Smokin success

singinggardener

Fire Starter

Original poster

Feb 28, 2015

35

10

East sussex

• Mar 16, 2015

• #1

Hi smokers,

I have succeeded. 3 pieces of rainbow trout, two meths burners on moderate heat, little bit of wood dust and an average temp of 150 degrees equals a very nice smoked rainbow trout.

Pics below,
Thanks all and happy smokin
Martin

image.jpg

• singinggardener
• Mar 16, 2015

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• singinggardener
• Mar 16, 2015

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• singinggardener
• Mar 16, 2015

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• singinggardener
• Mar 16, 2015

 

kc5tpy

Master of the Pit

May 12, 2013

4,352

188

Newark on Trent, United Kingdom.

• Mar 16, 2015

• #2

Hello.  GREAT JOB!  Glad you got it sorted.  You are hooked now!  Do you have room on the drive for that big custom built reverse flow trailer mounted smoker that's about to come into your life??  

  Keep Smokin!

Danny

 

singinggardener

Fire Starter

Original poster

Thread starter

Feb 28, 2015

35

10

East sussex

• Mar 16, 2015

• #3

Hi danny
Unfortunately not. Got a tip on how to smoke a whole chicken in a small smoker though by making a tent on it with foil so may have to try that one

 

kc5tpy

Master of the Pit

May 12, 2013

4,352

188

Newark on Trent, United Kingdom.

• Mar 16, 2015

• #4

Hi.  I can see that working.  Unless it is for presentation purposes I usually spatchcock my chickens.  I just find it easier to get more even cooking that way.  I probably don't need to tell you but just be sure to to get the chicken up to 60c IT in under 4 hours.  Be sure to post pics of the chicken.  Keep Smokin!

Danny

 

osprey2

Meat Mopper

SMF Premier Member

Jan 14, 2014

219

17

Llantwit Major Wales UK

• Mar 16, 2015

• #5

Well done Martin, I knew you would find how to use it pointed in the right direction

 

Last edited: Mar 16, 2015

mike w

Smoking Fanatic

Oct 13, 2014

436

30

Virginia

• Mar 16, 2015

• #6

Nice qview!

 

singinggardener

Fire Starter

Original poster

Thread starter

Feb 28, 2015

35

10

East sussex

• Mar 17, 2015

• #7

Hi all,

I have a second success smoking mackerel which I then made pate with.
Pics below

Happy smokin

image.jpg

• singinggardener
• Mar 17, 2015

image.jpg

• singinggardener
• Mar 17, 2015

 

osprey2

Meat Mopper

SMF Premier Member

Jan 14, 2014

219

17

Llantwit Major Wales UK

• Mar 17, 2015

• #8

Nice looking makies there Martin. They were few and far between off the boat last year.

 

wade

Master of the Pit

OTBS Member

SMF Premier Member

Apr 12, 2013

3,863

279

Kent, UK

• Mar 18, 2015

• #9

KC5TPY said:

 
I probably don't need to tell you but just be sure to to get the chicken up to 60c IT in under 4 hours.  Be sure to post pics of the chicken.  Keep Smokin!

Click to expand...

And up to a minimum of 74 C before you eat it. I usually take my chicken up to 80 C.

 

Last edited: Mar 18, 2015

smokin monkey

Master of the Pit

OTBS Member

SMF Premier Member

Oct 27, 2013

2,357

278

Sutton In Ashfield, UK

• Mar 18, 2015

• #10

Good looking plate of food!!!

Hope this has encouraged you to continue.

Smokin Monkey