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The Smokers thread

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

  1. Varg

    Varg Member

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    Going to buy the 2 door hark that OP bought, but new.

    What's the gas mileage on those things? Hoping to not have to get a new bottle every two uses on an average 5 - 8 hour smoke session.
     
  2. OP
    OP
    hsvguy

    hsvguy Member

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    The manual below shows 12.8MJ/Hr. (page 23)

    Apparently 50MJ=1kg, so from a 9kg bottle you should get around 36 hours.


    http://hark.com.au/media/wysiwyg/HK0522_-_2_Door_Gas_Smoker_-_Manual.pdf
     
    Varg likes this.
  3. xc351

    xc351 Member

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    That would be max consumption not idling along.
     
  4. Matthew kane

    Matthew kane Member

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    Some pure smoked meat porn here in this thread.
     
    hsvguy likes this.
  5. mmBax

    mmBax Member

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    Well I'm doing bacon v2. I've tried for an equilibrium cure this time, so hopefully not overly salty like last time. Kept the herbs/spices simple this time as well. Just went a tonne of black pepper.

    Apparently if you leave it sit 4-5 days after curing the flavours round out a bit nicer before smoking. So I'm going to give that a whirl this time as well. I doubt I'll last the full 5 days before smoking, but I'll shoot for at least 2.
     
    hsvguy likes this.
  6. mmBax

    mmBax Member

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    Wowsers.

    What a difference that made. Not overly salty. Just sweet, salty, peppery bacon. I ended up getting some cherry to smoke it over and that just smells amazing as well.

    Obviously the biggest issue here is that you just can’t do enough. I’ve promised some guys at work a few slices each just to see if they’re going to give it a go. So by the time I dish out 8 slices, do breakfast for the family and take a few nibbles when I was making it. I’m down to about ¼ of it already.

    So I might fork out for a large slab, make the most of it. I’m doing xmas breakfast at mine again this year so instead of buying a ham I might just do some homemade bacon instead. I might track down some Juniper and look at making some small changes with the Salt/Sugar I use as well.

    7 day equilibrium cure.
    2 days in the fridge uncovered
    3 days in the fridge wrapped (I ran out of time to smoke)
    Smoked over Cherry, unknown temps I just took it off when I saw the fat was getting too soft.

    [​IMG]
    [​IMG]
    [​IMG]
     
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  7. Stooge007

    Stooge007 Member

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  8. Lupuscrux

    Lupuscrux Member

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    that is some good looking Bacon mmBax!
     
  9. mmBax

    mmBax Member

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    I've got another one on the go, thought I'd flip it on its head and use liquid smoke instead.

    It's a bit of a weird cut of belly as well. Looks more like tri-tip or something, no idea what the go is. But I shall find out how it stacks up compared to real smoke in a few days.

    Side note:
    Kogan deli meat slicer, it's only 39 bucks. I thought it'd be okay for what I wanted it for.
    I was wrong. 39 bucks is indicitave of the build quality of this unit. I tried to leave a review on it, but apparently the website doesn't have the facility to leave reviews (only to read the fake ones)

    It's absolute, pure, garbage.
    The motor has a warning, run for 5 minutes max. After running leave it for 30 minutes to cool down!
    The design almost promotes food to go in between the blade and the drive of the unit. Which is all coated in a thick grease.
    On my unit the high speed (of the two speeds) did not work.
    Food gets trapped EVERYWHERE, and some of it is impossible to disassemble for cleaning.

    That said, it cut through some pepperoni in reasonable slices if you were slow and consistent with pressure.
    Not sure how it's going to go with bacon. Time will tell.
     
  10. mmBax

    mmBax Member

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    Me again.

    Liquid smoke bacon was no good. It didn't firm the bacon up because of the extra moisture in the bag. Won't be doing it again.
    Also did another 1kg Belly for xmas day breakfast, got annihilated, also not my best but the extended family said it was delicious, not sure if being polite or genuine though.

    Smoked a Brisket with Salt/Pepper for xmas, had people coming over so I thought I'd do some chicken breasts as well.
    Brined in salt, sugar, pepper, marjoram (first herb I saw) for 1 hour.
    Then quick pat dry and rubbed with some yard bird rub and chucked on the smoker. I didn't get much smoke on it, but even just sitting over coals at a low heat was enough to do some nice things.

    Brisket was good as well, the drum was running hot around 160 degrees C. So I wrapped fairly early, maybe 4 hours in. Came out and pushed a probe through it a few times a few hours later and when it went through like butter I pulled it and dropped it into an esky. It firmed up a lot while resting but it was still tender and broke apart nicely.

    Keen to do a hell of a lot more this summer on the smoker.
     
    miicah likes this.
  11. splbound

    splbound Member

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    Bought a ProQ Excel to start my smoking journey. Did a whole brisket for first run. Turned out ok but the brisket was lacking in marbling so not as sumptuous. 225f for about 12 hrs for probe tender.
    Smoked using webber briquettes and some oak whiskey barrel wood chunks. Bark was excellent, left it unwrapped for whole cook.

    received_248161596400719.jpeg

    Uk beef brisket is way too lean and skinny. Will have to go with an Australian or US import. UK dry aged steaks on the other hand are fantastic.

    If I am going to spend that much time on it, will have to make it more worthwhile.
     
    Last edited: Jun 1, 2020
  12. mmBax

    mmBax Member

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    That brisket doesn't look too bad at all, looks tender enough? Good bark and good amount of smoke too by the looks of things.

    I've been hanging out to do a brisket for a couple of months but just haven't committed yet. I went for something simple and redneck though.

    [​IMG]

    [​IMG]

    [​IMG]
     
  13. Lupuscrux

    Lupuscrux Member

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    how did it taste mmBax? i did one i while back didn't like it dunno if it was just the "meat" or if the smoking/saucing was wrong or if i'd grown out of taste with Devon (loved Devon and tomato sauce sanggas)
     
  14. mmBax

    mmBax Member

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    It’s a tough one really.

    On one hand I thought it was pretty tasty, and I snacked on way more than I probably should have while making sandwiches.
    On the other, it was essentially just Devon with BBQ sauce and a slight hint of smoke with slightly crispier edges.

    Pros. It is cheap, 12 bucks or whatever per kg.
    It took about an hour maybe 2 to do.
    Made for good sandwich meat for the family for a few days.

    Cons.
    I’m using all my precious lump on a 12 dollar piece of meat.
    It’s still Devon, it doesn’t get tender.

    I’d possibly do it again if I was already cooking something else. But it’s probably the first time I’ve bought Devon for about 10 years and I can’t see myself rushing out to keep doing it.
     
  15. methodMAN

    methodMAN Member

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    Not quite smoking, but I did a whole porterhouse 3kg on the gas spit.

    It cooked pretty quick at 180° as per the thermometer on the hood - I think it might have been a significantly higher temp, it is by no means accurate.

    1hr at 180° and the internal temp was 50-55° using a thermapen. Wrapped in foil then set BBQ to lowest heat possible for half or so until guests arrived.

    Still juicy, and made for some awesome roast beef and gravy rolls for lunch.

    [​IMG]

    [​IMG]
     
  16. Stooge007

    Stooge007 Member

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    get yourself a dual probe thermometer, that can measure BBQ/grill/pit temp in addition to the meat temp

    i run a Maverick ET-732, but there are plenty of others out there
     
  17. methodMAN

    methodMAN Member

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    I have a heatermeter kit, but it is hooked up to the UDS and I have attachments made up for a weber kettle when I do smaller cooks.

    Need to make some attachments for the gas 3 burner.
     
  18. Quadbox

    Quadbox Member

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    On the cheaper side inkbird's units are awesome, I've got a couple of them.
     
  19. Badger

    Badger Caveat lector

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    I recently bought the AIDmax smart wireless after both my maverick probes died: https://www.amazon.com.au/dp/B075J13TT1/. It was cheaper than replacing the probes and does away with one of the units, instead it reports direct to the app on your phone. I have been pretty happy with it.
     
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  20. Stooge007

    Stooge007 Member

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    do you feel you get the same accuracy in readings with that?

    seems a little "cheap"?
     

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