Great Guns - (Food Smoking Question)

84Bravo1

November 25, 2018 10:28

Or any other Smoking Afficiaanado's.

Recommendation on time/temp. for Chicken Wings?

Thin sliced London Broil? (Jerky)

Any other recipes, much appreciated. I'm new to this Smoking thing. I need the inside scoop/recipes.

Thanks in advance.

-Ken-

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  big mango

  November 25, 2018 12:26

  TRY A START HERE..........
  
  https://www.google.com/search?q=food+smoking+for+beginners&oq=FOOD+SMOKING+FOR+BEGINNERS&aqs=chrome.0.0l2.16612j1j7&sourceid=chrome&ie=UTF-8

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  varian

  November 25, 2018 14:19

  you will hear a hundred sure fire methods to do what you want. my best teacher has been trial and error and after about 15 years im getting pretty good at it. but then again maybe im a slow learned.

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  bustedknee

  November 25, 2018 15:34

  I have been smoking fish and meat for over 45 years and agree with varian, "....my best teacher has been trial and error....".
  
  There are so many variables - size of smoker, temperatures (inside as well as outside the smoker) also temperature of the smoke itself, humidity, wood types and density, meat types and thickness, amount of fat, spices, marinade mixtures and times.
  
  Changing any single variable can affect the others, especially temperature (humidity) vs. time
  
  For flavor I prefer a light salt and pepper marinade then let the smoke create the dominate flavor. My favorite wood flavor is bark-free alder closely followed by apple.
  
  I closely monitor my fish/meat and smoke it until it is done (6 to 18 hours).

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