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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-17-2013, 07:36 PM   #1
Dilly767
Found some matches.
 
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Was looking for another smoker to make venison jerky and to try making some bologna as well found a cookshack elite for 250 bucks on Craigslist offered him 200 and got it for 225 and it's only 6 months old came with cover still in package. Also will work nice for cheese with cold smoke baffle. Anxious to try it love my egg hoping I like the electric.
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Unread 06-17-2013, 08:22 PM   #2
Ron_L
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It will do a nice job on jerky but you have to open the door a couple of times to let the moisture out. Look at the Cookshack forum. There are some good threads on making the jerky in the Smokette.

BTW, as I mentioned when you were asking about it earlier, a little wood goes a long way. A golf ball sized piece (about 2 oz) is all you'll need.

Don't expect a smoke ring on the regular BBQ meats without fooling around a bit. The wood smolders and doesn't produce enough nitrates (or is it nitrites) to create a smoke ring. If you put a charcoal briquette in the wood box it will give you a decent smoke ring.
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Unread 06-18-2013, 09:09 AM   #3
tasterner
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Nice Dilly, let's see some pics of her!!
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Unread 06-18-2013, 10:10 AM   #4
fingerlickin'
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I saw that posted on CL. Nice score! You're lucky I don't live closer.
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