Smoker- recipes and mods - Page 6

omega50 · #**151** 12-05-2014, 08:41 PM

A few pics of the pan fried testers before committing to the stuffer- I always cook a bit and taste first in case a seasoning re-adjustment is required

omega50 · #**152** 12-05-2014, 09:52 PM

Fresh from the smoker.
I need a little help here!!!!!

omega50 · #**153** 12-06-2014, 01:46 PM

Direct from smoker.
Still needs to be cooked.

Aged white cheddar to 10% of meat weight

Was late last night so I cooked on this. Closes so cooks very quickly before cheese can all melt out.

About 5 minutes -caught it just as cheese was saying adios

Maple smoked about 3 hours- I like them juicy.
Cost was about $60 all in for 20lbs including Pork Butt, aged white cheddar cheese, peppers, cure,casing and Maple Bradley pucks

singleshotom · #**154** 12-07-2014, 06:20 PM

Brined some salmon a couple days ago and smoked it today as Candied salmon lots of pure maple syrup brushed on the pieces about 4 times during the time in the Bradley........
was a bout a 20 lb spring...... lots of shrink but tastes geat

birdee · #**155** 12-07-2014, 07:09 PM

Quote:

Originally Posted by omega50

Got hungry so decided to twist up some smokies today for the smoker and leave 10 lbs for tomorrow to apprentice my grandson
Made a few coils and then a Triple Tree for shirts and giggles

ok were is the smoker pics???
i'm strangely hungry.

7mmremmag · #**156** 12-08-2014, 05:32 PM

Quote:

Originally Posted by omega50

Fresh from the smoker.
I need a little help here!!!!!

Wow you sir have this smoking business figured out

omega50 · #**157** 12-09-2014, 09:45 PM

RandyBoBandy · #**158** 12-09-2014, 09:54 PM

unadulterated food porn

omega50 · #**159** 12-12-2014, 12:50 PM

Turkeys on sale this week for.85 lb so Mrs. Omega asked me to grind one up for Pepper Cheese Turkey Smokies.
Sure I said
Pics to follow after Turkey is thawed

birdee · #**160** 12-12-2014, 09:05 PM

Quote:

Originally Posted by omega50

ooohhh WOW,oooh WOW
you sir are not nice
i live to far away for you to share
man does that look good.

bearhunting · #**161** 12-14-2014, 12:01 AM

ok hungry now

started to build a new smoker out of a pig propane tank (100 gallon)its a hi-bred revers flow. Im using propane for heat and a simple pan for wood over the burner and just finished it up and seasoned it today got heat up to 320 F and can run it below 100F going to do ribs and jerky on Tuesday to try it out will try to get some picks up soon

bearhunting · #**162** 12-14-2014, 06:12 PM

Here it is, click for full sized images.

The burner, I made and the smoker is now complete except for paint.
Could probably fit 3 or 4 turkeys in it

1000yards · #**163** 12-14-2014, 07:21 PM

Jeeze bearhuntin, you could fit a midget in there!

omega50 · #**164** 12-16-2014, 03:23 PM

Epicurious Turkey
5 lbs of Turkey

Medium Grind

Work 100% of your salt in well and wait 3 hours to get good myosin development- Note-shine- That's how you know it is ready for seasonings and final grind

Spice and fat addition of butter and mayo for juice and mouthfeel

Reground and fried test patty- near perfect-added white pepper and coriander

bearhunting · #**165** 12-16-2014, 06:56 PM

looks great ,going to have to watch specials on turkey now

thanks great posts
look forward to the end result of this one but i wont look until after supper

Iskra · #**166** 12-16-2014, 10:24 PM

Quote:

Originally Posted by Pixel Shooter

If your going to post pics of delicious results, how about giving us the process and recipe's in what you used so we learn hence the reason for the thread

^this

TripleTTT · #**167** 01-08-2015, 08:05 PM

Hah! Reading this thread has made me more motivated to build a cold smoker. Any one have any plans or links to some good plans?

Thanks!

TrevorC · #**168** 01-09-2015, 01:45 PM

I don't have any detailed plans on paper. Kind of just built as I went. Its build from 3/4 hardwood plywood with a formaldehyde free adhesive so it does not off gas. It is lined with mill aluminum sheeting that has no oil coating on it. Simple 110V element, used the A-Maze-N smoke generator and a PID controller from Auburn Instruments. It works extremely well for cold smoking! Had to play around a bit with the wood chips as pellets produced way too much smoke and there is no sawdust fine enough locally that would burn slow and consistently. Ended up wetting the pellets to break them apart, then drying in oven. Kind of a PITA, but the results are excellent.
Was working on a home made PID controller using an Arduino system, where I could monitor and change the temperature from my cell phone. Has 4 analog thermometers in the door to monitor temperature gradients, 4 digital temperature sensors, automatic temp bumps, etc. All works really well, but the PID part of it is not working nearly as good as the Auburn Instruments controller. Stay tuned. Attached are some pics. Let me know if you have any questions and will try to help. There are things I like and things I would do different on the next build....

http://i1380.photobucket.com/albums/...psfd90174d.jpg

http://i1380.photobucket.com/albums/...ps7fb24050.jpg

http://i1380.photobucket.com/albums/...ps751af7ff.jpg

http://i1380.photobucket.com/albums/...ps9a712cb3.jpg

http://i1380.photobucket.com/albums/...pse7843289.jpg

martinnordegg · #**169** 01-09-2015, 01:49 PM

That's a dandy smoker! Excellent job.

TrevorC · #**170** 01-09-2015, 02:02 PM

Would really have liked to have gotten the online smoker controller working. Especially for those extra long smokes. Its pretty handy to be able to monitor and set temperatures remotely. I may pick up that project yet again to see if I cannot get it off the ground. Spent about 3 months writing the code thus far so it would be a shame to just leave it.

Thanks for the comment on the build!

TripleTTT · #**171** 01-12-2015, 09:41 AM

Wow, that's a nice clean job! That smoke generator for saw dust: I have only seen that available from the UK. Does anyone know if it is available in Canada?
Thanks!

TrevorC · #**172** 01-12-2015, 01:01 PM

Thank you. Halford Hide and BBq Country in Edmonton both carry the A-Maze-N products. The last time I looked, they had both the tray and tube style smoke generators.

Iskra · #**173** 01-12-2015, 11:24 PM

Quote:

Originally Posted by TripleTTT

Wow, that's a nice clean job! That smoke generator for saw dust: I have only seen that available from the UK. Does anyone know if it is available in Canada?
Thanks!

(J) A-MAZE-N Pellet Smoker (Cat#: BSAMAZEN58) - The A-MAZE-N Pellet Smoker (Patented) is a smoke generator that was created out of the need to Cold Smoke meat, fish and cheese. After months of testing, we found the perfect combination of design, materials and sawdust that gives consistent results every time. Even though it was designed to burn hard- wood pellets, it also burns sawdust. Can be used for cold smoking and supplement smoke during hot smoking. It performs very well all the way up to 275°F and up inside your grill or smoker.....$46.95 each. Page 78 of Halford's catalogue

TripleTTT · #**174** 01-13-2015, 10:11 AM

Quote:

Originally Posted by Iskra

(J) A-MAZE-N Pellet Smoker (Cat#: BSAMAZEN58) - The A-MAZE-N Pellet Smoker (Patented) is a smoke generator that was created out of the need to Cold Smoke meat, fish and cheese. After months of testing, we found the perfect combination of design, materials and sawdust that gives consistent results every time. Even though it was designed to burn hard- wood pellets, it also burns sawdust. Can be used for cold smoking and supplement smoke during hot smoking. It performs very well all the way up to 275°F and up inside your grill or smoker.....$46.95 each. Page 78 of Halford's catalogue

Thanks, just went to their website... The A Maze N Pellet smoking tray is sold out! Go figger

Any one have experience with the tube smoker? I am wondering if it would work if laid on it's side?

TrevorC · #**175** 01-13-2015, 11:42 AM

I have not used the Tube smoker from A-Maze-N, but it is designed to used laid on the side in the grill. It can be used for cold smoking, and for supplement smoke on the gas grill, so I see no problems with it. The only difference is you may need to prop the tube up on something so it sits off the bottom of the smoker (unless it is metal), as the tray version has some standoffs on the bottom. The length of the tube will determine cold smoke time.

SamSteele · #**176** 01-19-2015, 10:03 AM

Made some smoked salmon on my Traeger over the weekend using the recipe found here: http://chocolateandmarrow.com/2014/0...smoked-salmon/

Got rave reviews for it and have some in my lunch for today. A nice change from the recipes that use a lot of soya sauce.

SS

Fish along · #**177** 01-19-2015, 08:08 PM

This is a great thread pixel thanks for starting it, I've never tried turkey jerky,but I've heard great stories about the taste, mabey someone will post a good recipe thanks

omega50 · #**178** 01-20-2015, 07:20 PM

Making a Tokaji Kolbasz air dried Hungarian sausage-Heavy smoked. Hanging now after an 8 hour cold smoke of oak. Would post a pic but would only make me hungry.
2-3 weeks to air dry.
G&G
Geza and Gabor style
needs 4 more smoke sessions of 8, 6 and 4 hours,
Then a cherry finish
Only to be eaten with a ruby port and a slice of aged Red Leischester
Rosemary Beef bresaola crisp and a dollop of Cumberland and Mitsueneatsee compote

Iskra · #**179** 01-20-2015, 09:42 PM

Quote:

Originally Posted by omega50

Making a Tokaji Kolbasz air dried Hungarian sausage-Heavy smoked. Hanging now after an 8 hour cold smoke of oak. Would post a pic but would only make me hungry.
2-3 weeks to air dry.
G&G
Geza and Gabor style
needs 4 more smoke sessions of 8, 6 and 4 hours,
Then a cherry finish
Only to be eaten with a ruby port and a slice of aged Red Leischester
Rosemary Beef bresaola crisp and a dollop of Cumberland and Mitsueneatsee compote

How many bottles of Tokaji did you use? Both for sausage and for refreshment. I used to be able to buy a bottle of Ashu when liquor stores were owned by government.

omega50 · #**180** 01-20-2015, 10:29 PM

Quote:

Originally Posted by Iskra

How many bottles of Tokaji did you use? Both for sausage and for refreshment. I used to be able to buy a bottle of Ashu when liquor stores were owned by government.

3/4 cup of Tokaji per kg of raw sausage
Much more for maker of meat treats