How long have you been smoking?

Drying and smoking

  • Secure the strips, place the strips on smoking racks, or place the strips in wire smoking baskets.
  • Dry at 140°F (60°C) smoke free until surface is dry.
  • Raise the temperature to 160°F (71°C) and smoke for 2-3 hours.

How do you know when a smoker has quit?

Make sure it’s done by folding it AFTER it’s cooled (let it cool for 5-10 minutes, this helps it not dry out too much). This should take between 6 and 15 hours in total depending on how thick your monster is and what brand of smoker you have.

How to smoke beef in a propane smoker?

Set the smoker’s propane temperature to a low temperature between 175 and 200 degrees Celsius. Place the grates filled with strips of beef, cover with smoke and let sit for about eight hours. We recommend using a meat thermometer to ensure your smoker maintains the correct temperature.

At what temperature do you smoke cut venison?

Placing the cut strips on the grill in the kitchen is much easier than directly on the hot grill. Light your smoker and let it cool to 160-180 degrees Celsius. Remember that most meat you smoke is usually 200-225 degrees, so be sure to quit smoking or use less charcoal.

Do you use a pan with water when smoking regularly?


The meat will create moisture and the water in the pan will create steam. Smoke does not adhere well to moist meat. You won’t even notice the 3-6 packs you have in the dry container.

Can you quit smoking at 200 degrees?

Bring the temperature to 180°F to 200°F and add a handful of sawdust to the smoker. If the smoke is thick and white, increase the smoker temperature. This white smoke can make the meat taste bitter and destroy the cut. Reduce temperature to 160°F and DO NOT add more sawdust.