Recipes for smoking meats

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..

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Originally Posted by wa 489

I'm making 10kg of smoked sausage this weekend,we make kabana and then just smoke them and cryovac them..dunno the recipe as I'm being shown at the same time.but my mate makes everything...just buys a whole pig or 2 and goes for it..
I know if you want here's a guide I have for my smoker
hickory-pork,beef,venison,wildgame.........considered by many the best wood for pork
pecan-pork,beef,venison,poultry........this is the best for wildboar
Mesquite-beef,venison,wildgame....strongest of the woods
cheery-poultry,vegetables,cheeses(YES cheeses)we smoke camemberre...frigging awesome..........sweet natural flavour,great with poultry and lighter foods.
apple-pork,poultry,wildturkey(not the drink)..............another great one for pork
Maple-seafood,poultry,wildturkey,vegetable,cheeses...... great for salmon and tuna steaks.
Alder-salmon,seafood.............excellent with any seafood
oak-beef,wildgame.pork...........good with wild game of beef

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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

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Originally Posted by biggqwesty

Slacker.
For cheeses etc you need a cold smoke. So you don't melt it of course.
But enjoy the cooking. It really is something different

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Smoking Cheese
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.

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Originally Posted by janderson

Smoking Cheese
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.

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Been told not to freeze it. It looses it's structure and the excessive moisture may add an acrid taste to it.

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.

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Originally Posted by biggqwesty

Been told not to freeze it. It looses it's structure and the excessive moisture may add an acrid taste to it.

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.

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I'v had no problems this way. Don't think my smoker will cold smoke.

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