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Old 28th August 2016, 3:54 PM   #1
hsvguy Thread Starter
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Default The Smoker's thread

So I'm getting into smoking, and noticed there's a few people on the forums into it and even making them. Thought it would be good to have it's own thread similar to the sous vide one.

I picked up a Hark 2 door gas smoker from Gumtree for $50, missing the racks, and in pretty sad interior condition. I've managed to get it to a useable condition, along with some new racks straight from Hark, $10 for both a rack and brackets.



Only used it a few times, but had some good results. Beautiful smoked Italian sausages



Also some nice smoked wingettes



Also grabbed some chips today from stratco, have the below on special for $9.95 also the smoker for $89. I grabbed the pecan and the mesquite.




So show us ya smokers and what you've been smoking, and also trade tips and tricks and recipes here.
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Old 28th August 2016, 5:58 PM   #2
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Smoked some pork ribs today on the weber
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Old 29th August 2016, 10:54 AM   #3
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Yum they look awesome, plenty of meat on them also!

I picked up some sticky beef ribs from the butcher yesterday, unfortunately didn't get time to smoke them, so that will be next weekend.
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Old 29th August 2016, 4:29 PM   #4
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It looks o yummy.... to be very honest i am feeling hungry now
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Old 30th August 2016, 9:09 AM   #5
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Picked up some oak for the offset BBQ

Here is something we picked up a few months back and plan on turning into a bbq

And another project im working on at the moment
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Old 30th August 2016, 8:02 PM   #6
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Wow that thing is huge!!!!!!! Guiness worlds longest bbq????


In the last pic, what's the white box nearest the smoker? Looks like a shower cubicle :P
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Old 1st September 2016, 7:56 PM   #7
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I'v got the Aldi hark knockoff, love playing with it.

Pretty lucky that between my 20Ha plum orchard and my mates 100Ha almond orchard I get plenty of timber to use.

Have also been using oak chips that have been used to flavor wine by soaking in the tanks at the local wineries for 2-6 months. Get given 20kg bags of chips whenever I want them and they add a pretty nice taste to the meat.









My favorite side dish is a corn cob smeared with butter and sprinkled with pepper. Wrap it up in foil and stick it in the smoker for 4-5 hours. Best corn you will ever have.
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Old 2nd September 2016, 7:40 AM   #8
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In the last pic, what's the white box nearest the smoker? Looks like a shower cubicle :P
probly a fridge?
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Old 2nd September 2016, 8:25 AM   #9
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probly a fridge?
its a gravity fed smoker

This one (one of a few i have) to be more precise
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Old 2nd September 2016, 4:08 PM   #10
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How does that Hark gas smoker compared to a full charcoal smoker like a Weber for say ribs/briskets? Does it have the same bark and flavor?
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Old 2nd September 2016, 4:42 PM   #11
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I'm looking at getting one of these:
http://hark.com.au/hark-units/smoke/...al-smoker.html

Anyone got one or got opinions, etc?
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Old 3rd September 2016, 9:10 AM   #12
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Quote:
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I'm looking at getting one of these:
http://hark.com.au/hark-units/smoke/...al-smoker.html

Anyone got one or got opinions, etc?
I've got a similar electric smoker (Masterbuilt). It's easy to use and produces a good results for ribs, brisket, pulled pork. Best results are with sawdust rather than chips.

I also use the cabinet (turned off) for cold smoking using an A-maze-n smoker .

It doesn't maintain as strict a temperature range as my kamado, often fluctuating up to 5 degrees above the target temp as the element heats up before the thermostat turns it off.
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Old 3rd September 2016, 12:18 PM   #13
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How does that Hark gas smoker compared to a full charcoal smoker like a Weber for say ribs/briskets? Does it have the same bark and flavor?
I prefer brisket that's been done over coals but for ribs etc it doesn't matter much imo.

I find the gas to be the easiest to get steady temps without having to tend to it all day and it's versatile enough that you can cook pretty much anything in it - I'm doing pork ribs now but iv got some thinly sliced deer dry rubbed in the fridge for tomorrow to make jerky.
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Old 3rd September 2016, 12:39 PM   #14
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Quote:
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image
Here is something we picked up a few months back and plan on turning into a bbq
You are confused; that is not a BBQ - that is a Japenese WW2 mini sub
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Old 3rd September 2016, 1:48 PM   #15
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image
Here is something we picked up a few months back and plan on turning into a bbq
Franklin's BBQ in Texas coverted something similar to use as its commercial grade smokers.


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