The bbq photo & recipe thread
Discussion
rich83 said:
Mother of god. Recipe please?
Thanks. It's my take on a chicken donner/shawarma thing. Boneless and skinless chicken thighs x 6 in the following marinade - whole bunch of garlic mashed up in my mortar and pestle with lemon zest, fresh thyme, harissa paste plus some salt, pepper, hot and sweet smoked paprika then add the lemon juice and some oil until you get a not too runny or thick consistency. Marinate meat over night.
Then build it on the skewer I find half an onion on each end makes it easier to push it together as your cooking it I also add some slices of sweet red pepper and tomato in between each layer of the chicken.
Then cook it indirect with lid on but quite close to the coals and then check and turn it every 5-10 mins or so, added some pecan wood chips last night as it was cooking to give an extra smokey flavour. Took about 40-50mins I use one of those thermopens to check the temp.
Edited by jogon on Friday 8th May 18:25
A Smokai is a smoke generator suitable for hot or cold smoking. It's manufactured in New Zealand and is a very cool piece of kit.
Whilst I've had some success with my Pro q smoker, I find maintaining temperature a bind and the effort needed to get charcoal lit and burn evenly an issue.
So, here's my logic:
Source a second hand good quality electric oven (done on Pre-Loved for £30, a 3 year old Bosch)
Attach Smokai through side of oven, add an exhaust vent to the top to allow smoke to escape and guard against smoke flavour becoming too heavy.
Utilise oven chamber for cold smoking cured fish and bacon etc.
Utilise oven thermostat to maintain very even temperature for hot smoking, taking heat from oven elements and smoke from Smokai to produce smoked fish, brisket, pork butt and chicken etc.
All this will be done in a vented garage with exhaust piped to outside.
Here's a link to the product and also the oven conversion.
Any tips? Any takers?
http://youtu.be/AzP76bNxt4o
http://youtu.be/aMjFfVZbrTw
Whilst I've had some success with my Pro q smoker, I find maintaining temperature a bind and the effort needed to get charcoal lit and burn evenly an issue.
So, here's my logic:
Source a second hand good quality electric oven (done on Pre-Loved for £30, a 3 year old Bosch)
Attach Smokai through side of oven, add an exhaust vent to the top to allow smoke to escape and guard against smoke flavour becoming too heavy.
Utilise oven chamber for cold smoking cured fish and bacon etc.
Utilise oven thermostat to maintain very even temperature for hot smoking, taking heat from oven elements and smoke from Smokai to produce smoked fish, brisket, pork butt and chicken etc.
All this will be done in a vented garage with exhaust piped to outside.
Here's a link to the product and also the oven conversion.
Any tips? Any takers?
http://youtu.be/AzP76bNxt4o
http://youtu.be/aMjFfVZbrTw
Pferdestarke said:
A Smokai is a smoke generator suitable for hot or cold smoking. It's manufactured in New Zealand and is a very cool piece of kit.
Whilst I've had some success with my Pro q smoker, I find maintaining temperature a bind and the effort needed to get charcoal lit and burn evenly an issue.
So, here's my logic:
Source a second hand good quality electric oven (done on Pre-Loved for £30, a 3 year old Bosch)
Attach Smokai through side of oven, add an exhaust vent to the top to allow smoke to escape and guard against smoke flavour becoming too heavy.
Utilise oven chamber for cold smoking cured fish and bacon etc.
Utilise oven thermostat to maintain very even temperature for hot smoking, taking heat from oven elements and smoke from Smokai to produce smoked fish, brisket, pork butt and chicken etc.
All this will be done in a vented garage with exhaust piped to outside.
Here's a link to the product and also the oven conversion.
Any tips? Any takers?
http://youtu.be/AzP76bNxt4o
http://youtu.be/aMjFfVZbrTw
That does look interesting. All the smoke flavour and none of the hassle.Whilst I've had some success with my Pro q smoker, I find maintaining temperature a bind and the effort needed to get charcoal lit and burn evenly an issue.
So, here's my logic:
Source a second hand good quality electric oven (done on Pre-Loved for £30, a 3 year old Bosch)
Attach Smokai through side of oven, add an exhaust vent to the top to allow smoke to escape and guard against smoke flavour becoming too heavy.
Utilise oven chamber for cold smoking cured fish and bacon etc.
Utilise oven thermostat to maintain very even temperature for hot smoking, taking heat from oven elements and smoke from Smokai to produce smoked fish, brisket, pork butt and chicken etc.
All this will be done in a vented garage with exhaust piped to outside.
Here's a link to the product and also the oven conversion.
Any tips? Any takers?
http://youtu.be/AzP76bNxt4o
http://youtu.be/aMjFfVZbrTw
jogon said:
Thanks. It's my take on a chicken donner/shawarma thing.
Boneless and skinless chicken thighs x 6 in the following marinade - whole bunch of garlic mashed up in my mortar and pestle with lemon zest, fresh thyme, harissa paste plus some salt, pepper, hot and sweet smoked paprika then add the lemon juice and some oil until you get a not too runny or thick consistency. Marinate meat over night.
Then build it on the skewer I find half an onion on each end makes it easier to push it together as your cooking it I also add some slices of sweet red pepper and tomato in between each layer of the chicken.
Then cook it indirect with lid on but quite close to the coals and then check and turn it every 5-10 mins or so, added some pecan wood chips last night as it was cooking to give an extra smokey flavour. Took about 40-50mins I use one of those thermopens to check the temp.
- thank you, that sounds delicious!!Boneless and skinless chicken thighs x 6 in the following marinade - whole bunch of garlic mashed up in my mortar and pestle with lemon zest, fresh thyme, harissa paste plus some salt, pepper, hot and sweet smoked paprika then add the lemon juice and some oil until you get a not too runny or thick consistency. Marinate meat over night.
Then build it on the skewer I find half an onion on each end makes it easier to push it together as your cooking it I also add some slices of sweet red pepper and tomato in between each layer of the chicken.
Then cook it indirect with lid on but quite close to the coals and then check and turn it every 5-10 mins or so, added some pecan wood chips last night as it was cooking to give an extra smokey flavour. Took about 40-50mins I use one of those thermopens to check the temp.
Recently upgraded BBQ's to a Weber MasterTouch and can't wait for the warmer weather to hit. Being a virgin to smoking meat, whats the easiest thing to start with?
I'm worried about spending a day smoking some meat for it to turn out terrible! Can I go far wrong doing some pulled pork?
I'm worried about spending a day smoking some meat for it to turn out terrible! Can I go far wrong doing some pulled pork?
marting said:
Recently upgraded BBQ's to a Weber MasterTouch and can't wait for the warmer weather to hit. Being a virgin to smoking meat, whats the easiest thing to start with?
I'm worried about spending a day smoking some meat for it to turn out terrible! Can I go far wrong doing some pulled pork?
Belly pork slabs come out fine, keep around 150 odd for 3 hours with mesquite wood chips used sparingly. Not much to do to them with the skin on so not much prep. Get mine from the butcher, four or more ribs together etc.I'm worried about spending a day smoking some meat for it to turn out terrible! Can I go far wrong doing some pulled pork?
And don't wait for the farmer weather, just get at it for smoking......
For low and slow then weber briquettes I find last the longest. As for lumpwood I have tried Big K and West Sussex of late and both where a bag of splinters with the odd lump in there which is no use as it burns out in under an hour.
I'm tempted to give these chaps a try..
http://thelondonlogcompany.blogspot.co.uk/p/browse...
I'm tempted to give these chaps a try..
http://thelondonlogcompany.blogspot.co.uk/p/browse...
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