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Smokers, propane vs electrical vs others

Topics for discussing dehydration, drying, and smoking as methods for food preservation

Re: Smokers, propane vs electrical vs others

Postby Cast Iron » Thu Nov 30, 2017 7:09 pm

I have cold smoked salmon, pork, beef and cheese using a wood off set smoker.
The salmon could of passed for five star restaurant quality.

A few weeks ago I hot smoked about fifteen pounds of brown sugar cured pork.
All my friends whom I have given samples to, rave about it.

Learn how to do it the old style, non-grid way first.
Then get the fancy gizmoids.
Beware of the guy with only one Cast Iron pan . . . he likely knows how to use it.
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Re: Smokers, propane vs electrical vs others

Postby John Galt 1 » Thu Nov 30, 2017 8:45 pm

I smoke in a dome oven, basically a wood fired pizza oven but it works. Temperature control takes practice but the meat is delicious. But we also make bread, casseroles, and even steaks laying on the coals in it.

Got it as a way to play with different cooking methods but wanted only wood fired as a prep; and it works well summer or winter, high wind or no wind, unlike an open grill. I guess you could burn charcoal in it but wood works fine.
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Re: Smokers, propane vs electrical vs others

Postby IceFire » Thu Nov 30, 2017 9:01 pm

When I get some of the more immediate projects done (animal housing, getting the well on solar, etc.) I plan on building an old-fashioned wood-fired smokehouse (and all that mesquite we have growing around the place would be perfect fuel for it!
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Re: Smokers, propane vs electrical vs others

Postby danthman114 » Fri Dec 01, 2017 8:54 am

I have a wood smoker http://www.basspro.com/shop/en/smoke-ca ... et-firebox
I use natural lump mesquite charcoal to get it going then use wood throughout the process. the type of wood used depends on what I'm smoking.
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