FAO Monkey (or anyone wanting to do some smoking)
 

Here you go fella, quick guide on using your BBQ to do some smoking.

https://www.dropbox.com/s/30vj2opxx9...your%20BBQ.pdf

And this is just for you too:

- Cooked for two hours
- Removed from smoker, wrapped in foil and returned to smoker to cook for two more hours
- Remove from smoker, unwrap (this is the stage I took this pic), then smother in BBQ sauce and bit more rub then back on the smoker for another hour to firm up

http://i76.photobucket.com/albums/j1...720_162001.jpg

Re: FAO Monkey (or anyone wanting to do some smoking)
 

Some good tips in the article because its always a disaster when we try a BBQ.

Pete

Re: FAO Monkey (or anyone wanting to do some smoking)
 

I cant cook and dont have a bbq but I want them !!!

Re: FAO Monkey (or anyone wanting to do some smoking)
 

They were good, taken off the grill after 5 hours cooking at 17:30, wrapped in foil, put in a cool box at and taken down to Vipers house for a little get together. They were not Taken out of cool box until about 19:30, still hot got chopped up and they were polished off within minutes.

I'm a happy bunny

Re: FAO Monkey (or anyone wanting to do some smoking)
 

I'm not quite sure how much monkey gets on the forum atm, so you might have to FB him a link to show him this.

does look good too, might I add!

Re: FAO Monkey (or anyone wanting to do some smoking)
 

I just don't think I spend enough time with Stretchie, I should visit him for a week or 3.

Jambo

Re: FAO Monkey (or anyone wanting to do some smoking)
 

Jambo I agree :X


You are all welcome (for a nominal 'voluntary' donation)

Re: FAO Monkey (or anyone wanting to do some smoking)
 

Thanks for the pdf Stretchie....I'm deffo gonna give this a go. What other joints do you tend to cook in there? I seem to remember brisket being on the menu, also, do you have any good rub recipes?

Re: FAO Monkey (or anyone wanting to do some smoking)
 

can also use for Mackerel. I came back from Anglesey on Thursday after catching 150 fish!

Re: FAO Monkey (or anyone wanting to do some smoking)
 

You could use multi layered cake drying racks on top of each other to do several fishes BUT it depends what you want to do with them. The approach in the doc will cook them (a rainbow trout for instance with two slices of lemon in the middle and laid on top of a piece of foil {NOT WRAPPED IN IT} on the grill takes about 45 mins if hot smoked and tastes GREAT), if you want to smoke to preserve and/or add flavour then you want to cold smoke it and for that you don't want the temp very high, probably not past 10c (awaits someone more knowledgeable).

To cold smoke just replace the coals with your cold smoke generator (or whatever you use) but you can then put the smoke in the middle of the BBQ base not on one side like in the doc and you can then use all of the food grill for whatever you are cold smoking, cheese, garlic, raw bacon, kippers.

The only thing I would say for cold smoking this way is to do it in a shed or something sheltered and out of direct sunlight as the direct sunlight (especially at the moment) can get the inside of your BBQ hot, currently during the day my smoker can be about 50c just sat there with no fuel in it thanks to the sun and this would ruin your cold smoking efforts as it would start to cook the food and the higher temperature could then make it a breeding ground for bacteria that will make you unwell and we don't want that do we kids.