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gas smokers any ideas?

GK59GK59 Posts: 466

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

Smitty's Kid's BBQ

Bay City,MI

Comments

  • nolaeggheadnolaegghead Posts: 11,550
    edited 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
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • ChokeOnSmokeChokeOnSmoke Posts: 1,691
    edited 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.
    Packerland, Wisconsin

  • GK59GK59 Posts: 466

    Thanks COS & NEH

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

    Smitty's Kid's BBQ

    Bay City,MI

  • nolaeggheadnolaegghead Posts: 11,550
    edited 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. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • BuckeyeBobBuckeyeBob Posts: 630
    edited 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.
    Choke, what is your method for maintaining that temp? Jerky is on my to-do list.
    Clarendon Hills, IL
  • BigWaderBigWader Posts: 502
    @nolaegghead - if my oven has a bread proof setting (100'F) would this work as a dryer?

     

    Large BGE

     

  • nolaeggheadnolaegghead Posts: 11,550
    @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.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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