Heavy duty smoking and drinking

[henry d]

Mrs.Hd blagged a nice shiney Camerons smoker and I have been trying all kinds of goodies in it. I tried some salted pigeon breasts and pigeon and pork herby sausages first. Pigeon breasts were salted for 2 hrs and then rinsed and dried and the whole kaboodle smoked on a low heat for 25 mins.

 

 

The finished product was nice, sorry I forgot the pics, but needed more smoke IMHO as they were cooked but only just smokey. The reason I figured was there is little space between the base where the dust/chips sit and the bottom of the food pan. So with no expense spared I used some tin foil to raise the food pan. This cooked the food the same and added a bit more smokey flavour. I tried then to get more smoke by raising the initial temperature quickly and this had the desired effect.

 

The now, very used smoker......

 

 

Finally I used what appears to be the last of the pheasant breasts and they are superb even though I do say so myself.

 

 

 

I even cracked open the keg of homebrew porter I had started a while ago.........MMmmmmmm.

 

 

 

Go on you know you want to give smoking a try, don`t you

 

 

 

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[harv]

It all looks delicious

[scout]

All looks very grand and scummy.

[wabbitbosher]

Did you get my pm Henry D ?

 

WB

[lurcherboy]

H, I can make something simliar to that but need to know what height would be best between the rack and the pan.

 

Also, what are you using for the smoke?

 

 

 

 

 

LB

[henry d]

1/2" mate and I`m using beech at the moment, about a heaped table spoon for a 1/2 hour smoking session.

Also if I were to make one I would make it big enough to take 2x pheasant However if it`s just for home use you can use doubled foil over the top instead of the lid for larger birds/venison joints.

[dicko]

is your homebrew in a stella glass?

[Mungler]

I have 2 of those stella glasses as well. Sent off for them as well - free with a crate.