Author Topic: Any "Meat Smokers" out there? (Read 486 times)

Toad · « **Reply #15 on:** July 18, 2002, 03:13:20 PM »

You won't burn up a Brinkmann.

Udie · « **Reply #16 on:** July 18, 2002, 03:39:23 PM »

Quote

Originally posted by Ripsnort
Thanks guys! I burned up two of the really cheap "Lil Smokers" years ago, but I want to start smoking meat again, I miss "Turkey jerky" and other stuff I used to whip up!

Edit: "Lil Chief Smoker"

Ok look, you're my roommate for the con, it's too late to change that now I understand. BUT there will be NO "meat smoking" in our hotel room! and if you want to do the "turkey jerky" then go into the bathroom, and bring a towel!!!!

Ripsnort · « **Reply #17 on:** July 18, 2002, 03:45:53 PM »

ROTFLOL! "GET IN MUH BELLY!"

fdiron · « **Reply #18 on:** July 18, 2002, 03:58:04 PM »

Smoking meat greatly increases the amount of carcinogens found in the meat.

Greese · « **Reply #19 on:** July 18, 2002, 04:15:38 PM »

Well, sort of. Smoking meat over a dark cloud of thick black smoke will, but if your fuel is clean burning (properly burning wood coals) then it doesn't really at all.

Greese · « **Reply #20 on:** July 18, 2002, 04:38:31 PM »

If you want the real thing

HiJack · « **Reply #21 on:** July 18, 2002, 05:07:42 PM »

Rip i found that a good way to get lots of smoke with very little wood is to soak the big pieces for about 3-4 hrs, wrap them in aluminum foil, poke a few holes in the foil and toss it on the hot coals, this way all it does is smoke and doesnt burn, and in some cased you can actually reuse it, (referring to the cheap part of the post) hehe. Ive tried them all but i still prefer the Brinkman, you can even add an elctric element if you want to control the heat better, but Greese is right, get a good thermometer. (PS make sure the holes are up when you put them on the coals)

HiJack · « **Reply #22 on:** July 18, 2002, 05:09:47 PM »

NIce smoker Greese, think you should do somethin up for VF 27 when we all come to your house, hehe, ( Ill bring the Stag beer)