For the foodies

Navcorr

Member
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3,839
I quite like Jimmy Doherty's alternative DIY approach. Think he did a cardboard box smoker once.
My fav. is his flowerpot Tandoor. 400C surface temp. Hmmm - toasty :smile:
 

Navcorr

Member
Messages
3,839
Whilst we're on the subject of smoking - Arbroath Smokies, hmmm, niiiiiiiiiiiiiiiiiiiiiiiiiiiiiiice.
Actually, delightful. Wouldn't normally promote but these guys are great.
My local fishmonger - who ship all over. Well worth a try....
 

CatmanV2

Member
Messages
48,539
I now feel inadequate! Again! :D

So far we've done salmon just about every Friday. Spatchcocked chicken. Chicken breasts and a half shoulder of pork. The whole chicken and then pork had to be finished on the BBQ natch.

Now looking at a rather bigger combined hot and cold smoker. This could be addictive!
C
 

Trev Latter

Member
Messages
1,213
I now feel inadequate! Again! :D

So far we've done salmon just about every Friday. Spatchcocked chicken. Chicken breasts and a half shoulder of pork. The whole chicken and then pork had to be finished on the BBQ natch.

Now looking at a rather bigger combined hot and cold smoker. This could be addictive!
C
Pro Q are the way to go for home use for a charcoal rig. They can hot and cold smoke and have excellent build quality. For ease of use, a pellet smoker is pretty good. I've got a Green Mountain Grills Daniel Boone WiFi model, which I've had about 5 years now. Brilliant kit and great for overnight smokes of Brisket etc. It is Highly addictive.
 

Trev Latter

Member
Messages
1,213
blimey that's an impressive one, is it a tow along?
Yup. I use it commercially. In trailer smoker terms, it's quite small, weighing in at a whisker under 750kg. It's made with 5mm steel throughout . You can set temp on the rear cabinet independent of the main chamber, which is a reverse flow design. Food wise, the main chamber will hold 16x full packer briskets at around 6kg each, so enough for about 400 people. It's not that happy when it's that full though. Better to have some breathing space around the meat.
 

Trev Latter

Member
Messages
1,213
58259
Some Beef Cheeks from a few weeks back. 8 hours at 225f using Oak with a Bourbon BBQ sauce glaze. Hungry yet?
 

Trev Latter

Member
Messages
1,213
The trailer mount was just under £6k. It cooks really well, but is a little hungry on fuel. Best to start it off with a decent bed of charcoal and top it up with a couple of splits every 30-40 min. It'll sit at 250-275f all day long.
 

CatmanV2

Member
Messages
48,539
Pro Q are the way to go for home use for a charcoal rig. They can hot and cold smoke and have excellent build quality. For ease of use, a pellet smoker is pretty good. I've got a Green Mountain Grills Daniel Boone WiFi model, which I've had about 5 years now. Brilliant kit and great for overnight smokes of Brisket etc. It is Highly addictive.

Rather a lot more than I want to spend :)

Got my eye on an Outdoor cook electric hot and cold. Baby steps!

C
 

Trev Latter

Member
Messages
1,213
A lot of those smaller electric smokers are really quite good and can give excellent results with a little practice. Pro Q do a nice little cold smoking kit for sensible money, which is perfect for making your own bacon and smoking cheeses, garlic, salt etc. Have a look at the Macs BBQ website for more info. The one thing that will cause issues with the smaller smokers is the lightweight construction, which doesn't lend itself to stable temps if the weather suddenly turns cold or wet (I'm assuming you're doing the smoking outdoors).

If you want any rubber food recipes just shout and I'll send some over to you.

edit to correct typo...not rubber food , should be rubs, or food :)
 

CatmanV2

Member
Messages
48,539
A lot of those smaller electric smokers are really quite good and can give excellent results with a little practice. Pro Q do a nice little cold smoking kit for sensible money, which is perfect for making your own bacon and smoking cheeses, garlic, salt etc. Have a look at the Macs BBQ website for more info. The one thing that will cause issues with the smaller smokers is the lightweight construction, which doesn't lend itself to stable temps if the weather suddenly turns cold or wet (I'm assuming you're doing the smoking outdoors).

If you want any rubber food recipes just shout and I'll send some over to you.

edit to correct typo...not rubber food , should be rubs, or food :)

'Shout' :D

Garage may become favourite place....

C