lozrob Posted April 19, 2009 Report Share Posted April 19, 2009 hopefully pictures that go with the write up in the recipes forum. cheers for looking. Quote Link to comment Share on other sites More sharing options...
JJaxeman Posted April 19, 2009 Report Share Posted April 19, 2009 A dish of water wouldn't go miss between coals/cooking (helps keep meat moist whilst smoking) area other than that a great job done there :blink: Quote Link to comment Share on other sites More sharing options...
lozrob Posted April 19, 2009 Author Report Share Posted April 19, 2009 cheers for that , will do , will have to nick one of the better halfs roasting tins, lozrob. Quote Link to comment Share on other sites More sharing options...
jinxy72 Posted April 19, 2009 Report Share Posted April 19, 2009 nice job m8 just one thing ... maybe will work better it u put a lid ( with spout ) on it Quote Link to comment Share on other sites More sharing options...
lozrob Posted April 19, 2009 Author Report Share Posted April 19, 2009 (edited) hi, i used a metal dustbin lid , it fits a treat, no spout though. Edited April 19, 2009 by lozrob Quote Link to comment Share on other sites More sharing options...
mark_mjs93 Posted April 19, 2009 Report Share Posted April 19, 2009 ERRRM IS THAT LID GALVANISED??? and the rack holders? if they are its about time they get chucked away from that plan, will poison you, wont kill you but will give you BAD flu like symptoms, lee taught me that, SO ill refer the thread to him and let him be the judge, trust me mate no point feeling ill for a bit of pigeon, but other than that great job.... Quote Link to comment Share on other sites More sharing options...
Bleeh Posted April 20, 2009 Report Share Posted April 20, 2009 I would never advise the following. If you ever happend to find a dead badger, you should NEVER smoke the meat. This is because it's utterly delicious. But doing so can be considered illegal under the badger act (bit of a black area) - so I can't advise you do it. (but honestly, give it a go - or not.) Quote Link to comment Share on other sites More sharing options...
Ozzy Fudd Posted April 20, 2009 Report Share Posted April 20, 2009 Quote Link to comment Share on other sites More sharing options...
bullet boy Posted April 20, 2009 Report Share Posted April 20, 2009 Good Effort. Quote Link to comment Share on other sites More sharing options...
henry d Posted April 20, 2009 Report Share Posted April 20, 2009 ERRRM IS THAT LID GALVANISED??? and the rack holders? if they are its about time they get chucked away from that plan, will poison you, wont kill you but will give you BAD flu like symptoms, lee taught me that, SO ill refer the thread to him and let him be the judge, trust me mate no point feeling ill for a bit of pigeon, but other than that great job.... Where does "lee" get his info from please ?? Quote Link to comment Share on other sites More sharing options...
mark_mjs93 Posted April 20, 2009 Report Share Posted April 20, 2009 (edited) dude this guy knows what he is talking about when it comes to smoking ****, OH and the fact that he works in that vague area, he was saying about galvanised weldings and that when "the boys" so it they have to have extractors going 6 10 half a dozen of the other, personal experience then i geuss... but i will be doing my research.... OH btw guys... smoked a burger tonight (birdseye you know the ones with onions in and such) over plum wood BEST EVER give it a go.... oh leeinva btw... lol didnt say that at first... Edited April 20, 2009 by mark_mjs93 Quote Link to comment Share on other sites More sharing options...
henry d Posted April 20, 2009 Report Share Posted April 20, 2009 Yup, when welding, zinc oxidises and is poisonous and that accounts for the "cold/flu" syptoms, can`t see that happening with either hot or cold smokers though. I admit I can`t find definitive proof, however I do find a smoker built in the UK that makes galv smokers...... http://coldsmoker.com/index.htm Quote Link to comment Share on other sites More sharing options...
holly Posted April 20, 2009 Report Share Posted April 20, 2009 (edited) first class a good source for racks is your local scrap yard / scrap man or if you see an old cooker or oven outside a house ask the owner for the oven racks , are the pigeon breasts laid on the kitchen foil ? Edited April 20, 2009 by hollycopter Quote Link to comment Share on other sites More sharing options...
lozrob Posted April 20, 2009 Author Report Share Posted April 20, 2009 hi, the pigeon breasts are in the grilling rack, the tin foil is very slightly under them to catch the fat drips. i have been making a stainless steel lid today , in the shape of a china mans hat, and will be adding a water pan. looking forward to doing some more at the weekend. cheers . Quote Link to comment Share on other sites More sharing options...
Sauer Posted April 21, 2009 Report Share Posted April 21, 2009 (edited) you can also put all kindsa stuff into your water pan whilst smoking, red wine lemon or orange zest etc etc ....so on and so forth.... just adds another element o flavour ps.... i have had "galvy flu" what we called it when i was serving my time years ago and i tell you felt like ****...man-flu...but worse!! dunnoe if any chance of getting it via a smoker but personally wouldnt be taking any chances after having had the galvy flu once befroe!!! cheers sauer Edited April 21, 2009 by Sauer Quote Link to comment Share on other sites More sharing options...
mark_mjs93 Posted April 21, 2009 Report Share Posted April 21, 2009 Henry you have posted a link to a COLD smoker, which unlike the Hot smoker, DOESNT have the open flame to heat it if i remember rightly, and this means that you can have a fuly galvanized cold smoker, but using it in a hot smoker is a no no.... Quote Link to comment Share on other sites More sharing options...
Lancs Lad Posted April 25, 2009 Report Share Posted April 25, 2009 Use less coals and go cold smoked. I use an old bbq with a few briquettes and loads of wood chips. Did some nice smoked duck a few weeks ago.......... Still......need to "adapt" it a bit with a small fire box and pipe work for the smoke about another 2 foot away from the food. Didnt know abut the wire racks.........ahhh.................................is this the same for "cooling racks"..... Quote Link to comment Share on other sites More sharing options...
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