Archie-fox Posted August 29, 2011 Report Share Posted August 29, 2011 Hi everyone I'm toying with the idea of a home made smoker... Nothing too big but enough to do a couple of trout/sausages ect... Any ideas for one that can go on my patio...what do I need?? Thanks for any replies Rich... Quote Link to comment Share on other sites More sharing options...
Tam Posted August 29, 2011 Report Share Posted August 29, 2011 Not home made but I use one of these - Quote Link to comment Share on other sites More sharing options...
-Mongrel- Posted August 29, 2011 Report Share Posted August 29, 2011 Have you got a link for that smoker? Quote Link to comment Share on other sites More sharing options...
Tam Posted August 29, 2011 Report Share Posted August 29, 2011 Dohh, new some one was going to ask Quote Link to comment Share on other sites More sharing options...
Tam Posted August 29, 2011 Report Share Posted August 29, 2011 (edited) I have the Amigo, frontier would probably give more optiond http://www.forfoodsmokers.co.uk/acatalog/Barbecue_Smoker.html Webbers with lids should work too Edited August 29, 2011 by Tam Quote Link to comment Share on other sites More sharing options...
henry d Posted August 30, 2011 Report Share Posted August 30, 2011 (edited) If you want a small one like THIS, which I can thoroughly recommend as I have a similar one, either buy one or use 2x turkey roasting tins. If you have a look at the vid at the bottom you can work out the cheap alternative using turkey tins. Photos HERE (Don`t worry about the rust, it`s just to show the set up) Edited August 30, 2011 by henry d Quote Link to comment Share on other sites More sharing options...
ziplex Posted August 30, 2011 Report Share Posted August 30, 2011 (edited) If you want a small one like THIS, which I can thoroughly recommend as I have a similar one, either buy one or use 2x turkey roasting tins. If you have a look at the vid at the bottom you can work out the cheap alternative using turkey tins. Photos HERE (Don`t worry about the rust, it`s just to show the set up) How long would it take to cook fish fillets in a set up like this hd? BTW Tam, those trout(?) fillets look bloody lovely Edited August 30, 2011 by ziplex Quote Link to comment Share on other sites More sharing options...
Tam Posted August 30, 2011 Report Share Posted August 30, 2011 How long would it take to cook fish fillets in a set up like this hd? BTW Tam, those trout(?) fillets look bloody lovely That was Mackerel & larry the lobster just happened to be sitting there at the time Quote Link to comment Share on other sites More sharing options...
ziplex Posted August 30, 2011 Report Share Posted August 30, 2011 That was Mackerel & larry the lobster just happened to be sitting there at the time ......I did think it was mackerel originally then edited to read trout as I read your other post about catching 'em , good stuff. I've been bitten by the bug now and am going to have a pop at smoking something on the gas barbie the weekend c/w tuna tin smoker and oak chips, although that smoker you use looks the business and not as expensive to buy as i'd of thought Quote Link to comment Share on other sites More sharing options...
working dog Posted September 9, 2011 Report Share Posted September 9, 2011 I have the Amigo, frontier would probably give more optiond http://www.forfoodsmokers.co.uk/acatalog/Barbecue_Smoker.html Webbers with lids should work too I'm looking at buying a smoker and have seen the Weber Smokey Mountain at a similar price as the ProQ Excel. I havent seen them side by side in the flesh but wondered if anyone had experience of both or could recommend one ? Quote Link to comment Share on other sites More sharing options...
fenman99 Posted September 11, 2011 Report Share Posted September 11, 2011 Here some of my DIY smokers over the years, i think I'm on a mark5 now & like most i went for the 'Pro-Q' as it takes a lot of meat etc. Pic's have ended up the 1st one last, sorry about that. I both hot & cold smoke & supply a few pubs & restaurants local to me now & again. Smoke Salmon is my speciality with my secret recipe, also smoke duck, cheese, eggs (turned out brown),pigeon,chillies as well as we-rd & wonderful things with beef,pork, chicken. Hope this shows you that you can get a smoker up & running very cheaply & there's no hard/fast rules on what to do! Quote Link to comment Share on other sites More sharing options...
working dog Posted September 11, 2011 Report Share Posted September 11, 2011 Thanks for that. I ended up going for the ProQ as it does look to hold more than the Weber. Now its just a case of waiting for the delivery and giving it a go Quote Link to comment Share on other sites More sharing options...
Tam Posted September 11, 2011 Report Share Posted September 11, 2011 Here some of my DIY smokers over the years, i think I'm on a mark5 now & like most i went for the 'Pro-Q' as it takes a lot of meat etc. Pic's have ended up the 1st one last, sorry about that. I both hot & cold smoke & supply a few pubs & restaurants local to me now & again. Smoke Salmon is my speciality with my secret recipe, also smoke duck, cheese, eggs (turned out brown),pigeon,chillies as well as we-rd & wonderful things with beef,pork, chicken. Hope this shows you that you can get a smoker up & running very cheaply & there's no hard/fast rules on what to do! How did you smoke the Duck ? hot/cold & whole or just breasts Quote Link to comment Share on other sites More sharing options...
fenman99 Posted September 11, 2011 Report Share Posted September 11, 2011 How did you smoke the Duck ? hot/cold & whole or just breasts Cold smoke fresh breast just to get the smoke flavour for about 8hours at below 65 then pan fry fenman99 Quote Link to comment Share on other sites More sharing options...
Sprackles Posted September 14, 2011 Report Share Posted September 14, 2011 Few to look at here. Quote Link to comment Share on other sites More sharing options...
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