Smoker

[Anonymous No.12240834]

Picked up a smoker this week for $50
Got it setup and working today.
I'll do a cook-along tomorrow, any suggestions?

[Anonymous No.12240855]

I marinated these legs overnight with salt, brown sugar and a little soy sauce
Smoked them for an hour and a half with a BBQ dry rub
Threw the mushrooms in half way with some Garlic Cloves
Used Manuka wood chips
The Mushrooms were amazing, the chicken was tasty but almost under cooked and not tender

[Anonymous No.12240868]

>mushrooms n BBQ

[Anonymous No.12240922]

>>12240868
w-why not?
They were delicious and juicy and smokey
Next time I might pull out the stalk and stuff them with Camembert

[Anonymous No.12240928]

>>12240834
Ausfag or kiwi?

[Anonymous No.12240930]

>>12240928
kiwi

[Anonymous No.12240935]

>>12240930
Based.

[Anonymous No.12240940]

>>12240930
Pretty based, brah.

[Anonymous No.12240981]

>>12240834
Pork ribs are an easy smoke. Just slap on some rub and smoke for 6 hours. Just be sure to cut off the silver skin first. Use pecan wood if you can get it.

[Anonymous No.12240998]

>>12240981
>6 hours
I have pretty fine wood chips, I'll try get some bigger chunks tomorrow.
Mine burned out in about an hour and there's only one door on the smoker so it lets all the heat out

[Anonymous No.12241015]

>>12240930
So I assume this Anzac company is owned by literal Nazis or something?

[Anonymous No.12241018]

>>12241015
They got owned in Gallipoli, that's about it.

[Anonymous No.12241021]

>>12241015
That'd be the Australia and New Zealand Army Corps
And the biscuit tins they release new ones every year for ANZAC day with proceeds going to the Retired Servicemans Association
so no

[Anonymous No.12241030]

"Protect New Zealand" just gives me bad vibes though.
Maybe I'm a little sensitive to rhetoric like that since my Grandmother was interned at Auschwitz but only survived because she was sick and in the infirmary on the day of her scheduled execution in the gas chambers.

[Anonymous No.12241033]

>>12241030
Auschwitz is a meme.

[Anonymous No.12241046]

>>12241030
>she was sick and in the infirmary on the day of her scheduled execution
Oh boy

[Anonymous No.12241080]

>>12240834
12 hour slow cooked pork butt

[Anonymous No.12241106]

>>12241080
would you smoke it the whole time?
And what temperature would you cook at for 12 hours?

[Anonymous No.12241114]

>>12241080
Oh and if you're smoking it uncovered, I've seen on youtube some people spray water/vinegar mix on the meat at intervals to prevent it going dry, know anything about this?

[Anonymous No.12243314]

>>12240834
A lot of flavor comes from the rub. McCormick Memphis is kick ass for ribs. Hickory and cherry 50/50. Smoke some kebabs, chicken drums, pork shoulder, tri tip. Outer skirt steak or chicken thigh kebabs. Yum.

[Anonymous No.12243341]

Funny you should ask. I'm doing two slabs right now. Set them in at 225°. Hickory/apple/oak mix with Leftys spicy. At 145° right now. Trying to get to 170° for max tenderness.

[Anonymous No.12243350]

>>12241114
High heat makes water vaporize

Adding water increases hydration

[Anonymous No.12243420]

Bumping because it's the only thread that isn't a shitpost.

[Anonymous No.12243908]

>>12243350
huh?

water/vinegar seemed strange to me also I could add another bottom tray above the wood chips of water to increase humidity which seems the normal response
Also I'm smoking at around 130'c 265'f so it's not that high.

>>12243341
Nice smoker man, Jelly for that electric temp control
You're talking Fahrenheit? That's really low and I presume slow, I guess electric you can just turn it on and go out.

>>12243314
>Kebabs
hell yea, some recipes my Russian friends have come to mind. I'll probably end up importing some rubs from the USA since the stuff here is the same but with a retailers 800% mark-up

On that note I might go down the local engineering firm and get some stainless steel rods and make some skewers to sit in the rack.
Unfortunately the trays and hooks were missing when I bought the smoker but $50 is still a steal round here. This model is $465 in the shop right now and one of the cheapest round. I'm hoping to get some oven racks from second hand stores that I can just modify for size.
I got that one tray for $4 from our version of the Dollar Store, just bent the ends a little to fit in the door, might get a few more. Perfect size to be a water tray on the bottom.

Now, what am I cooking today lads?
I've been eyeing up those live Mussels at the supermarket

[Anonymous No.12243914]

Buy or catch some salmon. Smoked salmon is so fucking good.

[Anonymous No.12243973]

>>12243914
Yea I'm thinking I might have to assemble something like picrelated and just throw the whole bad boy in there
I'm still unsure about oil/seasonings etc, would I add olive oil, chilli flakes, garlic cloves etc like in an oven? or just a salt/sugar + rub?

[Anonymous No.12243995]

>>12243973
get some wood chips, look up the different kinds. My uncle mastered the smoker with using wood chips and shit. The taste is unreal. It takes a while though, and make sure you get a lot of fish cause it goes real fast.

[Anonymous No.12244004]

>>12243995
Who says I'm going to share?

[Anonymous No.12244014]

>>12244004
still get more cause its so good, you'll eat the whole damn thing in a minute.

[Anonymous No.12244084]

>>12243420
No it isn't. But your post is.

[Anonymous No.12244105]

>>12243995
>wood chips and shit
that combos seems like it would make the food taste strange

[Anonymous No.12244206]

>>12240998
You only use wood smoke for the first 2 hours. After that its just heat.

[Anonymous No.12244382]

Alright kids, I'm back from the shops.
A little Salmon, a few Prawns, a couple dozen live mussels and I got a Camembert just to see what happens
A couple extra trays and managed to find a rack, it's too big but we'll fix that (Tim Allen noises.mp3)
And of course it's just been ANZAC day so I got a 2019 tin of a Murray with a Tommie Gun

[Anonymous No.12244386]

Look at those incredible savings!
Salmon only $40 a kilo! How can Canadians even compete??

[Anonymous No.12244425]

I just got an unbranded Chinesium charcoal smoker, made pulled pork from a 1.8kg Countdown pork shoulder yesterday, only took 5 hours total and was one of the tastiest things I've ever cooked.

Pork is cheap even in NZ so good for practising.

>mfw trying to keep the temp steady on a shitty cheap smoker

[Anonymous No.12244435]

>>12244386
is that in leafland?
salmon like that is like $9.99/LB USD at Whole Foods here in NH

[Anonymous No.12244464]

First I'm gonna make these faggots fit

[Anonymous No.12244470]

>>12244464
you have lots of practice making faggots fit in your ass so I think you can do it

[Anonymous No.12244474]

Wa La!

>>12244425
Yea I'll be doing a pork roast this week I think
Whole chicken as well.
I have some hunting trips planned so hopefully I can fill the whole thing and have a big barbie
>>12244435
New Zealand m9

[Anonymous No.12244509]

alright well heres the spread
ill start marinating the salmon and prawns
Im gonna be lazy and steam the mussels open instead of live shucking them

[Anonymous No.12244577]

Mussels open after about 5mins in the steam

[Anonymous No.12244590]

Here's some beef ribs i got at new world smoked with manuka and pohutukawa. Rub was paprika, salt, black pepper and honey added after the smoke process. Was delicious. Did them at about 100℃ for about 6 hours. Wrapped them after they had decent smoke ring. Ama.

[Anonymous No.12244639]

Mussels all shucked and sauced, I really don't know what to expect so this is what I've done from L to R
4x salt+BBQ sauce, 4x salt and BBQ rub
1x Salt,brown sugar and Jack Daniels(low hopes for this one), 3x salt+brown sugar, 3x salt+brown sugar+BBQ rub
4x salt,garlic,butter,parsley, 4x salt,sweet chilli sauce

>>12244590
Looks good. What smoker and what chips are you using?
I saw both Manuka and Pohutakawa at the Warewhare but I know there's more at Mitre10

[Anonymous No.12244687]

Everythings prepped, got the cheese wrapped in a foil nest
Turned on the smoker and letting it all warm up
Just got Manuka chips in it again

[Anonymous No.12244695]

>>12244687
get on with it already you nonce

[Anonymous No.12244736]

>>12244695
Calm down darling, it's only 4pm

[Anonymous No.12244741]

Right, in we go
running at around 110-130'c
I'll crack the door and have a peek around the 20 minute mark, probably take out the cheese and leave the rest for another 10 minutes

[Anonymous No.12244888]

Time to try these cunts out
Surprised that the Camembert stayed in one piece
Everything looks okay, prawns may be a little dry

[Anonymous No.12244932]

Prawns; Good flavour and caramelised brown sugar is super tasty, just a little dry
Cheese; amazing, really smokey flavour and slightly chewy like Havarti
Salmon; kinda underwhelming, I expected more flavour, probably have to use rub on it
Mussels; garlic butter really good, sweet chilli too sweet and overpowering, the dry rub ones dried out too much, dry rub + brown sugar really good balance, Jack Daniels one surprisingly sweet and not too bad but I couldn't have many, BBQ sauce ones are actually gross it clashes with the smoke

The best ones all had salt, a little spice + sugars

[Anonymous No.12244945]

>>12240834
what's the propane for?

[Anonymous No.12244949]

>>12244945
just thought it looked cool

[Anonymous No.12245334]

>>12244888
Checked.
>>12244949
Lol

I used the mitreten ones yea. Manuka chips are big ones. Smoker was a cheap barrel smoker also from mitre10. Everything looks great OP.

[Anonymous No.12246190]

>>12245334
my last flatmate built a smoker from some food grade barrels we acquired.
I dont know why I didnt get a smoker years ago. I cant tell if my cooking skills have just improved a lot or if smoking really is easy, I always thought it was such a fine artisan grade skill like glassblowing or something.

[Anonymous No.12246204]

I'm going out to buy a smoker today and I'm not sure if I should get an offset or electric, I'm entirely new to smoking. The main appeal for me with the offset is being able to grill on it for a quick sere. More often than not I sous vide and would like to be able to hit the smoker for a finish but I would be losing temperature control. How does the meat come out of the electrics? Are you suppose to top it off or isn't there a need with the cook time? How steep is the learning curb for offsets, is it a challenge to do stuff like jerky where you want a consistent low temp?

The mental image I get of the electric smoker is kinda like a sous vide where you would get a streak to 140 give or take and torch it.

[Anonymous No.12246278]

>>12244932

When I do my smoked salmon I do a dry brine of brown sugar, salt, and spices the day before, packing it around the fish like wet sand. Then about 4 hours before I plan to start I'll wash if off and let the salmon sit on a rack uncovered in the fridge until a pellicle forms and the surface of the fish is slightly tacky to touch.

Salt+Sugar is the killer guitar solo in the orchestral power ballad that is your smoker.

[Anonymous No.12246522]

>>12240834
>gas smoker
omegacringe

[Anonymous No.12246528]

>>12241030
oy vey!

[Anonymous No.12248081]

>>12246522
Does the job doesn't it?
Much easier to use on the regular rather than lighting a fire on a Tuesday for dinner.

[Anonymous No.12248098]

>>12240834
>propane

Op I'm so sorry you wasted 50 bucks

[Anonymous No.12248107]

>>12248081
Has your penis inverted?

[Anonymous No.12248235]

>>12248107
>>12248098
LPG is far superior for my purposes.
>Is hot and smoking in under 5 minutes
>Easy temperature control
I'll happily use it for dinner on a weekday in winter as opposed to a wood fire or charcoal setup, standing outside in the evening snow for 2 hours tending to a fucking fire on a Thursday after work.

[Anonymous No.12248258]

>>12248235
You light the charcoal before you rub the meat. It is ready by the time it is rubbed and then some. You probably buy premixed rubs as well for the "convience" of inferior flavor and silicone dioxide

[Anonymous No.12248284]

>>12240998
3-2-1. 3 hours on at 225-250 with smoke. Wrap for 2 hours. Last hour unwrap and sauce if you want.

Definitely get some chunks. One or two is more than enough. If using chips you will have to replenish them three or so times.

[Anonymous No.12248302]

>>12248284
I like 3.5 hours smoke time with a 40 minute crutch. The 3-2-1 has far too long of a crutch and falls off of the bone too easily. A rib should pull clean from the bone but not fall off of the bone.

[Anonymous No.12248311]

>>12248258
>You probably
Ah thanks for clearing up that you're illiterate and didn't read the thread

[Anonymous No.12248331]

>>12248311
You bought an oven rather than a smoker so I don't see the point in reading about your baked meats.

[Anonymous No.12248334]

>>12248284
>Definitely get some chunks.
will do, like >>12245334 said, i'll shop there for some wood

>>12246278
>Salt+Sugar
That's what I've been seeing on youtube, especially for seafood which I plan to do a lot of
We have cheap pork, beef is really expensive but being a Pacific Island, seafood is top tier

[Anonymous No.12248350]

>>12248331
>I don't like what you like so I'm going to act like I'm better than you
Get fucked then cunt

[Anonymous No.12248401]

>>12248302
>A rib should pull clean from the bone but not fall off of the bone.

Fuck you and your over repeated bbq rules that don't even matter

Meat that falls off the bone is 9/10 delicious as fuck

[Anonymous No.12248497]

>>12248350
You bought an oven my dear hobbit

[Anonymous No.12248517]

>>12248401
I'm sure you overcook your pasta into mush as well lol. Why spend an extra 2 hours ruining your meat?

[Anonymous No.12248520]

>>12248401
Did you lose your dentures again gramps so you can only gum mushy meat?

[Anonymous No.12248559]

>>12240834
Do a fatty brisket, but you better get your barbecue shoes on.

[THIS IS WHY WE CAN'T HAVE NICE(...) No.12248592]

lol 1 - 2 fags really cunted-up this thread.
smoker bro, thanks for taking the time to start a thread and tell us about your experience.
good luck in your future endeavors

[Anonymous No.12248628]

>>12248592
yeap lol, thanks
I just got picrelated in my email so I'll see, might pickup some lamb and carry on the thread anyway

[Anonymous No.12249522]

>>12248098
Can't you also use charcoal in vertical smokers? I've seen people do it for cold smokes. I just got a similar smoker today and it's advertised as dual fuel. What makes propane inferior?

[Anonymous No.12249527]

Hot dogs are very easy and very good on the smoker, much better than grill.

[Anonymous No.12250090]

>>12249522
The clean burning aka lack of smoke. Are you fucking retarded?

[Anonymous No.12250166]

>>12250090
That's why you add wood
>Are you fucking retarded?

[Anonymous No.12250173]

Got this fat leg, 1.65kg (3.6lb)
Will stick it in the smoker either tomorrow or the next depending on work
No idea how I will prep it yet, just going to look around/take any ideas

[Anonymous No.12250294]

>>12250090
lol

[Anonymous No.12250307]

>>12250090
I wish there was some way to make smoke in my clean burning outdoor oven

[Anonymous No.12250352]

>>12250307
You and everyone else with an outdoor oven.
>>12250166
wood chips sure do "smoke" while you constantly add them every 10 minutes

[Anonymous No.12250380]

>>12250352
>add them every 10 minutes
"Fine" grade chips last an hour
Imagine Medium or Large grade chips
Get some Chunks aye
ThRoW a WhOlE LoG iN tHeRe BrO

[Anonymous No.12250407]

>>12244382
>discount (old) fish
anon... are you an idiot?

[Anonymous No.12250416]

>>12250173
buy some of this fermented red bean curd, it's only like $2
smush up a couple cubes + some of the juice
+ a little hoisin sauce
+ five spice
+ you can add lots of other stuff like rice wine or soy sauce but those are the key ingredients

give it 2 days

smoked pulled char siu is amazing

[Anonymous No.12250446]

>>12250416
Wew lad sounds really interesting
I'll have a look for red bean paste tomorrow

[Anonymous No.12250447]

how about smoked macaroni cheese

[Anonymous No.12250459]

>>12250446
red beancurd anon
you should be able to get fu chun brand specifically at an asian market

it smells/tastes gross by itself but it really tenderizes meat and has a really nice flavour at the end

[THIS IS WHY WE CAN'T HAVE NICE(...) No.12250533]

>>12250447
bro!.or smoked butter.

[Anonymous No.12250549]

>>12250447
Well I already put a whole wheel of Camembert in there and it was Delicious
I don't know about Pasta though

[Anonymous No.12250872]

>>12250447
whole turkey heh