Discussion in 'Geek Food' started by renagade, Dec 19, 2011.
How often did you redo the wood? I only had one box layered with chips for a 4 hour smoke.
Raolin, you've got a great rack.
Edit: Miicah, the smoking action only effects the first 45 minutes or so of cooking, so as long as you've got that covered you're ok.
Big thanks Helps to explain a lot.
So you're only using the 2 burners under the wood chips? or are they on low and the burners under the meat on medium?
13 and a half hours later:
Better pics coming!
Need moar winning
I top up the wood probably 3 times (30-40mins) during the first 2 hours. Then don't touch it again.
Just the 2 burners under the wood & stones on low - medium (wherever i find keeps the temp where i want it, usually about 100-110°C).
The two under the water & meat stay off - the water pan is resting on them and you don't want it to boil or you'll end up with steamed meat.
There is a theory that once the meat is sealed, no more smoke taste gets into it so after 45 minutes any extra smoke is wasted.
I do mine pretty much exactly the same way as Raolin - under the hooded bbq, tray of water underneath.
Cooking temps are low 60's for pre-smoked hams (ie. pretty much just heating them up again), and 72+ for uncooked ham.
Here is what I cooked up on Christmas morning, I was up at 5am, the ham went straight on, chooks an hour later, and the sausages just for 2 hours at the end.
Cooking temps were a bit higher than normal for me - 120-130 degrees instead of about 100, as I didn't have the time for a 10 hour cook. So everything was done by 11am.
Going to try this tomorrow, is the meat 'ready' as soon as it hits 70deg or should the meat be kept at that internal temp for a certain amount of time?
Once it reaches the required internal temp just let it rest for a while and then put it in the fridge to chill. I left mine out (covered) over night to get back to room temp and then placed it in the fridge for about 5-6 hours.
I triple smoked my pork shoulders on saturday, (ie added more smoke wood each time I turned it) and it seemed to be more smokey than when I've just done it once. YMMV
brining back this old thread but it was never fully finalised.
final cooked temp is around 72 C
cooking temp is approx 90-100 C
is this correct?
See my post
Was brining a typo??
hahah maybe it was maybe it wasnt
would be a good pun if it wasnt
Was very juicy ham and lasted till well after new years!
Doing another one of these tomorrow for the family get together on Boxing day. Looking forward to a very difficult day of monitoring temps and drinking ice cold ciders
Click to view full size!
2kg pickled pork, done with the snake method @ 100C. Red gum for the smoke, 12 hours in the weber, 1 hour in foil/esky and left in the fridge overnight.
Wish you had of bumped this thread a couple weeks ago!
I finished my second batch for the year on thursday. Was 9kg total wet weight, smoked for ~12 hours @ 90c. Used apple and apricot wood for the smoke, turned out real nice.
Wow, hopefully mine isn't too dry after being in there for that long. Either that or I'll have pulled ham lol