Off Topic BBQ Smoking

I've been contemplating getting my first smoker and was looking at a water smoker have you got any experience of these

 

What time should we all come around?

 

Nothing beats a Kiwi Hungi in terms of laid back precision.

DB export gold,Snapper and grilled Kaiwai,Pork,Chicken and ribs,kumura and stuffing,all the steamed veg you want and a Maori nose rub to boot.

****all on a patty n chips like,but seeing as it's me me me...


Allam OUT

 

No experience with them, if you mean the tower type.

I would go to "The Range" and get one of their £80 offset ones, in the end, just put a water tray in the base to stop the meat drying out.

The best bbq I ever had was cooked on an old oil drum, strapped to the side of a wooden boat in Croatia, they caught Mackerel and cooked them straight away.

If you use a gas char grill try this.

Get a old metal biscuit tin, pierce the lid a few times and burn off the paint off your tin on the grill.

Buy a box of Jack Daniels oak barrel chips. A pack of chicken thighs.

Put a double layer of foil on top of the burners on one side of your grill. (Do not light this side)

Light the other side of the grill, put the oak chips in the tin and place on it.

Put the chicken on the other side.

Close the lid. once the smoke appears, turn the heat down a little. Drink a few beers. leave for at least an hour.

Check to see if the chicken is cooked through. The skin should be crispy and dark brown.

The Jack Daniels chips, add a bit of a difference to just using plain wood chips.

 

You should write an instruction book for tards like me who have no experience with magic like this.

 

I have the title..

The idiots guide to becoming a fat ****.

Or even better

How to become a lard arse in easy steps.

 

I know I'll get fat with this scheme! And quick!

 

I bought a metal box for doing the same thing
I soak the wood (hickory I think) then put the box over the burners to get smoke in a gas BBQ
Jack Daniels wood sounds good though

 

You'll end up chewing it.

 

****'s sake, roll on the new season if this is an indication of the topic of conversation that's gonna be on here for the next few weeks....

 

Are you up dry rubbing your pork ready for a slow roasting tomorrow ?

 

I'm now cooking bacon and eggs on the BBQ
This is all your fault TOM !

 

Wont the eggs slip through the bars?

 

Ready for the next stage.

 

I can see why you've laid it on a plate. That'd never flush.

No wonder you need to raise your flue, sitting down won't be an option after passing that.

 

I'm on my way round for breakfast. I'm only bringing the one bottle though.

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Wow!!!

 

My missus has just said "A man cooks a piece of meat and takes a photo of it, what's that all about!"