Subjects of the day: Smokers

[milanbenes]

Morning All,

today's subject is Smokers

I don't mean your 40 a day smokers, I mean....

meat smokers.

It's common knowledge I'm a big fan of my Weber Kettle with the Rotisserie attachment.

I'd love to get a smoker, but my Mrs who carries the deciding vote on such capital expenditure approvals won't allow it [at the moment, she says we have enough such crap in the garage]. But like getting planning permission for something the nimbys don't want, the plan is to keep applying until it's gets a green light.

Once I get the permission, I'll simply get the bigger of the Weber Smokers, the 57cm Smokey Mountain, this one:

Weber® Smokey Mountain Cooker™ 57cm (With FREE Cover) - FREE Delivery


Basically, it's like the kettle bbq, but taller and with room at the bottom for water and the wood.

I love smoked meat, and have tried doing smoked meat in the Weber kettle, with the Rotisserie surround on top to give more internal volume, it worked to a degree, but definitely the proper tool would do the job better.

Anyone else into smoking meat, of course you can build you own smoker, it's not difficult, and for the champagne socialists amongst us there's an excellent article in the Grauniad which you can read after you've caught up on the latest from Jeremy and the Union Chiefs...

https://www.theguardian.com/lifeands...er-in-pictures

Even Jamie's in on it... http://www.jamieoliver.com/jimmysmoker/sg.pdf

Anybody else into smoking meat ?

Milan.

[Pip in a Poke]

I am currently in the market for one.

Oddly enough, I also have the weber 57cm kettle with rotisserie.

What's the rational behind putting the rotisserie section on when you're smoking?

Does having a larger internal volume enhance the smoking process?

Or was your meat actually on the spit while it was smoking?

I think using the kettle would be high maintenance. I'm guessing with a dedicated smoker you can load it up and let it burn so your meat slow cooks for the many hours it needs.

[Pondlife]

Big Green Egg.


That is all.

[milanbenes]

Hello Pip,

What's the rational behind putting the rotisserie section on when you're smoking?

Does having a larger internal volume enhance the smoking process?

Or was your meat actually on the spit while it was smoking?


MB- all the Smokers I have seen, including Weber's have a kind of taller belly. If you look at the Weber 57cm Smokey Joe, it's basically the base and lid of the Weber Kettle and with a tall belly in the middle.

So, I tried to simulate that, but just putting my Weber Kettle together, with the Rotisserie surround in the middle to make it taller, I didn't have the spit, I put the "grill" part of the kettle ontop of the Rotisserie section just under the lid, to keep the meat as high as possible and away from the fire, because the point of smoking is cooking using the heat of the smoke only, and not the heat of the coals/charcoal, so smoking takes a lot longer, it's slow cooking.



I think using the kettle would be high maintenance. I'm guessing with a dedicated smoker you can load it up and let it burn so your meat slow cooks for the many hours it needs.

I am not sure if using the kettle is higher maintenance because like I said, certainly the Weber Smokey Joe looks like a Weber Kettle with a taller middle - to keep the meat high and away from the fire/charcoal/coal and get the meat to cook slowly and only using the heat of the smoke.


Lots of improvised smokers here... How to Build a Smoker

Have a go at building your own, just for fun, or have a go like I did.

Higher Maintenance, if I compare my improvisation with the proper tool from Weber, the biggest advantage of the Weber Smoker compared to my improvisation is that in the Smokey Joe, there is an access door at the botton to add more wood, with my improvisation if I want to add wood I need to remove the lid, remove the "grill" part (and the meat) and then put the wood in, this is clumsy, time consuming and consequently, every time I add wood I lose all the heat and smoke, with the Smokey Joe when you open the lower door and add wood, the smoke and heat at the top remains

To conclude, if we invested in the Smokey Joe instead of our own improvisation we'd be keeping people in jobs, helping the government with contributing to the value added tax enabling the government to have more funds to invest in their good causes, and most of all, best of all, we'd have more time left to read about Jeremy and Union Chief's new policies in the Grauniad.


What do you think ?

Milan.

[milanbenes]

Big Green Egg.


That is all.

Hello Pondy,

can you smoke with the Egg ?

Nice coat that jacket, I'll be there now in a minute,

Milan.

[NotAllThere]

I've got one of these:

[Pip in a Poke]

if I want to add wood I need to remove the lid, remove the "grill" part (and the meat) and then put the wood in, this is clumsy, time consuming and consequently, every time I add wood I lose all the heat and smoke, with the Smokey Joe when you open the lower door and add wood, the smoke and heat at the top remains


.

My grill has access flaps so I don't have to remove the grill to refuel.

I put the "grill" part of the kettle ontop of the Rotisserie section just under the lid,

.

I don't think mine will fit on top of the rotisserie section

I
To conclude, if we invested in the Smokey Joe instead of our own improvisation we'd be keeping people in jobs, helping the government with contributing to the value added tax enabling the government to have more funds to invest in their good causes, and most of all, best of all, we'd have more time left to read about Jeremy and Union Chief's new policies in the Grauniad.

Yes, quite but I no nothing of Mr Corbett's policies because I don't read the news

I found this property on the Rightmove Android app and wanted you to se

[milanbenes]

Hi Nat,

cool, do you use it for smoking

Milan.

[Pondlife]

Hello Pondy,

can you smoke with the Egg ?

Nice coat that jacket, I'll be there now in a minute,

Milan.

Yes, it will run 12hrs plus with out needing you to add more fuel if smoking at low temps. Have a look at their website and the eggheads forums.

I do ribs at about 120 Deg C for 6 hrs on it. Or you can whack up the heat to over 500 deg C and get the best pizza ever in about 4 mins.

[kaiser78]

Morning All,

today's subject is Smokers

I don't mean your 40 a day smokers, I mean....

meat smokers.

It's common knowledge I'm a big fan of my Weber Kettle with the Rotisserie attachment.

I'd love to get a smoker, but my Mrs who carries the deciding vote on such capital expenditure approvals won't allow it [at the moment, she says we have enough such crap in the garage]. But like getting planning permission for something the nimbys don't want, the plan is to keep applying until it's gets a green light.

Once I get the permission, I'll simply get the bigger of the Weber Smokers, the 57cm Smokey Mountain, this one:

Weber® Smokey Mountain Cooker™ 57cm (With FREE Cover) - FREE Delivery


Basically, it's like the kettle bbq, but taller and with room at the bottom for water and the wood.

I love smoked meat, and have tried doing smoked meat in the Weber kettle, with the Rotisserie surround on top to give more internal volume, it worked to a degree, but definitely the proper tool would do the job better.

Anyone else into smoking meat, of course you can build you own smoker, it's not difficult, and for the champagne socialists amongst us there's an excellent article in the Grauniad which you can read after you've caught up on the latest from Jeremy and the Union Chiefs...

https://www.theguardian.com/lifeands...er-in-pictures

Even Jamie's in on it... http://www.jamieoliver.com/jimmysmoker/sg.pdf

Anybody else into smoking meat ?

Milan.

It's kind of them to offer free delivery...