RockCrashing wrote: PCJ, after cutting the lid off, it was very clean, used whole 200l storm water and detergent to wash it and 10kg of charcoal to burn it. Was burning for two days, little worry not to set my home on fire, lucky did't hv much wind. I definitely recommend it, cheep, easy with great flavour of the meat and great smoke ring |
RockCrashing wrote: The skin on the chicken is ok, not to rubbery, stretchy. Before smoking/grilling i dry the skin and brush it with little clarified butter, apply dry rub (Soft COQ from Rum and Que, very nice on chicken) live those birds in room temp for 30min before grilling. In the last 15-30 min before finish cooking i do drop the birds on cooking grill plate siting on top of the charcoal basket to crisp up the skin. Temperature ... i realy don't know how to control the internal temp in the barrel. I just put two probes in the meat and wait for the magic to happen How do you control temp in a barrel? Btw. to cook the chicken i do 1 charcoal chimney. Some more pics from the last two cooks |
Keith C wrote: I used to hot smoke ‘couta commercially in Africa on a 44 gal. drum using pieces of oak & a wet hessian bag as lid. Worked like a dream for many years. To adjust the temperature, I adjusted the height of the fish in the barrel i.e. the distance from the heat. |
Kandrew wrote: Interesting did you sell it to the local market, never had couta was it nice smoked. |
Keith C wrote:
Coutta (snoek) is a local delicacy in the southern regions of South Africa. Can be used in many forms besides smoked. Fresh on a bbq (including basted with garlic butter or apricot jam). Salted then wind dried for preservation (‘gesoute snoek’) , and used as the base ingredient in a traditional sautéed dish with tomatoes, onions and potatoes (“smoorsnoek”). Smoked it also makes an excellent pate. I used to sell smoked & pate countrywide in NZ to ex-pats & Kiwis for a few years until the demand and the health regulations got the better of me and my other full-time job. |
Kandrew wrote:
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