AusVarmint

I finally went out and bought a smoker.

I've used a small smoker box before with some success, but this is a whole new game.



I am going to throw in a (corned) pork loin tomorrow. I'll coat it in a rub, mostly chipotle flavours.

I am thinking of going along the lines of having the smoker at 120°C and cooking until the loin internal temp is over 71°C.

A mix of apple wood and hickory (as that is what I have to hand).

Any other suggestions?

I'll also throw in some lamb ribs, baby beef ribs and some wings to see how they go.

Pics and review pls.


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I’m trying my smoker tomorrow as well!

I went with the ProQ Frontier!

That sounds like a good start. If you go here you can download a heap of things.http://hark.com.au/manuals They also have a lot of recipes on there website.

kickinback wrote: ↑Sat Sep 14, 2019 9:23 pm Pics and review pls.

Yes I will definitely, well, maybe once I work out how this thing works!

kjd wrote: ↑Sat Sep 14, 2019 9:59 pm I’m trying my smoker tomorrow as well!

I went with the ProQ Frontier!

It was a toss up between this and a ProQ. For simplicity decided on gas, if it works out and we use it enough a charcoal one is in the future.

daisy wrote: ↑Sat Sep 14, 2019 10:00 pm That sounds like a good start. If you go here you can download a heap of things.http://hark.com.au/manuals They also have a lot of recipes on there website.

Cool info there, Thanks.

Watching, watching, I gotta learn all this stuff as well. I spose I might be lucky here, should have a plentiful supply of good different types of wood for use in smoking, already got one almond tree to dry out and try, then there are the cherries that I will be able to get some wood off when they trim or remove trees, plenty of red gum, miles of mallee, might even try using grape vine wood.

Thats a nice looking smoker Rabz, seems a lot of people are going in for it.

Hey Mark,

I realised I have a few bay tree branches next to the fence, they've been drying for a couple of years.

So there is an experiment right there.

The Italians swear by grape vine cuttings on barbecues.

I can definitely see the appeal of the gas and electric ones. I was being a tightarse and didn’t want to invest much.

Attempt One:

Pork Loin rubbed and ready: SMOKIN"!!!!!!!!!!!!!!!!!!!!!!!!!!! Wings: More to come.

Lamb Ribs: Beef Ribs: Thoughts so far:-

The wings were delicious and cooked through. The rub was a bit old but came up OK, it's one we got from the Parklea Markets Spice Man. 2.5 hours at 110° to 120°C.

The Lamb Ribs were tasty but not fall apart, used a McCormack's Cajun rub. Although they were cooked to temperature they could've used another half hour. 3 hours at 110° to 120°C.

The Beef Ribs were succulent but a little tough, again they could have used a bit more time. 3.75 hours at 110° to 120°C. These were cooked to 80°C internal, which is four degrees above what the thermometer guide time is.

I am thinking that the thermometer may be out (reading high) or I am not using it right.

Still got the pork to come out yet.

So far, so good. I am happy with the first run.

The results of today’s cook. Learned a lot.

Can’t wait for the next time I get to use it!

Yummo, Keith.

I am full as a goog. I haven't eaten that much meat in a day for a very long time.

So onto the pork. This was a 'corned' or 'pumped' loin and belly - the bit bacon is cut from.

A bit over five hours at 110° to 120°C, then wrapped in foil and a further hour at 130° to 150°C.

Allowed to cool and then sliced and thrown on the grill to warm up and get some grill marks.

Nice mate! How was the pork? Was it dry or moist?

My ribs were a bit dry but not enough to bother anyone.

You two fellas did real well for your first attempts, it all looks bloody great, I wish my temp gauges would hurry up