Smoking jerky

[Chuck-B]

I have a brinkman electric smoker and I am going to make about 5 lbs of goose jerky. I am marinading it overnight and I was wondering if anyone has used the brinkman electric smoker for jerky. Looking for a rough estimate on time wise. I am guessing about 5 hours but any info would be appreciated, thanks

[Alagnak]

Many variables such as- at what temp and how thick you cut it, outside temp/wind. It sounds like a reasonable time based on no more than 1/4'' thick and around 200 deg. Every smoker/burner/day is different though so check it once every half hour after 4 hours. Smoke it just a little longer than you would think based on firmness and moisture content. Jerky always seems to add back a little moisture (even if you cool it completely) after it cools and gets packaged.

[Jim Almquist]

When I have made jerky with the charcoal version of the Brinkman it takes right around 3 hours and that is including switching the racks after 1 1/2 hours. Try a piece at around 2 1/2 hours and see just how done it is and that should give you a good idea just how long it should take to finish them off.

[Chuck-B]

I put 2 hours of hickory smoke on it, switched the racks and took the foil pouch of wood chips out and another 2 hours of just heat. Turned out pretty good but next time i think I will shorten it up 1 hour. Some of the edges got pretty crunchy, but it aint nothing a few beers cant wash down

[Jim Almquist]

You will learn how your smoker works and the best way with every batch. The thing to watch out for is the outside temps will have a effect on you cooking times along with the wind. Make sure to try other types of wood for smoking like apple or cherry for some great flavors.

[Farley]

I put 2 hours of hickory smoke on it, switched the racks and took the foil pouch of wood chips out and another 2 hours of just heat. Turned out pretty good but next time i think I will shorten it up 1 hour. Some of the edges got pretty crunchy, but it aint nothing a few beers cant wash down

I would go with a lower temp for a little longer. Sounds like the temp was too high if the edges got crunchy.

[Chuck-B]

thats the fun and frustrating part of smoking is trial and error I guess, this smoker I cant control the heat. Its either plugged in or off

[Jim Almquist]

I bought a electric element for my charcoal smoker and it was too hot and like you said there is no way to adjust it. Sure would be nice to have a rheostat to get the temp right were you want it.

Always kick around the idea of trying to use a heavy duty dimmer switch some how

[Chuck-B]

I wonder if a dimmer switch would work? That element takes alot of juice cause it dims the lights in my garage and the extension cord was warm when I was wrapping it up

[Jim Almquist]

That is why I mentioned a heavy duty because they have to draw close to 10-15 amps and a regular dimmer switch would be lucky to draw 3 amps and most days less then 1 amp. I have got pretty good at measuring my charcoal and try to smoke in a area without a lot of wind. I also have a gas smoker for those really long smoke sessions.

[Farley]

Copied and pasted from a smoking meats HSOforum:

Here is all the hardware that you're likely to need for the job.

PID http://www.virtualvillage.com/pid-digital-temperature-controller-rtd-thermocouple-001480-138.html

This one also has a seperate programmable alarm output.

Temp Sensor http://www.virtualvillage.com/thermocouple-temperature-probe-pt100-003820-034.html

This is actually a platinum type RTD with a stainless steel body. It's the one I use for my smoker and it is ideally suited for any smoker.

Solid State Relay http://www.virtualvillage.com/40a-ssr-solid-state-relay-for-ac-devices-003602-009.html