SMOKING FOOD (1 Viewer)

Nov 18, 2011
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After our cook fest meet I have decided to make my shelf a new smoker.
hoot007 made some of the best smoked chicken I have tasted for years
I have all the bits to make it just need the time
any recipe ideas to ade
 
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Wildbill
Nov 18, 2011
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I do but it in my head when I get home I will do some picks it going to be made Frome a stingless bucket
and a small BBQ
Will post if I get time as things are moving very fast for me at the moment just now
bill

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Mar 11, 2014
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On my ever expanding list of things to get around to, is building a coldsmoker like the one on this website.

Broken Link Removed

Was going to make it for hubby for Xmas last year but never got around to it, and already time is getting on for it to come to fruition for this Xmas!

Oh well, one day maybe
 
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Wildbill
Nov 18, 2011
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the best cold smoker I ever had was made with a tea chest
and some 4" stainless scrap pipe
 
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Wildbill
Nov 18, 2011
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thinking abut having a meet with a smoky them

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Jun 30, 2010
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I ripped the guts out of an old fridge years ago now, so it was just the steel outer casing, Drilled holes in the sides for the12mm reinforcing steel bars to support the shelves. Had an old Roasting tin full of Manuka sawdust (oak is good too, and Elm) over a meths burner on lowheat.
Real smoked fish, not like this painted yellow rubbish you buy nowadays, Chicken ("butterflyed") Green lipped mussels.Even thought about doing a loin/belly of pork, till I saw the price!
 
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Wildbill
Nov 18, 2011
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I didn't need to go to London thank god so had the day in the home office.
Been snaking out between phone call to work on my smoker I say work loosely as all the bit's I have just fit to gather nice few rivet drill sum holes job done
a old BBQ a stainless bin and sun stainless bar and a stainless dog bole
the dog is not amused

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DBK

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You can make a basic smoker out of a biscuit tin. Throw some saw dust in the bottom, hardwood is best I think, and then put fish on a rack above it, fit the lid and then put the tin over a BBQ.
This is hot smoking but it seems a bit hit and miss as temperature control is difficult.

Looking forward to seeing how Bill gets on.
 
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Wildbill
Nov 18, 2011
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I have
You can make a basic smoker out of a biscuit tin. Throw some saw dust in the bottom, hardwood is best I think, and then put fish on a rack above it, fit the lid and then put the tin over a BBQ.
This is hot smoking but it seems a bit hit and miss as temperature control is difficult.

Looking forward to seeing how Bill gets on.
use that method to smoke fish chicken rabbit
picks posted (y)
 
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johnp10

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DBK,
Worth trying that method over a Cadac.
Fair degree of temperature control.

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Wildbill
Nov 18, 2011
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DBK,
Worth trying that method over a Cadac.
Fair degree of temperature control.
it works john done it that way if you don't have wood chips tea levees fresh or used dried out work
also used coffee ground work and give it a very unique taste
 
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DBK

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We have a Cobb BBQ which you are supposed to be able to smoke with. There is a gully around around the charcoal you put the sawdust in. It should work although I haven't tried it.
We are off to Spain on Sunday but I suspect we won't try it there with fish imported from Scotland!

Sorry, BRITISH fish!
 
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Wildbill
Nov 18, 2011
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We have a Cobb BBQ which you are supposed to be able to smoke with. There is a gully around around the charcoal you put the sawdust in. It should work although I haven't tried it.
We are off to Spain on Sunday but I suspect we won't try it there with fish imported from Scotland!

Sorry, BRITISH fish!
smoke sum sardines open them up on the grill yum

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DBK

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Had some Cornish sardines last week. Grilled them and ate on toast. Very yummy - and filling too. A couple was enough for lunch.
Cheap as well.
 
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Cold smoke cheese.
 

vwalan

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trucks take cornish sardines to spain every week . one of my mates is a driver .
penzance to cadiz one and a half trips a week he does . thety have 4x 40 ft artics doing it every week .
and we can buy moroccan sardines even cheaper in asda in uk than a moroccan can buy it in morocco. sad it is .
spain wont buy from morocco because of politics .
 
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Wildbill
Nov 18, 2011
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recipe for smoking venison
2lb of cherry wood chips
1/2 ld of dried apple flakes
2ltr hot water
method
light lump wood charcoal allow to burn till Gray
drop wood chips on to coals abut 1" thick start smouldering proses lots of smoke
place bole on top of wood chips
or on a grill above top up wood chips and apple flakes as needed for abut three hrs.
keep vents closed to a minimum just enough to keep it smouldering
if you want it lighter smoked
finish of in oven

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Wildbill
Nov 18, 2011
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I have just smoked a leg of lamb using pare and apple chips it was in the smoker for fore hrs I then threw on sum rosemary cuttings to finish it of for the last hre
had a wee tast yum yum
 
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Wildbill
Nov 18, 2011
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i
Do you have a picture / plan of the smoker ?

A recipe for one I did earlier this year

Smoked Beef Brisket on a Weber BBQ
have posted some picks but I have been told it wont work by the local know it all in fornt of his gang of frend's so just went in and got some of the smoked lamb out of the fridge gave them some very nice was the reply bit of a red face doing some chickens for my son just now
will be smoking some carp tomorrow I bought at Tesco believe it or not

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MattR

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Aug 18, 2013
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You can make a basic smoker out of a biscuit tin. Throw some saw dust in the bottom, hardwood is best I think, and then put fish on a rack above it, fit the lid and then put the tin over a BBQ.
This is hot smoking but it seems a bit hit and miss as temperature control is difficult.

Looking forward to seeing how Bill gets on.

I did this a few years ago, using trout caught the same afternoon and soaked in brine for a couple of hours and smoked over oak chips in a biscuit tin. It was probably the tastiest fish that I've ever had.
 
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Wildbill
Nov 18, 2011
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We got some herein from Morison's the best I have seen I any super market
I have go a dozen.

Making the brine from pore half a tub of salt in to a bowel of water.

ad water and ster it will look milky keep stering for a few min if it dos not dissolve all the salt and go clear ad more water a pint at a time.
Stir till salt is fully dissolved and it go's clear that's the brine made

I don't piss around like that I just cover them in salt live them for twenty min wash in fresh water pat dry live in fridge for twenty min pat dry agene
and put in smoker
they are not could smoked but are fantastic
 

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