loriusgarrulus Posted December 4, 2014 Report Share Posted December 4, 2014 Bought an unused Woodman Hot Smoker that can be used on the cooker top off eBay. Sent OH up the workshop to make me some English Oak shavings to try it out. So far this last week or so we have had Aldi Lincolnshire sausages smoked served with chips and baked beans. Smoked rolled breast of lamb with roast potatoes and green beans. Smoked bacon ribs as a snack with Spelt bread and butter. Some of the Smoked breast of lamb cold in sandwiches with branston. All very yummy. Packing OH back up the workshop to make some Beech shavings next. Lucky we have a Timber supply that is clean. Might try some bacon next when I have brined some as have a nice brining recipe with treacle I want to try. Quote Link to comment Share on other sites More sharing options...
islandgun Posted December 5, 2014 Report Share Posted December 5, 2014 I have a cooker top hot smoker from lakeland it works perfectly well we use it for fish and mussels mostly, Quote Link to comment Share on other sites More sharing options...
Tim85 Posted December 5, 2014 Report Share Posted December 5, 2014 Apple Wood, Cherry Wood, Hickory is great too! I have an offset smoker that is outside and more of a summer thing than anything but i love it! I have made Pulled pork, Ribs, Chickens, Wings, brisket's, Also!!!!!!! Smoke your steak for 20 mins or so before you sear it! it is simply amazing! Quote Link to comment Share on other sites More sharing options...
Harlyn Posted December 5, 2014 Report Share Posted December 5, 2014 Tim Bring it along on Sunday Quote Link to comment Share on other sites More sharing options...
Tim85 Posted December 5, 2014 Report Share Posted December 5, 2014 Tim Bring it along on Sunday I would but just dont have the time! I may see if i can whip something up on Sat night for ya! Plus i think there will be more than enough food lol. Im picking up the game pie tomorrow in Knowle Quote Link to comment Share on other sites More sharing options...
loriusgarrulus Posted December 6, 2014 Author Report Share Posted December 6, 2014 Lamb smoked in Beech is great too. Just done it. Bit milder than the Oak. Quote Link to comment Share on other sites More sharing options...
loriusgarrulus Posted December 8, 2014 Author Report Share Posted December 8, 2014 The Lamb turned out much better with the Beech shavings. One thing I did learn from the initial try when smoking it with the Oak is the amount of liquid the lamb produced which eventually flooded over and doused the shavings. With the Beech I put a spare stainless steel parrot feed bowl which was about 6" diameter in the bottom basket to catch the meat juice and put the lamb in the top basket. The resultant Lamb juice made a very nice smoked gravy to accompany the lamb. 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.