I just bought a smoker! Page 3

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  • binky Moderator 28 Sep 2011 11:41:20 10,862 posts
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    Thanks for the offer fella.
    Before seeing this though, I've had a ring around some slightly further afield garden centres and come up trumps \o/

    One bag of Applewood and one bag of Pecan.
  • Grunk 18 Nov 2011 12:42:38 4,717 posts
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    Finally ordered one of these, and am planning on a chicken this weekend and some pork shoulder the following weekend.

    So advice required...

    I'm looking at having about 5 hours to do each of these, and if they are not cooked they will be finished off the oven.

    I guess I need to know, how much charcoal, how much wood-chips and whether they need refilling? My thought was to have a seperate BBQ for the charcoal and add it on demand.

    I take it the water bucket also gets filled with whatever (beer probably) and this keeps the temperature down and steam roasts the meat.
    What sort of temperature am I aiming for inside the smoker?

    I've done carnitas in the oven before, which was between 4-6 hours at 180C.

    This was a joint of pork, crushed garlic, salt, coriander, OJ, and beer all in a casserole dish, lid on, and put in the oven.

    I'm guessing the idea is the same except with smoke?

    Anything special to do to stop the chicken drying out? or will the addition of steam keep it happy?
  • orpheus 18 Nov 2011 13:44:27 1,848 posts
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    smoothpete wrote:
    Brodie wrote:
    If you've got a smoker, don't bother buying chipotles in adobo, just smoke your own jalapenos then make it yourself, it's pretty simple.


    True, and I will be doing just that. But honestly those chipotles in sauce, blended, make such an awesome marinade that everyone should try it
    That Mexican mail order website is fucking awesome, how that slipped me by I'll never know. Nice one for the post!
  • smoothpete 18 Nov 2011 14:22:10 34,532 posts
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    Fuckloads of coal
    Not much wood (chunks are better than chips)
    Middle of the temperature gauge
    The liquid is for steam, not to cool the thing down. quite the opposite.
    Buy a meat thermometer.

    Also - RTFM :)

    It comes with full, helpful instructions, and some recipes.
  • Deleted user 21 May 2012 12:03:18
    A local shop has these in for 40. Worth taking a risk? Anyone tried a horizontal smoker?
  • Grunk 21 May 2012 12:29:39 4,717 posts
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  • Deleted user 21 May 2012 13:14:16
    Cheers Grunk, but it looks like it's one to miss.

    Need to find a UK stockist of those $57 Brinkmann bullet shaped ones - they're cheap and effective but the shipping from the states is a killer :-(
  • smoothpete 26 May 2012 10:34:30 34,532 posts
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    Today I start the procedure for making corned beef. One week on the fridge curing, then next week I will smoke that mofo and make pastrami. Will also be making pulled pork, probably chuck some ribs in there too. Oh yeah baby.
  • GoatApocalypse 2 Jun 2016 20:58:44 3,602 posts
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    Planning a barbecue extravaganza to celebrate the birth of my second one.

    Plan is to smoke some chicken quarters and some loin back ribs low and slow, then do some burgers and a few steaks over the coals towards the end.

    Bit of slaw and potato salad on the side.

    Any barbecue enthusiasts still about? Anyone got any go-to favourite recipes?
  • [Slip] 2 Jun 2016 21:40:11 1,025 posts
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    A winner at my place is cook some new potatoes, strain, wrap in foil, little oil and maybe some paprika - place on bbq and it makes the pots all lovely and super crunchy on the outside and soft in the middle still. Super simple and makes a change from bread or meat.
  • Dirtbox 2 Jun 2016 21:41:39 90,007 posts
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    Post deleted
  • fiery_jackass 2 Jun 2016 23:11:01 1,045 posts
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    If you're planning on seasoning the steak beyond simple salt and oil I highly recommend the Midyett rub (Steve albini-endorsed, no less)
    Modified version:
    2 parts good salt
    2 parts black pepper
    1 part good ground coffee
    1 part cocoa powder
    1 part sumac
    1 part garlic powder (not garlic salt)
    100 parts fantastic

    Edited by fiery_jackass at 23:11:26 02-06-2016
  • EMarkM 3 Jun 2016 19:43:16 4,460 posts
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    Dirtbox wrote:
    Has anyone tried smoking any cheese yet?
    I've got a book on doing that - part of a series my brother-in-law got me as a birthday gift this year by apparent father-and-son team Dick and James Strawbridge.

    Not tried any of the techniques yet, but I aim to.
  • You-can-call-me-kal 3 Jun 2016 19:54:04 10,578 posts
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    Maple smoked brie is phenomenal and piss easy.
  • EMarkM 3 Jun 2016 21:32:47 4,460 posts
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    You-can-call-me-kal wrote:
    Maple smoked brie is phenomenal and piss easy.
    Good to know.
  • bad09 4 Jun 2016 05:51:31 8,200 posts
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    For some wicked recipe ideas try the bbq book by dj bbq. Someone recomended it to me and the recipes I tried went down really well with everyone. Only just over a fiver.

  • Deleted user 4 June 2016 06:42:38
    Anyone tried vaping cheese?
  • Dirtbox 4 Jun 2016 06:43:57 90,007 posts
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    Post deleted
  • Deleted user 4 June 2016 06:45:07
    Sick cloud bro
  • Dirtbox 4 Jun 2016 06:45:49 90,007 posts
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