Poppa Snake 1,399 Posted April 16, 2016 Report Share Posted April 16, 2016 Got a $100 smoker free in a XXXX promo. First attempt today. Taste test and results later. Squid Inc., Moggy23, bjorn2fish and 2 others 5 Quote Link to post Share on other sites
bjorn2fish 4,612 Posted April 16, 2016 Report Share Posted April 16, 2016 Mmmmmmm, bet that tastes great. Quote Link to post Share on other sites
keenfisho 1,416 Posted April 16, 2016 Report Share Posted April 16, 2016 Nice looking smoker mate Quote Link to post Share on other sites
Poppa Snake 1,399 Posted April 16, 2016 Author Report Share Posted April 16, 2016 might watch some footy......snacks done. Smoked Snapper, pickled crab, dip, bickies and celery sticks lofty64, Panga, BarneyB and 2 others 5 Quote Link to post Share on other sites
Panga 1,484 Posted April 16, 2016 Report Share Posted April 16, 2016 Poppa when you get to know your smoker you will love it as much as your wife and or friends. I have the Hark 2 door and when I got it I used it every day, doing pork, chicken, turkey legs and of course fish. The trick I found is the brine. Check online as you brine different and do the "rub" to suit the food you have chosen. I use mine at least every week on something as you can not beat than smell and flavour. I do use a fair bit of fresh green rosemary (got a large bush of it) Cheers avidanglr1, lofty64, portluck and 2 others 5 Quote Link to post Share on other sites
Underpants 1,543 Posted April 16, 2016 Report Share Posted April 16, 2016 looks good. You didn't have to actually drink the XXXX tho did you !? When i started drinking that stuff, the missus decided it was time to leave QLD! jackmac, hmick, Poppa Snake and 2 others 5 Quote Link to post Share on other sites
Poppa Snake 1,399 Posted April 16, 2016 Author Report Share Posted April 16, 2016 @ Panga - yeah I researched brine last night, Was a bit worried when some say 2 hours some overnight? any first hand info greatly appreciated. @ Underpants - same as above, the more hints/tips the better. I changed from West End to XXXX after 30 years coz I was getting gut aches?? and it was $4 a can at the bowls club (5 of us in a shout made the math easy) I dropped from 89 to 76 kg over 18 months with no exercise (stuffed knee & back) and I am putting the loss down to that. That's what I tell the wife, the more I drink the thinner I get lofty64, BarneyB and hmick 3 Quote Link to post Share on other sites
outandabout 373 Posted April 16, 2016 Report Share Posted April 16, 2016 More to the point that West End is actually beer,and XXXX is just,well,whatever! Old joke is "Why do Queenslanders call it XXXX"?.............because they can't spell BEER To my taste,I'd rather drink Drano,and I'll drink just about anything.........each to their own though. Anyway,back on topic........looks great mate,a banquet fit for a King.........enjoy BarneyB, hmick and Poppa Snake 3 Quote Link to post Share on other sites
BarneyB 1,939 Posted April 16, 2016 Report Share Posted April 16, 2016 Those that don't have a smoker could try this? keenfisho, waterbird, Squid Inc. and 6 others 9 Quote Link to post Share on other sites
Poppa Snake 1,399 Posted April 16, 2016 Author Report Share Posted April 16, 2016 I used to drink anything but last month clocked up 6 alcohol free days.....not in a row, 6 since 1976. as you say each to their own, I know people that drink Coopers! fermented Torrens water, well it smells & tastes like it. Now I've started an arguement What do the X’s in XXXX mean? Back in the day, beer quality was measured in Xs. The brewery’s first brew produced was XXX Sparkling Ale, which was awarded three Xs. The results were promising, but something was missing. So in 1924, they perfected the recipe further, gaining a fourth X. lofty64, Cal, outandabout and 1 other 4 Quote Link to post Share on other sites
outandabout 373 Posted April 16, 2016 Report Share Posted April 16, 2016 I like XXX myself.........but that's for another forum and another day........ BarneyB and Poppa Snake 2 Quote Link to post Share on other sites
brenton 637 Posted April 16, 2016 Report Share Posted April 16, 2016 a good average for brine is keep putting in salt until an egg floats then add some sugar,smoking time depends on the heat and good sized salmon trout fillets take around 5 hours using a small gas burner and sawdust in a pan.These will keep for a few weeks. cheers b outandabout and Poppa Snake 2 Quote Link to post Share on other sites
Poppa Snake 1,399 Posted April 16, 2016 Author Report Share Posted April 16, 2016 thanx brenton but, how long in the brine? Quote Link to post Share on other sites
brenton 637 Posted April 16, 2016 Report Share Posted April 16, 2016 30cm ST fillets around 2hrs and its very important that when they come out that you let them dry out.They won't take on the smoke until they are dry cheers b Poppa Snake 1 Quote Link to post Share on other sites
keenfisho 1,416 Posted April 16, 2016 Report Share Posted April 16, 2016 I used to drink anything but last month clocked up 6 alcohol free days.....not in a row, 6 since 1976. as you say each to their own, I know people that drink Coopers! fermented Torrens water, well it smells & tastes like it. Now I've started an arguement What do the X’s in XXXX mean? Back in the day, beer quality was measured in Xs. The brewery’s first brew produced was XXX Sparkling Ale, which was awarded three Xs. The results were promising, but something was missing. So in 1924, they perfected the recipe further, gaining a fourth X. Oi thems fighting words. Just cause you like west end and xxxx doesn't mean you need to put down the best beer in the world Coopers all the way for me Softy and Squid Inc. 2 Quote Link to post Share on other sites
Guest Posted April 16, 2016 Report Share Posted April 16, 2016 I used to drink anything but last month clocked up 6 alcohol free days.....not in a row, 6 since 1976. as you say each to their own, I know people that drink Coopers! fermented Torrens water, well it smells & tastes like it. Now I've started an arguement What do the X’s in XXXX mean? Back in the day, beer quality was measured in Xs. The brewery’s first brew produced was XXX Sparkling Ale, which was awarded three Xs. The results were promising, but something was missing. So in 1924, they perfected the recipe further, gaining a fourth X. I won't stand for this blasphemy of gods beer!!!! Poppa Snake and Squid Inc. 2 Quote Link to post Share on other sites
Poppa Snake 1,399 Posted April 16, 2016 Author Report Share Posted April 16, 2016 I used to drink anything but last month clocked up 6 alcohol free days.....not in a row, 6 since 1976. as you say each to their own, I know people that drink Coopers! fermented Torrens water, well it smells & tastes like it. Now I've started an arguement What do the X’s in XXXX mean? Back in the day, beer quality was measured in Xs. The brewery’s first brew produced was XXX Sparkling Ale, which was awarded three Xs. The results were promising, but something was missing. So in 1924, they perfected the recipe further, gaining a fourth X. Oi thems fighting words. Just cause you like west end and xxxx doesn't mean you need to put down the best beer in the world Coopers all the way for me settle down, undies started the argument. anyway it's still home brewed swamp water Quote Link to post Share on other sites
keenfisho 1,416 Posted April 16, 2016 Report Share Posted April 16, 2016 Lol think I'd prefer swamp water than cats piss Poppa Snake, Softy and Squid Inc. 3 Quote Link to post Share on other sites
Underpants 1,543 Posted April 16, 2016 Report Share Posted April 16, 2016 Hey i just omitted to drinking it in the past. Now i brew my own and it easily s**ts all over those mentioned above . Apologies if i sent this topic off on a tangent . 30cm ST fillets around 2hrs and its very important that when they come out that you let them dry out.They won't take on the smoke until they are dry cheers b Lay out them out on paper towel with newspaper underneath. Always surprised how much moisture is drawn out. Poppa Snake 1 Quote Link to post Share on other sites
Poppa Snake 1,399 Posted April 16, 2016 Author Report Share Posted April 16, 2016 anyhoo back on topic, I thought a roast/smoked lamb leg might be the goods Softy and Panga 2 Quote Link to post Share on other sites
keenfisho 1,416 Posted April 16, 2016 Report Share Posted April 16, 2016 Yum yum that looks great mate Poppa Snake 1 Quote Link to post Share on other sites
wilda 422 Posted April 16, 2016 Report Share Posted April 16, 2016 G'day my father in law taught me and have ever only used a over sized salt shacker with budget cooking salt sprinkled on just before loading into the smoker mmmm smoked spare ribs chicken wings and natural skin sausages....... Quote Link to post Share on other sites
wilda 422 Posted April 16, 2016 Report Share Posted April 16, 2016 A old pic of the smoker loaded up with venison jerky Quote Link to post Share on other sites
wilda 422 Posted April 16, 2016 Report Share Posted April 16, 2016 A old pic of the smoker loaded up with venison jerky BarneyB, Poppa Snake, Squid Inc. and 1 other 4 Quote Link to post Share on other sites
Underpants 1,543 Posted April 17, 2016 Report Share Posted April 17, 2016 A old pic of the smoker loaded up with venison jerky What cut are you jerkying there? Thinly sliced across the grain, im assuming? Quote Link to post Share on other sites
wilda 422 Posted April 17, 2016 Report Share Posted April 17, 2016 Hi mainly topside but also bits of rump etc that are left over from slicing up steak. Just pop them in the freezer to harden them up abit before slicing.l normally like mine about 4-5mm thick before smoking Poppa Snake 1 Quote Link to post Share on other sites
Panga 1,484 Posted April 17, 2016 Report Share Posted April 17, 2016 PS look up smoking Pork smoking. Get a roast (rolled with skin) after smoking season skin with seasoning (rub) and put under the griller. Yum. Lots here know this, even my Jack Russell (Sonar) Poppa Snake 1 Quote Link to post Share on other sites
jackmac 307 Posted April 23, 2016 Report Share Posted April 23, 2016 A great way of getting those fillets nice and dry before smoking is to place them on a rack and use a small fan.It works a treat. Quote Link to post Share on other sites
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