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  1. #11
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    Forgot to add.. I like a wet marinade for jerky smoking, in lieu of the dry seasoning with that pink salt stuff...
    I can look my recipe up, but its basically 4oz soy sauce, 12 oz red wine, bottle of hot sauce (crystal or louisiana), jar of pickled jalapenos, 3 tbsp cayanne pepper, and a tbsp minced garlic
    My mind is a raging torrent, flooded with rivulets of thought cascading into a waterfall of creative alternatives.

  2. #12
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    Get a kamado joe or a egg...u want regret it!!! BBQ r smoke!


    Sent from my iPhone using Tapatalk

  3. #13
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    Quote Originally Posted by marshmstr View Post
    Get a kamado joe or a egg...u want regret it!!! BBQ r smoke!
    Sent from my iPhone using Tapatalk
    Those kamodo smokers are GREATLY overpriced.
    When all the trees have been cut down, when all the animals have been hunted, when all the waters are polluted, when all the air is unsafe to breathe, only then will you discover you cannot eat money.

    Cree Prophecy

  4. #14
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    Very happy with my electric Masterbuilt.

  5. #15
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    I would also recc. one of these for cold smoking- cheese and salmon. Set it up via the mailbox method, google it for MES mailbox cold smoke setup.

    http://www.amazenproducts.com/category_s/12.htm

    After years with a cheap Brinkman, I went this route and love it so far.
    Click image for larger version. 

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    Make sure you buy the good hardwood pellets if it's a pellet smoker, not traeger.

  6. #16
    Senior Member
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    Dec 2014
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    Missoula, MT
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    Electric all the way! I love mine been using it for about 4 years now. You don't have to worry about filling your tank and checking it so you don't run out. Just set the temp and the time and leave it alone.


    Sent from my iPhone using Tapatalk

  7. #17
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    Nov 2012
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    I have a smokin Tex electric smoker that uses regular wood chunks that don't have to be soaked. Just set the temp and walk away.

 

 
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