Recipes for smoking meats

[threedogs]

for the time being I've raised the heat bead tray by placeing it on a couple of bricks,
Then my sons girlfriend said somethings burning hor ray, dashed out side and checked the temp it was 150c
and smoke every where, I only now just put the piece of pork leg on, It cant kget any hotter but will check in an hour and see the progress
bloody smokey but can see the neigbours coming around, but all the smoke stays in the cabinet.
that white container holds my chips I can keep them moist. that last lot burnt real quick

[BigRAWesty]

for the time being I've raised the heat bead tray by placeing it on a couple of bricks,
Then my sons girlfriend said somethings burning hor ray, dashed out side and checked the temp it was 150c
and smoke every where, I only now just put the piece of pork leg on, It cant kget any hotter but will check in an hour and see the progress
bloody smokey but can see the neigbours coming around, but all the smoke stays in the cabinet.

Nice stuff mate. Yea it takes a while to get going. I'd even just throw some beads on in an hour if you need to keep it going.
How big is your cut of meat?

[threedogs]

the cut is about 50mm x 150mm x 250mm I cut all the skin and fat off it

[BigRAWesty]

Nice. So I'm thinking you'll be looking at 3-4 hours if you keep up the 150 temp

[threedogs]

I have some old pots and pans from the 50's here so I'll make
a fire box out of one with legs to get the fire near the chip shield.
Should look ok plus recycling

[threedogs]

@ Kallen I made this to hold the heat beads , it has a 3/8 base to it.
,
Boy do the chips burn fast once they dry out, , took the piece of meat out and finishing it in the oven.
It was way to time consuming or I need a proper smoker

[BigRAWesty]

This is what I'm meaning mate

ForumRunner_20150127_164234.png

Over all yours is probably bigger smoker than mine. Mine is a keg.

I use the snake method in mine which that basket will produce but I do mine around the edge of the keg,
Similar to this
https://www.google.com.au/url?sa=t&s...wypJGx5QCR4YAg

[threedogs]

cool the meat tasted crap but the dogs loved it, Ill invest in a proper smoker I think .
or look on U tube for converted Kegs .
I have a keg but its for spit roasts awesome unit
http://www.ebay.com.au/itm/COMPANION...item2349672df9

[BigRAWesty]

Ok. So let's walk threw as anything can be a smoker.
Before buying check uds.
That stands for ugly drum smoker. It's simply a 44 gallon drum with a clip on lid, coal basket in the bottom and either a few shelves or a few hanging rods up top. A hole in the top and a hole with adjustable cover plate to control flow and that's it.
Ain't nothing fancy to a smoker.

Tasted like crap.
First question and probably the most basic. You did use BBQ charcoal??
There are other options out there and one of them is a heater only bricket that contains kerosene. Absolute bitch to start and pollutes the food.
So. Double check that.

Secondly. Your wood selection.
Only use a couple of chips at a time and keep the wet.
So as I mentioned before. I usually checkine hourly. If I was using chips I'd add a couple of fresh ones when needed and keep it at a maximum of 2-3 chips at a time, depending on size of course.

The next thing is lack of flow. Smoke does go stale and acidic. So if you don't have a flue in the top add one. You need the flow but don't make it to big or the smoke will just disappear.
My 50l keg I've simply removed the pick up and valve setup. So I have around a 35mm hole.
In the base I have 4 x 12mm holes which I can close up if I'm needing to slow it down. Haven't closed them yet.

So. Anything clicking there?

[BigRAWesty]

Here is a how to for a uds set up
http://www.instructables.com/id/Buil...um-Smoker-UDS/