i just bought a elertic smoker yesterday and as we speek it is Curing. does any one have any good Tips and also i am looking for some recipes to try. Looking for some jerky ones for sure and anything else u guys can tell me.
Thanks,
Chris
I use propane, but Ribs on the smoker are fantastic.
Peel the membrane the night before, and very generously apply your favorite rub, then refrigerate over night.
Let them sit at room temp for about 30 minutes before smoking.
Give them about 6 hours at 225 – 250 with a pan of water underneath. I only use smoke for about 30 minutes to an hour.
I baste with apple juice every 45 minutes or so, and the last 30-45 minutes are done smothered in bbq sauce and wrapped in foil. Let stand for about 15 minutes.
What are good rubs? ive never done anyhting like this before. lol
I’ve tried a few, but my favorite so far has been the Tuscumbia River Bottoms rub. A friend is related to the guy who created this rub. These guys have won tons of bbq competitions. I liked this a lot better than the famous Daves rub (too sweet for me).
http://www.thekansascitybbqstore.com/kc2/index.php?main_page=product_info&products_id=587
As for BBQ Sauce, I keep it pretty simple. Sweet Baby Rays is what my family likes.
I also do a good amount of jerky, I like the ground meat kind just because of how much I can get on a rack. I prefer to use the stick attachment. I like the high mountain cracked pepper and garlic recipe, and I use hickory chips for a deeper smoke flavor.
When I smoke fish, they sit overnight in a brine of 1 cup of canning/pickling salt to 1 gallon of water (make sure you really mix the water well so all of the salt dissipates into the water before putting the fish in). Take the fish and brine out of the fridge 20-30 minutes before smoking. Before smoking, I clean the filets (they will be slimy from the brine), and make sure you keep the skin on. After rinsing them, wipe the slime off the meat with paper towels, rub brown sugar on the filets (how much depends on how sweet or salty you want).
Put each filet on a piece of aluminum foil (spray the foil with cooking spray). Smoke around 225 until the filets start to crack.
I did some Walleyes a few weeks ago and they turned out fantastic.
Here is a great place to find answers to your questions!
You are going to love it. Once you learn were to set you temp you can go about you business and just check it from time to time. There is a ton of rubs out here and you will have to decide for yourself. If you google rubs for pork,chicken fish and other you will have fun picking one. If you have never smoke before start with a small piece first. I smoke ground hamberger that was meat loaf. It work and ease
Make your own rub…very easy and cheap. There are lots of recipes out there. Some common myths you should try to stay away from. There is no need to take meat out and warm to room temp before smoking. In fact, smoke sticks faster to cold meat than warm meat. Make sure to spread meats first with oil before rubbing. Most herbs/spices are fat soluable. Don’t waste money on juices in a water pan. The only thing that evaporates is moisture. All the flavor is left in the pan. Don’t soak wood chips (lots of research on this one). Please don’t wrap your ribs. It steams it. Ribs shouldn’t pull off the bone. Homemade sauce is amazingly simple and much cheaper. Learn about the texas crutch. Invest in thermometers. One for your smoker chamber temp and one for the meat. Too much smoke isn’t good.
Those are some things I’ve learned over the last 4 years. Happy Smoking. 
i just began using an electric smoker this past spring and i have only used it to make muscle jerky thus far and i haev been using hi mounting jerky cure. the directions are easy to follow and have not had a bad batch yet.
I’d like to clarify my wrapping ribs in foil. I only do it for the last 30 or so minutes for that extra tenderness, and too allow the BBQ to soak in a bit more. My ribs are nearly at temp when I do this, and I feel that I get a better product this way.
Also, I agree, don’t set your ribs or any meat out for long periods of time. My rule of thumb is simply this. I usually have them out for maybe half hour as my smoker is heating and I’m getting set up. They’re still well below room temp, but not ice cold either.
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I’d like to clarify my wrapping ribs in foil. I only do it for the last 30 or so minutes for that extra tenderness, and too allow the BBQ to soak in a bit more. My ribs are nearly at temp when I do this, and I feel that I get a better product this way.
Also, I agree, don’t set your ribs or any meat out for long periods of time. My rule of thumb is simply this. I usually have them out for maybe half hour as my smoker is heating and I’m getting set up. They’re still well below room temp, but not ice cold either.
I didn’t see that you had said to wrap them. Kind of insensitive on my part. But, that being said, I do the opposite. I sauce/glaze them and put them on direct coals to carmelize the sugars and get a bit of a crunch. In competitions, judges look for a definite bite mark on ribs. This doesn’t occur when wrapped…changes the texture of the meat and loosens the collagen membrane between the meat and bone. As per the warming meat up…this is a bigger issue with large hunks like brisket/butts, etc. To bring a butt up to room temp would require hours of time out of the fridge…not worth the risk of funky stuff happening.
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What are good rubs? ive never done anyhting like this before. lol
1/2 cup sugar
1/4 cup paprika
3Tbsp Lawry’s seasoned salt
2Tbsp chili powder
2Tbsp black pepper
1Tbsp celery salt
1Tbsp onion powder
1Tbsp garlic powder
2 tsp ground sage
1Tbsp dry mustard
should be enough to do 3-4 racks of baby-backs
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As per the warming meat up…this is a bigger issue with large hunks like brisket/butts, etc. To bring a butt up to room temp would require hours of time out of the fridge…not worth the risk of funky stuff happening.
Rule of thumb is any meat that is not cured should not be in the 40 degree to 140 degree zone for more than four hours. That includes time spent on the counter before it is put in smoker. There are some pretty nasty things that can grow at those temps.
When smoking, go by internal temperature rather than time. Any recipe that gives a time is only an estimate. Get a good thermometer and use it.
The OP is looking for Jerky recipies, there I am of no help as I’ve never made them or fish and cheese. Most anything else under the sun and you could think of I’ve smoked. 
Ok guys no cheep shots here now. 
I use my smoker from everything from ribs, briskets, chickens, turkeys, making summer sausage, jerky, ect… I will find some of the rubs, brines, I use and post them. For sausage and jerky I haven’t gotten into my own seasonings so I usually use Hi-Mountain mixes with everything ready to go, great flavor and fool proof.
Denny:
Prepping for boundary waters, we used to make jerky in the oven. Go to the store and have the butcher cut you a 3″ thick round or chuck steak. Go home and slice the meat into strips, salt and pepper both sides and smoke at 200 degrees. We used liquid smoke as we drying in the oven. I would think the smoker would take care of the rest.
Mark
Ok Mark, you have my attention. Would you be so kind to pass on the full detailed recipie?
well first batch of jerky is done. turned out a little on the peppery side due to the spice mix. have one more that will be done in a hour. one more to do tomorrow morning. And then tomorrow night for dinner i am going some whole chickens. 
I am loving it so far 
I just got a masterbuilt electric smoker for Christmas and have never smoked before, so if you care to share your recipe or experience with the whole chickens that would be great.
They chicken i just went and bought bought a chicken rub. I did not brine my chicken like some people say to and mine was super jucy. I put lots of butter on then the rub. Smoked it with apple chips and put beer in the water tray. Smoked at about 275 for cant remeber how long. You may not want to cook that high as my seasonings ended up burning so the skin was not any good. But Boy o boy the chicken was
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Ok Mark, you have my attention. Would you be so kind to pass on the full detailed recipie?
Ok, Denny, sorry it took so long, but had to work this weekend and had family in town also… Once the meat was cut and salted and peppered, we would touch with liquid smoke, stick a toothpick into an end of the strip and hang on the oven racks using the toothpicks as hangars. Again oven at 200, then dry for four or five hours, check and decide if you want to dry longer.
I was thinking with a smoker, you could get some other flavors with different woods…
Mark
Thanks Mark!
Going to have to try this with beef now. My deer meat has been delt with.
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