Smoking Meat...

[jyo]

2nd hand webber acquired, Charcoal and hickory purchased. I'm bloody excited!

 

[barls]

did 5kg of beef and pork for chrissy. heres the final pics
pork

beef

 

[marksfish]

that looks so good :icon_cheers: i have just put a boneless pork shoulder and lamb shoulder in to my new offset to cook low and slow overnight for dinner tomorrow night.

 

[barls]

yeah really looking forward to it for tomorrow. low and slow is the way to go. both lots took me roughly 12 hours in total.

 

[marksfish]

sweet, slow smoked meats and homebrew is better than ***.

 

[wobbly]

sweet, slow smoked meats and homebrew is better than ***.

I guess it take all types

Wobbly

 

[marksfish]

sweet, slow smoked meats and homebrew is better than ***.

I guess it take all types

Wobbly

dont guess until you try a roast or a low and slow from a webber or smoker, the moistness and flavor are beyond words.

 

[Airgead]

Fired up the smoker for Xmas... A whole turkey.

Brined overnight (food grade bucket from Bunnings for $10)

Rubbed with sage and onion

On the smoker

6 hours later



While the smoker was firerd up I decided to cook a rack of lamb on it for dinner that night. Smoked it for 2 hours then finished in on the BBQ. Served with BBQ corn and a potato salad...

 

[Bizier]

Boring through your mind, through your tummy, through your anus, eels!

 

[browndog]

Boring through your mind, through your tummy, through your anus, eels!

I'm talking about eels boy!

 

[CosmicBertie]

Fired up the smoker for Xmas... A whole turkey.

Brined overnight (food grade bucket from Bunnings for $10)

I've found breast side down gets the best brining action.

Rubbed with sage and onion


On the smoker

If you put it on the top grill, then place a foil dish beneath, you can collect the juicy runnings. Makes great gravy.

6 hours later

While the smoker was firerd up I decided to cook a rack of lamb on it for dinner that night. Smoked it for 2 hours then finished in on the BBQ. Served with BBQ corn and a potato salad...

Lovely.

 

[Airgead]

I've found breast side down gets the best brining action.



If you put it on the top grill, then place a foil dish beneath, you can collect the juicy runnings. Makes great gravy.



Lovely.

I actually turned it over part way through the brining. It started breast down. Mind you, it was fully submerged the whole time so it shouldn't matter much.,

I did think about putting it on top but I had to leave room for that rack.... The photos don't show it but for about 1 1/2 hours they were both on there. But yes, thay would have mate a great gravy. The bird was for a cold xmas lunch at my sisters though so gravy not required anyway.

Cheers
Dave

 

[CosmicBertie]

I actually turned it over part way through the brining. It started breast down. Mind you, it was fully submerged the whole time so it shouldn't matter much.,

I did think about putting it on top but I had to leave room for that rack.... The photos don't show it but for about 1 1/2 hours they were both on there. But yes, thay would have mate a great gravy. The bird was for a cold xmas lunch at my sisters though so gravy not required anyway.

Cheers
Dave

Heres my turkey that I'd smoke on Christmas morning to have cold in the afternoon.


and heres some ribs just before I put them on. Sorry, no after shots as I couldnt wait to eat them!

 

[Cocko]

and heres some ribs just before I put them on. Sorry, no after shots as I couldnt wait to eat them!

Can I ask what the rack is that the ribs a in? Do you cook them in it?

 

[Malted]

Can I ask what the rack is that the ribs a in? Do you cook them in it?

It appears to be a rib rack. No ****. There's a few available on eBay and other places. Yes you cook them in the rack to save space for smaller smokers. Not so much a problem with yours. I have finally decided, I'm getting a 30" Masterbuilt.

 

[stux]

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!

We used our Christmas present to do an Octoberfest NYE party

Main course was Beer Sausage... a form of Chilli wurst (with real chilli), cured, smoked, then later poached in beer

Was delicious...

We ended up making 15KG of wurst for Octoberfest, and I had 10 kegs on hand... I now have a number of triple batches planned to replace losses!

Reber 5KG geared sausage stuffer (its lovely to use, not even enough wastage to make a rissole!)



I didn't have a proper smoke house... so I pulled out the tin foil and modified the BBQ with some re-bar



First of three batches of sausages... smoked at 74C until they reached 67C internal temp.

(those sausages are made out of ox bungs, and are about 5cm thick, that's 5KG of wurst)

That was a major major major PITA to accomplish on a gas bbq... which is why I now have an Aldi smoker!



sealing kit on its way to stop the smoke leaking out the door


And this was the first lamb roast that I chucked in the smoker instead of the oven... just because I can




Planning a Texas BBQ in a few weeks for about 30-50 people... so will be doing 24hr pulled-pork, briskets, ribs, chicken wings, corn, potatoes, etc...

And have to brew some more beer!

 

[kelbygreen]

Of coarse cocko had to start a thread on smoking meat :lol: Man all these look great wish I had a smoker

 

[stux]

Just doing a trial run of ribs and wings on the smoker

Using Last Meal Ribs from AmazingRibs

After over-night dry marinading in memphis dust, loaded and ready to go, just waiting for the first chunk of hickory wood to start smoking (BBQs Galore is carrying it now!)



Half way into the cook, decided to put some wings on too...




judging by the taste of the bonus bits that are already ready... they're gonna be awesome

PS: yes, my oven thermometer died. and my ET732 hasn't arrived yet... flying blind

 

[felten]

That was a major major major PITA to accomplish on a gas bbq... which is why I now have an Aldi smoker!

sealing kit on its way to stop the smoke leaking out the door

I've been looking for a sealing kit for mine as well, where did you find yours?

 

[stux]

Chris @ Urbangriller.com carries them, and extra shelves


I just emailed him and he added them to his ebay listings

http://stores.ebay.com.au/urbangriller

shelf + gasket kit :
http://www.ebay.com.au/itm/Smoker-Shelf-and-Door-Gasket-Kit-suits-ALDI-HARK-GAS-SMOKERS-/130586615339?pt=LH_DefaultDomain_15&hash=item1e67919e2b

If you want more than one extra shelf, just email him