Whitebridges Posted July 21, 2005 Report Share Posted July 21, 2005 I managed to shoot a few woodies on Tuesday. I've "breasted" the birds and marinated them over night in a salt and sugar solution. They've just gone in the smoker ( a Luhr-Jensen Little Chief) and i'm using 1 pan of alder chips. I thought I'd leave then in for about 2 and a half hours, then finish them off in the oven sprinkled with some bacon bits and honey. Anyone tried smoking pigeon? Any ideas and help would be appreciated. Many thanks. Quote Link to comment Share on other sites More sharing options...
new to the flock Posted July 21, 2005 Report Share Posted July 21, 2005 Anyone tried smoking pigeon? Any ideas and help would be appreciated.Many thanks. I had to pack off for health reason....besides they were a ****** to keep lit, and the feathers smoldered too much...... Quote Link to comment Share on other sites More sharing options...
hawkeye Posted July 21, 2005 Report Share Posted July 21, 2005 Quote Link to comment Share on other sites More sharing options...
Whitebridges Posted July 21, 2005 Author Report Share Posted July 21, 2005 (edited) Nice one Edited July 22, 2005 by Whitebridges Quote Link to comment Share on other sites More sharing options...
Whitebridges Posted July 21, 2005 Author Report Share Posted July 21, 2005 (edited) Edited July 22, 2005 by Whitebridges Quote Link to comment Share on other sites More sharing options...
dodger Posted September 8, 2005 Report Share Posted September 8, 2005 My brother told me the other day of a chat he had with someone selling smokers at a country fair. He was asked if he had a gas barbeque and said that he had.He was told the following: Get some hardwood chips from B&Q or similar outlet. Soak them in a bowl of water overnight. Light just one burner on the barby and set it at its lowest. Sprinkle some of the soaked chips around the OUTSIDE coals on the barby.Avoid putting any on the "hot" area as these will burn instead of smoke. Place the pigeons at the extreme end away from the lit burner. Put the lid down and leave for about 2 hours checking from time to time and adding a few more soaked chips. The result is hot smoked pigeon. He tells me that the best results are from leaving the pigeon to cool and then placing them in a bowl. Cover with clingfilm and eat cold the next day. I tried some and they were very good. He has also done this with pheasant and mackerel.You need to experiment and vary the smoking times, but it is a way to smoke things without the expense of buying a smoker. I think the woodchips cost about £3. Quote Link to comment Share on other sites More sharing options...
Whitebridges Posted September 9, 2005 Author Report Share Posted September 9, 2005 Dodger, Sounds an excellent way of doing 'em. I've done several batches since I posted. All I can say is that everyone who's tried it says its great. It is definately better when cold. I usually smoke the breasts for about 2 hours then finish then off in a pan of simmering stock for about 15 minutes. After they've cooled i slice them up and put them in the fridge.I can't see a long smoke like 8 hours you would use for beef jerky working on pigeon. Personally I don't like 'em too rare, although a lot of people eat 'em just sealed. I was lucky to pick the smoker up in a sale. I paid fifty quid for it and it's been a good investment. Smoked trout is particularly good. We catch the odd Mackerel on the coast and they are excellent smoked. Cheers. Quote Link to comment Share on other sites More sharing options...
Max Posted September 10, 2005 Report Share Posted September 10, 2005 (edited) :blink: Edited September 10, 2005 by Max Quote Link to comment Share on other sites More sharing options...
Whitebridges Posted September 11, 2005 Author Report Share Posted September 11, 2005 Smoker pics below: Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.