Barrel Smoker

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Post Options Post Options   Likes (1) Likes(1)   Quote lawabidingpoacher Quote  Post ReplyReply Direct Link To This Post Posted: 26 Jun 2022 at 5:27pm
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Mutton was nice but way to much fat , we got enough for dinner for two and the rest for two pies tonight .Veges were all good . I don't think I'd bother with mutton again , stick to lamb . 
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Looks like some tasty meals there. Mutton is nice enough but these days I think we'd all find it a bit fatty. I never did smoke my turkey but I killed another 5 today so maybe I'll try it
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Got pork belly,brisket(fat to be trimmed),chicken legs soaking in texas style bbq mix,sunday cook 12hrs and mop every 1.5hrs. Judging by the sauce flavour now it should be spicey.Might some magic dust later,served with sliced greens on a periperi rice bed
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Early start,still dark,4.5kg charcoal used,the black bits are crackling and yes enjoyed by all,brisket will do again .
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I was watching bobby flay bbq on tv this morning, he was cooking using a China box. Looked to work well and would be easy to setup.
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Originally posted by Kandrew Kandrew wrote:

I was watching bobby flay bbq on tv this morning, he was cooking using a China box. Looked to work well and would be easy to setup.
just googled one yes ,easy to make,might be able to put fire tray at top of barrel and let cooled smoke drop down
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I’ve got an Orion charcoal cooker, haven’t used for a while but I must get it out and crank it up.


https://www.theorioncooker.com/
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Have had canadian T bones soaking in my go to marinade and have a mix of mopping sauce ready for the sunday cook,hmm still be dark when i fire it up,hopefully 9hrs be enough as going out at 5.00?
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Oh its dark 4.30 with only a cat for company,using chimney.Hoping to avoid stater taste.  mopping sauce made,spicey so mop every 1hr. Much rather be fishing but boat in shop for service.
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after 8 hrs on the smoke and 2 hrs in tin foil,mopped every hr.that would be my best yet,meat fell off the bone,tender and spicey.
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Just placed 4kg of brisket in a rib sauce mix + few extra goodies,marinating till Saturday,under pressure from work to produce the goods
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Started out a dish for work but Family ate 1/2 and the rest for fishing lunch Sunday. Decided not to use a smokey type coal but went with a heat type(webbers) yeah/nah bugger to light so added a bit of my normal to get it going,was 2 x 3 kg pieces now luckey to 2kg left.Fat buggers.


very very tender 10hr cook and mopped every 1hr and turn every 1.5hrs,cooked for 8 hrs then wrapped in foil for 2 hrs.
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