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kevinv
09-20-2012, 01:22 PM
Hello all:

I have been doing a lot of research on using my water smoker for cheese, hot peppers, and maybe jerky.

1- has anyone done this with a water smoker?
2- I have been advise to use sand and not water. Has this been successful?
3- Is there any recipe on beef jerky that you have done that worked well?

Thanks

PigCicles
09-20-2012, 01:44 PM
For jerky you are trying to dehydrate the meat as you smoke it. So you really don't want to have a humid environment for that.

The water is good for maintaining a moist, even temperature while cooking. When you are smoking peppers you won't need that moisture and the same with cheese as you want a LOW temp for that.

So basically foil covered sand may be the way to go for those items. The foil will make for easy clean up. The sand will just be there to add thermal mass to the chamber to make holding temps easier.

BluDawg
09-20-2012, 01:48 PM
Yep>:whathesaid:

SmokyOkie
09-20-2012, 02:00 PM
^^^^^What they said^^^^^

Vermin99
09-20-2012, 02:34 PM
You can use a couple of bricks too.

jmcrig
09-20-2012, 03:14 PM
What all of them said. :whathesaid:

kevinv
09-20-2012, 05:15 PM
for jerkey.

the wife was wounderding if we smoke it, then use the dehydrater to dry it, if that may work?

PigCicles
09-20-2012, 08:17 PM
You can do it that way for sure. Consider using a cure to prevent spoilage. If you do go with a cure PLEASE strictly follow the cure weights and measures.

kevinv
10-03-2012, 08:01 AM
thanks everyone.

Or jerky is put on hold for a bit. Want to do more research first.

I hope to do some cheese up this weekend if it is nice out. Also may throw some peppers in the mix.

peculiarmike
10-03-2012, 05:32 PM
I don't use my ECB any more, but I used to a lot and I smoked cheese in it.

To do cheese use 3-4 charcoal briquettes, no more. Pile them together in the center of the fire pan and get them lit, an easy way is by propane torch. Once they are lit put a few pieces of the wood you want for smoke on top of them. DON'T SOAK IT. I use chunks available by the bag at the local grocery. You may have to add more later.

This will limit the heat and produce good smoke. You don't want to go over about 80 smoking cheese. And don't smoke soft cheeses, known to make a mess.

If you vac. seal the smoked cheese with a Foodsaver and leave it for a while the smoke flavor will be more intense. You can freeze it, the texture may change.
:twocents: