The_DADDY Posted October 10, 2022 Share Posted October 10, 2022 You know, to smoke meat, fish, etc. I've got a sturdy metal cabinet I'm planning to use to smoke my own stuff over the colder weather. It's a large two door cabinet with ample room to hang a few items and a bit at the bottom to put the charcoal in. Any tips or advice on what to try 1st? Anything I should avoid? Any general do's and don't? Any help wilgrateful gratefully received 🙏 Link to comment Share on other sites More sharing options...
Padders Posted October 10, 2022 Share Posted October 10, 2022 9 minutes ago, The_DADDY said: You know, to smoke meat, fish, etc. I've got a sturdy metal cabinet I'm planning to use to smoke my own stuff over the colder weather. It's a large two door cabinet with ample room to hang a few items and a bit at the bottom to put the charcoal in. Any tips or advice on what to try 1st? Anything I should avoid? Any general do's and don't? Any help wilgrateful gratefully received 🙏 Drop us a couple of Kippers of please Daddio. Link to comment Share on other sites More sharing options...
The_DADDY Posted October 10, 2022 Author Share Posted October 10, 2022 5 minutes ago, Padders said: Drop us a couple of Kippers of please Daddio. Will do Padders 👍 Link to comment Share on other sites More sharing options...
hackey lad Posted October 10, 2022 Share Posted October 10, 2022 9 minutes ago, Padders said: Drop us a couple of Kippers of please Daddio. A brace , please 😀 Link to comment Share on other sites More sharing options...
Jack Grey Posted October 10, 2022 Share Posted October 10, 2022 1 hour ago, The_DADDY said: You know, to smoke meat, fish, etc. I've got a sturdy metal cabinet I'm planning to use to smoke my own stuff over the colder weather. It's a large two door cabinet with ample room to hang a few items and a bit at the bottom to put the charcoal in. Any tips or advice on what to try 1st? Anything I should avoid? Any general do's and don't? Any help wilgrateful gratefully received 🙏 I feel sorry for your neighbours 😬 Link to comment Share on other sites More sharing options...
The_DADDY Posted October 10, 2022 Author Share Posted October 10, 2022 4 minutes ago, Jack Grey said: I feel sorry for your neighbours 😬 My neighbors are cool 😎 They'll be fine with it. Besides, I live in a 50 room mansion on private grounds so my nearest neighbour is like 2 miles away. 👍 2 Link to comment Share on other sites More sharing options...
Annie Bynnol Posted October 10, 2022 Share Posted October 10, 2022 22 minutes ago, The_DADDY said: You know, to smoke meat, fish, etc. I've got a sturdy metal cabinet I'm planning to use to smoke my own stuff over the colder weather. It's a large two door cabinet with ample room to hang a few items and a bit at the bottom to put the charcoal in. Any tips or advice on what to try 1st? Anything I should avoid? Any general do's and don't? Any help wilgrateful gratefully received 🙏 Avoid cheap charcoal which is easy to start as they may be coated with fire lighter. No softwood or softwood turnings, Really dry hardwood wood, kept indoors. Forage for apple, beech, chestnut Start asking your pals to keep the discarded nut shells. Be careful with the meths! When you first fire up the smoker you will get some odd smells which will gradually disappear with use. Fatty meats and sugary marinades will drip and burn and spoil any delicate flavour. Bland chicken and pork give better results than beef* which in my opinion is never improved on in the UK by BBQ or smokers. Big chunky fish like cod absorb the flavours and cook quickly in hot dry air and give fantastic results. You can get similar results using the oven. As you oven 'cools' put in bacon bits and off-cuts do really well as can cheap nasty ham. Grotty root vegetables for soup. Cooked lentils....and other things for soups and stews. Unfortunately I found that I was smoking everything that moved and everything began to smell ( the neighbours complained that their cat was barbeque flavour). It was good fun for a while and great just to try different things-enjoy. *The fashion for beef cuts supplied in the UK is for younger, different cuts, smaller and more tender. Same for lamb. Older and bigger cow meat and mutton respond far better. 1 Link to comment Share on other sites More sharing options...
Mr Bloke Posted October 10, 2022 Share Posted October 10, 2022 7 minutes ago, Annie Bynnol said: Avoid cheap charcoal which is easy to start as they may be coated with fire lighter. No softwood or softwood turnings, Really dry hardwood wood, kept indoors. Forage for apple, beech, chestnut Start asking your pals to keep the discarded nut shells. Be careful with the meths! When you first fire up the smoker you will get some odd smells which will gradually disappear with use. Fatty meats and sugary marinades will drip and burn and spoil any delicate flavour. Bland chicken and pork give better results than beef* which in my opinion is never improved on in the UK by BBQ or smokers. Big chunky fish like cod absorb the flavours and cook quickly in hot dry air and give fantastic results. You can get similar results using the oven. As you oven 'cools' put in bacon bits and off-cuts do really well as can cheap nasty ham. Grotty root vegetables for soup. Cooked lentils....and other things for soups and stews. Unfortunately I found that I was smoking everything that moved and everything began to smell ( the neighbours complained that their cat was barbeque flavour). It was good fun for a while and great just to try different things-enjoy. *The fashion for beef cuts supplied in the UK is for younger, different cuts, smaller and more tender. Same for lamb. Older and bigger cow meat and mutton respond far better. Hmmm... I'm thinking that particular piece of advice may be a little too late! 1 1 Link to comment Share on other sites More sharing options...
The_DADDY Posted October 10, 2022 Author Share Posted October 10, 2022 1 hour ago, Annie Bynnol said: Avoid cheap charcoal which is easy to start as they may be coated with fire lighter. No softwood or softwood turnings, Really dry hardwood wood, kept indoors. Forage for apple, beech, chestnut Start asking your pals to keep the discarded nut shells. Be careful with the meths! When you first fire up the smoker you will get some odd smells which will gradually disappear with use. Fatty meats and sugary marinades will drip and burn and spoil any delicate flavour. Bland chicken and pork give better results than beef* which in my opinion is never improved on in the UK by BBQ or smokers. Big chunky fish like cod absorb the flavours and cook quickly in hot dry air and give fantastic results. You can get similar results using the oven. As you oven 'cools' put in bacon bits and off-cuts do really well as can cheap nasty ham. Grotty root vegetables for soup. Cooked lentils....and other things for soups and stews. Unfortunately I found that I was smoking everything that moved and everything began to smell ( the neighbours complained that their cat was barbeque flavour). It was good fun for a while and great just to try different things-enjoy. *The fashion for beef cuts supplied in the UK is for younger, different cuts, smaller and more tender. Same for lamb. Older and bigger cow meat and mutton respond far better. Brilliant post. Thank you for that Annie Bynnol that's very helpful of you 🙏 Link to comment Share on other sites More sharing options...
alarmingmark Posted October 10, 2022 Share Posted October 10, 2022 BBQ Cat sounds nice …..what did it taste like ? 🤣🤣🤣 Link to comment Share on other sites More sharing options...
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