Backyard BBQ Smokers

[johnnytheboy]

Hi There,

Inspired by this video [video]http://www.youtube.com/user/BarbecueWeb#p/u/3/Er59tnrZvWg[/video] I have been thinking about adding a smoker to the back yard bushcraft junkyard I have going on.

Anyone tried a weber or brinkmann smoker? any reviews

http://www.forfoodsmokers.co.uk/acatalog/Brinkmann_Smoke_n_Grill.html

 

[Mesquite]

Anyone tried a weber or brinkmann smoker? any reviews

I've got a Brinkman Smoke n Pit

Built like a tank and I regularly hot smoke various things like roast leg of lamb, beer can chicken... wanted to do the christmas turkey in it but the wife wouldn't let me for some reason

I use it in conjuction with the smoke pellets

 

[mountainm]

I've got a little cast iron jobby that sits in any BBQ - you put your damp woodchips in that then it sits in the coals...

 

[Robbi]

my god ! the phrases on that first vid !!

"pulled Pork "........."Bone in Boston Butt"

i wondered what on earth i was watching !!

looks good though

 

[johnnytheboy]

What sort of time does it take todo the chicken and lamb? very intereted in this but i think my udget will only go as far as the upright smoker!!

 

[Mesquite]

What sort of time does it take todo the chicken and lamb? very intereted in this but i think my udget will only go as far as the upright smoker!!

A little bit longer than in a conventional oven.

 

[Grendel]

With my only attempts at smoking food I used the biscuit tin smoker with Oak chips but unfortunately it gets to hot and cooks the food too quickly and all I ended up with was tough over cooked oak flavours meat.

Are the shop bought versions better at temperature control?

Or am i doing wrong?

 

[johnnytheboy]

What i was always told about smoking fish from the old timers was

you need a bacy tin, something like your tin with the mesh underneath and two bricks

fill the bacy tin with meths put the house bricks next to it and the smoker tin ontop of the bricks, put in you wood chips and fish and light your meths, when it burns out your fish is ready!!!

maybe doesnt help with meat but you could try fish!!! it was all the fishing old boys i spoke to that said to do it that way


I no nothing about smokers but i noticed the one i'm looking at has an internal 5 litre water pan, i think its a combo of smoke, heat and steam that cooks the pulled pork recipe i was looking at.

 

[tommy the cat]

Ive got a brinkman and its great for hot smoking but youd struggle to cold smoke as the distance between the coals and product would be too close.
Non the less a great bbq/ smoker.
D
Ps Matalan ran them cheap a couple of years ago

 

[johnnytheboy]

Tommy do you think you could do the recipe in this link? its cooked for a Looonngggggg time!!!!! http://www.youtube.com/user/Barbecue.../3/Er59tnrZvWg thats ideally what i woud like it for!!

 

[Grendel]

What i was always told about smoking fish from the old timers was

you need a bacy tin, something like your tin with the mesh underneath and two bricks

fill the bacy tin with meths put the house bricks next to it and the smoker tin ontop of the bricks, put in you wood chips and fish and light your meths, when it burns out your fish is ready!!!

maybe doesnt help with meat but you could try fish!!! it was all the fishing old boys i spoke to that said to do it that way


I no nothing about smokers but i noticed the one i'm looking at has an internal 5 litre water pan, i think its a combo of smoke, heat and steam that cooks the pulled pork recipe i was looking at.

That makes a a lot of sence i was just sticking the tin on a camping gas stove on high. So sounds like i'm using too high heat.

 

[mountainm]

I'd also recommend a cobb, you can steam and smoke in it. But if you want a dedicated smoker check out some of the options here:

http://www.askari-fishing.co.uk/__W...ing-bestsellers/smoking-grilling-3/detail.jsf

 

[georgrusel]

The most popular type of smoker is definitely fueled by charcoal. For a barbecue enthusiast, this is really the only way to go. These purists often scoff at the idea of using anything else, claiming that the charcoal enhances the taste of the meat. The one major drawback of using a charcoal unit is the fact that you need to use a lot of charcoal to properly smoke any meat.