Lox or cold smoked salmon
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Dave in AZ Glad the ice tray worked out for you. You really did take a little bit of this and that to build it “your way”. Yes!!!
zbigjeff i got a lot of great input and ideas, which made it a fun project. Trying to give enough results that folks get useful datapoints from their suggestions!
I searched “salmon” at the SmokinIt forums and read every post today. Turns out most agree just 1 or 2 hours smoke and less than 2oz total wood. I didn’t know those forums existed until seeing a 5 year old post by NDKoze I think.
That smoker is super airtight, so drying things out like jerky or smokesticks will be hard. But brisket and butts, where the relative humidity issue stalls things at 150ish, apparently work awesome in it. So I expect I will continue to sous vide finish sticks.
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zbigjeff i got a lot of great input and ideas, which made it a fun project. Trying to give enough results that folks get useful datapoints from their suggestions!
I searched “salmon” at the SmokinIt forums and read every post today. Turns out most agree just 1 or 2 hours smoke and less than 2oz total wood. I didn’t know those forums existed until seeing a 5 year old post by NDKoze I think.
That smoker is super airtight, so drying things out like jerky or smokesticks will be hard. But brisket and butts, where the relative humidity issue stalls things at 150ish, apparently work awesome in it. So I expect I will continue to sous vide finish sticks.
Dave in AZ Thinking I’ve sent many to this site and at first they thought “well, I’ll try it. But, don’t think I’ll find my answer.” while on Facebook. Then, after they go to meatgistics and the Smokinit sites, they come back happy as heck. They find out it’s just not like a bunch of blowhards like on other sites. Happy that you had the perseverance to finish your project with success. Spread the word.
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zbigjeff i got a lot of great input and ideas, which made it a fun project. Trying to give enough results that folks get useful datapoints from their suggestions!
I searched “salmon” at the SmokinIt forums and read every post today. Turns out most agree just 1 or 2 hours smoke and less than 2oz total wood. I didn’t know those forums existed until seeing a 5 year old post by NDKoze I think.
That smoker is super airtight, so drying things out like jerky or smokesticks will be hard. But brisket and butts, where the relative humidity issue stalls things at 150ish, apparently work awesome in it. So I expect I will continue to sous vide finish sticks.
Dave in AZ great info I truly enjoyed reading it
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Dave in AZ great info I truly enjoyed reading it
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zbigjeff i got a lot of great input and ideas, which made it a fun project. Trying to give enough results that folks get useful datapoints from their suggestions!
I searched “salmon” at the SmokinIt forums and read every post today. Turns out most agree just 1 or 2 hours smoke and less than 2oz total wood. I didn’t know those forums existed until seeing a 5 year old post by NDKoze I think.
That smoker is super airtight, so drying things out like jerky or smokesticks will be hard. But brisket and butts, where the relative humidity issue stalls things at 150ish, apparently work awesome in it. So I expect I will continue to sous vide finish sticks.
Hi Dave, you can do jerky and sticks in the Smokin-It smokers and they turn out awesome. You just need to have/use a Jerky fan to remove the excess moisture.
I smoked 120 pounds of country style sausage through my smoker this past weekend and used my jerky dryer. You can buy the dryer from Smokin-It (that is what I did) or there are several DIY options on the Smokin-It forums as well.
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Another thing you can do when cold smoking to keep the liquid out is to fill/freeze 1 or 2 liter soda bottles with water. This keeps the moisture in the bottles and not in the smoking chamber.
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Dave in AZ Glad you could use much of the information from everyone to brand it “your own”. Yay
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Hi Dave, you can do jerky and sticks in the Smokin-It smokers and they turn out awesome. You just need to have/use a Jerky fan to remove the excess moisture.
I smoked 120 pounds of country style sausage through my smoker this past weekend and used my jerky dryer. You can buy the dryer from Smokin-It (that is what I did) or there are several DIY options on the Smokin-It forums as well.
NDKoze thx, I was getting worried about airflow when I want to dry things, this is good to know! Also good idea on the 2L bottles vs ice in a tray.
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Another thing you can do when cold smoking to keep the liquid out is to fill/freeze 1 or 2 liter soda bottles with water. This keeps the moisture in the bottles and not in the smoking chamber.
NDKoze haven’t seen you on here in a while. I always enjoyed your posts. Nice to see you back.
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NDKoze haven’t seen you on here in a while. I always enjoyed your posts. Nice to see you back.
cdavis Yeah, I just get crazy busy and don’t have time to go to my favorite forums. I am actually technically a Moderator on the Smokin-It forum, but haven’t been out there for awhile now either.
I still love my Smokin-It smoker, but have since been using my Grilla Pellet Poopers more than the trusty Smokin-It #3. I did use it this past weekend though in combination with my Grilla Chimp to get all of that country style sausage done and it worked great as usual.
The one tip that I will give you regarding the Jerky Dryer is to not put that on until your smoke phase is done because the excess air will just blow all of that smoke out of the cooking chamber and the excess oxygen will most likely result in your wood catching fire. I usually smoke for about 2-3 hours and then put the dryer on.
Hopefully this helps.
Gregg - Fargo, ND
Smokin-It #3 Electric Smoker that replaced a Masterbuilt XL, Big Chief (still used for fish), and few others over the years, along with a variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices. -
cdavis Yeah, I just get crazy busy and don’t have time to go to my favorite forums. I am actually technically a Moderator on the Smokin-It forum, but haven’t been out there for awhile now either.
I still love my Smokin-It smoker, but have since been using my Grilla Pellet Poopers more than the trusty Smokin-It #3. I did use it this past weekend though in combination with my Grilla Chimp to get all of that country style sausage done and it worked great as usual.
The one tip that I will give you regarding the Jerky Dryer is to not put that on until your smoke phase is done because the excess air will just blow all of that smoke out of the cooking chamber and the excess oxygen will most likely result in your wood catching fire. I usually smoke for about 2-3 hours and then put the dryer on.
Hopefully this helps.
NDKoze thanks for the info and don’t be such a stranger.
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