Barrel Smoker

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Post Options Post Options   Likes (0) Likes(0)   Quote lawabidingpoacher Quote  Post ReplyReply Direct Link To This Post Posted: 29 May 2023 at 6:06am
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Manuka can be bitter if to much , and I would not soak in water as I think this induces bitter ? my view. Pohutakawa is really good as are the cherries. I stocked up on pohutakawa after the storms.
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Originally posted by lawabidingpoacher lawabidingpoacher wrote:

Manuka can be bitter if to much , and I would not soak in water as I think this induces bitter ? my view. Pohutakawa is really good as are the cherries. I stocked up on pohutakawa after the storms.
Think the old man use to put handfuls of dried pohutukawa leaves in for smoke?
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Im using heatbeads or hotshot briquettes, have never used kingsford brand.... some say really good, others say not even

For smokiness, white meat (pork chicken) Im using apple chunks on the coals, you need to experiment how much smokiness you like, actually, apple is a good allrounder me thinks
Red meat, need to double up if using apple chunks. Oak chunks, really good for reverse seared steaks, even better if using oak or pohutakawa as the only heat source

The bitterness from manuka or kanuka, either not seasoned long enough - try 2yrs or the bark has not been removed

For fish, try pohutakawa instead of manuka, have heard other fruit woods ideal for fish smoking...
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I use plum for smoking and it gives a good result. I have a ute load of pohutakawa for next year. I don't take the bark off but I know most good smokers do. I think I will try that next smoke up
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Well boys and girls now have the answer as why we cannot get charcoal that smokes,its a greenie thing from govt,charcoal cannot have a high moisture content which produces smoke. Made enquiries today with a smokehouse company at Field Days. have to use normal charcoal and add woods chips to create the smoke,they suggest small fire(coals) and add woodchips to keep smoking.
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  to wet to paint so what else can one do?            got jerky underway with 2 hardwood charcoals and some hickory on top,low temp so far and smokeSmile 5 to 7hrs and should be cooked,meanwhile number 1 is making biltong and has made a air drier
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Jerky is out,nice and dry,cracks when bent. Little bit over the top with chilli.But goes well beer.


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Sorry no photo show.
Did a tandoori chicken in the barrel.wrapped chicken in foil for 4 hrs then removed foil and placed on top rack,took water dish out and place chicken on bottom rack to get the char for 2 hrs,had carrot,pototato,pumpkin wrapped in foil and a quick stir fry of celery bokchoy mushroom broccoli+beans in a soya sauce.

No complaints from family. Total 7hr cook time. Used a non smokey charcoal
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Sunday smoke up will be pork belly and this time will take photos of the operation,not allowed to fishing due up coming holiday,since when have you listened to wife? since I brought sb rod/reel today for herLOL
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Belly been marinating in dry wild beast mix from south Africa for 12hrs .plan to cook in foil for 2hrs then remove from foil 2hrs and finish off on bottom rack with fat down to crisp up

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Looks like a tasty dinner ahead!
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Served with mushroom/silverbeet stir fried with smoked potato parsnip carrot pumpkin. Very tender belly
called for 5hr cook but gave it 7hr
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Nice work Paul~~any left? 

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Originally posted by Uncle Uncle wrote:

Nice work Paul~~any left? 

Big smile
nice to say yes but NO.  Getting better at it. Time is the secret,slow and low heat ,come out at 165c internal,no pinkness
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Got this 2.5kg lollipop to smoke up. By all accounts 10hr cook.

Rub South African rub on last night .In smoker since 7.00am,will give it 3hrs then remove foil and baste with a bbq sauce, further 3-4 hrs uncovered then last 2-3 hrs wrapped in foil. temp around 130c. They say once internal reaches 160c should be medium rare?

All so have on bottom rack onion/potota/carrot/pumpkin in foil.





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lollipop - would that be beef shin, some call it thors hammer

I'd be interested how that comes out, never done one but heard bloody good, especially the bubbling marrow
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