goldeneye243 Posted October 22, 2010 Report Share Posted October 22, 2010 I was wondering if anyone could recommend a smoker for smoking a few pigeon breasts? Quote Link to comment Share on other sites More sharing options...
John_R Posted October 22, 2010 Report Share Posted October 22, 2010 If just for that you can put a grid in the bottom of a biscuit tin, and put that over a couple of tea lights. Quote Link to comment Share on other sites More sharing options...
henry d Posted October 23, 2010 Report Share Posted October 23, 2010 I use THIS but used to use 2 x turkey roasting tins and a cake grid just like johnr. Remember to put some loose tinfoil under the grid to keep the drips from the woodchips. I use beech but any of the usual suspect hard woods will do, apple/oak etc. Quote Link to comment Share on other sites More sharing options...
dave1979 Posted October 23, 2010 Report Share Posted October 23, 2010 simon cowell......he smokes like ****.... Quote Link to comment Share on other sites More sharing options...
vulpicide Posted October 23, 2010 Report Share Posted October 23, 2010 I got a huge soup pot that was too big for soup and put in a grill mesh from an asda barbecue and it works a treat I marinaded the pigeon breasts in glenfiddich garlic and black pepper once smoked I eat them straight away with roquete lime juice and a glass of chilled whatever you like ( I like Cava Rosada) enjoy. Quote Link to comment Share on other sites More sharing options...
JonD Posted October 24, 2010 Report Share Posted October 24, 2010 Hi, They are easy enough to make but if you want a small cheapish one have a look at the Brinkmann "Smoke & Grill" which are pretty good on the charcoal consumption, have a water pan that you can add herbs\spices\juices etc to. It's big enough to get a couple of medium chickens in and the temperature stability is pretty good. Ignore the inbuilt thermometer and invest in a good digital one, the Maverick ET-73 is great if you can get hold of one. Jon. Quote Link to comment Share on other sites More sharing options...
COACH Posted November 21, 2010 Report Share Posted November 21, 2010 ........ Dot Cotton....... Quote Link to comment Share on other sites More sharing options...
shoughton Posted November 24, 2010 Report Share Posted November 24, 2010 We have a Webber kettle bar-b-que that works well. Use the 'indirect' cooking method (ie charcoals at the bottom at the sides with the items to be cooked in the middle of the grill with a drip tray underneath). Works extremely well with everything we've tried it with so far - rabbit, pheasant, partridge and pigeon breasts. Get the charcoals good and hot then add soaked woodchips. Get the meat in and then enjoy the wonderful aroma! I find that they only take 30 to 45 mins. Steve Quote Link to comment Share on other sites More sharing options...
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