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Smoking pork shanks-few questions

post #1 of 3
Thread Starter 

Hi all,

after doing some Google research i landed on this forum and looks like i got to the right place.

However, even though there are some threads on this topic, i still have some questions:

-- if i use those small ovens, usually used for smoking fish, are they suitable to be used for smoking pork belly or pork shanks? 

Such as fish smoker from Fladen available on Amazon

Portable fish and meat smoker with a stainless steel cooking pot and drip tray. Smoking cooks and preserves food with no taste lost. Nice and light to carry. Perfect to use next to a lake or river. Two burners are included which run on meths and the smoker has 2 storey cooking levels. The gas that is needed is Parafin Oil.
Stainless Steel Home Smoker for fish or meat. Size 40 x 25 x 11 cm. Comes with two burners. Ideal and unusual gift.

 or the one on Fladen's site

Smoking cooks and preserves food such as fish and meat, while giving it a great taste! 
Two burners. 40 x 25 x 11cm.


 -- is there any place where i can find information about how much a piece of meat should stay in the smoker and at which temperature or is there any formula to be used?

-- coming back to small smoking ovens for fish, is that a cold smoking or  a hot smoking?:icon_redface:

many thanks.

post #2 of 3

I think you'll need to do some reading on the topics you're asking about...too much to cover...check these forums and see if there's a few threads that might give you some insight. For pork belly, this is typically brine-cured or dry cured before smoking, and there are lots of post on that. The smoker oven you're referring to is unlike anything I've ever seen before, so I can't tell you much of anything anything about it other than it doesn't look like anything I would attempt to cook in, especially needing a specialty fuel to fire it...temperature control and achieving adequate thermal convection could be quite a challenge, I suspect.






EDIT: search on pork shanks:




Edited by forluvofsmoke - 9/23/13 at 3:17pm
post #3 of 3

For cured shanks (hocks) you need to smoke them at 225° - 250°.  You will have to look at the ratings as to what temp it achieves.   Probably would not hold a full belly but would hold pieces.  Also, see what kind of drip pan it would use; bellies generate a lot of grease; probably just a pan under it on the 2nd shelf.  


I've got quite a few recipes for wet brine to cure them in; you would need to get pink salt (curing salt).  See my signature line at the bottom of this post for links.


Thank you for asking!

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