Strange taste with new smoker, HELP!!!

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Hey...I use more chips than Illini and I am Illini...most people will not belive how little wood it takes....so start them on the low side is my theory....Now try making your own chunks the size of a marshmallow and add one each time with 2 or 3 chips...take a new paint stirring stick and manage the burn...moving things around by removing the loading tray and manipulating where the wood is inside the wood box..turn the dump slowly so the added stuff falls on top of the old stuff...I'm full of em!!
 
Pigcircles,

I will look into that. My kids got me some Bradley jerky racks for Christmas but they are about 1/2" too wide. I will see what Masterbuilt has but if they cannot help I will look into cooling racks then if that does not pan out I will cut the Bradleys down to fit.

Illini,
I am going to use ground for my jerky so skewers may not work for me.
Thanks for the idea though.

MDK
 
JR.S
yes a good cleaning after each smoke session is a must, in fact on yours I'd clean out the entire inside of the smoker and then re-cure it just to make sure you get that grease smell out of everything. I did a bone in ham for xmas and used a mix of hickory and mesquite on it, the mesquite were wally world chips and I found them to burn like you were saying you had....I didn't have the same issue with the hickory ones from there however.....and I must say, that was the most tasty ham we ever ever ever have had.......

MDK
when I do jerky with ground I always just use my dehydrator instead of the smoker.....I do plan on doing some regular strips soon in the smoker and probably will just use skewers and hang them off the existing racks.....
 
Smoked,

I got it figured out. I modified the Bradley racks and they will work fine now.
I cut the end wires and bent the ends up a bit to fit in the Masterbuilt. It looks as if it will work great.

MDK
 
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