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| Thread ID: 85179 | 2007-12-02 10:27:00 | OT: Fish Smokers | bob_doe_nz (92) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 617412 | 2007-12-02 10:27:00 | I'm considering getting myself (or making one) a fish smoker. Primarily I will be using it to smoke my own bacon. (homepages.xnet.co.nz) What I'm wanting to know is, does anyone know what temperature a smoker reaches? And how long does it stay at that temperature for roughly? From what I've been reading, if the smoker is too low a temp, it introduces nasty botulism. But if it is too high, I lose all the fat. I'm thinking of cooking the bacon in the oven till done (homepages.xnet.co.nz) and smoking it off for flavour. Would that work? Or does it need to be cooked from raw? And no, I do not have sodium nitrite as I would not know how to find it. |
bob_doe_nz (92) | ||
| 617413 | 2007-12-02 19:10:00 | Not hard to make. Plenty of plans and ideas on the Net. Smoking is cooking. I don't know about temperature, but you can smoke on a wood/charcoal type BBQ if you have a lid. Just use indirect heat. Use the type of wood you want, HARDWOOD is best, burn it until it is down to hot coals, move it to one side put meat on other side and leave it for an hour or so depending on size of what you are smoking. |
Bantu (52) | ||
| 617414 | 2007-12-03 02:08:00 | There is whats known as hot smoking. This is glorified BBQing. It cooks the meat or fish. Then there is true smoking - cold smoking. This takes a long time, days, and does not cook the meat at all. If you want to make real bacon then this is what you need to do. Its probably easier to make one. You could get a tall metal cupboard, the sort offices use, for instance. Put a rack in the top. Get another thing, cupboard, barrel whatever. Connect the 2 via a pipe. Light your fire in the barrel or whatever, make sure its smoky and not full of flames. The smoke should enter the bottom of the cupboard. You need something like titree chips. |
pctek (84) | ||
| 617415 | 2007-12-03 05:07:00 | Its probably easier to make one. You could get a tall metal cupboard, the sort offices use, for instance. Put a rack in the top. Get another thing, cupboard, barrel whatever. Connect the 2 via a pipe. Light your fire in the barrel or whatever, make sure its smoky and not full of flames. The smoke should enter the bottom of the cupboard. You need something like titree chips. What I had in mind was a cheap chinese metal steamer (www.bnet.fordham.edu), in one of the steamer shelves cut a large enough hole to slot/insert a round baking rack, chuck the chips on the bottom where the water usually would be. And place this whole thing on a portable cooking element set to a low to medium setting. And drill a hole into the lid, insert a thermometer that will be there permanently and check every half hour or so. Hmm, I need to do a dry run with this. Should I use silicon to seal the area around the thermometer? |
bob_doe_nz (92) | ||
| 617416 | 2007-12-03 22:13:00 | What I had in mind was a cheap chinese metal steamer (www.bnet.fordham.edu), in one of the steamer shelves cut a large enough hole to slot/insert a round baking rack, chuck the chips on the bottom where the water usually would be. And place this whole thing on a portable cooking element set to a low to medium setting. Nope. You'll just get BBQed pork. |
pctek (84) | ||
| 617417 | 2007-12-04 09:35:00 | Sounds ambitious Bob. Let us know how you get on. The only thing I know about smoking is, as mentioned above, you don't want direct heat in the smoker cabinet. And I've heard somwhere that successful smoking can be done in just a few hours if you get it right. Good luck! |
Greg (193) | ||
| 617418 | 2007-12-04 22:54:00 | An old locker is ideal. My uncle has used an old beer fridge casing for years and swears by it. Bloody good feed too. |
rob_on_guitar (4196) | ||
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