Smoking

[MarkG]

Has anyone tried smoking there own meat? It's something me and my Dad have been meaning to try for quite while.

The only problem is that I cant find any plans for one that doesn't invole a old fridge and I only want to make a small one.

I know that Focus DIY used to do a smoker / BBQ unit but there isn't one near me anymore.

Does anyone know where you can get the wood chips CHEAP aswell?

 

[tenbears10]

I saw a recipe in shooting times last week or the one before. It was for smoked pheasant breast but basically involved a metal tin with a lid (about the size of a bread loaf tin) with a rack in it and wood dust/chips at the base of the tin. Stick the lid on and put a trangia burner under the tin for 20 mins. Looked fantastic I will definitely try it this year.

The wood powder or chips can be got from fishing shops apparently but waste from chainsaw cutting works just as well I'm told.

Bill

 

[MarkG]

Thanks Tenbears10 I'll give that a go.

 

[tenbears10]

I can try and photocopy the article for you if you would like. let me know.

Bill

 

[MarkG]

That would be great. Would it be e-mailable or postal?

 

[leon-1]

I picked up a BBQ/Smoker from Safeway in the summer, it takes a long time to get there, but the result is excellent, they even had a card with recipes with it and what woods are best to use.

 

[EdS]

I'm sure there are instruction on how to build one in one of Huge F-W's book.

 

[Buckshot]

I'm getting one for Christmas from Lady Buckshot, hopefully along with a hammock :biggthump

Cheers

Mark

 

[MarkG]

I'm sure there are instruction on how to build one in one of Huge F-W's book.

Ahhh good point I'll have to have a look through the books!

I should be getting a nice solid fuel stove for the house soon so I wonder if I could get a door put in the flue?

 

[tenbears10]

I'm sure there are instruction on how to build one in one of Huge F-W's book.

I think Hugh has a special door from outside into the chimney where he smokes all kinds of stuff. That's if I remember right.

I will see if I can get the artical on email Mark, give me a couple of days and I'll give it a go.

Bill

 

[Realgar]

I used to use a couple of ( tall ) plant pots, the lower one right way up, the upper wrong way up. It works well enough to smoke a goose. Since I built the kiln out of thermalite blocks I just block out the vent on that and use it.

 

[Stew]

I think Hugh has a special door from outside into the chimney where he smokes all kinds of stuff. That's if I remember right.

I will see if I can get the artical on email Mark, give me a couple of days and I'll give it a go.

Bill

Yeah I remember that. He was doing some fish and one of them fell down into the fireplace. He just wiped it off and used it anyway.
:biggthump

 

[EdS]

Mark,

Might be stupid/obvious advice but only use the chimney to smoke stuff if you only using wood and its been really well swept to remove any coal tar or soot.

You can tie stuff up in a cloth bag and hang it straight down the chimney rather than having a door built. The advantage of this you can alter the cooking temp (ie hot smoke or cold smoke) by lifting or dropping the bag. I was going to do this until changed the pots to ones with side vents - get strong down drafts due to the trees.

HF-S does mention the chimney but he does also describe a smoke made from metal bins. Think its in River Cottage Cookbook.

 

[george]

I saw a recipe in shooting times last week or the one before. It was for smoked pheasant breast but basically involved a metal tin with a lid (about the size of a bread loaf tin) with a rack in it and wood dust/chips at the base of the tin. Stick the lid on and put a trangia burner under the tin for 20 mins. Looked fantastic I will definitely try it this year.

The wood powder or chips can be got from fishing shops apparently but waste from chainsaw cutting works just as well I'm told.

Bill

Problem with chainsaw waste is that it's contaminated with chain oil!! Unless you're willing to run the saw without chain oil it tastes awful and goodness knows what toxins are produced. You need to know what wood it came from too so you don't use anything nasty.

I just run the electric planer over whatever wood I want to use and then empty the dust collection bag. Takes no time at all to gather a reasonable quantity. You could always buy a cheap planer just to collect sawdust - I saw one (a power devil I think) for about £20 pounds.

You can make a good smoker out of a galvanised steel dustbin and although I use a converted freezer now, I started out with one made from a metal biscuit tin and a trangia burner.

George

 

[tenbears10]

Problem with chainsaw waste is that it's contaminated with chain oil!! Unless you're willing to run the saw without chain oil it tastes awful and goodness knows what toxins are produced. You need to know what wood it came from too so you don't use anything nasty.
George

I was told about the chainsaw idea yesterday but yours are good points, you don't want oil in the sawdust. Planings sound much healthier. Thanks

Bill

 

[tomtom]

you guys might find this thing from Bush Gear interesting..

Savu Oven Smoke Bags - NEW
Savu bags come from Finland, where smoking food at home is a way of life for most families and they have perfected the art with the SAVU Smoke Bags.

Made from three layers of aluminium foil, alder wood chips and a hard wood syrup the smoke bags are designed to give you a simple and mess free method of preparing delicious low fat meals in your own home without having to clean the oven

To use the smoke bags place your uncooked food inside the bag, seal the bag, place in the oven and wait for the aroma. Each bag is designed to be
used only once.




Price: £2.50

 

[EdS]

woodland organics sell them as well.

If we really want to smoke something i guess we could put it in our small oven/grill as it smokes more than the Landy! Suppose I/we should clean it out - it a war of attrition in our house when it come to the grill/ grill pan cleaning.

 

[MarkG]

woodland organics sell them as well.

Do they I can't find them on there?

 

[EdS]

sorry doesn't appear they do them any more.

Drop Jack a note and he might be able to help.

 

[bushwacker bob]

Dont use green Oak chips/sawdust.the wood chips need to be from seasoned wood,not exactly sure why,but an oak carpenter I know says there is too much tanin in the fresh stuff and it can be slightly toxic. Hickory chips are good,although not native over here,American tool handles are often made from hickory and its closely related to ash. (NOT your GB handles)
Easy way to cook small trout is to open them and smoke them over a grass fire,they only take about 15 minutes to be cooked and taste devine.