Lancs Lad Posted January 12, 2007 Report Share Posted January 12, 2007 Would love to do some smoking of my own meats, but dont want to pay stupid money for a smoker.. Im in the process of redoing my garden, which will include a built in bbq etc.... Think it would be a good time to put in a "smoke house". Anyone ever made a smoker....... Any images etc I would appreciate it. Quote Link to comment Share on other sites More sharing options...
tiercel Posted January 12, 2007 Report Share Posted January 12, 2007 I did make a smoker out of an old gas Bar-BQ. All i done was put a tray with oak chips on over the gas burners then put the meat to be smoked on the racks above. As it had a lid it worked ok, till the wife made me throw it out as it was rusty. Tiercel Quote Link to comment Share on other sites More sharing options...
Deer Man Posted January 12, 2007 Report Share Posted January 12, 2007 Try These. http://www.thesmokering.com/pits/metalpit/...aby/default.jsp http://www.thesmokering.com/pits/metalpit/...aby/default.jsp Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted January 12, 2007 Report Share Posted January 12, 2007 Thats pretty similar to the Russian Smokers they had in Kiev and the Ukraine. They just used Conifer logs to cook the Goat and Sheep (shashlik) i think they called it. Very nice LG Quote Link to comment Share on other sites More sharing options...
Lancs Lad Posted January 12, 2007 Author Report Share Posted January 12, 2007 Try These. http://www.thesmokering.com/pits/metalpit/...aby/default.jsp http://www.thesmokering.com/pits/metalpit/...aby/default.jsp Blimey.................thats big............might have to look at something a bit "smaller".....wonder what my fabrication friend can knock up... Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted January 12, 2007 Report Share Posted January 12, 2007 Try These. http://www.thesmokering.com/pits/metalpit/...aby/default.jsp http://www.thesmokering.com/pits/metalpit/...aby/default.jsp Blimey.................thats big............might have to look at something a bit "smaller".....wonder what my fabrication friend can knock up... There is an online fishing-outdoor company online "Askari" they do smokers of different sizes from about £30 i think last time i looked if you require something smaller If i can dig out the link i shall post it for you. LG Here you go Askari LG Quote Link to comment Share on other sites More sharing options...
Cyber Posted January 14, 2007 Report Share Posted January 14, 2007 Its well cheap on Askari!! there is a minimum order of £30 though, so not very good if you only want a few little bits and bobs!! Quote Link to comment Share on other sites More sharing options...
henry d Posted January 14, 2007 Report Share Posted January 14, 2007 2 Turkey roasters (£1-20) old wire cake rack for small quantities of hot smoking and I`m busy,well not at the moment,making one from a metal dustbin and air trunking for large Q`s of cold smoking. Watch this space ! Quote Link to comment Share on other sites More sharing options...
eagleye Posted January 14, 2007 Report Share Posted January 14, 2007 what do you use to smoke the food with thanks eagleye Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted January 14, 2007 Report Share Posted January 14, 2007 Beach chippings is one of the favourites for Fish etc. I saw the Russians using Conifer logs Oak is also meant to be nice. People mix up their own secret recipies. LG Quote Link to comment Share on other sites More sharing options...
henry d Posted January 14, 2007 Report Share Posted January 14, 2007 If you use conifers/evergreens you will regret it.I have never used it but all books etc say it is overpowering and in constant use will cause cancers I keep a post office sack(white ones are thrown out and therefore you are helping re-cycle )in my boot and when I see the council workies cutting trees down and chipping limbs I ask if I can have a bag or 3. I have 2 bags awaiting the smoker as we speak,from the summer. Quote Link to comment Share on other sites More sharing options...
njc110381 Posted January 14, 2007 Report Share Posted January 14, 2007 Conifers have turpentines in them I think. Nasty stuff. That's why nothing grows under conifer woodland. It's not the light levels as I once thought. Call me stupid if you want, but what do you make in a smoker? Can you make jerky/biltong in one, or is that not the same thing? Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted January 14, 2007 Report Share Posted January 14, 2007 Conifers have turpentines in them I think. Nasty stuff. That's why nothing grows under conifer woodland. It's not the light levels as I once thought. Call me stupid if you want, but what do you make in a smoker? Can you make jerky/biltong in one, or is that not the same thing? Not to worry it will burn well then :o I had LOADS of Shashlik in Russia and i am perfectly fine "i think" Jerky i thought was made in the same way as Pemican? Hung to dry and cook in the sun? Difference being Pemican had Nuts seeds and berries crushed into it. You can effectivley cook and smoke Beef if cut thin enough into a form of jerky There is a place just off the A1 near Morpeth does this. It's ran by an american bloke "really nice bloke" and the jerky is AWSOME LG Quote Link to comment Share on other sites More sharing options...
taffygun Posted January 15, 2007 Report Share Posted January 15, 2007 Call me stupid if you want, St.......errr nah....you're bigger than me.... Quote Link to comment Share on other sites More sharing options...
gus Posted January 22, 2007 Report Share Posted January 22, 2007 You need to decide if you want a hot smoker or a cold one. Hot smoking (rough smoking) is basically cooking meat or fish over a very smoky heat source, whereas cold smoking is done at a much lower temperature for a longer time. Smoked salmon for example is cold smoked - the fish is prepared by steeping it in a brine cure, then smoked to preserve it and to add flavour. Cold smoking is more difficult and more time consuming, but if you get it right it can be very rewarding. Hot smoking is easier, and can produce excellent results - just remember it's cooking your food, not preserving it. Quote Link to comment Share on other sites More sharing options...
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