PHP Warning: Use of undefined constant VBA_SCRIPT - assumed 'VBA_SCRIPT' (this will throw an Error in a future version of PHP) in ..../includes/functions_navigation.php(802) : eval()'d code on line 1 What have you smoked??
We bought a smoker and I decided to try different things in it. My best one so far was mushrooms with the stems pulled out, put minced garlic and a little butter in each one. I can tell you it is a taste sensation! anyone else smoked something a bit differnet that I can try??
salmon, trout, deer, moose, to name a few. Best is moose and salmon, well brown trout marinated in orange juice, soyasauce, chilli pepper, course black pepper, and a few other spices comes up very nice on a natural low heat smoke for 6 or 8 hours.
Yummy, in canada I had a 8' x 3.5' x 3.5' log cabin with sod roof that worked a treat doing moose and deer. Those were the days.
Not many moose here
you can smoke just about anything, a block of bega cheese for a few hours comes out like nothing you've had befor.
I prefer long low heat smoking. Metho spooks me; i used to use an old electric cooker with a cast iron frying pan, wet wood chips mixed with dry.
one day i will build a smaller version of what i had in canada and try some tailor and other oily fish. Its all good.
any red meat will come up a treat. Marinating with dif spices works best left overnight.
I don't eat what you can buy in the shops anymore with whats in it so I stick to fish these days. But a nice smoked jerky is great pocket fuel.
Not sure how to get away from the metho as that is all that was provided with the smoker, so as far as smoking things for a slow long period I guess I am stuck unitl I can come up with something better.
I tried the brine thing, 1/2 cup salt and sugar to 1 litre water and it did make a really difference (I thought)
Wise, my hubbies family still have a proper smoker and every winter they make wurst, liverwurst and an assortment of mystery meat that taste great ( I never ask!!!) as for the cheese how do you think that homuli (sorry if spelling is wrong) would go? it is a cheese that you fry.
Not sure how to get away from the metho as that is all that was provided with the smoker, so as far as smoking things for a slow long period I guess I am stuck unitl I can come up with something better.
I tried the brine thing, 1/2 cup salt and sugar to 1 litre water and it did make a really difference (I thought)
Wise, my hubbies family still have a proper smoker and every winter they make wurst, liverwurst and an assortment of mystery meat that taste great ( I never ask!!!) as for the cheese how do you think that homuli (sorry if spelling is wrong) would go? it is a cheese that you fry.
I smoked some chicken tenderloins on the weekend while smoking some mackerel on the other rack. Just standard brine with brown sugar and a shake of BBQ seasoning - fantastic
I don't use metho at all Al. I use an old webber with the normal heat beads that you cook with a webber. The main difference I think is that rather than using sawdust, I use small blocks of whatever wood you're smoking with that have been soaked in water. In theory, you could just keep adding heat beads and wood for ever although controlling the heat may be tricky - I've only ever smoked fish for a max of 2 to 3 hours depending on the size of the fillets.
It doesn't seem to have to get very hot to smoke fish. I have a thermometer in mine and it only tops out around 100c on the metho burner, but 20-30 minutes is fine for 2cm thick pieces
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