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Post Options Post Options   Likes (0) Likes(0)   Quote lawabidingpoacher Quote  Post ReplyReply Direct Link To This Post Posted: 19 May 2024 at 10:58am
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Well not fish but chicken . Charcoal with one piece of manuka for initial smoke . Will leave for around 5 hrs then have cold . Will put some venison sossies in when take chicken out.
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Post Options Post Options   Likes (0) Likes(0)   Quote Pcj Quote  Post ReplyReply Direct Link To This Post Posted: 19 May 2024 at 3:40pm
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Originally posted by lawabidingpoacher lawabidingpoacher wrote:

Well not fish but chicken . Charcoal with one piece of manuka for initial smoke . Will leave for around 5 hrs then have cold . Will put some venison sossies in when take chicken out.
5 hrs?  mine normally take 8 hrs and thats when split in 1/2 opened out on rack.  Never tried sausages but will give it a go along with maybe some cheese?
"Times up"
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Post Options Post Options   Likes (0) Likes(0)   Quote BananaBoat Quote  Post ReplyReply Direct Link To This Post Posted: 19 May 2024 at 3:59pm
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Originally posted by lawabidingpoacher lawabidingpoacher wrote:

Will put some venison sossies in when take chicken out.
next time try a smoked mac n cheese with a chunk of either apple or oak.... it's the bomb mate
I do mine after the meat is done and the pit is cooling down, 25mins it's done
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Post Options Post Options   Likes (0) Likes(0)   Quote Kandrew Quote  Post ReplyReply Direct Link To This Post Posted: 19 May 2024 at 4:14pm
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You could try a small butter nut pumpkin, hollow it out and full it up with cream garlic and cheese.

Very tasty
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Post Options Post Options   Likes (1) Likes(1)   Quote lawabidingpoacher Quote  Post ReplyReply Direct Link To This Post Posted: 19 May 2024 at 4:26pm
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Chicken out now
Sossies in for bout 1/2 hr
Just put spuds n kumara in with fresh as beef dripping . More charcoal and another piece of manuka. Manuka has been stored in shed for over 16 yrs . Still scrape bark off.
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Post Options Post Options   Likes (0) Likes(0)   Quote lawabidingpoacher Quote  Post ReplyReply Direct Link To This Post Posted: 19 May 2024 at 4:28pm
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Post Options Post Options   Likes (0) Likes(0)   Quote lawabidingpoacher Quote  Post ReplyReply Direct Link To This Post Posted: 19 May 2024 at 4:29pm
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Post Options Post Options   Likes (0) Likes(0)   Quote lawabidingpoacher Quote  Post ReplyReply Direct Link To This Post Posted: 19 May 2024 at 4:30pm
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Have done that , one of the best
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Post Options Post Options   Likes (0) Likes(0)   Quote Pcj Quote  Post ReplyReply Direct Link To This Post Posted: 16 Jun 2024 at 6:10am
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Due too circumstances out of my control (Ok watching T/M there's boat I'm keen on)Decided to cook more brisket and boerewors sausage. Plan to smoke brisket 9 hrs with sausage going in last 2hrs and serve with steamed greens. Not going to mop during cook but put a bit of sauce in wrap for last 3 hrs.
"Times up"
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Post Options Post Options   Likes (0) Likes(0)   Quote Pcj Quote  Post ReplyReply Direct Link To This Post Posted: 16 Jun 2024 at 5:50pm
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leave fat on or trim?? Rendered down nicely so going forward wont ne trimming.

wont let upload photos again,will try later.Grr



"Times up"
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Post Options Post Options   Likes (0) Likes(0)   Quote Pcj Quote  Post ReplyReply Direct Link To This Post Posted: 29 Jun 2024 at 4:18pm
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pork belly been in at 55c for 10hrs soaked in pure bourban, internal temp now 170c thinking should pull and let rest for 1hr?
"Times up"
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Post Options Post Options   Likes (0) Likes(0)   Quote Pcj Quote  Post ReplyReply Direct Link To This Post Posted: 30 Jun 2024 at 4:56am
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Had to alter sizing. Come out like pulled pork.Skin blackened no issue as its rubber in smoker,low heat.
"Times up"
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Post Options Post Options   Likes (0) Likes(0)   Quote Pcj Quote  Post ReplyReply Direct Link To This Post Posted: 30 Jun 2024 at 5:01am
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vege cooked on lower rack with water tray under,had that hangi type flavour
"Times up"
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Post Options Post Options   Likes (0) Likes(0)   Quote lawabidingpoacher Quote  Post ReplyReply Direct Link To This Post Posted: 30 Jun 2024 at 6:37am
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Post Options Post Options   Likes (0) Likes(0)   Quote Pcj Quote  Post ReplyReply Direct Link To This Post Posted: 27 Aug 2024 at 7:40am
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Well missed Mondays weather window,building fence and getting number 2 up to speed for driver licence.
So its raining what to do?? 4kg brisket on smoker with Texas dry rub,9 hr cook.3hrs in foil,3 hrs naked then last 3hrs in foil with another basting recipe consisting of apple cider,oil worchester sauce and beer dark for 3hrs till temp hits 90c

Serve with roast vege and greens of some sort,bokchoy?
"Times up"
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Post Options Post Options   Likes (0) Likes(0)   Quote BananaBoat Quote  Post ReplyReply Direct Link To This Post Posted: 28 Aug 2024 at 7:53pm
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Far out, that's different - 3hrs in foil done first, then naked then foil... usually foil last
How was it in the end
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Post Options Post Options   Likes (0) Likes(0)   Quote Pcj Quote  Post ReplyReply Direct Link To This Post Posted: 29 Aug 2024 at 3:39am
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Originally posted by BananaBoat BananaBoat wrote:

Far out, that's different - 3hrs in foil done first, then naked then foil... usually foil last
How was it in the end
Very tender,think its in the basting.prefer to use bolar rather brisket.

For some unknown reason wont upload photos from phone or download,says forbidden pxl,have to get to look as not usually a issue
"Times up"
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Post Options Post Options   Likes (0) Likes(0)   Quote Pcj Quote  Post ReplyReply Direct Link To This Post Posted: 09 Feb 2025 at 10:17am
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Been awhile and with fireban on in Auckland checked and smoking is ok. Got 2 pork fillets underway.  Not sure how whole corn wrapped will go. allowing 9hr cook
"Times up"
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Post Options Post Options   Likes (0) Likes(0)   Quote Pcj Quote  Post ReplyReply Direct Link To This Post Posted: 09 Feb 2025 at 5:30pm
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Yep got an eternal temp of 180 for 3hrs and came like a pulled pork,best effort todate. Smoked sweetcorn,nah  
"Times up"
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