Low temp experiment

MushCreek · 02-28-2010, 06:05 PM

I played around with a low temperature smoke gizmo today, and it seemed to work. I made a mini basket for my UDS. It is 4" in diameter, and about 8" tall. I only had galvanized hardware cloth, so I didn't cook anything, just did a trial burn. I loaded it with 3 briquets, then a chunk of hickory, some more briquets, and then another chunk. I lit it off with a propane torch on the bottom, and sat back to watch. I got 5 hours at less than 150 degrees. I'm thinking this would be a good set-up for jerky, and maybe fish. I could see having two of them, so if one dies out before the food is done, I could fire up the second one in a matter of minutes. I looked at the Smoke Daddy, but I want a little bit of heat to dry the jerky. Anyone try anything like this?

Professor Salt · 02-28-2010, 11:53 PM

Not with a UDS. I've made jerky in a Traeger at about 170F and the assistance of the Traeger's convection fan constantly forcing air out the smoker. It still took 6 hours for the strips of beef I used.

If you're at less than 150 degrees, you're skating on the warm end of the "danger zone" in terms of bacteria growth. Anything lower than 141F, and you're promoting vigorous bacteria growth, especially in high moisture proteins like fish. Even if you're curing the meat with nitrites, I'd be wary of dipping less than 150.

MushCreek · 03-01-2010, 05:30 PM

I usually make jerky on a dehydrator, which I'm pretty sure is well below 150- it's barely warm. Why would 150 in a smoke-filled drum be any different? Fish is another story, although it is traditionally cold smoked at less than 100 degrees. I like my fish hot smoked, although not as high as my UDS runs- 225 to 250.

jasonalan724 · 03-01-2010, 09:18 PM

I do fish at no more than 80 degrees

Professor Salt · 03-03-2010, 02:55 AM

Quote:

Originally Posted by MushCreek

I usually make jerky on a dehydrator, which I'm pretty sure is well below 150- it's barely warm. Why would 150 in a smoke-filled drum be any different? Fish is another story, although it is traditionally cold smoked at less than 100 degrees. I like my fish hot smoked, although not as high as my UDS runs- 225 to 250.

The difference is the convection fan. If the meat loses enough moisture fast enough, then it's not a problem. A UDS doesn't blow out the moist air out as fast as a dehyrdrator or a Traeger.

How long does jerky take in the dehydrator?

SmokinAussie · 03-03-2010, 04:06 AM

Quote:

Originally Posted by Professor Salt

The difference is the convection fan. If the meat loses enough moisture fast enough, then it's not a problem. A UDS doesn't blow out the moist air out as fast as a dehyrdrator or a Traeger.

How long does jerky take in the dehydrator?

YEs, this is true, but the smoke itself is also an inhibitor. I'm interested in trying this myself, but would like some strict rules in this before I kill some-one.

Cheers!

Bill

MushCreek · 03-03-2010, 04:16 AM

It usually takes 6-8 hours, depending upon how thick it is.

SmokinAussie · 03-03-2010, 04:21 AM

Quote:

Originally Posted by MushCreek

It usually takes 6-8 hours, depending upon how thick it is.

Well, I'm interested in doing kangaroo fillets... so if you think about the thin end of a beef eye filllet, and about twice as fine in grain... that's about it.. Do you think that might be something I could do using your method? I'm thinking it might not take so long as that?

Bill

MushCreek · 03-03-2010, 03:51 PM

Wow- Roo Jerky! I have no idea, of course. I slice the meat about 1/8" to 1/4" (3 to 6 mm). I would think at the same thickness, it would take about the same amount of time.

02-28-2010, 06:05 PM	#1
MushCreek Full Fledged Farker Join Date: 10-01-09 Location: Seminole Florida	Low temp experiment I played around with a low temperature smoke gizmo today, and it seemed to work. I made a mini basket for my UDS. It is 4" in diameter, and about 8" tall. I only had galvanized hardware cloth, so I didn't cook anything, just did a trial burn. I loaded it with 3 briquets, then a chunk of hickory, some more briquets, and then another chunk. I lit it off with a propane torch on the bottom, and sat back to watch. I got 5 hours at less than 150 degrees. I'm thinking this would be a good set-up for jerky, and maybe fish. I could see having two of them, so if one dies out before the food is done, I could fire up the second one in a matter of minutes. I looked at the Smoke Daddy, but I want a little bit of heat to dry the jerky. Anyone try anything like this? __________________ I'm very intelligent, but I mask it by doing stupid stuff.

02-28-2010, 11:53 PM	#2
Professor Salt is one Smokin' Farker Join Date: 01-23-07 Location: Orange County, CA	Not with a UDS. I've made jerky in a Traeger at about 170F and the assistance of the Traeger's convection fan constantly forcing air out the smoker. It still took 6 hours for the strips of beef I used. If you're at less than 150 degrees, you're skating on the warm end of the "danger zone" in terms of bacteria growth. Anything lower than 141F, and you're promoting vigorous bacteria growth, especially in high moisture proteins like fish. Even if you're curing the meat with nitrites, I'd be wary of dipping less than 150. __________________ 1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen

03-01-2010, 05:30 PM	#3
MushCreek Full Fledged Farker Join Date: 10-01-09 Location: Seminole Florida	I usually make jerky on a dehydrator, which I'm pretty sure is well below 150- it's barely warm. Why would 150 in a smoke-filled drum be any different? Fish is another story, although it is traditionally cold smoked at less than 100 degrees. I like my fish hot smoked, although not as high as my UDS runs- 225 to 250. __________________ I'm very intelligent, but I mask it by doing stupid stuff.

03-01-2010, 09:18 PM	#4
jasonalan724 Full Fledged Farker Join Date: 11-25-09 Location: Pittsburgh, PA	I do fish at no more than 80 degrees __________________ [B][COLOR=red]Jayber [/COLOR][COLOR=blue]Que [COLOR=black]BBQ[/COLOR] [/COLOR][/B] Do not eat the meat raw or cooked in water, but roast it over the fire… Exodus 12:9 4 UDS' - Rolling Rotis Hog Cooker - Weber Kettle Resuce Collection - ECB - Lodge Cast Iron Collection - HF Weed Burner - ProQ CSG - Super Fast and Accurate White Thermapen - 4 tap homebrew keezer - 10 gallon all grain single tier keggle build

03-03-2010, 04:16 AM	#7
MushCreek Full Fledged Farker Join Date: 10-01-09 Location: Seminole Florida	It usually takes 6-8 hours, depending upon how thick it is. __________________ I'm very intelligent, but I mask it by doing stupid stuff.

03-03-2010, 03:51 PM	#9
MushCreek Full Fledged Farker Join Date: 10-01-09 Location: Seminole Florida	Wow- Roo Jerky! I have no idea, of course. I slice the meat about 1/8" to 1/4" (3 to 6 mm). I would think at the same thickness, it would take about the same amount of time. __________________ I'm very intelligent, but I mask it by doing stupid stuff.

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