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.
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.
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
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
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.
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'm looking at getting one of these: http://hark.com.au/hark-units/smoke/electric-digital-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.
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.
Yea, ive had a chat to aaron about his smokers when i was there. His designs are good but not efficient. A lot of fuel and space is wasted but its because he is doing a rolling smoke cook at higher temps. It takes a fair bit of skill to master his smokers
Tried this on the weekend... Corn came out dry and really soft, we binned it all unfortunately. Worst corn I've ever had
A mate from work has one and loves it. They are quite expensive compared to a gas smoker, but they are a set and forget (having said that, my gasser sits perfectly once up to temp, but it's a bit of monitoring at first). Edit: Oops double post sorry.
That sucks. We do the corn pretty much every time I run the smoker and it always comes out really juicy and still quite firm, not as firm as a 20 minute boil but definitely not soft. Did you use fresh corn or frozen?
Fresh. I think it was just in there too long. The kernels had all separated and gone a brown colour. All good.
