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School me on smokers
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<blockquote data-quote="muleystalker" data-source="post: 2314660" data-attributes="member: 79944"><p>As</p><p></p><p></p><p>The beauty or the electric smokers for making jerky, snack sticks and smoking fish is you only have to use wood for the fist hour or so after that you are just drying the product. The smoke only realy takes for the first hour and it isn't just flavor it is coating the meat to help inhibit bacteria growth. The pellet smokers can't smoke as low as electric smokers and cook the product instead of drying it which is what you want with jerky and smoking fish, there is a big difference. </p><p> The electric smokers also can keep a constant heat unlike other smoker/bbq's. The term "smokers " gets thrown around loosely the days and when most people say smoker they really mean BBQ. You can not get the same results as far as true smoking and preserving of food out of a BBQ/ smoker. You can make some good product but it differs and is more tedious to do. There is a reason there is no temp adjust on the Big Chief style smokers, that's so you don't get it too hot and cook the product. One pan full of wood chips and that's it, just monitor the progression of the product every so often that's it, it's that easy.</p></blockquote><p></p>
[QUOTE="muleystalker, post: 2314660, member: 79944"] As The beauty or the electric smokers for making jerky, snack sticks and smoking fish is you only have to use wood for the fist hour or so after that you are just drying the product. The smoke only realy takes for the first hour and it isn’t just flavor it is coating the meat to help inhibit bacteria growth. The pellet smokers can’t smoke as low as electric smokers and cook the product instead of drying it which is what you want with jerky and smoking fish, there is a big difference. The electric smokers also can keep a constant heat unlike other smoker/bbq’s. The term ”smokers ” gets thrown around loosely the days and when most people say smoker they really mean BBQ. You can not get the same results as far as true smoking and preserving of food out of a BBQ/ smoker. You can make some good product but it differs and is more tedious to do. There is a reason there is no temp adjust on the Big Chief style smokers, that’s so you don’t get it too hot and cook the product. One pan full of wood chips and that’s it, just monitor the progression of the product every so often that’s it, it’s that easy. [/QUOTE]
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