BRADLEY SMOKER | "Taste the Great Outdoors"

Bradley Smokers => Bradley Smoker in Stainless Steel ( BTSTO2) => Topic started by: Worm on March 19, 2006, 12:35:03 PM

Title: Cooking now - HELP
Post by: Worm on March 19, 2006, 12:35:03 PM
My name is Paul, I purchase a new stainless steel Bradley smoker yesterday. I brought it home, seasoned it and then pulled a big elk roast out of the freezer, thawed it for a while, cut it into little strips and marinaded them overnight. Right now, I've got those little strips of hard earned elk meat smoking with mesquite. My queston is; can this stuff be oversmoked? Anyone have any tips or suggestions?

Thanks

Worm
Title: Re: Cooking now - HELP
Post by: owrstrich on March 19, 2006, 12:46:50 PM
worm...

you control the smoker temp... meat temp... damper position... water bowl... variety and amount of pucks...

i dont know about an elk roast but assuming its like a beef roast you can over temp the smoker... over temp the meat... over smoke the meat... over hydrate and dehydrate the meat... whole or strips...

is it your intention to make jerky... if so look at these links...

http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=2307&SearchTerms=jerky

http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=28&SearchTerms=jerky

http://bradleysmoker.com/forum/topic.asp?TOPIC_ID=1410

ELK...
 
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=1599&SearchTerms=jerky

ELK...

http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=2626&SearchTerms=elk,jerky

more later...

owrstrich
Title: Re: Cooking now - HELP
Post by: Worm on March 19, 2006, 01:00:36 PM
owrstrich,

Thanks. I am making jerky and these suggestions are very helpful. I too started smoking right away rather than letting the strips dry a little. I'll know better next time. I'm going out to rotate my trays right now. Thanks a million. This is an awesome forum.

Worm

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by owrstrich</i>
<br />worm...

you control the smoker temp... meat temp... damper position... water bowl... variety and amount of pucks...

i dont know about an elk roast but assuming its like a beef roast you can over temp it and over smoke it... whole or strips...

is it your intention to make jerky... if so look at these links...

http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=2307&SearchTerms=jerky

http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=28&SearchTerms=jerky

more later...

owrstrich
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Worm
Title: Re: Cooking now - HELP
Post by: vonndogleg on April 29, 2006, 10:53:51 AM
Hey worm, how did the elk turn out???
Title: Re: Cooking now - HELP
Post by: iceman on April 29, 2006, 02:32:12 PM
Love that elk worm. Hope it all turns out for you. ;)