Text 40113, 78 rader
Skriven 2010-07-18 01:25:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Stephen Haffly
Ärende: Re: We're back
======================
 -=> On 07-17-10  00:30,  Stephen Haffly <=-
 -=> spoke to All about We're back <=-

 SH> After looking at Dale's smoker and seeing the differences between his
 SH> and ours, I understand why his can generate more smoke at the lower
 SH> temperatures.  It seems that a couple of people had problems with the
 SH> chips flaring up when they opened the door so Masterbuilt redesigned
 SH> the chip tray to 1. shrink it to about half the size it was; and 2. put
 SH> an additional layer of metal between the heating element and the chip
 SH> tray; 3.  put an air gap between the additional layer of metal and the
 SH> bottom of the chip tray; 4.  cut down on the amount of air that the
 SH> chips get so that instead of smouldering and turning to ash they
 SH> generate (in effect) charcoal while giving off whisps of smoke (and
 SH> that only when the temperature is high enough).

It seems that the manufacturer over reacted to what was only a small
problem, namely a couple of people getting flare ups.  They may have
engineered the flare ups out, but at the expense of getting decent smoke
at lower temperatures.

How firmly attached is that extra layer of metal between the chip tray
and the heating element?  I'd think of removing it.

Because of the changes they made, if and when mine dies for good, I'll
have to think very hard about what to replace it with.

 SH> I won't even try to cold smoke anything unless we get a (relatively)
 SH> cool day.  I may have to wait until Autum before I can try
 SH> cold-smoking cheese or salmon.

Blocks of ice might help.  Smoking at night might help.  Autumn
certainly will help, but we can't wait that long for another go at
smoked cheese:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tarragon Chicken
 Categories: Smoker, Chicken, Main dish, Cajun
      Yield: 4 Servings
 
  3 1/2 lb Whole chicken
           Peanut oil (or vegetable
           Oil)
      1 tb Lemon juice
      1 ts Dried tarragon
           Garlic salt
           Seasoned pepper
 
  My favorite smoked food is smoked poultry.  It is so moist and
  flavorful when water-smoked.  Try this simple recipe as is or use
  white wine or fruit juice (I prefer apple juice) in water pan and
  see if you agree -- smoked poultry is the best.
  
  I use applewood sticks for smoking this.  Pecan is also nice, if
  you can get it.
  
  Rinse chicken, pat dry and rub with oil.  Combine lemon juice
  with tarragon and rub into cavity of chicken.  Sprinkle outside
  with garlic salt and seasoned pepper.  Place chicken on smoker
  grid and water smoke.
  
  Charcoal: Use 5 pounds charcoal, 3 quarts hot water.  2 wood
  sticks (I like apple), and smoke 2-1/2 to 3 hours.
  
  Electric: Use 3 quarts hot water, 2 wood sticks and smoke 2 to
    2-1/2    hours.
  From: Fred Towner                     Date: 03-28-96
  Cooking
 
MMMMM


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