martinb Posted March 17, 2012 Report Share Posted March 17, 2012 Just had my first go at hot smoking and the results were fantastic. I used a barrel type BBQ and let the charcoal burn right down and then covered it with coarse oak dust that I made by attaching my electric plane to a vacuum cleaner and planing some oak logs. Wet cured some pigeon breasts, pheasant breasts, duck breasts and a bit of venison and left them smoking for a couple of hours. The pheasant was a little overcooked but the rest was perfect and they all tasted fantastic. Now need to start experimenting with other woods and finish building the cold smoker. Martin Quote Link to comment Share on other sites More sharing options...
super sharp shooter Posted March 17, 2012 Report Share Posted March 17, 2012 I can recommend oak chips soaked in Bourbon;) Quote Link to comment Share on other sites More sharing options...
martinb Posted March 17, 2012 Author Report Share Posted March 17, 2012 I can recommend oak chips soaked in Bourbon;) I don't have any bourbon but I will try whiskey, do you let all the alcohol evaporate before smoking? Martin Quote Link to comment Share on other sites More sharing options...
super sharp shooter Posted March 17, 2012 Report Share Posted March 17, 2012 Soak for 24hrs then dry Quote Link to comment Share on other sites More sharing options...
Tam Posted March 17, 2012 Report Share Posted March 17, 2012 These are what you need :good: http://www.theultimatesmoker.co.uk/shavings.html Quote Link to comment Share on other sites More sharing options...
alendil Posted March 17, 2012 Report Share Posted March 17, 2012 try to lower smoke temp and smoke some Garlic. try pork loin cured in coarse black pepper and garlic. venison jerkis. hard boil egg and duck breast Quote Link to comment Share on other sites More sharing options...
super sharp shooter Posted March 17, 2012 Report Share Posted March 17, 2012 The possibility's are endless. Honey smoked gammon is my favourite Quote Link to comment Share on other sites More sharing options...
martinb Posted March 17, 2012 Author Report Share Posted March 17, 2012 Soak for 24hrs then dry Thanks, I shall give it a go. Martin Quote Link to comment Share on other sites More sharing options...
martinb Posted March 17, 2012 Author Report Share Posted March 17, 2012 try to lower smoke temp and smoke some Garlic. try pork loin cured in coarse black pepper and garlic. venison jerkis. hard boil egg and duck breast I am in the process of building a cold smoker and will definitely be smoking garlic, mullet is also high on my list. Martin Quote Link to comment Share on other sites More sharing options...
ditchman Posted March 17, 2012 Report Share Posted March 17, 2012 Sounds really good, try using Hickory sawdust and damp it down and put it on a steel plate ontop of the coals, does nicely for mackrel and trout, havnt tried it on meat, but my mate has tried it on sauseges ( good ones ) and the were to die for, also served the bangers up in a sweet and sour stiky sauce made from plum jam, worster sauce, tomatoe puree, onion, vineagar ditchman Quote Link to comment Share on other sites More sharing options...
ditchman Posted March 17, 2012 Report Share Posted March 17, 2012 oh yes and soya sauce.... Quote Link to comment Share on other sites More sharing options...
miniross Posted March 29, 2012 Report Share Posted March 29, 2012 I love to smoke stuff my fav for hot smoking are little gems called fatties I will up load some photos (when I figure out how to do it) to show you what I mean by this. Currently doing a lot of cold smoked fish for the restaurant I work in. But hot smoked pork belly pork shoulder and brisket all very nice done long and slow Quote Link to comment Share on other sites More sharing options...
ditchman Posted March 30, 2012 Report Share Posted March 30, 2012 I love to smoke stuff my fav for hot smoking are little gems called fatties I will up load some photos (when I figure out how to do it) to show you what I mean by this. Currently doing a lot of cold smoked fish for the restaurant I work in. But hot smoked pork belly pork shoulder and brisket all very nice done long and slow luuuvv belly pork on the bbq, and ribs order in advance from the butchers..... Quote Link to comment Share on other sites More sharing options...
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