Barrel Smoker

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Looks a bit pink but no blood around joints Didnt quite crisp up.Think it maybe because I had the water bowl in and not allowing direct heat,Next Saturday maybe a Lamb
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Post Options Post Options   Likes (0) Likes(0)   Quote smudge Quote  Post ReplyReply Direct Link To This Post Posted: 09 Jun 2022 at 5:35pm
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Yeah
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Yeah, I need to get me one of those Thumbs Up
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Currently have 4  quarters marinating in chilly/salsa style marinade,been in since thursday,keep adding more bits so Sunday will be cook day.
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Been cooking for 4hrs so removed water trough to see if some heat will get in to chicken still a bit of blood in joints,potatos/kumura/onions in foil doing well softening up nicely.
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I've chopped down a big plum tree recently and have been cutting it up for my smoker. I'm keen to do something other than fish after reading through this. Maybe a chicken or turkey (I have lots of turkeys).I only have a conventional  old school style smoker which is the ducks nuts for fish but I'm guessing I'd need a bit more time for poultry. What do reckon Paul? Maybe 5 hours at 70 degrees? What if anything should I coat it with? I'd try a chook first as my turkeys are pretty big. I would brine them first as that works really well for roasting
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When I’ve smoked chicken in the past, I found the skin always went quite rubbery.
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As Kandrew said,rubbery skin but yes 6hrs should be fine,I just juse/coat in magic dust and add bits.Chicken always seems a bit pink but no blood around joints. Trial and error.
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I’ve thought about cranky up the heat to crisp up the skin or tossing it on the bbq
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Originally posted by Kandrew Kandrew wrote:

I’ve thought about cranky up the heat to crisp up the skin or tossing it on the bbq
Found opening the vent full helps
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I think I'd give it a quick go at a high heat temp in the oven for ten minutes or s but it kind of defeats the purpose.
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Originally posted by smudge smudge wrote:

I think I'd give it a quick go at a high heat temp in the oven for ten minutes or s but it kind of defeats the purpose.
What are you going to smoke, chicken? 
Is the crispy skin a problem or something else?
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Originally posted by smudge smudge wrote:

I think I'd give it a quick go at a high heat temp in the oven for ten minutes or s but it kind of defeats the purpose.
Trial and error. What works for ribs doesnt work for pork roast(came out like ham) chicken skin rubbery but flesh??I want some more. But my fish is moist not soft but firm.Even frozen comes out good.(Friday all going well)

Chicken last 30/40 minutes in tin foil helps moisten,maybe should use foil first then let it sit in smoke/heat.When I say heat,lucky if its 70c
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Post Options Post Options   Likes (1) Likes(1)   Quote RockCrashing Quote  Post ReplyReply Direct Link To This Post Posted: 20 Jun 2022 at 5:23pm
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Ok, to get crispy skin on a bird all you need is lots of paper towel... make sure is dry & let it sit in room temp before placing in smoker. The crispy skin don't last long, only the day you cook it. And imo you guys cooking those birds in too low temp. 
PCJ, placing the chuck in foil you will not get crispy skin and pink colour around the bones ... means is slightly undercooked, poke the bird in the breast or thigh and finish cooking at 73.9 °C 165 °F. 
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Now i've too make a dinner, easy. Smoke 8kg pork butt (pulled pork), 4kg of bacon & 5 chucks on Fridayat 04am start & finish at 19:00pm.
But now making dinner is easy, brioche bun, lettuce, tomatoes, avocado, home made coleslaw (KFC to die for) & lots & lots of pulled pork top with smoked bbq sauce     

Have to give recipe for home made kfc coleslaw to you guys, you wont be able to stop eating it on its own, lol
and don't forget the IPA Thumbs Up
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OK, got some ideas out of this thanks. My smoker is out in a paddock. Not convenient like a portable jobbie so I can only do tricky stuff before it gets dark and I don't have to navigate goose/turkey/chook/sheep poo. I think I'll try some smoked skinned turkey in the weekend.
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Just putting in barrel now . Mutton fore quarter infused with butter and garlic and topped off with fresh mint leaves and salt and pepper. Only using 2 pieces of cherry at the start and rest of cook will be with charcoals only . Will put veges in later . They have a light coating of basil , oregano , salt and pepper and of course BUTTER. 
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lawabiding poacher. Do tell the class the results??

Currently have 2 kahawahi on soaked in chilli flakes and brown sugar. serving with mushrooms cooked in marsala gravy and greens/potatos mashed.Once fished cooked will be reheated the classic white/parsely sauce.
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