Smoking Meat...

[jyo]

$110???? You Aldi shoppers suck!

Seriously, can't wait until they open stores over here in Wait Awhile.

 

[Bomber Watson]

Or somewhere in other states thats not a bustling metropolitan area...

Cummon Aldi....Rockhampton has basically evrything else....

Cheers.

 

[_HOME_BREW_WALLACE_]

Yeah, I'd eat that !

What wood for the fish? Oak...beech...cedar, maybe?

I just tried cherry for the first time, on a heap of roma tomatoes, which ended up as asian-inspired BBQ sauce.
Star anise works brilliantly with the deep, fruity cherry smoke. Reminds me of my grand dad's pipe tobacco smoke when I was a kid.

Merry Christmas all.

For fish, i reccomend Hickory. My Uncle always used hickory (on tommy ruff) and is always bloody delicious!

 

[earle]

Or somewhere in other states thats not a bustling metropolitan area...

Cummon Aldi....Rockhampton has basically evrything else....

Cheers.

Toowoomba has 3, Warwick and gatton both have one. Must be different rules because were not too far from Brisbane.

 

[shaunous]

So I went over to Aldi before to grab some meat to grill on my new BBQ tomorrow
There was 2 smokers left marked down to $110 so I grabbed one
Looking forward to slow roasting a pork leg some time next week

True, the ones on sale 2 weeks ago in Grafton Aldi sold out in a couple of hours.

Probably has something to do with my promotion of them, Aldi should be paying me a finders fee of some sort.

 

[sp0rk]

2.5kg Pork leg roast went into the smoker at 830 this morning,it's smelling amazing
Will post pics when it's done

 

[seehuusen]

A bit of a newb q, with regards to smoke/wood chips, do you guys weigh up the wood to a recipe per x weight of meat?
Or is it just a matter of chucking a bunch of wood on the coals and hope for the best?

I use a weber kettle BBQ on heat beads btw

 

[djar007]

insert meat

giggidy

 

[jyo]

2.5kg Pork leg roast went into the smoker at 830 this morning,it's smelling amazing
Will post pics when it's done.

You lied.

 

[sp0rk]

Oops, a little forgetful...

Was farkin delicious

 

[shaunous]

A bit of a newb q, with regards to smoke/wood chips, do you guys weigh up the wood to a recipe per x weight of meat?
Or is it just a matter of chucking a bunch of wood on the coals and hope for the best?

I use a weber kettle BBQ on heat beads btw

I basically use a cup full for nearly everything. Half out free, the other half wrapped in alfoil with a few small holes punched in.

If im doing a big cook-up, and i mean using all shelves i will double that.

Your webber probably wouldnt even need a full cup full, many smaller quantities over the first 3 hours.

Trial and Error Baby!!!

 

[jonnir]

What smoker you use shaunous?

 

[Danwood]

Just barging in, sorry...

If anyone has a knackered Weber OTG or OTS 57cm diameter bbq they're getting rid of, give me a holler via PM please.

I need the lid specifically, for a UDS I'm building.

I'm a regular at Knox tip shop on the way home from work, and have also become a danger to other road users when driving past a pile of hard rubbish. No luck yet though.

East Melb. suburbs preferred and there's a few bottles of RIS set aside as payment.

Cheers, Dan

 

[Camo6]

I drove past a complete weber a little while back down the street. Was soo gonna grab it for the same purpose. Unfortunately the burning tyres prevented me... <_<

 

[jonnir]

Add up a build thread of your UDS mate, i'm gonna commence UDS build in the new year

once i create space in the shed

 

[jyo]

Oops, a little forgetful...


Was farkin delicious

Looks amazing!

 

[RobB]

Santa left me a Smokai cold smoker under the tree this year. Unfortunately, most of the things which I want to cold smoke won't appreciate the ambient temperature of a Perth summer, so a few projects will have to wait. I might start with some malt!

In the mean time, I'll probably plumb it into my existing gas barbecue to do some hot smoking with my cold smoker........... :wacko:

 

[philmud]

Smoking a pork shoulder for a lunch time BBQ tomorrow & I'm interested in opinions on the timing.
Ideally I'd like to smoke/cook it for 8-9 hours but as I'm at work today I can't start until around 6pm.
Has anyone had success with cooking over two sessions? Or do I need to be setting alarms & getting up in the middle of the night to either stop or start cooking?

 

[djar007]

I would get up in the night and do it. Or sous vide it overnight and smoke it for a couple of hours before lunch.

 

[Danwood]

If you're comfortable leaving your equipment unattended, definitely get up early and put it on, then crawl back in bed.

Just have it all ready to go, so you just have to strike the match and put the meat on.

Lunch at 1pm maybe? Get up at 3-3.30 and make a start. That leaves a bit of resting time in addition to the 9hrs cook time.

If the internal temp you're looking for arrives early, it's easier to keep the meat warm wrapped in foil and a blanket in a cooler, than it is to rush the final stage of the cook to achieve said temperature.

Put up pics and more power to your tongs !

 

[philmud]

Thanks gents! I ended up cooking it last night (good excuse to sit up till 2am drinking!) and heated it up before lunch time. It came up pretty good, but wasn't quite disintegrating the way if have liked it, but it was delicious just the same.

 

[Danwood]

A dirty, great big piece of smoked pig...nice.

What wood did you go for ?

 

[philmud]

Hickory. I love it for pork! I've got a couple of nice bits of brisket in the freezer - anyone got a good suggestion for wood to go with that? Mesquite?

 

[Danwood]

I've not done brisket, but just had a quick read/drool through my copy of 'Smoking Meat' by Jeff Phillips.

Mesquite is often recommended, yes, and also Cherry, Oak and Pecan.

There's a recipe in there for Cherry smoked prime rib, which is also sprayed regularly with cherry juice ! How good does that sound ?!

I'd give brisket a go with that recipe, personally (mainly 'cos I've got 10kg Cherry logs sat in the garage).

 

[philistine]

man, I only just noticed that this thread existed - Im somewhat obsessed with smoking meats and making small goods! Actually just finished smoking a big chunk of pork loin to make an awesome german Kassler
Anyways... I thought Id take the liberty of hijacking this thread and showing off the smoker I built...
http://aussiehomebrewer.com/gallery/image/8883-meat-smoker-finished/

I also thought i'd chuck in my two-cents regarding woods for smokes - if you can avoid it, dont buy the bagged stuff from bunnings or rays or bbqs galore. Its imported and kiln dried and loses a lot of its flavour and value before you even find it in the shop.
An EXCELLENT alternative for Hickory is Red Gum and a good alternative to Mesquite (which is pretty harsh and bitter) is Grape Vine.

If your smoking fish, go for something like Sheoak, Lemon Scented Gum or even Black Wattle. All are native to AUS and easily sourced.

 

[Mercs Own]

Cured and smoked a pork loin - normally do a belly but the loin worked out great!

Cure: 1 cup of salt, 1 cup brown sugar, 20g juniper berries lightly crushed and about 200 mils of maple syrup.


in brine for three days turned every day.



Put in the fridge overnight to develop pellicle then onto the webber.

 

[Mercs Own]

I hot smoked the pork trying to keep the temp under 100 degree c it hovered around the 90c most the time and sometimes dipped down to 70c.

15 minutes in

45 minutes in. I used hickory soaked in water and put a handful on every 20 minutes or so, so the smoke was more or less continuous.

View attachment 78436
2hours in



3 hours in


bottom side after 3 hours

because it is hot smoked the outside ends are cooked and a little dry - I slice bits off and eat it - it is delicious and a bit like smoked pork jerky!

Sliced

 

[browndog]

Do you serve that at the cafe Paul? If you don't, you should.

 

[Mercs Own]

If I was still part of that business I most certainly would but....I left the café in December due to a difference of opinion between my partner and I - amongst other things.

 

[fcmcg]

Top effort Paul....I usually also do a 1:1 ratio of sugar and salt...I also like to add a bay leaf and some pepper...

Sorry about the café....
Ferg