What have you been smoking on bbq?

Discussion in 'The Foodies forum.' started by Justin Dean, Jul 10, 2019.

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  1. Jul 10, 2019 #1

    Justin Dean

    Justin Dean

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    Last thing I did was hickory smoked chicken drumsticks:

    20190707_190743.jpg
    Post you efforts here?
     
  2. Jul 10, 2019 #2

    BeerCat

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    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?
     
  3. Jul 10, 2019 #3

    Justin Dean

    Justin Dean

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    I have an old weber kettle (you can pick and old one cheap:

    https://www.ebay.co.uk/itm/Weber-57cm-Premium-Large-Family-Charcoal-BBQ-Black/283543076608?hash=item42047bff00:g:I7YAAOSwdmRdJNZ3)

    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
     
  4. Jul 10, 2019 #4

    Justin Dean

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    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:
    https://www.macsbbq.com/cold-smokers/proq-eco-smoker
     
  5. Jul 10, 2019 #5

    Justin Dean

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    If you want discount code for 10% off at MACS BBQ PM me
     
  6. Jul 11, 2019 #6

    Dutto

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  7. Jul 11, 2019 #7

    MmmBeer

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    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.
     
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  8. Jul 11, 2019 #8

    VW911

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    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...
     
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  9. Jul 11, 2019 #9

    -Bezza-

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    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.
     
  10. Jul 11, 2019 #10

    BeerCat

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  11. Jul 11, 2019 #11

    kelper

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    Just cooked mackerel fillets on a disposable barbecue. Smothered in Orkney smoked butter, garlic and chilli flakes. It was moist and not oily - delicious.
     
  12. Jul 12, 2019 at 12:36 AM #12

    Dutto

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    Two methods you could use are:
    1. 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!)
    2. 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 ...



    Enjoy!
     
  13. Jul 16, 2019 at 7:50 PM #13

    kelper

    kelper

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    Tonight we had barbequed mackerel kedgeree - yummy.
     
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  14. Jul 17, 2019 at 10:57 AM #14

    Justin Dean

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    Very nice, any piccies?
     
  15. Jul 17, 2019 at 10:58 AM #15

    Justin Dean

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  16. Jul 17, 2019 at 12:40 PM #16

    kelper

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    Sorry, next time.
     

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