Bruce:

Here are some smoking tips I found on the Web .

I realize these instructions are written for Totem Smokers but I hoped these basics might help.

I am not sure if your smoker reaches that same internal temperature as those smokers that have the "fire" inside the same box as the food being smoked. You might check the manual that came with your smoker to see if they recommend you pre-cook meats before you smoke them (or after you cook them).

I have seen recipes for smoking turkey breasts, for example, that recommend they be smoked for X hours and then baked for X hours.

I hope this is helpful, Bruce.
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BASIC INSTRUCTIONS
FOR SMOKING MEAT AND FISH

STEP 1: Cut your chosen food into convenient
serving sizes, removing as many bones as possible.
When smoking fish, the use of tweezers may be
helpful in the removal of small bones left after
filleting. Always remember that freshness is not
restored by smoking, so use fresh food for the best
results.

STEP 2. Brine your food with this "BASIC BRINE
SOLUTION":

1/4 Cup non-iodized salt
1/2 cup sugar
1 quart water


Stir until completely dissolved using a glass,
stainless steel, or crockery container (not aluminum).
Place your meat in the solution, being careful to
insure that the meat is completely covered with the
brine and place in the refrigerator. The length of time
the meat should be kept in the brine solution
depends on the thickness of the meat. THICK
CHUNKS OF 1" OR MORE SHOULD BE IN THE
BRINE 8 TO 12 HOURS. THIN CHUNKS OF LESS
THAN 1", 6 TO 8 HOURS IS SUFFICIENT.

*You may want to experiment with this solution by
adding ingredients such as spices, alcohol, and fruit
juices. Adding your own special ingredients to the
basic brine will surprise you as to how easy smoking
food can be.

STEP 3: Remove meat from the brine and lightly
rinse each piece under cold water. Gently pat dry
and lay pieces on paper towels to air dry for one
hour. (Air drying is an important procedure in the
smoking process. After one hour you will notice that
the meat has a tacky glazed film on it. This is a
normal result of the meat soaking in the brine).

STEP 4: Preheat the TOTEM FOOD SMOKER for 15
minuets. Load the meat onto the racks. Place the
loaded racks into your smoker trying to keep the
thicker chunks on the lowest shelf.

STEP 5: Fill the small round chip pan with one of five
different flavors of TOTEM FLAVOR WOOD SHIPS
and place the full pan inside the smoker, directly on
the element. Generally one full pan of chips will
produce smoke for about one hour. It should be
refilled after several hours, or as often as you like.
Keep the smoker plugged in for the length of time
you prefer, but a general guide is to keep thick
chunks (1" or more), for 8 to 12 hours while chunks
under 1" should be ready in 6 to 8 hours.



FISH RECIPE

1 Quart Water
3 Sections garlic
1/2 cup non-iodized salt
3 tbs. pickling spice
1/2 cup white sugar
1/4 tsp lemon pepper
3 ounces rum
3 bay leaves
1 ounce lemon juice


In a glass container mix all ingredients until
dissolved. Add fish sections to brine and refrigerate
4 to 12 hours. Rinse lightly in cool water when
brining is completed and let air dry for one hour.
Preheat the smoker for 15 minutes. Load the fish into
the smoker and fill the chip pan 2 or 3 times during
smoking. The more chips you add the more smoky
your food will be. The smoker is still processing the
food even when the smoker is not billowing with
smoke.

Let the smoker operate for at least 8 hours and up to
14 hours until the fish is done to your liking. You
have to be patient. Slow low heat smoking is what
you want.



JERKY
(Beef, Lamb, Moose, Bear, Deer)

1/2 cup soy sauce 2/3 tsp. garlic powder
1/2 cup Worcestershire 2 tsp. onion powder
2 tsp. accent 2/3 tsp. black pepper


It is important to trim meat of all fat.

Slice meat with the grain about 1/4" thick (This may
be easier if the meat is partially frozen or the local
butcher will gladly slice it for a nominal fee.)

Place the sliced meat in the brine for at least 8 hours
in the refrigerator. (Turn several times) Remove the
meat and DO NOT rinse; just let it air dry for about 1
1/2 hours.

Load into your TOTEM SMOKER and leave for about
12 to 16 hours. Use Hickory chips and change every
three hours. Store refrigerated jerky in a jar with
holes poked in the lid.