usbbqsupply

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 32

0 members and 32 guests
No Members online
Most users ever online was 459, 11-07-2010 at 10:58 PM.

» Stats

Members: 3,104
Threads: 14,346
Posts: 157,413
Top Poster: PigCicles (10,053)
Welcome to our newest member, ABC-QBob
Results 1 to 10 of 10
  1. #1
    Join Date
    Jan 2010
    Location
    ontario canada
    Posts
    45

    Default water smoker help?

    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

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,053

    Default

    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.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Yep>
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  4. #4
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    ^^^^^What they said^^^^^

  5. #5
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    You can use a couple of bricks too.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  6. #6
    Join Date
    Jul 2011
    Location
    Chandler, AZ
    Posts
    368

    Default

    What all of them said.
    Mark Crigler

  7. #7
    Join Date
    Jan 2010
    Location
    ontario canada
    Posts
    45

    Default

    for jerkey.

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

  8. #8
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,053

    Default

    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.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  9. #9
    Join Date
    Jan 2010
    Location
    ontario canada
    Posts
    45

    Default

    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.

  10. #10
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,714

    Default

    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.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

Similar Threads

  1. Has anyone tried adding a water pan to their UDS?
    By trucknstuffmike in forum Vertical Drum Smokers
    Replies: 16
    Last Post: 09-20-2012, 08:29 PM
  2. water smoker
    By kevinv in forum Poultry
    Replies: 13
    Last Post: 07-15-2012, 06:59 AM
  3. Water falls
    By Primo in forum The Pickle Barrel
    Replies: 2
    Last Post: 02-06-2011, 11:50 AM
  4. Water pan in UDS??
    By lucky8926 in forum Vertical Drum Smokers
    Replies: 15
    Last Post: 02-06-2010, 12:31 AM
  5. Smoker water pan.
    By new2BBQ in forum The Pickle Barrel
    Replies: 27
    Last Post: 11-20-2009, 09:03 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1