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Post Options Post Options   Likes (0) Likes(0)   Quote feijoa Quote  Post ReplyReply Direct Link To This Post Posted: 07 Feb 2014 at 6:05pm
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looks amazing. what did you season the camembert with? just the spices in the image? will have to try that :)!
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Post Options Post Options   Likes (0) Likes(0)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 08 Feb 2014 at 9:42am
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Yep spices in the image, Tuscan, Piri piri, and Celery salt.Thumbs Up
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Post Options Post Options   Likes (0) Likes(0)   Quote U357 Quote  Post ReplyReply Direct Link To This Post Posted: 08 Feb 2014 at 10:43am
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Originally posted by brmbrm brmbrm wrote:

Originally posted by Clifftastic Clifftastic wrote:

A couple of years no worries.

A couple of years in the freezer? Really?  

So basically you can stock up when the fishing is good for the whole year no problem?


I just through out some 2011 smoked fish, only smoke enough to eat fresh now
404. That’s an error.
That’s all we know.

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Post Options Post Options   Likes (0) Likes(0)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 09 Feb 2014 at 9:03am
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Smoked Pork Roast...half smoked half roasted was premo. Basted in pineapple juice and honey, stuffed with garlic... Manuka wood chips and Pohutukawa shavings soaked in red wine...was premo!



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Post Options Post Options   Likes (0) Likes(0)   Quote Moggy Quote  Post ReplyReply Direct Link To This Post Posted: 09 Feb 2014 at 12:17pm
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Originally posted by Catchelot Catchelot wrote:

Did a Lamb leg sort of half smoked and half baked/roasted in the outdoor smoker cooker.

Photos do the talking I guess...but it was divine!

Might write the recipe and challenge the Moggy Star!ClapLOL







Boom!





OUI
Rules of the game are in order to be in the line for a moggie star a sample must be provided at the time to the judge... ME....
failure to do so wll make the application null and void...


Looks bloody good Al, How long was it in and what temp?
People who say it cannot be done should not interrupt those who are doing it!
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Post Options Post Options   Likes (0) Likes(0)   Quote EditB Quote  Post ReplyReply Direct Link To This Post Posted: 09 Feb 2014 at 10:50pm
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So I've converted my old dishwasher into a smoker unit

And stuck it in a gap in my hedge, also happens to be the furtherest away from all my neighbours

Made myself a cold smoke generator

and tested a small block of edam (30min cold smoke - very nice. The hotplate's not connected...)

and have finally done my first fully brined and smoked trout

Soo much tastier than the old hotbox method I've always used. Thumbs Up even my eldest who doesn't normally like smoked fish asked for another sample! Approve

Next week I'm moving on to bacon Pig. I've been absorbing the Charcuterie book recommended on here and will be getting the sausage attachment for the wifes Kitchen Aid soon look out salamis!


I do not lie about fishing, I willingly participate in a campaign of misinformation.
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Post Options Post Options   Likes (0) Likes(0)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 10 Feb 2014 at 7:56am
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Thats cool Brenton kiwi ingenuity at its finestClap

How does the smoke generator work?
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Post Options Post Options   Likes (0) Likes(0)   Quote EditB Quote  Post ReplyReply Direct Link To This Post Posted: 10 Feb 2014 at 10:44am
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It's a venturi style smoker Al. A fish pump pushes air through the small tube, which is inserted into the big tube which has a hole in the middle. The little tube goes just past the hole and as the air flows out it sucks the smoke along for the ride. As the wood chips only smoulder you gets heaps of smoke and not much heat.

I have found that sawdust style wood chips go out too frequently, I think it's the weight of them as they tumble down smother the embers. Larger style woodchips keep going once you've got your ember burning

Plenty of youtube clips around, I got followed a kiwi called roughasgutz howto. If you can't be bothered making your own (mine cost $21, just for the pump, everything else I had to hand) you can spend $100+ on a professional jobbie on Trademe. But I like making stuff



I do not lie about fishing, I willingly participate in a campaign of misinformation.
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Post Options Post Options   Likes (0) Likes(0)   Quote Doubie Quote  Post ReplyReply Direct Link To This Post Posted: 10 Feb 2014 at 9:08pm
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That's an awesome effort B..some Kiwi ingenuity for sure. Once you have practiced on yourself and got things perfect I might have to catch up for a tasting session LOL

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Post Options Post Options   Likes (0) Likes(0)   Quote EditB Quote  Post ReplyReply Direct Link To This Post Posted: 11 Feb 2014 at 12:29pm
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Cheers Simon There's been a few of those comments from friends and family

I do not lie about fishing, I willingly participate in a campaign of misinformation.
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Post Options Post Options   Likes (0) Likes(0)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 11 Feb 2014 at 2:56pm
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Some Roast Turkey legs finished off in the smoker for flavour with some Colby cheeseThumbs Up




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Post Options Post Options   Likes (0) Likes(0)   Quote Moggy Quote  Post ReplyReply Direct Link To This Post Posted: 11 Feb 2014 at 6:03pm
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Originally posted by Catchelot Catchelot wrote:

Some Roast Turkey legs finished off in the smoker for flavour with some Colby cheeseThumbs Up






Mate you clearly have way to much time on your hands...
Still have not got my sample!

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Post Options Post Options   Likes (0) Likes(0)   Quote Kandrew Quote  Post ReplyReply Direct Link To This Post Posted: 11 Feb 2014 at 6:30pm
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Very nice!
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Post Options Post Options   Likes (0) Likes(0)   Quote yknot Quote  Post ReplyReply Direct Link To This Post Posted: 11 Feb 2014 at 6:46pm
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That smoke generator looks the go.
Those that say it can't be done are being overtaken by those doing it.
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Post Options Post Options   Likes (0) Likes(0)   Quote Doubie Quote  Post ReplyReply Direct Link To This Post Posted: 11 Feb 2014 at 9:05pm
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Originally posted by EditB EditB wrote:

Cheers Simon There's been a few of those comments from friends and family


Sounds like I am in good company then Wink
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Post Options Post Options   Likes (0) Likes(0)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 14 Feb 2014 at 8:15pm
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This arvos outdoor cookup...

Smoked Broadbill Swordfish and Colby CheeseClap

Note the colour ...lovely white loins...the Pork of the Sea!Cool




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Post Options Post Options   Likes (0) Likes(0)   Quote EditB Quote  Post ReplyReply Direct Link To This Post Posted: 21 Feb 2014 at 12:37pm
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how's the texture of your cheese Al? I'm guessing you're hot smoking it rather than cold?
I do not lie about fishing, I willingly participate in a campaign of misinformation.
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Post Options Post Options   Likes (0) Likes(0)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 22 Feb 2014 at 8:36am
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Yeah mate I guess hot smoking or should I say warm... the coolest I can get this gas smoker down to is about 70 deg, the last few attempts I sliced a 1kg block of Colby into four placed each in a tin foil tray and smoked as slow as I could for about 2hrs. As you can see it all eventually melts down, once its done after 2hrs simply allow it to cool and then put it in the fridge and it goes firm and solid again, and from there it is easy to pop out of the tin foil tray in one piece and easily slice bits off it, cheese is firm and crisp, no longer soft cheddar...very very moorish!ClapClap
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Post Options Post Options   Likes (0) Likes(0)   Quote Moggy Quote  Post ReplyReply Direct Link To This Post Posted: 22 Feb 2014 at 11:09am
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Originally posted by Catchelot Catchelot wrote:

Yeah mate I guess hot smoking or should I say warm... the coolest I can get this gas smoker down to is about 70 deg, the last few attempts I sliced a 1kg block of Colby into four placed each in a tin foil tray and smoked as slow as I could for about 2hrs. As you can see it all eventually melts down, once its done after 2hrs simply allow it to cool and then put it in the fridge and it goes firm and solid again, and from there it is easy to pop out of the tin foil tray in one piece and easy slice bits off it...very very moorish!ClapClap


Suggestion Al throw a baking dish of ice in next time on the bottom shelf and keep it topped up, that will cool the thing down long enough to smoke the cheese.
People who say it cannot be done should not interrupt those who are doing it!
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Post Options Post Options   Likes (0) Likes(0)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 22 Feb 2014 at 4:11pm
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Tried that bro even had two trays one of water full of icecubes the other of fridge temp water and it held the smoker at 60 deg but after half an hour the temp rose and stayed in the 70's.

So it is the limit of gas oven smokers without an external smoke generator and maybe electric controlled heating, but nevertheless as I read and tried let the cheese melt and turn into a molten blob of protein, persevere and let it cool and settle in the fridge and it turns into a very pleasant surprise. So far I have tried with Cheddars' Tasty and Colby as they have good fat content, Edan will be next. Also the Camemberts stuffed with spices was fantastic also.Thumbs Up

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