Discussion in 'The Foodies forum.' started by Justin Dean, Jul 10, 2019.
Last thing I did was hickory smoked chicken drumsticks:
Post you efforts here?
How can you I make a cheap smoker? All I have is a washing machine drum for a fire pit/ bbq. Would love to get into it. Did you finish them off on flames?
I have an old weber kettle (you can pick and old one cheap:
I use Weber Briquettes at medium heat (restricting airflow on kettle), I make the sauce myself
The drumsticks are direct for 6 mins so they go a bit golden first I put on hickory wood chunk to smoke for the rest of the cook with the drumstick over n indirect heat for remaining 35 40 mins and mopped with the sauce 10 mins for end. Aim for chicken at 75 to 78 degs c with probe to check
If you want to make a cheap cold smoker get tow boxes fit on inside the other with the inner one corners pushed in so they act as shelf supports. The put wire shelves on these have a metal tray with holes in to catch drips. under that another metal tray with a sieve which has been pushed in to create a doughnut shape,put wood dust in that but not all the way round, light one end so it smoulders and then it will smoulder all the way to other end producing light steady stream of smoke.
I use the pro q eco smoker to do smoked salmon and smoked cheese and smoked garlic and smoked eggs, smoked bacon etc:
If you want discount code for 10% off at MACS BBQ PM me
I've got a ProQ smoker for long-term smoking but here's a great article from The Guardian on how to do it using just an ordinary BBQ.
Bringing it back to brewing, I have smoked some malt in mine, got the idea from Radical Brewing. Get a small pile of briquettes burning at one end of the BBQ, then add wet wood chips (I used applewood) and put about 250g of crushed pale malt in a mesh container (I used a poundland sieve) on the grill at the other end and left for about 25 minutes, worked well.
I've made a cold smoker. It consists of two different diameters of copper tube, one inside the other, with a hole in both.
The inner one is connected to an aquarium pump. This is then run through the fire source (a large tin with a soldering
iron inserted, filled with wood chips). The pump creates a venturi effect, and blows the smoke into a seperate cabinet.
I use it mainly for smoking chillis (chipotles), but being cold, it's also good for cheese, garlic, bacon, ham etc...
Can you share the recipe? I'm doing a BBQ next weekend and planning on doing some drumsticks, and was looking for something a little more interesting to do with them. A bit of sticky sauce looks good.
Unfortunately I can't contain the smoke so won't work.
Just cooked mackerel fillets on a disposable barbecue. Smothered in Orkney smoked butter, garlic and chilli flakes. It was moist and not oily - delicious.
Two methods you could use are:
Make smoke using what you have, but on top of the charcoal add some hardwood logs that have been soaked overnight. Then hang a rack of whatever is to be smoked in the smoke. If it is cheese or grain then the further away from the heat the better, but if it is meat then it can be hung nearer the heat on the basis that it will be cooked in a conventional oven after it has been smoked. (SWMBO hates this system with a passion because the house smells of woodsmoke for days afterwards; hence the ProQ Smoker!)
Make smoke in a small container (I use a Tessier syrup can with holes punched in the bottom) and use small chips of hardwood. I start the fire with a small lighter and lead the smoke along a 10mm tube to a plastic box which contains whatever I wish to Cold Smoke. Once the fire is going I toss on chips of soaked hardwood and start up an aquarium compressor to keep the fire going. It can be a fiddly process but well worth the effort, especially turning a block of standard Cheddar Cheese into Smoked Cheddar Cheese!
Here's a link that explains 2. above ...
Tonight we had barbequed mackerel kedgeree - yummy.
Very nice, any piccies?
Sorry, next time.
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