Yes thanks Kallen all taken on board what flavour chips does everyone use ??
does a certain flavour suit different meats.
Ideas on what to try first as well please
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Yes thanks Kallen all taken on board what flavour chips does everyone use ??
does a certain flavour suit different meats.
Ideas on what to try first as well please
try a nice pork rack or beef rack straight up I reckon 3D.also on the first page I put a list up of what chips are good with what meats,if your on FB like The Smoke Shack page he's a mate of mine that owns and runs it,if ya get stuck message him,tell him you know me and he's help you out hopefully with all different types of info if you need it..
Quote:
Originally Posted by wa 489
Cool I'll buy a pork belly or similar tomorrow and see how I go.
I have a few cans of cider so might soak the chips in that then dry em
I'd say try a fatty. You can't mess them up lol. And make them however you like
Smoking CheeseQuote:
Originally Posted by biggqwesty
First freeze the cheese. This will help prevent the cheese from melting.
I used a mix of rum soakers, red gum & apple-peach wood shavings.
Water in dish above the smoke box.
Gas burner on high until you start to see smoke. Only took about 5 to10 minutes on 1st try.
Place the cheese on a disposable aluminium dish.
Turned the Gas burner as low as possible. Rear air vent fully closed.
With the door open the temperature dropped down to 100C – 110C.
Place the cheese into smoker for 15 minutes (top shelf) and rest for 5 minutes with door closed. Temperature at about 225C.
Recipe for Smoking kangaroo Jerky
Two hand full’s of used rum soakers shavings. Put in dish and sock with Rum.
(Didn’t need much Rum) Let sit overnight.
Gas burner on high until you start to see smoke. Only took about 5 to10 minutes on 1st try.
Try putting in before lighting, Light on high. When smoke starts turn to minimum.
Hang in smoker. Rear air vent fully open.
Turned the Gas burner as low as possible.
With the door open the temperature dropped down to 100C – 110C.
The smoke lasted about 45 minutes. About 1 hour the temperature increased to about 125C.
Took 2 ½ to 3 hours to finish. End temperature was 140
Turned of Gas and Left the Jerky in smoker for another ½ hour.
The raw jerky was left in fridge for about 5 day after seasoning.
Cut into strips with the grain of the meat. (About ¼ inch thick)
Do not cut into small pieces. This was done after smoking.
Attachment 53003Attachment 53004C.
Smoking Peanuts
Brine Nuts first.
For 1Kg of peanuts. 1 cup salt to 1 Litre water and 2 heaped teaspoon of crushed garlic. Can also add Honey (3 or 4 table spoons) or Tabasco (5 or 6 shakes) Soak for 60 to 120 minutes.
I used red gum wood mixed with a little bit of Apple and Pear shavings.
Water in dish above the smoke box.
Pat dry and place the peanuts on to trays. (2 separate trays) Give them a good spray with either Olive Oil spray or I prefer to use Garlic Infused Olive Oil spray.
Gas burner on high until you start to see smoke. Only took about 25 to30 minutes on 1st try.
With the door open the temperature dropped down to 100C – 110C.
Turned the Gas burner as low as possible. Rear air vent fully closed for 11/2 hours.. Should be 100C – 110C.
Place the peanuts into smoker for 1 1/2 hours on low with door closed. Top two shelfs. Then turn to high for a further 30 minutes with rear vent fully open for 1/2 hour. Turn of gas and leave door open to cool.
Temperature started at 110C and at the end was 250C.
Been told not to freeze it. It looses it's structure and the excessive moisture may add an acrid taste to it.Quote:
Originally Posted by janderson
I simply cold smoked them. Kept the cooker around 20 degrees. Had 2x3l milk bottles of frozen water between pellet smoking tray and cheese. No melting.
I'v had no problems this way. Don't think my smoker will cold smoke.Quote:
Originally Posted by biggqwesty
You simply need a smoke generator (I have simply made a 40x40 x 300 trough from steel fly wire.
Fill with pellets and light from one end.
This means minimal heat. So all good in winter. But summer need cooling so you add the ice bricks.
You can buy the cold smoke generators. Pro Q do a nice one. About $70 delivered I think
How long do you leave the cheese innate smoker for?
So back from holidays. Had to do it.
Today I'm smoking more cheese and some chillies which we had left over.
Cold smoking. Unsure if I'll dehydrate the chillies after or preserve them.
And then doing a long smoke tomorrow.
Pulled pork. Estimate it'll be around 10 hours.
Sorry, forgot the picture
still been slack as but I placed my smoker outside and weather not the best lately.
plus waiting on some gear to arrive from Ebay.
Did you get it happening the other week??
Ok getting closer I brought a 50mm piece of leg ham un-cooked of course,
my oven thermometer is here my hickory chips are soaked in cider and nice and dry.
Plenty of heat beads. SO,,,,,,,,, what's next
Trim all the fat off the piece of meat plus skin, place it on the wire rack and fire up the heat beads with the chips
on a foil tray. does that soung right
Sorry for delay.
Soak the chips just before using. They need to be wet so the don't lite up.
And yea. Light the beads up. Get to the required temp you like and holding (so allow about an hour) and then once happy throw the chips in and the meat.
Keep an eye on it and internal temp.
Then enjoy
the chips were soaked in two cans of cider but I'll wet them with some water a tad and see what happens.
Its just a smokey oven right ?? I think I'm thinking too much about it.
Anyway if it fails I can put it in the house oven lol
How/where do YOU place the chips??
I'm getting excited could be creating a monster lol
Spot on. When using heat beads I simply place the wet chips straight on the coals.Quote:
Originally Posted by threedogs
On the mater of smoking cheese try smoking Halloumi cheese. It is a high temp melting cheese nornaly use to fry. The greek/Cyprus version is best vs Australian.
Ona different note you smokers still have not apparently tried smoking crocadile steaks. Some tryouts would help.
Threedods did you make any orders with this crowd?
I have seen the Meats but shopping budget has stretched enough to buy a bit.
With the Halloumi cheese make sure its non australian. Reason, the Australian version is from cows milk and has alot of added salt. Some versions have added herbs.
The official version is sheep/goat milk though a bit salty not as horrible as the Australian version
Yet to make an order but my min order was $100 so waiting for fundsQuote:
Originally Posted by outback
Marnie is the spokeperson and very helpfull
Here you go Kallen no turning back now, I have about 15 heat beads in that tray,
I also have another rack I can put on top of that one if I need higher temps.
IMO better to do it as slow as possible I can always put more heat beads on.
when the beads are all grey I'll put another tray of wet chips on top and see how that goes.
Only thing is I forgot to take the pork out of the freezer lol plenty of knives here ha ha
Getting excited now, this Havia smoker seems to work ok, yeah happy man atm
forgot the pics doh
According to the Havia site I atleast have the fire right, above that is a flat plate for the chips,
on that is another plate to catch the juices, then the wire rack with the thermometer on it.
I cant see how 15 heat beads will get the "chip plate" hot enough to start smoking. I'll figure it out. the receptionist at my Doctors is full of info
about smoking lol
what you see is the juice tray I have since put the chip tray underneath
this should get ya taste buds working overload hot smoke camenbier,pork belly and then a pic of the smoker full..why waste smoke hey.these pics are from my mate and not mine either..
here ya go,fresh from the smoke shack
mine hasnt even started smoking yet, and yes they look like food for thr Gods
I take it thats a bee's knees electric smoker??
LATE EDIT;; doesn't even look like the chips will start smoking, think I need a bigger fire ohh yeah
Yea I don't think that's going to enough for a long burn. But will get you to 150+ degrees.
And they'll take a while to lite like that to. I use the snake method and a chimney lighter for the beads. Takes 15 mind to get 6 beads glowing and then you place them at the start of the snake.
But see how you go.
It's all trial and error mate
I'm going to make a frame or another hot plate that I can
slide in and have the heat beads closer to the chips.
Other than that I need to start a wood fire, and its easier to control heat with the beads
Make a basket mate that has a devision on it so you can make a snake in it. Then you just load up according to how long you plan to cook for and slide it in. Keep it about an inch off the base, and make your devision wide enough so beads on the other side won't lite.
I get good temps out of a 5 bead snake. (2x2 and one on top)
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
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.Quote:
Originally Posted by threedogs
How big is your cut of meat?
the cut is about 50mm x 150mm x 250mm I cut all the skin and fat off it
Nice. So I'm thinking you'll be looking at 3-4 hours if you keep up the 150 temp
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
@ 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
This is what I'm meaning mate
Attachment 54502
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
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
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?
Here is a how to for a uds set up
http://www.instructables.com/id/Buil...um-Smoker-UDS/