Smoker

[Muppet]

:text-+1: on snake method. All my low and slows get the snake. I love my weber, got 2 of em :handgestures-thumbupleft:
Brining is essential, cannot stress this enough. Even for a roast chook in the oven, whack it in the salt water the night before and you'll be amazed. Then just play with flavours.

But a combined 18 years as a chefs between me n mrs zeb wtf would I know :))

Plan on trying this and injection over the next week or two... Feeding 50 over Xmas ~x(
Cheers urrazeb :text-thankyoublue:

[Choppadick]

Hi all, a couple of years ago we purchased the Primo grill cooker which is fairly pricy but well worth it. You can smoke food in it besides slow cooking for 12>24hrs using charcoal .They are ceramic & weigh about 90kg which gives them the ability to retain the heat for so long. We often smoke fish, poultry & meats which have so much more flavour than cooking on gas, the food does not dry out. One thing to remember is don`t smoke your food cooking with heat beads as it will get tainted with the fuel that is inserted into the beads to make them burn.The fumes generally stay in the lining fat of the cooker & transfer to the smoke Also whenever smoking soak in a salt brine & pat dry before putting in the oven as it will them colour up better.
Slow cooked pork belly is out of this world cooked in a Primo oven. ;-)

[bt1]

Try using hardwoood charcoal, my goods improved vastly after kicking the beads

:text-+1: :text-thankyoublue: :text-+1:

Many thanks Urrazeb,

Bought a bag of aussie charcoal yesterday was keen to give it a try. Geez that chook tasted heaps better :handgestures-thumbupleft:

I think back on all the bloody webers I've done on beads...what a bloody waste of flavour.

So it's beef eye/long ribs, the snake and the whole works tonight, oh and a fresh 19lt keg of a nice tasting Cascade/Citra/Galaxy lager to wash it down.

A well smoked
bt1

[Urrazeb]

Try using hardwoood charcoal, my goods improved vastly after kicking the beads

:text-+1: :text-thankyoublue: :text-+1:

Many thanks Urrazeb,

Bought a bag of aussie charcoal yesterday was keen to give it a try. Geez that chook tasted heaps better :handgestures-thumbupleft:

I think back on all the bloody webers I've done on beads...what a bloody waste of flavour.

So it's beef eye/long ribs, the snake and the whole works tonight, oh and a fresh 19lt keg of a nice tasting Cascade/Citra/Galaxy lager to wash it down.

A well smoked
bt1

Awesome! :handgestures-thumbupleft:

Have you tried Brining? Chooks are the best to benifit from a 24hr brine

[Iffy]

Ive converted a webber into a smoker / dryer, i've chopped off the top half of a 44 and bolted it to the webber base.
Its got a small gas burner from BCF in the base with the grate on top so i can use charcoal if i want to... Plus its got a cold smoke generator attached to the side.
I mainly cold smoke cheese and make smoked jerky/biltong.
ill try upload a pic when i can.

[Urrazeb]

Please do, sounds interesting :handgestures-thumbupleft:

[Iffy]

Its not the best photo but here is my smoker in action.
I think there is Gouda, Motzerella and ham hock(?) with biltong hanging beneath.

[Muppet]

:text-thankyoublue: :happy-partydance:

[Aussiedownunder01]

Heres the smoker pellet cooker I built

cooked up a heap of good stuff last thing was cheese smoked for 3 hrs with pecan and when vack packed added smoked paprika and on others added garlic powder

[Urrazeb]

Iffy is the bottom (of the old webber) completely open?

Aussie that's a sweet ass lookin rig mate :handgestures-thumbupleft:

[MacStill]

That chook posted ^^^^^^ is making me salivate worse than my mutt Zak.... I think I've found a new hobby to try out :D

[Linny]

Yeah , pretty sure stillin and smokin goes hand in hand .... i take my smoker with me when i go camping or Mountain bike riding ,,, leave and forget for 6 hours LOL ... probably can do the same for fishing (maybe on a bank somewhere)

[MacStill]

geez something like this has potential :-B

Screen Shot 2014-10-05 at 7.40.59 pm.png

Got me thinking amyway :think:

[Urrazeb]

Even if not smoking mac, cooking on an old fire is one of the best things I reckon. I really want to do bacon :drool: so might look at modding one of these Webber's :crying-blue:

[Linny]

geez something like this has potential :-B

Screen Shot 2014-10-05 at 7.40.59 pm.png

Got me thinking anyway :think:

that's no real difference to a weber ,,,, apply the same tactics ... or you can apply a offset like this

[Linny]

thanks alot im FUCKIN HUNGRY now :angry-banghead: suppost to be on a diet

[whiskeyshiner]

Can you make jerky with these things or do you have to use a dehydrator i noticed someone mention biltong and my eyes lit up :laughing-rolling:

[Linny]

dehydrator,,, if you can get a smoke this low your fuckin awesome and a god in my eyes ... ps i've been drinkin

[bayshine]

Built this one for me old boy :handgestures-thumbupleft:
She's mainly a pizza oven and fire place out in his alfresco but with a cold burner like a metho one she works just like a cold smoker an has no trouble with hot smoking :handgestures-thumbupleft:

[bt1]

Some real well made gear here.

Smoked cheeses Yum... on it now :handgestures-thumbupleft:

bt1