The Smoker's thread

Discussion in 'Geek Food' started by hsvguy, Aug 28, 2016.

  1. hsvguy

    hsvguy Member

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    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.

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

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    Also some nice smoked wingettes

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    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.

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    So show us ya smokers and what you've been smoking, and also trade tips and tricks and recipes here.
     
    Last edited: Aug 29, 2016
  2. sgtraven

    sgtraven Member

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    [​IMG]
    Smoked some pork ribs today on the weber
     
  3. OP
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    hsvguy

    hsvguy Member

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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.
     
  4. nicholasporison

    nicholasporison Member

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    It looks o yummy.... to be very honest i am feeling hungry now
     
  5. sgtraven

    sgtraven Member

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    [​IMG]
    Picked up some oak for the offset BBQ
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    Here is something we picked up a few months back and plan on turning into a bbq
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    And another project im working on at the moment
     
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    hsvguy

    hsvguy Member

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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
     
  7. trop

    trop Member

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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.

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    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.
     
  8. Stooge007

    Stooge007 Member

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    probly a fridge?
     
  9. sgtraven

    sgtraven Member

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    its a gravity fed smoker

    This one (one of a few i have) to be more precise
    [​IMG]
     
  10. Foolio

    Foolio Member

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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?
     
  11. gbh

    gbh Member

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  12. angrydragon

    angrydragon Member

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    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.
     
  13. trop

    trop Member

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    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.
     
  14. AzonIc

    AzonIc Member

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    You are confused; that is not a BBQ - that is a Japenese WW2 mini sub :lol::thumbup:
     
  15. Foolio

    Foolio Member

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    Franklin's BBQ in Texas coverted something similar to use as its commercial grade smokers. :leet:


    [​IMG]
     
  16. sgtraven

    sgtraven Member

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    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
     
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    hsvguy

    hsvguy Member

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    Tried this on the weekend... Corn came out dry and really soft, we binned it all unfortunately. Worst corn I've ever had :lol:
     
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    hsvguy

    hsvguy Member

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    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.
     
  19. trop

    trop Member

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    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?
     
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    hsvguy

    hsvguy Member

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    Fresh. I think it was just in there too long. The kernels had all separated and gone a brown colour.

    All good. :thumbup:
     

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