hybridfiat
23rd February 2011, 04:06 PM
Last weekend was a 'men's shed night' at my place. We made a smoker and smoked 3 very large chickens and some snags. BBQd them and enjoyed em immensely.
The smoker was made from a new galvanised rubbish bin 50L I think with a length of old 6" flue attached to the lid. A piece of 3" storm pipe directed smoke from a pressure cooker to the bottom of the bin. The pressure cooker was $8 at a secondhand shop. We cut a 3" hole in the side and a 3" hole in the side of the bin too. The idea is that the smoke created when heat is applied to the bottom of the saucepan/Pcooker doesnt get to the main smoking cabinet. This means that you can smoke as little or as much as you want without danger of over/undercooking the meat. Steel rods 3/16" were shoved through the chooks and inserted into holes near the top of the bin then a litre of sawdust (created by running a piece of sheoak through the thicknesser) was put into the cooker and the lid screwed on that was stood on a Primus gas stove and heated till copious amounts of smoke ran up the drainpipe into the bin and out the chimney.
It only took an hour to make the smoker and another hour to smoke the chooks. Then they were jointed and BBQd. Yum Yum
Ive wanted to smoke chicken for a long while and it is definitely worth the effort.
Ill take some pics and post them if anyone wants to try it.
The chooks were salted in a brine for 4 hours (1 cup salt, 1 cup sugar to 4 L water) before smoking.
This weekend we are making sausages. Ive got a sausage filler and some recipes for bratwurst and german franks so its a snag and smoke night :U
The smoker was made from a new galvanised rubbish bin 50L I think with a length of old 6" flue attached to the lid. A piece of 3" storm pipe directed smoke from a pressure cooker to the bottom of the bin. The pressure cooker was $8 at a secondhand shop. We cut a 3" hole in the side and a 3" hole in the side of the bin too. The idea is that the smoke created when heat is applied to the bottom of the saucepan/Pcooker doesnt get to the main smoking cabinet. This means that you can smoke as little or as much as you want without danger of over/undercooking the meat. Steel rods 3/16" were shoved through the chooks and inserted into holes near the top of the bin then a litre of sawdust (created by running a piece of sheoak through the thicknesser) was put into the cooker and the lid screwed on that was stood on a Primus gas stove and heated till copious amounts of smoke ran up the drainpipe into the bin and out the chimney.
It only took an hour to make the smoker and another hour to smoke the chooks. Then they were jointed and BBQd. Yum Yum
Ive wanted to smoke chicken for a long while and it is definitely worth the effort.
Ill take some pics and post them if anyone wants to try it.
The chooks were salted in a brine for 4 hours (1 cup salt, 1 cup sugar to 4 L water) before smoking.
This weekend we are making sausages. Ive got a sausage filler and some recipes for bratwurst and german franks so its a snag and smoke night :U