gas smokers any ideas?

GK59 · November 2012

Has anyone purchased a gas smoker lately. I still see the need for cold smoking the likes of sausage or jerky. Also as a backup since a second egg is not in the budget.

My old Brinkman was used for the first time in over a year and on it's last leg.

Thanks for any input.

Bill

nolaegghead · November 2012

I've never heard of gas smokers. But I googled it and found a gas smoker forum/thread. Those guys might be a better resource for info on those than here.

http://www.theqjoint.com/forum/forumdisplay.php?16-Gas-Smokers

ChokeOnSmoke · November 2012

No need for a gas smoker. Just made some great Jerky this past weekend on my egg and have done it several other times. I had no problem holding my XL at 160 for 7 hours, perfect for "drying" the marinated top rounds strips.

GK59 · November 2012

Thanks COS & NEH

May have to do a small trial batch and see if I can pull it off.

nolaegghead · November 2012

I'll smoke my jerky in my cold smoker (egg is the smoke source), then I'll dry them using the open oven door method - open the door a crack, turn the oven on until it gets to 150F, then shut off. Repeat every 15 minutes. They never get hotter than 100-110F and you get a nice flavor/texture.

BuckeyeBob · November 2012

ChokeOnSmoke said:

No need for a gas smoker. Just made some great Jerky this past weekend on my egg and have done it several other times. I had no problem holding my XL at 160 for 7 hours, perfect for "drying" the marinated top rounds strips.

Choke, what is your method for maintaining that temp? Jerky is on my to-do list.

BigWader · November 2012

@nolaegghead - if my oven has a bread proof setting (100'F) would this work as a dryer?

nolaegghead · November 2012

@bigwader - that would be perfect. I've actually been a lot happier with the jerky batches that I didn't smoke for whatever reason. Either way, drying the jerky without cooking it makes a HUGE difference in texture and flavor - tastes more authentic, and less like dried, cooked meat.

I would recommend using some curing powder (prague #1 or insta-cure or pink salt - follow instructions!) if you do any cold smoking.

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