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redogi73

Meat smoking

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14 minutes ago, NoBodyImportant said:

Around here it’s ok to leave work to check your pork and load more as long as you come back. 

:lol: I believe you too !

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On 27/06/2019 at 13:39, Fatcatsplat said:

Smoke will only penetrate so far - After the first couple of hours I rarely bother with any more wood - When you open the meat up there will be a little purple ring on the inside where the smoke has penetrated and it will go no further

When curing the pig, or smokin' a bit of pinky..or perky ... better make sure it is "well done".  Trichinella not welcome!

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For those who use a barrel/lidded style BBQ I found that ASDA were selling SS boxes with holes drilled in in which you could put your dampened woodchips (@£3) and this works well as the chips don`t burn as fast as putting them on the coals directly and added a nice smokey flavour to all the food that was cooking.

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1 hour ago, henry d said:

For those who use a barrel/lidded style BBQ I found that ASDA were selling SS boxes with holes drilled in in which you could put your dampened woodchips (@£3) and this works well as the chips don`t burn as fast as putting them on the coals directly and added a nice smokey flavour to all the food that was cooking.

Stick them in an old tobacco tin or just a foil enevelope with a piercing at the top to let the smoke out

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Old biscuit or sweet tin with a cake rack for the meat above the chips is how we used to hot smoke fish and meat on open fire when out camping or fishing.

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13 hours ago, figgy said:

Old biscuit or sweet tin with a cake rack for the meat above the chips is how we used to hot smoke fish and meat on open fire when out camping or fishing.

I have smoked fish many times and never once gotten something that tasted good.  I’m a fried fish kind of guy. 

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Nobody important, maybe you don't like the taste of smoked fish. Here in the UK we sometimes eat smoked fish for breakfast. Kippers and smoked Haddock oak smoked Salmon with eggs. Arbroath smokies are on a whole other level when it comes to smoked fish.

Might be a cultural thing, we don't tend to eat bacon with pankakes and smothered in maple syrup. 

Finding oak or fruit wood to use in your smoker is key. Unless you take wood chips with you. Or cook over a smoky open fire.

Being as lots of Americans smoke meat I thought fish would be a staple. But after watching some YouTube vids, I've never seen so much seasoning and apple juice etc put on or into meat before smoking. 

When you say fried fish, we talking dusted in flour and shallow fried or crispy golden crunchy batter dee.p fried.

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