Thanks for the offer fella. |
Before seeing this though, I've had a ring around some slightly further afield garden centres and come up trumps \o/
One bag of Applewood and one bag of Pecan.
I just bought a smoker! • Page 3
Pageof 3 First / Last
binky Moderator 9,462 posts
Seen 3 hours ago
Registered 13 years ago
Finally ordered one of these, and am planning on a chicken this weekend and some pork shoulder the following weekend.
So advice required...
I'm looking at having about 5 hours to do each of these, and if they are not cooked they will be finished off the oven.
I guess I need to know, how much charcoal, how much wood-chips and whether they need refilling? My thought was to have a seperate BBQ for the charcoal and add it on demand.
I take it the water bucket also gets filled with whatever (beer probably) and this keeps the temperature down and steam roasts the meat.
What sort of temperature am I aiming for inside the smoker?
I've done carnitas in the oven before, which was between 4-6 hours at 180C.
This was a joint of pork, crushed garlic, salt, coriander, OJ, and beer all in a casserole dish, lid on, and put in the oven.
I'm guessing the idea is the same except with smoke?
Anything special to do to stop the chicken drying out? or will the addition of steam keep it happy?
orpheus 994 posts
Seen 23 hours ago
Registered 6 years ago
smoothpete wrote:That Mexican mail order website is fucking awesome, how that slipped me by I'll never know. Nice one for the post!
Brodie wrote:True, and I will be doing just that. But honestly those chipotles in sauce, blended, make such an awesome marinade that everyone should try it
If you've got a smoker, don't bother buying chipotles in adobo, just smoke your own jalapenos then make it yourself, it's pretty simple.
Fuckloads of coal
Not much wood (chunks are better than chips)
Middle of the temperature gauge
The liquid is for steam, not to cool the thing down. quite the opposite.
Buy a meat thermometer.
Also - RTFM
It comes with full, helpful instructions, and some recipes.
Today I start the procedure for making corned beef. One week on the fridge curing, then next week I will smoke that mofo and make pastrami. Will also be making pulled pork, probably chuck some ribs in there too. Oh yeah baby.