Hostesses With The Mostest > Recipe Requests

Maiden voyage for my DIY Smoker! any suggestions?

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sparksals:
Pork butt is great to try for the first smoke.  The key is patience.  Follow the food safety criteria from one of the forums that were suggested.  Low and slow is the mantra, but it can't be so slow that the meat goes bad before it properly heats.


I don't know about in the UK, but I got my wood chips from the grocery store in the BBQ charcoal section.  They also sell them at sports / outdoorsy stores that are one stop for fishing/hunting/skiing etc. 

Lynnv:

--- Quote from: laud_shy_girl on July 05, 2013, 06:44:45 AM ---Its actuality quite attractive, here is the design I based it on http://www.afoodjourneytogo.com/2010/08/29/let%E2%80%99s-make-a-smoker-%E2%80%A6-out-of-a-flower-pot/

--- End quote ---

Very cool!   The UDS builds that I have seen aren't really too ugly either.   That is just what they are called.  :)

That should work well for holding a nice steady low-n-slow smoking temp.   Yummy. 


--- Quote from: laud_shy_girl on July 05, 2013, 06:44:45 AM ---ohh and Lynnv with the way I did it there was no tools required it was just get parts and put them together. You could be sneaky and buy the parts and not tell him it's a smoker untill you present him with yummy smokyness and who could complain about that?

"what this pot? I want some flowers."
"This burner is for camping I like camping."
"This rack? its' just a cooling rack. I need it for colling stuff."
"ohh look what I made and with stuff we already had! aren't I clever  >:D"

--- End quote ---

I like it!  But if I claimed to be growing anything, he would be dead certain the pod people had come.   

Add that to the fact that I do already have two grills (a little gas grill and my big charcoal one), a Smkenator for my charcoal grill and a cheap (and not very good) charcoal smoker for just the two of us, and you can probably see why he wouldn't be too happy about it even with a nice pork butt bonus.      ;D

laud_shy_girl:
I did a pork Hock and a belly joint.

It was fantastic! cooked in 4 hours and was really tasty and tender. I kept the meat natural no rubs or anything. I wanted to taste the smoke. Wanted the meat uncorrupted to get a feel for what I want to add to the meat next time.

The smoker needs a few tweaks. I need to get a better thermometer to monitor cooking temp as I think it cooked too hot.
I also need to get a better smoking rack for the meat. The tinfoil oven tray i used for the wood chips melted  :-\ but I realised quickly and replaced it with a small cake tin. (the tin did not die in vain as it survived and while it remains to be seen if it will work as cake tin again it will work beautifully as the wood chip pan for future smokes.

I also need to look at my gas supply but thats something that I want to do rather then need to do as the Colman's canister did the trick.

Now on to stage 2 repeat and improve  ;D I am really glad this went well. I needed something nice to happen today.

only sad part... it all got eaten and I forgot to take pictures  :( oh well more excuses for me to smoke stuff.  ;D

sparksals:
I learned that a good thermometer is essential when my butt cooked and I was using the wrong probe for the thermometer I was using.  Over at SMoking Meat forums, they recco'd this dual thermometer:  http://www.amazon.com/Maverick-Wireless-BBQ-Thermometer-Set/dp/B004IMA718   It has a probe for the meat and one for the smoker so you know how hot it gets.

Dawse:

--- Quote from: sparksals on July 05, 2013, 10:37:50 AM ---
I don't know about in the UK, but I got my wood chips from the grocery store in the BBQ charcoal section.  They also sell them at sports / outdoorsy stores that are one stop for fishing/hunting/skiing etc.

--- End quote ---

Try your nearest garden centre! One of my friend's mums has a really nice smoker that she bought also from a garden centre, and apparently they just have a section for smokers and wood chips and stuff.

Just wanted to throw in as well, if you like fish, try smoking mackerel or sardines or other small oily fish. Sue (the owner of the garden centre smoker) tried mackerel once and they were AMAZING.

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