Smoking Meat...

[Cocko]

I have just ordered my smoker and hope this thread can thrive on peoples experience of smoking meat or using their smoker to make, slow roast, jerky etc...

Recipes?

Procedures?

tips and tricks?

 

[manticle]

I use my brewing burner, a 20 L alu pot and a $2 upside down SS sieve.

French oak makes nice bacon, it's all a prick to clean and my temp control is next to zero (so no cold smoking for me at this point).

Love the super smoky bacon I make with it though.

My tips for hot smoking?

Get the smoke rip roaring before adding any meat or other product. When adding the meat/whatever, turn heat down to the appropriate temperature to get whatever it is you want about 3/4 cooked, covered with foil or somesuch then turn the smoker off and let the smoked goods sit inside and rest, covered until cooled.

I love meats but try tomatoes too.

Slice a roma tomato logitudinally.

Sprinkle with salt, pepper, a thin slice of garlic and some thyme. Smoke as sugested above. Should be so soft you almost can't pick it up.

Try with cherry tomato halves.

As above but blitz into a sauce and add to a meat dish.

Try with kangaroo.

 

[johnw]

We should probably identify what we cook with too.

I use a Kamado Joe. I wanted a Big Green Egg but you cant get them in WA anymore and managed to negotiate a great deal on it compared to the other options of Primo etc...

I first started smoking on a home made ugly drum smoker. it was a 40l oil drum. I fabricated (stole an electric steamer insert from mums) charcoal box. It had holes in it already so i put some nuts and bolts in it to make a stand. From there i bought a wok from the Asian supermarket for super cheap, sprayed everything with kettle paint and began learning. Add two cheapo cake stands and i had two shelves.

Took me about three years before i thought about upgrading, but as manticle intimated, temp control begin to play an important part in smoking meat.

One of the better tips i picked up was to wash the meat, dry it, then rub it with mustard, then apply your dry rub. The mustard really helps the smoke flavour penetrate the meat and you get rosy smoke rings in the meat too. My favourite thing to cook is pulled pork, using pork forequarter and my house rub. Once the pork is pulled i mix in a bit of home made kansas city bbq sauce and either have it on a bed of cheese and home made bacon mash or in a bun with some spinach. It also goes well with orange soda bbq sauce too.

Tomorrow I have 4 pork hocks and a few sausages to smoke for the family. Ill give an update on the result if anyone is interested.

 

[bradsbrew]

We should probably identify what we cook with too.

I use a Kamado Joe. I wanted a Big Green Egg but you cant get them in WA anymore and managed to negotiate a great deal on it compared to the other options of Primo etc...

I first started smoking on a home made ugly drum smoker. it was a 40l oil drum. I fabricated (stole an electric steamer insert from mums) charcoal box. It had holes in it already so i put some nuts and bolts in it to make a stand. From there i bought a wok from the Asian supermarket for super cheap, sprayed everything with kettle paint and began learning. Add two cheapo cake stands and i had two shelves.

Took me about three years before i thought about upgrading, but as manticle intimated, temp control begin to play an important part in smoking meat.

One of the better tips i picked up was to wash the meat, dry it, then rub it with mustard, then apply your dry rub. The mustard really helps the smoke flavour penetrate the meat and you get rosy smoke rings in the meat too. My favourite thing to cook is pulled pork, using pork forequarter and my house rub. Once the pork is pulled i mix in a bit of home made kansas city bbq sauce and either have it on a bed of cheese and home made bacon mash or in a bun with some spinach. It also goes well with orange soda bbq sauce too.

Tomorrow I have 4 pork hocks and a few sausages to smoke for the family. Ill give an update on the result if anyone is interested.

Pics please. :icon_drool2:

 

[barls]

use a rebadged hark from aldi.
i really like my meats low and slow, nothing better than cooking at around 90-100 for at least 6 hours.
i normally brine my meat for minimum of 3 days.
lots of reading over here
http://aussiebbq.info/forum/index.php

 

[Cocko]

Also, have been reading about 'rubs' for the meat.

When do you 'rub' the mix into the meat? Is that pre- smoker or after?



EDIT: Sounds like I am being smart but am being sincere here.

 

[barls]

rubs are before smoking up to 48 hours before sometimes.
as i said before try reading the link i put up before heres another one
http://aussiebbq.info/forum/viewtopic.php?...ing+ribs#p61149

 

[barls]

heres another one
http://www.susanminor.org/forums/forumdisp...-Proven-Recipes
http://www.amazingribs.com/recipes/rubs_pa...ines/index.html

 

[benno1973]

One of the better tips i picked up was to wash the meat, dry it, then rub it with mustard, then apply your dry rub. The mustard really helps the smoke flavour penetrate the meat and you get rosy smoke rings in the meat too. My favourite thing to cook is pulled pork, using pork forequarter and my house rub. Once the pork is pulled i mix in a bit of home made kansas city bbq sauce and either have it on a bed of cheese and home made bacon mash or in a bun with some spinach. It also goes well with orange soda bbq sauce too.

I love pulled pork any way, and smoked would be awesome! And great tip about the mustard, thanks...

 

[bum]

You guys know who you're talking to when you say "pulled pork" right?

Just exercise some caution, is all I'm saying.

 

[punkin]

It also goes well with orange soda bbq sauce too.

More about this please.


I use a home built electric cold smoker. It's quite fancy, not my first build and i've been learning as i go.

It has seperate controls for the remote smoke box, cabinet element and fan....

Most have seen it before in Jerky and Bacon threads, but here goes.

 

[jyo]

You guys know who you're talking to when you say "pulled pork" right?

Just exercise some caution, is all I'm saying.

He had me at rubbed meat. I'm drooling.

 

[Bizier]

That is very immature Bum.

*ahem*

I used to use a ghetto smoker I made out of stacked 20L drums, but I ditched it when I moved. I have a 40gal ss drum I bought to use as a smoker, but due to lack of time and space, I have ended up often using both my small gas Weber and my normal sized kettle Weber to hot smoke things. I was going to go all out with kitting the drum out into an insulated PID controlled electric oven with different options for smoke, but it will be a project for another day.

I really like apple wood and oak, but mesquite is good and hickory gives that super barbecuey flavour for marinated pork.

I know that this is not revolutionary, but it is quick and delicious. Mix liberal mined garlic with some oil and coat lean, thin pieces of chicken and use high humidity and high smoke and relatively low temp to half steam and smoke the chook. It turns out really tender and succulent, but super flavourful. Great next day.

 

[Cocko]

Tomorrow I have 4 pork hocks and a few sausages to smoke for the family. Ill give an update on the result if anyone is interested.

So?

heres another one
http://www.susanminor.org/forums/forumdisp...-Proven-Recipes
http://www.amazingribs.com/recipes/rubs_pa...ines/index.html

Thanks for the links mate!

Its like I am starting brewing again, so much to learn.....

Will post pics of first attempt.

FARK smoking meat is exciting.



jyo, not like that, actually using smoke on to flavour/cook meat product.

 

[Cocko]

Most have seen it before in Jerky and Bacon threads, but here goes.

Can you please explain your jerky recipe mate?

Its the best I have had...

 

[barls]

did some cheap wollies sausages tonight. 1 hour with oak pellets and mixed sawdust in there.
bloody lovely.
this is how easy it is mate.

 

[Cocko]

did some cheap wollies sausages tonight. 1 hour with oak pellets and mixed sawdust in there.
bloody lovely.
this is how easy it is mate.

FARK! stop posting mate, you are killing me

Hopefully it arrives by this weekend..

Do you do jerky in yours?

 

[barls]

havent tried jerky yet, done a **** load of roasts, snags and other things. heres some pics just to torment you further
lamb fillets

stuffed baby capsicums

whole chook

cheap snags

low and slow grain and above mentioned lamb fillets

 

[Cocko]

heres some pics just to torment you further

:icon_drool2:

SOO out of the gang. :angry:



BTW: Exactly what I want to see... thank you.

 

[Bizier]

For the record smoke makes cheap snags about 1,000,000 times better, but if you smoke really good meaty pork snags it is life changing. Man I wish I had regular hours and time to do stuff like make proper sausages and smoke them. I have a sausage stuffing attachment on our Kenwood Chef that I have never used.

Cocko's enthusiasm is contagious; probably other things about him also. Ooooh!

 

[Hammer]

i use a webber for smoking. google aussiebbq and you will find a wealth of information. My technique is low (100C) and slow. I make a charcoal snake and put wood chunks on top of it. light one end of the snake and it slowly burns. I hae a remote thermometer to monitor the temp, which is control the temp via the vents.

i use a fry rub first, then will apply and marinades later. look up the 3,2,1 method.

As for jerky, i use a dehydrator for that.

 

[Fents]

Cocko loves smoking the meat

 

[johnw]

Yesterday I had the family over for a bit of a Johntoberfest. They aren't so much into the beer side of things but they all were great in bringing a few German themed dishes.

I smoked hocks for about 4 hours on a nice low temp, then threw them on the rotisserie for the another hour or so to crisp up the skin. After having a few cracks at hocks i think i have a good method now. Brine for 3 - 4 days, remove from brine and leave in the fridge for 24 hours, then low temp smoke finished with either a few hours on the rotis or a go in the oven. With this method i have achieved fall off the bone meat with crispy skin. The hocks went down so well that i didn't even get a chance to photo some food porn. All i have is the below pic from the day.

 

[johnw]

More about this please.


Our house orange soda bbq sauce is loosely based on the recipe below

2 cups ketchup
1/2 cup orange soda
1 oz cider vinegar
2 oz Worcestershire sauce
1 T golden syrup
2 t mustard sauce
1 T some kind of hot sauce

Combine all ingredients and gently heat to simmer. Hold simmer for 15 min or longer if you want to thicken the sauce.

I like to get the soda on a simmer and get it to reduce. I love that zingy citrus hit on the pork. Also i love hot sauce too, so i sneak some of the Blairs Hot Sauce range in there too.

Sauces are like brewing, everyone has their own favourite flavours and profiles. i love hot sweet sauces on my meat as they go well with the saltyness of the rub.

The greatest thing smoking has taught me is how to make cheap cuts of meat taste like top dollars.

Here is one of the best beef briskets I have managed

 

[johnw]

 

[mjadeb1984]

hey has anyone ever smoked jalapeno chilies, making chipotle chilies. i am going through a major chipotle phase at the moment and have just planted some jalapenos, and when ready to harvest was planing on smoking them. would they be hot smoked?

 

[benno1973]

hey has anyone ever smoked jalapeno chilies, making chipotle chilies. i am going through a major chipotle phase at the moment and have just planted some jalapenos, and when ready to harvest was planing on smoking them. would they be hot smoked?

I've cold smoked them, but yes they would normally be hot smoked. Preferably in pits with pecan wood if you want to get all traditional. I cold smoked them for around a day and they were pretty pungent, but then I dried them in the oven and they lost a lot of that smoky smell. Took them forever to dry out, somewhere around 3 days I think from memory. They're still pretty good, lightly smoky, but nowhere near a regular chipotle.

I love chipotles too - they certainly are addictive!

 

[mjadeb1984]

Sweet. So how long do you reckon to hot smoke them?

 

[benno1973]

I think the key is low and slow, so you don't cook them, just dry them out. I'd guess around a day or so, but I'm just guessing as I don't have a hot smoker (apart from my bbq).

 

[Bizier]

I just realised I have a dead almond tree that is a little out of sight and thus mind. I might have to assist my landlord by removing it and docking it up.

Here is some snags and a salmon tail from yesterday on the Weber. Was about 5 hours with mesquite. The salmon was delicious.