Smoker

Camel · Post by **Camel** » Wed Sep 25, 2019 8:22 am

Happy to report that the wings were just as good cold for lunch yesterday, as they were hot for dinner that night. The cold ones had a very similar taste to the jerky that Daisy has supplied around the fire at several Missathons, just didn't have any chilli burn in them, I am going to have to do a batch of jerky as well.

Rabbitz · Post by **Rabbitz** » Wed Sep 25, 2019 6:59 pm

It is pleasing when it works out, eh?

Camel · Post by **Camel** » Sun Sep 29, 2019 1:57 pm

Grabbed a size 24 chook out of freezer, boned out except for legs wings and thighs, rubbed down with same as last time, sat for hour absorbing juices, then into the smoker for four/five hours

Camel · Post by **Camel** » Sun Sep 29, 2019 6:22 pm

Progressing nicely, got some foil wrapped spuds in as well

Camel · Post by **Camel** » Sun Sep 29, 2019 8:43 pm

Well, another successful smoking, chook tasted awesome, nice and moist but a little dry around the edge of the breast meat, spuds came out great, but not smoky. Tasha and I ate half with veggies

Liking this smoking caper

trevort · Post by **trevort** » Mon Sep 30, 2019 7:18 am

Good stuff. How hot did you have it?

Sent from my iPhone using Tapatalk

Camel · Post by **Camel** » Mon Sep 30, 2019 9:19 am

trevort wrote: ↑Mon Sep 30, 2019 7:18 am Good stuff. How hot did you have it?

Sent from my iPhone using Tapatalk

Spose it was around 140-150 deg C at the hottest, I really can't remember

I wrapped it in foil for the last half hour in the smoker, and just before serving, chucked it in the oven for 10 minutes on very high to crisp it up a bit.

Camel · Post by **Camel** » Mon Oct 07, 2019 12:30 pm

It’s SMOKIN time again

Turkey wing bits, chook wings and pig ribs

Dinner will be at 18.30 or so, plenty of time for you fellas to make it

Post by **MISSED** » Mon Oct 07, 2019 2:05 pm

Do you do home delivery ?

The Raven · Post by **The Raven** » Mon Oct 07, 2019 2:12 pm

Camel wrote: ↑Mon Oct 07, 2019 12:30 pm It’s SMOKIN time again

Turkey wing bits, chook ribs and pig wings

Dinner will be at 18.30 or so, plenty of time for you fellas to make it

Chook ribs and pig wings?

Camel · Post by **Camel** » Mon Oct 07, 2019 2:19 pm

The Raven wrote: ↑Mon Oct 07, 2019 2:12 pm
Camel wrote: ↑Mon Oct 07, 2019 12:30 pm It’s SMOKIN time again

Turkey wing bits, chook ribs and pig wings

Dinner will be at 18.30 or so, plenty of time for you fellas to make it

Chook ribs and pig wings?

Har, har, har creative.......................not

Andy-roo, I am still waiting for the home delivered lemon meringue pie that you mother told you to bring out to me the other day, wonder what happened there eh

Camel · Post by **Camel** » Mon Oct 07, 2019 2:59 pm

Progressing nicely, have given them a spray with apple juice twice

Rabbitz · Post by **Rabbitz** » Mon Oct 07, 2019 3:04 pm

Looking terrific there, Mark.

Did some charcoal grilled rissoles for lunch on the weber. That means I've used three of my outdoor cooking 'appliances' this weekend:
Smoker;
Gas BBQ; and
Baby Weber.

If only I had a way of using my camp ovens at home, I could have gone all out...

Camel · Post by **Camel** » Mon Oct 07, 2019 7:09 pm

It turned out pretty flash

Yeah I know there is too much salad stuff, blame the daughter, flavoursome and nice and tender and moist

Leftovers

Not bloody likely, nothing for fat dogs

Camel · Post by **Camel** » Sat Oct 12, 2019 6:18 pm

Time to try out some prawns in the smoker, rubbed and drenched in minced garlic, should be around half hour to do, high temperature about 150c . Can’t wait

Doing chicken wings in same mix but in the oven

AusVarmint

Smoker

Re: Smoker

Re: Smoker

Re: Smoker

Re: Smoker

Re: Smoker

Re: Smoker

Re: Smoker

Re: Smoker

Re: Smoker

Re: Smoker

Re: Smoker

Re: Smoker

Re: Smoker

Re: Smoker

Re: Smoker