Turning a bbq into a smoker?
Posted: Thu Jun 22, 2006 9:25 pm
Can this be done do you think?
What sort of BBQ, Mama?
You after a hot smoker or a cold smoker?
Nev
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Turning a bbq into a smoker?
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Posted: Sat Jun 24, 2006 11:51 pm
Posted: Mon Jun 26, 2006 11:51 am
it's just an al cheapo round one from T***o's
my dream is to have both types of smoker
so making either would interest me!
my dream is to have both types of smoker
so making either would interest me!Posted: Mon Jun 26, 2006 8:25 pm
After spending half an hour in the rain next to the BBQ on Saturday, trying to prevent chicken wings from burning to charcoal, and the wind always turning just into the direction where I stood, I don't think that barbie needed any modification to turn it into a smoker... I felt well and truly smoked!
Posted: Mon Jun 26, 2006 9:09 pm
LOL Ina...
Hey, and I have the photos to prove it too...
Hey, and I have the photos to prove it too...
Posted: Wed Jun 28, 2006 6:02 pm
LOL!
Was it edible??
I've just finished curing my bacon and need to smoke it somehow...it's only a small piece (1lb). But I need to cold smoke it and I think the BBQ would be too hot for that.
any ideas please?
Was it edible??
I've just finished curing my bacon and need to smoke it somehow...it's only a small piece (1lb). But I need to cold smoke it and I think the BBQ would be too hot for that.
any ideas please?
Posted: Thu Jun 29, 2006 8:21 am
No idea, I'm vegetarian!npsmama wrote: Was it edible??
Posted: Fri Jun 30, 2006 11:34 pm
G'Day Mama,
you need to get some good, dry smoking wood such as fruit tree wood, then plumb a pipe into the bottom of your kettle BBQ and start the fire outside, let it smoulder and direct the smoke into the pipe. This would give you a cold smoke!
Nev
you need to get some good, dry smoking wood such as fruit tree wood, then plumb a pipe into the bottom of your kettle BBQ and start the fire outside, let it smoulder and direct the smoke into the pipe. This would give you a cold smoke!
Nev
Posted: Tue Jul 04, 2006 4:09 pm
I used my kettle BBQ to hot smoke a gammon hock a couple of weeks ago, it worked really well, I didn't let it go too hot I used a small amount of charcoal to keep up the smoldering, and chopped up some old oak plank I had left as the flavour, cooke dit slow for 3 hours.
I've seen people use those incinerator bins as smokers, they are quite cheap and come with a ready made chimney.I'm going to invest in one soon.
You put a hole in the side in which you can pipe in (use ali gas ducting) your smoke from the fire (you can use a metal biscuit box with holes in it for air to burn the wood in, with the ducting in the top of the lid)
Inside the bin you drill holes around the side and slide in stainless rods to act as a mesh base to put your meat etc on.
This also has the advantage that you can use it for hot smoking as well. All you do is build the fire in the bottom of the bin, you need a metal plate over it to stop the meat dripping onto it and your away.
You need to monitor the temperature so that it cooks the meat gently but enough to kill off bugs (above 65'C below 100'C)
A good book is : Preserved it goes into lots of detail.
I've seen people use those incinerator bins as smokers, they are quite cheap and come with a ready made chimney.I'm going to invest in one soon.
You put a hole in the side in which you can pipe in (use ali gas ducting) your smoke from the fire (you can use a metal biscuit box with holes in it for air to burn the wood in, with the ducting in the top of the lid)
Inside the bin you drill holes around the side and slide in stainless rods to act as a mesh base to put your meat etc on.
This also has the advantage that you can use it for hot smoking as well. All you do is build the fire in the bottom of the bin, you need a metal plate over it to stop the meat dripping onto it and your away.
You need to monitor the temperature so that it cooks the meat gently but enough to kill off bugs (above 65'C below 100'C)
A good book is : Preserved it goes into lots of detail.