Smoking Meat...

[Malted]

id probably be doing a lot of fish/seafood so how do-able is cold smoking with something like this?

It has to be hot enough to create smoke and thus cold smoking is not what they are good at. For proper cold smoking you might need a smoke generator (which you could feed in through the side chip loader). Apparently these A-MAZE-N-Pellet-smokers are supposed to be a plug and play cold smoke addition. http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8
Another option might be to add a smoke daddy cold smoke generator (not exactly cold smoke but near enough I'd say). http://smokedaddyinc.com/smokers.htm

I might just try to make a smoke daddy type device myself and feed it in through the side chip loading port but we'll see (my Masterbuilt electric smoker hasn't even turned up yet!).

 

[Malted]

Also done Jerky - was good but cut it to thick [Malted will know this].

*Joke written and then deleted* the jerky had great flavour mate! :super:
Trial and error, it will be better next time.

 

[Bizier]

Dad built a smoker out in the shed a couple of years ago, all he smoked in it was eels & mullet that he caught from the creek next to the house. He thought it tasted "**** hot" I thought I tasted like **** but I didn't want to hurt his feelings so it was easier just to not go & visit for a while. He pulled it to bits after a couple of weeks... Happy days.

I moved from NSW to WA, promptly built a smoker due to my proximity to a river. I spent a good few days there fishing for eels, until the locals laughed at me like a moron because there are none here.

I have an 'all fridge' unit I use for fermenting which is on it's last legs, it would make a great large smoker if someone had the effort to invest in converting it.

ED: I also used to love catching mullet at my mum's place on the Colo river. I think your dad sounds like a good bloke

 

[twizt1d]

It has to be hot enough to create smoke and thus cold smoking is not what they are good at. For proper cold smoking you might need a smoke generator (which you could feed in through the side chip loader). Apparently these A-MAZE-N-Pellet-smokers are supposed to be a plug and play cold smoke addition. http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8
Another option might be to add a smoke daddy cold smoke generator (not exactly cold smoke but near enough I'd say). http://smokedaddyinc.com/smokers.htm

I might just try to make a smoke daddy type device myself and feed it in through the side chip loading port but we'll see (my Masterbuilt electric smoker hasn't even turned up yet!).

interesting, i guess im reasonably happy with the fish ive done in one of those tiny box smokers so it wouldnt have to be a true cold smoke but being able to keep the temps down enough to do something like a whole snapper would be nice
i might have to catch a few fish and bring some chips over to check yours out
cant beat smoked tommies/snook and a few beers

 

[Malted]

interesting, i guess im reasonably happy with the fish ive done in one of those tiny box smokers so it wouldnt have to be a true cold smoke but being able to keep the temps down enough to do something like a whole snapper would be nice
i might have to catch a few fish and bring some chips over to check yours out
cant beat smoked tommies/snook and a few beers

Yeah some years ago I used to butterfly garfish, do them in brine and then hot smoke them in a 'nipper kipper' (small steel box with a metho burner under it), seemed good at the time. The time it would take to do a whole large snapper - I'd expect it to be smoked enough during a 'hot' smoke.
For sure, come over and play at smoking some fish, maybe we'll put a double brew through the BM too (batch each sound ok?). :super: I am eyeing off the neighbours nectarine tree that has some standing deadwood on it. Our apricot tree looks like it could do with a trim too.
BTW, my man cave has nothing on yours...

I cheated tonight, I used some hickory liquid smoke concentrate on a rib fillet on the bone, caramelised in the pan and then put into the oven. Dammed tasty but the flavour is still lingering in the mouth.

 

[Malted]

ED: I also used to love catching mullet at my mum's place on the Colo river.

Smoked and dried mullet roe is meant to be awsome, held in the same esteem as using truffles in cooking, IIRC.Just like truffles, a little grating or shaving of it through a dish is meant to impart a real zing to the dish. Who woulda thought mullet eh? Maybe it is just dried mullet roe, but if that is good, smoked and then dried would have to be better yeah?

 

[twizt1d]

sounds like a plan..
ill have to get out and get some fish first, i should bring some crabs to throw in your fancy pot
ive got 250g of galaxy here that needs something done with it too

 

[Malted]

sounds like a plan..
ill have to get out and get some fish first, i should bring some crabs to throw in your fancy pot
ive got 250g of galaxy here that needs something done with it too

I would readily demolish some fresh crab with a few beers but surely you jest about sullying the BM with crabs? :huh: Tsk tsk, shame on you. :angry:
BBQ wok burner and Big W pot for crabs. :super:
Indeed you are a fisherman as I just took the bait. :lol:

 

[punkin]

Sounds like some real courting going on here....

 

[mxd]

got from aussie bbq forum

:wub: We still wuvs you Punkin...

Hey I am thinking, hot smoked prawns taste awsome, so hot smoked crabs would have to be good too huh? Worth a try I reckon.

Please forgive me posting too much in this thread, I am a bit excited about getting my smoker. :icon_cheers: Gotta sort out a cold smoking device too, the allure of smoked cheeses is too much to withstand.
So to make ammends, here attached is a bit of a summary of some research I have been doing on which woods to use for smoking.

Two caveats: (1) you can use what ever you want, stronger woods can be used for less time, lighter woods can be used for a longer smoking time. (2) The table is based on opinions I collected on the web, as always opinions and taste perception varies, they are not my opinions presented.

Smoking Wood Selection.jpg

 

[barls]

this is the best one for australian woods ive see as above but with the link so you can check it as it gets updated occasionally
Australian Native Timber Matrix for Smoking

 

[stux]

this is the best one for australian woods ive see as above but with the link so you can check it as it gets updated occasionally
Australian Native Timber Matrix for Smoking

I know its been mentioned before, but

"Spent grain and Hops from brewing is good on red meats and Pork."

 

[Maheel]

noticed Aldi Carindale in BNE had theres marked down to $149

they had about 5 of them

 

[barls]

I know its been mentioned before, but

"Spent grain and Hops from brewing is good on red meats and Pork."

hop bines go pretty good as well

noticed Aldi Carindale in BNE had theres marked down to $149

they had about 5 of them

looks like you need the seal kit there mate.

 

[Truman42]

I've been reading this thread with great interest. Would like to also smoke meat and have looked at a couple of DIY smoker posts. Anyone done the terra cotta pot smoker with electric element?
That seems like the cheapest way to start out and then maybe convert and old fridge later on.

I have a gas hooded BBQ and someone said you can get a smoker box for these but I have no idea how to use them or if they are any good. Appreciate some feedback on what you guys use other than the brought smokers. Prefer to go the DIY option for now.

 

[browndog]

Truman, it sounds like you are in the market for a UDS or ugly drum smoker, they make them out of 44G drums and they work a treat. There was a build up posted here, but if you can't find it you can google "ugly drum smoker" and will get a heap of info. Personnaly, I own a masterbuilt electric smoker I bought from Misty Gully in Victoria, expensive, but nice.

 

[QldKev]

I've been reading this thread with great interest. Would like to also smoke meat and have looked at a couple of DIY smoker posts. Anyone done the terra cotta pot smoker with electric element? That seems like the cheapest way to start out and then maybe convert and old fridge later on. I have a gas hooded BBQ and someone said you can get a smoker box for these but I have no idea how to use them or if they are any good. Appreciate some feedback on what you guys use other than the brought smokers. Prefer to go the DIY option for now.

I've got one of these stainless smoker boxes for the hooded BBQ, actually that one I liked to is pretty cheap. For a test just grab a aluminum foil tray and drop it on the open part of your hot plate and throw some soaked chips in it. You could probably even drop that terra cotta pot in the bbq with some chips in it. It works better than you think, and will give you a chance to play before buying too much. Smoking in the bbq isn't the best if you like to keep it spotless on the inside of the lids, but I let it be. I even use my table webber and add extra wood chips for a flavor boost.

I take it the external terra cotta pot setup is a cold smoker? Do you have any links?


QldKev

 

[Truman42]

@qldkev. Here is a link to the terra cotta pot smoker.

http://m.instructables.com/id/DIY-Smoker/step8/Reflections/

(Sorry still away in Ballarat and on IPhone so easier just to paste the link)

I will check out your smoker box link sounds like the go. Thanks

@Brownfig. Just searched UDS. Lots of good ideas there and I have access to everything I need.
I might make a 60 litre drum smoker as 200 might be too big for my needs.

Cheers gents.

Edit: it linked properly anyway.

 

[Truman42]

@kev so you just sit the smoker or foil tray on the grill part that has the slots or do you remove the plate and sit it direct on the burners?
Then put your meat on the middle plate??

 

[QldKev]

@Kev so you just sit the smoker or foil tray on the grill part that has the slots or do you remove the plate and sit it direct on the burners? Then put your meat on the middle plate??

On the burners



also search on youtube for "smoker box", check out the "tuna can"

and depending on what you are smoking, soaking the chips in wine is great.

 

[stux]

I've been reading this thread with great interest. Would like to also smoke meat and have looked at a couple of DIY smoker posts. Anyone done the terra cotta pot smoker with electric element? That seems like the cheapest way to start out and then maybe convert and old fridge later on. I have a gas hooded BBQ and someone said you can get a smoker box for these but I have no idea how to use them or if they are any good. Appreciate some feedback on what you guys use other than the brought smokers. Prefer to go the DIY option for now.

I've been smoke roasting in a normal 4 burner hooded bbq for years.

I use a stainless steel smoker box from bbqsgalore

To prep for smoking, I lift the grill/diffuser off one of the burners on the very side, then fill the smoker box with soaked woodchips, and place the whole box right on top of the burner.

to light run that burner flat out until smoke starts coming form the woodchips, then turn the heat right down, and close the hood.

Place your food on the grill in the middle of the hood.

In order to crank up the heat in the bbq to recover after opening hood, crank up the burner on the other side.

Should be good

 

[stux]

PS: the meat is ready when the meat probe says it is , not the clock

 

[Phoney]

I've been reading this thread with great interest. Would like to also smoke meat and have looked at a couple of DIY smoker posts. Anyone done the terra cotta pot smoker with electric element? That seems like the cheapest way to start out and then maybe convert and old fridge later on. I have a gas hooded BBQ and someone said you can get a smoker box for these but I have no idea how to use them or if they are any good. Appreciate some feedback on what you guys use other than the brought smokers. Prefer to go the DIY option for now.

+1 on a UDS. Pretty easy and cheap to make

44 Gal drum (ebay) = $10
Dial thermometer (optional) = $30
Weber hood & grate (found on footpath) = $0
Tin of engine block paint =$20
expanded steel mesh (offcuts) = $20
Other bits of hardware (SS bolts, wire brush grinding disc etc)= $15

TBH unless you never ever have people around for BBQ's, you wouldn't want anything smaller. Once you put down two racks of ribs and a fish, or a fatty... the grate is full and you have to wait until they're done before you can smoke anything else. Which is hours, obviously.

 

[Screwtop]

+ 1 on the Ugly Drum Smoker, I have two weber grills in mine (from Freecycle) and can do heaps in one session.

Screwy

 

[mxd]

I've been reading this thread with great interest. Would like to also smoke meat and have looked at a couple of DIY smoker posts. Anyone done the terra cotta pot smoker with electric element? That seems like the cheapest way to start out and then maybe convert and old fridge later on. I have a gas hooded BBQ and someone said you can get a smoker box for these but I have no idea how to use them or if they are any good. Appreciate some feedback on what you guys use other than the brought smokers. Prefer to go the DIY option for now.

grab an old webber and smoke with that,

do a search on "webber smoker snake method"

 

[jimmyjack]

Weber Mountain Smoker for me. Once you get the hang of the temperature settings using the bottom dampers everything is pretty easy. I like the fact that I can go low and slow or full throttle for Turkeys etc...

 

[Gavo]

I started smoking meat with a Webber compact kettle and still use it when I want to cook hot and fast, It ends up being a little small for doing a complete family roast, including veggies on.

Here is my large offset, I have cooked a number of different meats on it including for cooking meat for a party of 130 people.

I use what timber I get from my mates property but tend to like using yellow box as it gives a lighter and more mellow flavour and it seems easier to control heat without creating billows of smoke. Irnbark is good but requires smaller pieces otherwise it smokes too much.

Here is a brisket I smoked when I first finished building the smoker.

Cheers,
Gavo.

 

[barls]

looks bloody good there gavo.

 

[stux]

I started smoking meat with a Webber compact kettle and still use it when I want to cook hot and fast, It ends up being a little small for doing a complete family roast, including veggies on.

Here is my large offset, I have cooked a number of different meats on it including for cooking meat for a party of 130 people.
[img=[URL="http://i1111.photobucket.com/albums/h467/Gavo67/BBQ%20Build/18082011046.jpg%5D"]http://i1111.photobucket.com/albums/h467/Gavo67/BBQ%20Build/18082011046.jpg][/URL]

I use what timber I get from my mates property but tend to like using yellow box as it gives a lighter and more mellow flavour and it seems easier to control heat without creating billows of smoke. Irnbark is good but requires smaller pieces otherwise it smokes too much.

Here is a brisket I smoked when I first finished building the smoker.
[img=[URL="http://i1111.photobucket.com/albums/h467/Gavo67/BBQ%20Food/20082011054.jpg%5D"]http://i1111.photobucket.com/albums/h467/Gavo67/BBQ%20Food/20082011054.jpg][/URL]

Cheers,
Gavo.

Is that smaller keg based offset in the background?

 

[Malted]

Truman, take some wood chips or smoker pellets, wrap in several layers of alfoil (or make a pocket to put them in). Put a few pin holes in the top of the wrapped smoking stuff. Place on the grill or burners. Wait until it is smokey and then add meat to the BBQ. I used to use the left burner and put food on a cake rack to the right hand side if I wanted a cool smoke.
It does not work very effectively because most hooded BBQ's have a big vent at the back (mine is sort of inline with the hood hinges) but it can add a bit of flavour to a roast or whatever other meats you choose to grill, BBQ or roast in the BBQ.