Recent content by ctraugh13

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  1. ctraugh13

    First Brisket, a little bit dry.

    I'm trying to recover one now......I had cleaned/fooled around with my elect smoker a few weeks ago, as it has always seemingly ran a little cooler than the temp...everything always seemed to take longer than my old one.... Put a brisket a 15lb brisket in at 4:00 pm yesterday.....6:30 this...
  2. ctraugh13

    Need help please--need a reccommendation for my 2nd electric smoker

    So I got into this whole smoking game 4 or 5 years ago, with the masterbuilt (Bass Pro version) 30" smoker---a good starter and it was a good smoker.....smoked a LOT of good stuff on this. Like to use the smoker about 3 or 4 times/month.  It's only the wife and I, we have visitors/party once a...
  3. ctraugh13

    Using previously frozen meat? Pros/cons?

    Actually, once the meat is only about 1/2 to 1/3 frozen, it is SIGNIFICANTLY easier to slice----if simply using a sharp knife---than when all the way thawed out. Often, if I am prepping fresher meat for jerky, will stick in freezer a few hours just to  make it easier to thin slice.
  4. ctraugh13

    A Quick Jerky Lessons Learned.

    You can freeze it too and its just fine coming out of the freezer. though it sounds like mine MAY be a little drier.......but we've eaten it straight from the freezer....
  5. ctraugh13

    Jerky....anybody use their smoker to make this?

    I'm pretty new to this whole smoking thing, but have made deer for the last 10 years or so on my dehydrator.  After buying a smoker this  summer, I'm thinking why not the smoker?? Anybody else do this? If so, what temp? How long? Thank you
  6. ctraugh13

    How many of you use your water pan in your smoker?

    I'm pretty new at this whole game, and using my large charcoal grill as a smoker (putting the wood/charcoal on one side...meat on the opposite side, keeping temp low) , then I went ahead and bought me an electric smoker from Bass Pro that takes the chips and has a water pan. I have done a few...
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