WarmerBeer
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As I was told, water doesn't penetrate wood to any extent, that's why they build boats out of it.
Don't bother soaking your wood.
Don't bother soaking your wood.
I fill up my wood tray only once, because the smoke ring penetrates the meat before the outer layer gets crispy, I may be wrong thoBribie G said:Currently cooking pork belly, supermarket thick sausages and 2 kilos of drumsticks
My wood only lasted about half an hour ( first time that's happened since I was a teen)
So is it normal to keep recharging the wood tray from time to time? I used about a cup and a half and have another lot handy to put in about an hour before flame out.
With the two door model of course it's fairly trivial to open the bottom door and do the wood thingo.
ed: I only about quarter filled the wood tray, as the instructions on the Samba Brand chips said just to use a cup. I rehydrated but as posted above it's maybe not necessary.
I reckon you've overcooked the snags, albeit they're still great.Bribie G said:Oh merciful Allah, if it were not for the fact that there's pork on the plate, take me now..........
This shyte is incredible. It turned the supermarket snags into something you'd pay $20 a kilo for at a deli. The pork is succulent and smoky, the chicken is a melody of richness.... where has a smoking oven been all my life?
smoker 3.jpg
Bribie G said:Uncle Bribie's cleaning tip
If you have a smoker / oven with chrome shelves, to clean simply lay in laundry tub (edit: lay them in laundry tub) along with smoke tray, etc and cover with very hot water and a cup of liquid cloudy ammonia.
Leave for an hour
Nearly all the shit will dissolve and drop off, and just need a touch up with a stainless steel scrubber.
Bribie G said:Uncle Bribie's cleaning tip
If you have a smoker / oven with chrome shelves, to clean simply lay in laundry tub (edit: lay them in laundry tub) along with smoke tray, etc and cover with very hot water and a cup of liquid cloudy ammonia.
Leave for an hour
Nearly all the shit will dissolve and drop off, and just need a touch up with a stainless steel scrubber.
Some of the locals at Wooli here smoke the local oysters with Banksia...damn nice they arepeteru said:Most hardwood will do for smoking. Untreated, of course, and best if it's not completely green. Take a stroll through the nearest bit of bushland and pick up a few fallen branches. A few chunks of red gum (bark removed) or yellow box is nice. Try a banksia cone.
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