Did introduce myself a little while ago, but somehow my membership went into cyber smoke. (for who may recall, I am the aussy opal miner!)
Had to re register to continue!
Since then I have been smoking what I would call "mini fatties", the basic mince usually being a pork/veal mix.
Making them about a one person meal size, bacon wrapped, with a skewer to hold in place whilst in the smoker. This allows the inner part (cheese, herbs etc.) to be concealed, a nice surprise on opening!
I also tuck little "blasts" of chilli into the meat here and there.
Have been using charcoal as the basic heat source with 1/2 dried/cut peach/apple wood as the smoke medium.
As I quickly learnt from this site, the "thin blue" gives the required result.
mikel
Had to re register to continue!
Since then I have been smoking what I would call "mini fatties", the basic mince usually being a pork/veal mix.
Making them about a one person meal size, bacon wrapped, with a skewer to hold in place whilst in the smoker. This allows the inner part (cheese, herbs etc.) to be concealed, a nice surprise on opening!
I also tuck little "blasts" of chilli into the meat here and there.
Have been using charcoal as the basic heat source with 1/2 dried/cut peach/apple wood as the smoke medium.
As I quickly learnt from this site, the "thin blue" gives the required result.
mikel
