We smokin'

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crackrdbycracku

1168 posts

Uber Geek

#108618 3-Sep-2012 10:05

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?

Klipspringer

2385 posts

Uber Geek
Inactive user

#680696 3-Sep-2012 10:09

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

kobiak

1615 posts

Uber Geek

Trusted

#680709 3-Sep-2012 10:25

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.

helping others at evgenyk.nz

nickd

447 posts

Ultimate Geek

#680766 3-Sep-2012 12:23

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.

joyoue

63 posts

Master Geek

#680958 3-Sep-2012 16:52

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

SATTV

1648 posts

Uber Geek

ID Verified

#680970 3-Sep-2012 17:15

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

kiwitrc

4123 posts

Uber Geek
Inactive user

#680972 3-Sep-2012 17:21

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.