Questions about using a smoker

[Rabbitz]

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.

[kickinback]

Pics and review pls.


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[kjd]

I’m trying my smoker tomorrow as well!

I went with the ProQ Frontier!

[daisy]

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.

[daisy]

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 their website.

[Rabbitz]

Pics and review pls.

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

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.

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.

[Camel]

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.

[Rabbitz]

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.

[kjd]

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

[Rabbitz]

Attempt One:

Pork Loin rubbed and ready:

SMOKIN"!!!!!!!!!!!!!!!!!!!!!!!!!!!

20190915_111450.jpg (128.77 KiB) Viewed 13573 times

Wings:

More to come.

[Rabbitz]

Lamb Ribs:

20190915_120458.jpg (159.15 KiB) Viewed 13573 times

Beef Ribs:

20190915_145053.jpg (104.68 KiB) Viewed 13573 times

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.

[kjd]

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

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

[Rabbitz]

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.

[kjd]

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

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

[Camel]

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