Smoker gurus

Seems Wollies have at last stocked some interesting meat, e.g. crocodile.
This can not be bought and then frozen as they get it delivered frozen and then its thawed out for sale. Bummer.

So do the smoker gurus have any idea in how to smoke this meat?
It a fairly solid flesh, nice BBQed though..

I've got to go to Adelaide and deciding if it's worth packing my Webber Smokey Mountain smoker to do some of these as well as a dash of Atlantic salmon and a bit of pickled pork, something else Wollies seems to have.

Pork with a honey baste…. nice
Salmon with a lemon and crush pepper.. nice....

Is that all states we only get Roo over here

It looks like this in Wollies
Attachment 52196Attachment 52197

would have a good price tag too eh
I'd buy that ,thats for sure, croc burger MMMMMmmmmmmm

Only $14.99 on line from them. About the same in the shop.

naturally wild produce

They have an online shop.. Home delivery apparently.

I"ve sent them an email so thanks for the link.
Bit of a bummer as would love to have some for next weekend .

Just smoke as per normal.
The issue is when to take it off?? I'm not sure of internal temps.
If it's a tough meat I'd wrap it around 65 degrees in 2 layers of foil and continue it threw to 95-100 degrees..

We would smoke white meat differently than red whilst growing up on the farm and we still do. With that said, don't know if you can get the Alder chips here but Apple/Cherry would be my next choice for white meat. Salmon, Alder or Doug Fir (Oregon) is also an option. Hickory/Mesquite first choice for red, then a fruit wood, Apple/Cherry.

Just like wine, everyone has a different preference or taste, the only chips I personally wouldn't use is fragrant Gum (Eucalyptus).

I'm an advocate of cold smoking, meaning not whilst on the hot barbie btw..

Quote:

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Originally Posted by biggqwesty

Just smoke as per normal.
The issue is when to take it off?? I'm not sure of internal temps.
If it's a tough meat I'd wrap it around 65 degrees in 2 layers of foil and continue it threw to 95-100 degrees..

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The meat is not tough just dense.
On a BBQ they dont take long to cook. Cook to long and they get very dry.

Quote:

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Originally Posted by HuskyInAuz

We would smoke white meat differently than red whilst growing up on the farm and we still do. With that said, don't know if you can get the Alder chips here but Apple/Cherry would be my next choice for white meat. Salmon, Alder or Doug Fir (Oregon) is also an option. Hickory/Mesquite first choice for red, then a fruit wood, Apple/Cherry.

Just like wine, everyone has a different preference or taste, the only chips I personally wouldn't use is fragrant Gum (Eucalyptus).

I'm an advocate of cold smoking, meaning not whilst on the hot barbie btw..

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In many respects its a lot different to basic white meat, even if you include pork here.
I was thinking more along the lone of little oil lemon and crushed pepper as a baste with apple or some similar type wood.

Wheer I am wood chips have to be broight in. Most places only sell hickory. Rather boring.
Gum is out ofthe question fo this meat. It has a mild flavour so gum would just over power the end result.