smoking My first attempt at smoking meats...
- Thread starter skealo
- Start date
scoville said:
Iggles? Eh...i can take 'em or leave 'em actually. It really depends on who they're playing against. And as for the humidity, finally it's starting to break again. It was really nice for those 2 or 3 days last week when it dried out and cooled down. Especially since i commute via mountain bike.
Best smoking I've done is with a friend's rig.
Take a 44 gallon oil drum, cut the ends off it. Cut a shoe-box sized opening in the bottom side - set your fire in it. Wire frames get fastened at various intervals, and wire oven trays sit on them.
Cover the top with a wet sack and get smoking.
We smoke fresh salmon, pork, beef, chicken, trout. Some veges.
The fire is just as important as the rub or the glaze (brown sugar on salmon is divine)
We use native New Zealand wood. Particularly manuka - which is sometmes called Tea Tree - the leaves make a good tea. Its a good flavoursome smoke which really works with meat.
Take a 44 gallon oil drum, cut the ends off it. Cut a shoe-box sized opening in the bottom side - set your fire in it. Wire frames get fastened at various intervals, and wire oven trays sit on them.
Cover the top with a wet sack and get smoking.
We smoke fresh salmon, pork, beef, chicken, trout. Some veges.
The fire is just as important as the rub or the glaze (brown sugar on salmon is divine)
We use native New Zealand wood. Particularly manuka - which is sometmes called Tea Tree - the leaves make a good tea. Its a good flavoursome smoke which really works with meat.
Brokensea said:
Awesome! I hope the barrel is clean though!
Brown sugar and cumin is amazing on salmon.
skealo said:Second Attempt.
Only have the finished product. Here you go!
Skealo, Check out these guys:
http://www.bbq-brethren.com/forum/index.php
I am a member there and they are a great group like here. Or PM me with any questions
Paul
Skealo, once you've gone to the brethren, the door is open, and they flood in!! I bought a Brinkmann offset, and I've signed up on about 8 dfferent bbq forums; http://www.azbarbeque.com, the smoke ring, smoking meat forum, and various state and region associations. Attended-not competed in!-my first KCBS sanctioned cookoff competition this past weekend just outside of Phoenix. ABTs-"atomic buffalo turds"-is the pet name for stuffed Jals, and a big favorite. I helped core some for that. I helped another team prepare the smoker, get the meat ready, etc. Pretty wild time. I've found that I need a bottle of Makers Mark around for emergencies!! That stuff is good!
dave
dave
Slow is best. my girl hates when I BBQ she is hungry all day long... Nice food porn!
Hard to be active in all of them.