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Anyone else in to BBQ and smoking?


xMachina
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Having a go at cold smoking a gammon for over Christmas today. Oak smoke today and then black treacle tomorrow before it’s cooked Never done it before so not entirely sure how it’s going to come out!


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Oh no your not going to murder a pensioner are you :D :D . Remember when it comes out cut off the skin ,leaving all the fat on score it put the Cloves on ,pour your treacle mix over and cook till tender, I usually do these in a large Dixey (boil) then cover the fat with syrup and mixed pepper, hope it turns out alright :thumb:

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Having a go at cold smoking a gammon for over Christmas today. Oak smoke today and then black treacle tomorrow before it’s cooked Never done it before so not entirely sure how it’s going to come out!


.

 

....

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Interesting.


I made an offset-esque smoker from couple of gas bottles recently but haven't tried it out yet. Mainly because wife greeted it with magnificent praise saying: "What the f**k is that?!" followed by much laughter.


I'm doing pulled pork this year but I don't think I'm brave enough to use it as my first smoking experiment!

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Interesting.


I made an offset-esque smoker from couple of gas bottles recently but haven't tried it out yet. Mainly because wife greeted it with magnificent praise saying: "What the f**k is that?!" followed by much laughter.


I'm doing pulled pork this year but I don't think I'm brave enough to use it as my first smoking experiment!

 

My wife thought I was mad when I built this, right up until I pulled the first rack of ribs off of it.

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My wife thought I was mad when I built this, right up until I pulled the first rack of ribs off of it.

 

To be fair, yours looks a lot less shit than mine! I really like the ball valves, they're a nice touch. :thumb:

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Inside at the bottom I’ve got a tray of wood chips with a bit of charcoal on. Side ball vales are air intakes, they are usually used to control temperature but aren’t doing much today as I’m running cold. Top one is exhaust and knowing what I know now isn’t needed as just pipe would have been fine and much cheaper!

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[mention]mikestrivens[/mention] It’s not cooking today, only smoking.


When it’s cooking and smoking it has a big basket of charcoal in it with blocks of wood in.


[mention]Fleck[/mention] yes, just smouldering enough to generate smoke.

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We've had some of the BBQ pulled pork joints from the supermarkets (they're all doing them) very nice, the sauce comes in a sachet that you put over it for the last 5 minutes.

Usually found in the multideck chiller cabinets for £3 8-)

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So how does this cook the meat if there is no heat?

 

If you go to any deli counter in Germany, or even a lidl or aldi, you will see ham that has never been cooked. Just cured and smoked, where the temperature never goes above 25c. But it's smoked for weeks on end. And is ready to eat.

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Yes very much so. I started off a few years back with just a Weber kettle. Soon after a 57cm smokey mountain folowed. Quite often doing the shoulders of pork for 18+ hours. I now have a Traeger which is much easier to use for the longer cooks. Also have the rotisserie for the kettle which is great for chickens, joints of beef and there’s a great chicken kebab recipe I can recommend if required! Once the meat has finished cooking on the kettle I usually do the Yorkshire’s on there while the meat is resting!

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I bought a smoker in the summer for smoking the fish I catch, now it's winter I'm going to try smoking some rabbit and venison. Also going to try making my own beef jerky soon. Smoking makes all food taste better

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