Recomend me a BBQ/Smoker
Discussion
Brinkmann.
http://www.brinkmann.net/Shop/Detail.aspx?category...
I have one - it's excellent.
That's a US shop but you can get them in the UK.
This is, of course, a "hot smoker" for cooking food whilst smoking it. Basically it's a drum with a firebowl at the bottom, a steaming bowl in the middle, and two racks above that for the food.
http://www.brinkmann.net/Shop/Detail.aspx?category...
I have one - it's excellent.
That's a US shop but you can get them in the UK.
This is, of course, a "hot smoker" for cooking food whilst smoking it. Basically it's a drum with a firebowl at the bottom, a steaming bowl in the middle, and two racks above that for the food.
Coneyhurst Blue said:
In an ideal world I'd like to do both hot and cold !
A search on the net brings about a selection with differing prices to boot, anything from £20 to £300 !
The charcoal ones are cheapest - and personally when smoking I think charcoal is important. Electric ones cost the earth!A search on the net brings about a selection with differing prices to boot, anything from £20 to £300 !
Cool smoking requires more gear than hot smoking as you need to cool the smoky air before it comes into contact with the food. I'm not bothered by cool smoking as you can buy cheeses and salmon done better than you can manage at home in the supermarket IMO.
Hot smoking on the other hand...you can get no other way other than to do it at home.
Hot smoked pork tenderloin is sublime...
I had this one delivered last week
http://www.forfoodsmokers.co.uk/acatalog/Amigo_BBQ...
Have been impressed with the chicken and salmon I've done so far. Smoker's are a bit like slow cookers with charcoal. The chicken took a long time, but was worth it. Beer can chicken sometime this week me thinks.
You can make a cold smoker quite easily with a few things from B&Q. There are plans for them in the net if you search.
http://www.forfoodsmokers.co.uk/acatalog/Amigo_BBQ...
Have been impressed with the chicken and salmon I've done so far. Smoker's are a bit like slow cookers with charcoal. The chicken took a long time, but was worth it. Beer can chicken sometime this week me thinks.
You can make a cold smoker quite easily with a few things from B&Q. There are plans for them in the net if you search.
Edited by SwanJack on Tuesday 14th April 13:46
You can smoke on an ordinary BBQ - make a 'parcel' of soaked woodchips out of tin foil, pierce a few holes in the top and lay that over the charcoals.
I bought the Weber Smoky Joe 'Gold' exactly for this purpose.
It's a bit more difficult to get it going compared with the version which has the holes and ash catcher at the base, but you can get the temperature right down for slow cooking / smoking.
I bought the Weber Smoky Joe 'Gold' exactly for this purpose.
It's a bit more difficult to get it going compared with the version which has the holes and ash catcher at the base, but you can get the temperature right down for slow cooking / smoking.
Mobile Chicane said:
You can smoke on an ordinary BBQ - make a 'parcel' of soaked woodchips out of tin foil, pierce a few holes in the top and lay that over the charcoals.
I bought the Weber Smoky Joe 'Gold' exactly for this purpose.
It's a bit more difficult to get it going compared with the version which has the holes and ash catcher at the base, but you can get the temperature right down for slow cooking / smoking.
I disagree. A smoker uses indirect heat, not the direct heat of a charcoal fire. Smokers have a water pan the same size as the charcoal basket that sits between the burning charcoal and the food rack. Sure, you can impart a smokey flavour to your food in the way you describe, but smokers cook food for a very long time in a smokey heat away from charcoal. I bought the Weber Smoky Joe 'Gold' exactly for this purpose.
It's a bit more difficult to get it going compared with the version which has the holes and ash catcher at the base, but you can get the temperature right down for slow cooking / smoking.
Actually I use Mobile Chicane's hot-smoking technique as well. It produces a different result. But one that has its own attraction with certain food.
It's a "quick-cooking-smoke" rather than a "slow-cooking-smoke".
With the Brinkmann smoker (and others like it) you are of course sort of steaming and ultra-slow-roasting the food as well as smoking it. Brilliant if you have six hours of a weekend...
It's a "quick-cooking-smoke" rather than a "slow-cooking-smoke".
With the Brinkmann smoker (and others like it) you are of course sort of steaming and ultra-slow-roasting the food as well as smoking it. Brilliant if you have six hours of a weekend...
Sure cooking takes a long time, but once the charcoal is lit you just put the smoker together, put the food in and forget about it for six hours until its done, giving you plenty of time to do other things in the meantime. You can easily get 6 hours out of one basket full of charcoal. I find it much less hassle than the attention a normal BBQ needs.
I have one of these that I got 2nd hand. Our last garden was quite small with high walls so the smoke got swept around and into the house which caused a certain amount of grief with SWMBO
This summer though the house is finished, miniMechs is older and I have some apple wood that's been seasoning for ages
This summer though the house is finished, miniMechs is older and I have some apple wood that's been seasoning for ages
My Dad has just bought one of these from a company in Devon:
http://www.thebbq.co.uk/item/frontier_3_in_1_bbq_fs_smoker_-_black/
Cooked a lump of Pork for about 10 hours on it the other day, along with a chicken and they were both delicious.
http://www.thebbq.co.uk/item/frontier_3_in_1_bbq_fs_smoker_-_black/
Cooked a lump of Pork for about 10 hours on it the other day, along with a chicken and they were both delicious.
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