Anybody smoke?

antdad

antdad

Joined
Friday July 10, 2009
I mean their meat, does anybody smoke their sausage? Oh christ...

I mean has anybody hot smoked a bird with meat in a container of some description?

Look, this is what I'm talking about...

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Jeeez Tony,

Wish I woulda known earlier that you were interested in that sorta gadget. My son in law has one of those types of smokers and he used it when I was out visiting in Boulder the other day. Made a 6 pound smoked brisket that took maybe 6-8 hours on very low heat. I think he used a combo of hickory and mesquite chips.

Heh, actually, he went a little nuts with smoked meat that day. The occasion was a party he was hosting, and the guy loves making stuff like this. He will also deep fry turkeys, which are pretty damn tasty made that way and take about no time to cook.

Anyway, he also smoked 4 large roasting chickens after soaking em overnight in some sorta brine. In addition to that, he did a dry rub on 5 large slabs (3 pounds each) of baby backs before smoking those as well. Those he smoked on a large BBQ set up. Yeah, the four of us could hardly finish everything.

I'm happy to give you his email address if you wanna pick his brain a bit.........he's a nice guy. Dang it, I shoulda taken some pics.
 
dodgy said:
Jeeez Tony,

I'm happy to give you his email address if you wanna pick his brain a bit.........he's a nice guy. Dang it, I shoulda taken some pics.
Click to expand...

Thanks for the offer Martin. I've just ordered a book on the subject so I think I'll pick through that first and decide, I might just cobble something out of an old kettle BBQ and a thermometer and see if it's worth the trouble but my clan all love ribs and you boys across the pond do it better than anyone else. I've already been to several BBQ's this year and frankly the food has been forgettable, it's as if the magic BBQ imparts poor cooks with magical super powers....ummm afraid not.
 
Tony, A webber will do the job. The issue will be the amount of meat you can get on it at one time.

Here is a pic of what I have. you can grill over the fire box, cook a pan of beans on top of the fire box & you can fit alot of meat in the main chamber. You can also put liquid in the bottom of the main chamber to help keep things moist when smoking a brisket or pork shoulder for 8-10hours. <!-- m --><a class="postlink" href="http://www.bbqpits.com/">http://www.bbqpits.com/</a><!-- m -->

I would think the most difficult piece to obtain would be the main pipe, it needs to have a 3/8" wall thickness to keep the heat. If you know any machine shops that cut threads for oilfield casing, they will probably be able to get you an off cut of 20 to 30" OD pipe that will be plenty heavy enough. You do not have to have it horizontal, in fact alot of people prefer an upright smoker built out of plate steel. There a lots of different designs.

a book well worth considerring in Smoke & Spice by Cheryl & Bill Jamison.
 
Thanks...I think a mobile pit on a trailer is a bit much, I'm just deciding which kettle and see where it takes me.
 
I've hot smoked a few things - pigeon breasts, salmon fillets, that sort of thing - in an old wok. I was well chuffed with the results, but I was winging it rather. I've got one of these:

http://www.amazon.co.uk/Cameron-Gou...PQJE/ref=sr_1_2?ie=UTF8&qid=1307363339&sr=8-2

but I haven't used it yet.

I've got this book:

http://www.amazon.co.uk/gp/product/1558214224/ref=wms_ohs_product_

which seems to be full of the author's attempts to hide fish that he's nailed to planks around the house out of the gaze of his wife (or whatever the nasal equivalent of "gaze" is).

I've yet to try cold smoking, as it takes much longer and would probably cheese the neighbours off.
 
Weber kettle is the absolute db's, now I know what the fuss is about.

Surprised, really surprised at how much hotter this thing seems to get to and with the meat 8" away from the coals. Achieved a fabulous crust on steaks and move off the heat with lid on to finish.
 
I cold-smoked my first side of salmon yesterday. It's in the fridge maturing before sampling tomorrow. It was a simple affair with a couple of 3 hour long cures using a 3-1 sea salt/demmerera sugar cure (washing and drying the salmon between each cure). I then left the salmon uncovered in the fridge overnight before using a homemade version of one of these: http://www.macsbbq.co.uk/Coldsmoking%20Shop.html.

Simply smoked it for abut 6 hours in my normal gas bbq with the lid down (and the gas switched off!). Home made smoke generator was a bit of a faff so I have ordered a real one.

I also put a lump of cheddar in and the result was way better than any bought smoked chees I have ever had. Apparently Edam is much improved by smoking.

Anyone else tried cold smoking?
 
First effort at hot smoking a whole chicken yesterday, not really difficult at all, Jeez the way some books go on about it you'd think it was difficult. Not hot enough add more fuel or open vent, too hot then close vent's or lift the lid.


Flesh was moist and nicely cooked through if not a little too smokey (too keen on the smoke wood)
 
I thought roasting the chicken was really easy, I just stuck it in and added some coal after the first hour. Best roast chicken I have tasted :D. I haven't tried adding any smoke chips yet.
 
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