Just got my smoker out of retirement

[123hotchef]

It took some cleaning after being left abandoned for 4 years. Going to fire in up tomorrow morning and stick a load of meat on it and get smoked...

 

[charliecambs]

Must get my 200l drum smoker out.
Often do pork legs for family parties and home cured bacon smoked in it.
Does require advance planning though .
Spent a long night once checking fire etc. Postie came up drive and said he could smell smoking pork all down road!
My sense of smell was saturated by then
Always forget cooked pictures@
Assume you'll post some.

 

[123hotchef]

Must get my 200l drum smoker out.
Often do pork legs for family parties and home cured bacon smoked in it.
Does require advance planning though .
Spent a long night once checking fire etc. Postie came up drive and said he could smell smoking pork all down road!
My sense of smell was saturated by then
Always forget cooked pictures@
Assume you'll post some.

I can post some for sure. I have just been trimming and brining my meat

 

[123hotchef]

Here are the goods

 

[123hotchef]

3.5 hours in now and it's looking and smelling lovely. The dog got bored of waiting after his raw trimmings.

 

[123hotchef]

Still cooking after 10 hours. We had some starters off the smoker. I am full now..

 

[123hotchef]

The pork and beer are resting.
I have fired up the heat to crisp the chicken skin up.

 

[123hotchef]

Pork, beef, and chicken, the dog is waiting patiently

 

[selectedgrub]

Here are the goods

View attachment 454230

Amazing how something looking like that cyst looks good enough to eat now.

 

[Screwdriver]

Looks awesome. One of them going on my todo list for sure.

Tell me about those roast almonds! Many years ago you could get roast almonds from an off license, in a tin and they were just delicious.

Sort of sweet and shiny, can't remember the name, haven't seen anything like it for years. I have been meaning to try and make some myself but I really wouldn't know where to start...

 

[123hotchef]

Looks awesome. One of them going on my todo list for sure.

Tell me about those roast almonds! Many years ago you could get roast almonds from an off license, in a tin and they were just delicious.

Sort of sweet and shiny, can't remember the name, haven't seen anything like it for years. I have been meaning to try and make some myself but I really wouldn't know where to start...

The almonds had 1 hour on the smoker then I added some butter sugar salt and spices stirred and gave them another hour. I have found a recipe that tosses them in whipped egg white then sugar so the sugar costs better I might try that today.

 

[123hotchef]

Amazing how something looking like that cyst looks good enough to eat now.

You put the effort in you reap the rewards. Like most things in life I guess. I have just fired the smoker up again I have family coming for late lunch today. Yesterday was just a practice.

 

[Morris]

I know very little about these. Does the wood type matter?

 

[Bladevane]

I have a cold smoker which I made from a 2 drawer filing cabinet and a smoke generator which is fuelled by home chipped wood. Use only wood that bears fruit humans would eat, such as apple, beech, pear, walnut etc. Oak can be used but stay away from any of the coniferous woods as they contain oils which may cause harm.

 

[123hotchef]

That's pretty much it with the wood. I am using cherry right now. I have pear. Apple. Plum. Oak.
My pal told me to try alder but i don't find that around here.

 

[123hotchef]

I did a 10 hour cook today, the chicken took 5 hours the ribs 7 hours the beef 7 hours the pork 8 hours then the pineapple almonds and pecans for the last 2 hours.

 

[123hotchef]

It just keeps on giving this smoked meat. Smoked beef salad. Smoked chicken to be soup. Smoked beef mac n cheese. A little ploughman's snack last night.

 

[charliecambs]

Hi missed updates the cooked pictures look nice. there's something about the "crusty" outside flavour from the rub and of course the fat on coals smoke.
Not had a window to get mine going this year but seeing that I must fine time.
I'll often vacuum bag and freeze the excess , its surprising how the smoke smell comes out when defrosted and reheated but always best off the cooker and rested.
Good Job

 

[123hotchef]

no fat on coals smoke in this smoker as it is a reverse flow and the fire box is offset

 

[Browser]

I know very little about these. Does the wood type matter?

It does, it's condition is equally important though as it must be thoroughly dried out otherwise it'll make the meat taste very bitter. Ash or oak for flavour, well-seasoned something else for fuel or use charcoal.