.
mrobisr wat do u mean finish in water bath 130-135
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