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1151 posts

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Topic # 108618 3-Sep-2012 10:05 Send private message

Hi, 

I've just been reading the BBQ thread and didn't want to high jack so I started a new topic. 

I'm really keen to get into smoking food this summer. 

My current plan is to buy a $60ish fish smoker from the supermarket and start with that. 

like this:

http://www.thewarehouse.co.nz/red/catalog/product/Fish-Smoker-Small?SKU=987441

The thing is I am keen to smoke everything not just fish. I want to try smoking beef, lamb, sausages, hell I'll even give cheese a go if the missus lets me. 

Anybody got any tips of pitfalls for the novice? 

I'm particularly keen to smoke a joint at some stage.

No, not like that!

I mean smoke a joint of meat in a smoking box to cook it and give it some interesting flavour. Would a fish smoker do this? Is there a way to keep refilling the stuff that burns to keep it going long enough to cook the whole joint? 

Thanks for the help. 

Jack 




Didn't anybody tell you I was a hacker?

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  Reply # 680696 3-Sep-2012 10:09 Send private message

I have one of these, it was given to me as a gift about a year ago.

Never used it as I have a Weber. And nothing can compare


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  Reply # 680709 3-Sep-2012 10:25 Send private message

we smoked plenty of fresh caught fish using that device. including eels:)

also smoked lamb rack, but that took a while. usually we do one methanol refill for fish. and 2-3 for meat.




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  Reply # 680766 3-Sep-2012 12:23 Send private message

My current smoker is care of the inorganic collection around town. Find one of the old drying cabinets lying around, rip out the innards and cut a hole in the floor, put a gas ring in the bottom and a smoke box over the top of the hole. Works a charm.


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  Reply # 680958 3-Sep-2012 16:52 Send private message

Smoked plenty of fish in mine and some chillis too. Unbelievable flavours. :). Planning on doing some more interesting stuff this summer including veges.


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  Reply # 680970 3-Sep-2012 17:15 Send private message

Mussels are grat in the smoker, only takes a few minutes.
Sausages also were good.
I never tried chicken, I would like to try cold smoking so it preserves the food rather than hot smoking that cooks it.

John




I know enough to be dangerous

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  Reply # 680972 3-Sep-2012 17:21 Send private message

There are couple of good books for smoking that I have at home. Will list them later. I have a great smoker that a guy on Trademe was building, it can either smoke hot or cold, has an electric element and a sawdust hopper that has a worm drive so it can just carry on smoking for hours and hours. Great for doing hams etc.

Edit: Books are The Kiwi Sizzler Smoking Book by Chris Fortune and Hot recipes to get you smokin published by the Hot Smoke Company Ltd, Hamilton.

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