Any smokers on here?
Discussion
Hello all. Feel fairly certain that some of you lot must smoke. I'm thinking of starting out with some smoked mutton, some local smoked beef, and smoking some venison ( got a freezer full of it ). Just wondering whether anyone can recommend any particular brand of smoker, and also slicing machine. Cheers. Tim.
I designed a smoke house for a little restaurant next door to the Millenium Dome (O2 arena).
I wasn't responsible for specifying the actual smoker unit, though (I personally felt that the one they chose would be totally inadequate for the job), and never got round to following up on how it had worked out in practice. There's a notable lack of any reference to smoked food on the current menu of the restaurant it was built to serve, however, which doesn't bode well!
The smoker unit we used was from this company, but by the look of their website they've updated their range - IIRC, they only offered what are now listed as their 'original smokers' when we did it.
I wasn't responsible for specifying the actual smoker unit, though (I personally felt that the one they chose would be totally inadequate for the job), and never got round to following up on how it had worked out in practice. There's a notable lack of any reference to smoked food on the current menu of the restaurant it was built to serve, however, which doesn't bode well!
The smoker unit we used was from this company, but by the look of their website they've updated their range - IIRC, they only offered what are now listed as their 'original smokers' when we did it.
Edited by Equus on Wednesday 25th April 16:21
Equus said:
I designed a smoke house for a little restaurant next door to the Millenium Dome (O2 arena).
I wasn't responsible for specifying the actual smoker unit, though (I personally felt that the one they chose wold be totally inadequate for the job), and never got round to following up on how it had worked out in practice. There's a notable lack of any reference to smoked food on the current menu of the restaurant it was built to serve, though, which doesn't bode well!
The smoker unit we used was from this company, but by the look of their website they've updated their range since we did it.
Thanks I wasn't responsible for specifying the actual smoker unit, though (I personally felt that the one they chose wold be totally inadequate for the job), and never got round to following up on how it had worked out in practice. There's a notable lack of any reference to smoked food on the current menu of the restaurant it was built to serve, though, which doesn't bode well!
The smoker unit we used was from this company, but by the look of their website they've updated their range since we did it.
that's exactly the kind of kit I'm looking for. I want to start small experimentally, if after a while no ones vomited or died as a result of my efforts I was planning to look into adding a smokehouse onto the farm as a diversification. Timmy40 said:
I was planning to look into adding a smokehouse onto the farm as a diversification.
Slightly different market and location, perhaps, but there are a couple of companies local to me who are doing very well indeed out of smoked foods:Gurney's Fish Shop
Cley Smokehouse
Both are selling mail order worldwide, and to restaurants, and give every impression of being very profitable indeed (but are well located in an affluent and up-market tourist area, with lots of suitable local restaurants to supply to).
dickymint said:
40 a day here
Hah trust you! Can you source me some Salmon from the Usk if such a thing still exists. I'm intending to do venison, wood pigeon, pheasant, rabbit, mutton and beef. I can source all the meat myself. Thought I'd try touting it around some local eateries. Just need to do some homework in the Health and Safety aspects. Interesting the anlge on posting it out/online sales. Hmmmm.Timmy40 said:
Just wondering whether anyone can recommend any particular brand of smoker, and also slicing machine. Cheers. Tim.
I have smoked a bit of mackerel in the past. A lot of people rave about the Pro Q CSG:https://www.macsbbq.com/cold-smokers
Just put that in any enclosure really - could use a BBQ or an old fridge or something.
OP,
I smoke food quite regularly.
Admittedly i stick to BBQ style stuff.
I had one of these last year:
https://direct.asda.com/george/home-garden/bbqs-ou...
However, you'll need some good logs, the ability to keep a fire going, a good probe set (wireless is better), and you'll need to modify it (gasket the doors & seal it).
It's a total faff, but it's the old school way of doing it.
Be warned, it's bloody heavy, i would say circa 50KG or so.
I've moved onto this, this year & the above has now become a charcoal grill.
https://www.greenmountaingrills.co.uk/davy-crocket...
Whilst it's not for purests, simplicity is where this is at.
Plug it in, turn it on, load the pellets & put the meat in, put the probe in the meat & download the app & you can tell the grill what temp to smoke at & for how long, you can set alarms on your phone via the app so you know when to take stuff out.
It is an expensive way to get going, but, it's so much simpler & the results are consistent & good.
It is small though, but what i have noticed, is because it's a better quality & built for purpose style smoker, you don't waste a lot of time as it keeps a constant temperature!
I regularly do: pork ribs, beef ribs, brisket, pulled pork, sausages etc.
I even did a tomahawk steak in it the other day!
I smoke food quite regularly.
Admittedly i stick to BBQ style stuff.
I had one of these last year:
https://direct.asda.com/george/home-garden/bbqs-ou...
However, you'll need some good logs, the ability to keep a fire going, a good probe set (wireless is better), and you'll need to modify it (gasket the doors & seal it).
It's a total faff, but it's the old school way of doing it.
Be warned, it's bloody heavy, i would say circa 50KG or so.
I've moved onto this, this year & the above has now become a charcoal grill.
https://www.greenmountaingrills.co.uk/davy-crocket...
Whilst it's not for purests, simplicity is where this is at.
Plug it in, turn it on, load the pellets & put the meat in, put the probe in the meat & download the app & you can tell the grill what temp to smoke at & for how long, you can set alarms on your phone via the app so you know when to take stuff out.
It is an expensive way to get going, but, it's so much simpler & the results are consistent & good.
It is small though, but what i have noticed, is because it's a better quality & built for purpose style smoker, you don't waste a lot of time as it keeps a constant temperature!
I regularly do: pork ribs, beef ribs, brisket, pulled pork, sausages etc.
I even did a tomahawk steak in it the other day!
theguvernor15 said:
OP,
I smoke food quite regularly.
Admittedly i stick to BBQ style stuff.
I had one of these last year:
https://direct.asda.com/george/home-garden/bbqs-ou...
However, you'll need some good logs, the ability to keep a fire going, a good probe set (wireless is better), and you'll need to modify it (gasket the doors & seal it).
It's a total faff, but it's the old school way of doing it.
Be warned, it's bloody heavy, i would say circa 50KG or so.
I've moved onto this, this year & the above has now become a charcoal grill.
https://www.greenmountaingrills.co.uk/davy-crocket...
Whilst it's not for purests, simplicity is where this is at.
Plug it in, turn it on, load the pellets & put the meat in, put the probe in the meat & download the app & you can tell the grill what temp to smoke at & for how long, you can set alarms on your phone via the app so you know when to take stuff out.
It is an expensive way to get going, but, it's so much simpler & the results are consistent & good.
It is small though, but what i have noticed, is because it's a better quality & built for purpose style smoker, you don't waste a lot of time as it keeps a constant temperature!
I regularly do: pork ribs, beef ribs, brisket, pulled pork, sausages etc.
I even did a tomahawk steak in it the other day!
Thanks! Yes this has be something semi automated I have other things to do during the day so can't just tend the smoker. I've been thinking and there's a whole range I could do smoked, duck breast, pheasant, wood pigeon, venison, mutton, beef, and I can do it all sourced from my own land, which is nice. Must be a market locally for this kind of thing in eateries and food markets. I smoke food quite regularly.
Admittedly i stick to BBQ style stuff.
I had one of these last year:
https://direct.asda.com/george/home-garden/bbqs-ou...
However, you'll need some good logs, the ability to keep a fire going, a good probe set (wireless is better), and you'll need to modify it (gasket the doors & seal it).
It's a total faff, but it's the old school way of doing it.
Be warned, it's bloody heavy, i would say circa 50KG or so.
I've moved onto this, this year & the above has now become a charcoal grill.
https://www.greenmountaingrills.co.uk/davy-crocket...
Whilst it's not for purests, simplicity is where this is at.
Plug it in, turn it on, load the pellets & put the meat in, put the probe in the meat & download the app & you can tell the grill what temp to smoke at & for how long, you can set alarms on your phone via the app so you know when to take stuff out.
It is an expensive way to get going, but, it's so much simpler & the results are consistent & good.
It is small though, but what i have noticed, is because it's a better quality & built for purpose style smoker, you don't waste a lot of time as it keeps a constant temperature!
I regularly do: pork ribs, beef ribs, brisket, pulled pork, sausages etc.
I even did a tomahawk steak in it the other day!
Hi there OP, I've been smoking for quite a few years mainly on a Weber smokey mountain for hot smoking and then using a small smoke generator for cold smoking. If you want automated have a look at these, as they seem very popular in the states.
https://www.nisbets.co.uk/bradley-original-4-rack-...
I personally prefer the process of smoking food manually as its not an exact science which is part of the fun.
https://www.nisbets.co.uk/bradley-original-4-rack-...
I personally prefer the process of smoking food manually as its not an exact science which is part of the fun.
I have just bought something similar to the Char-Broil linked to previously.
I really bought it as options are very limitied where I live and it looked like the best grill. After I got it and it worked fine for that I thought I'd have a go at smoking.
I already have some digital oven thermometers etc to overcome the rubbish thermometer it comes with, and this weekend I'll try and seal up the fire box a little better, put in a small baffle (disposal metal tray for now), maybe something to try and keep the temperature more stable (water tray) and have a go at a few types of meat.
Just experimenting!
I really bought it as options are very limitied where I live and it looked like the best grill. After I got it and it worked fine for that I thought I'd have a go at smoking.
I already have some digital oven thermometers etc to overcome the rubbish thermometer it comes with, and this weekend I'll try and seal up the fire box a little better, put in a small baffle (disposal metal tray for now), maybe something to try and keep the temperature more stable (water tray) and have a go at a few types of meat.
Just experimenting!
I have 2 smokers for home use
One is a bullet smoker, low and slow with a water unit to maintain temps, it's a Frontier XL. I've had this for years and it works very well for 6-12 hour smokes.
The other is a side by side, bought last year for peanuts to have a play. I'd say that for someone just starting and experimenting then you could get one from Aldi (the seals are not good, but will do the job) or from FB marketplace and give it a whirl.
Other than that, try the obvious WSL from Weber and join one of the many FB groups for advice
You'll be hooked pretty quickly
One is a bullet smoker, low and slow with a water unit to maintain temps, it's a Frontier XL. I've had this for years and it works very well for 6-12 hour smokes.
The other is a side by side, bought last year for peanuts to have a play. I'd say that for someone just starting and experimenting then you could get one from Aldi (the seals are not good, but will do the job) or from FB marketplace and give it a whirl.
Other than that, try the obvious WSL from Weber and join one of the many FB groups for advice
You'll be hooked pretty quickly
I did a fair bit of research on this myself a year or two ago (think I may have a thread on it too)
Ultimately it boiled down to the exact ones that are mentioned here, the Green mountain grills davey crocket (wifi model!) or the bradley. I liked the idea of the GMG more, but my cousin has the bradley and loves it, so was drifting in that direction in the end since it can do cold smoking easier, ( I believe you have to get a small attachment for that)
Obviously the purists say forget all that and do it the proper way, but its just too much effort. With the two above, its stick in something and let it do it for you.
I spoke to these guys who were unbelievably helpful, though I never bought one in the end.
If I recall when I was looking at these Costco had specials on the Bradley.
Ultimately it boiled down to the exact ones that are mentioned here, the Green mountain grills davey crocket (wifi model!) or the bradley. I liked the idea of the GMG more, but my cousin has the bradley and loves it, so was drifting in that direction in the end since it can do cold smoking easier, ( I believe you have to get a small attachment for that)
Obviously the purists say forget all that and do it the proper way, but its just too much effort. With the two above, its stick in something and let it do it for you.
I spoke to these guys who were unbelievably helpful, though I never bought one in the end.
If I recall when I was looking at these Costco had specials on the Bradley.
arfur said:
I have 2 smokers for home use
One is a bullet smoker, low and slow with a water unit to maintain temps, it's a Frontier XL. I've had this for years and it works very well for 6-12 hour smokes.
The other is a side by side, bought last year for peanuts to have a play. I'd say that for someone just starting and experimenting then you could get one from Aldi (the seals are not good, but will do the job) or from FB marketplace and give it a whirl.
Other than that, try the obvious WSL from Weber and join one of the many FB groups for advice
You'll be hooked pretty quickly
Thanks! I was chatting it over with the old man last night, he's all for it. Think I can be up and running for under £1k, and the Venison is free, Dad produces the Mutton, my Brothers a game keeper so I can get all the pheasant I can use, am thinking of doing a selection of local cured meats: Mutton, Venison, Smoked Salmon, Smoked Pigeon Breast, Smoked Pheasant and Bresaola style beef. One is a bullet smoker, low and slow with a water unit to maintain temps, it's a Frontier XL. I've had this for years and it works very well for 6-12 hour smokes.
The other is a side by side, bought last year for peanuts to have a play. I'd say that for someone just starting and experimenting then you could get one from Aldi (the seals are not good, but will do the job) or from FB marketplace and give it a whirl.
Other than that, try the obvious WSL from Weber and join one of the many FB groups for advice
You'll be hooked pretty quickly
I've even got a 14ft by 10ft shed I've just had built that it could all go into, it's dry but very well ventilated.
Figure I could also setup a website, if I get a vac packing machine I could do some online sales too.
Timmy40 said:
arfur said:
I have 2 smokers for home use
One is a bullet smoker, low and slow with a water unit to maintain temps, it's a Frontier XL. I've had this for years and it works very well for 6-12 hour smokes.
The other is a side by side, bought last year for peanuts to have a play. I'd say that for someone just starting and experimenting then you could get one from Aldi (the seals are not good, but will do the job) or from FB marketplace and give it a whirl.
Other than that, try the obvious WSL from Weber and join one of the many FB groups for advice
You'll be hooked pretty quickly
Thanks! I was chatting it over with the old man last night, he's all for it. Think I can be up and running for under £1k, and the Venison is free, Dad produces the Mutton, my Brothers a game keeper so I can get all the pheasant I can use, am thinking of doing a selection of local cured meats: Mutton, Venison, Smoked Salmon, Smoked Pigeon Breast, Smoked Pheasant and Bresaola style beef. One is a bullet smoker, low and slow with a water unit to maintain temps, it's a Frontier XL. I've had this for years and it works very well for 6-12 hour smokes.
The other is a side by side, bought last year for peanuts to have a play. I'd say that for someone just starting and experimenting then you could get one from Aldi (the seals are not good, but will do the job) or from FB marketplace and give it a whirl.
Other than that, try the obvious WSL from Weber and join one of the many FB groups for advice
You'll be hooked pretty quickly
I've even got a 14ft by 10ft shed I've just had built that it could all go into, it's dry but very well ventilated.
Figure I could also setup a website, if I get a vac packing machine I could do some online sales too.
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