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  1. dieseltojo

    new WSM on its way!!

    Hi Redfinjim, Roo meat is very similar to beef, and if you didn't know it was on the plate you would most likely never know. It is actually better than beef due to not having Cholesterol etc same as deer meat. Also a lot less susceptible to deceases. I actually was in Darwin a couple of...
  2. dieseltojo

    new WSM on its way!!

    Hi all in the USA, I can't help but comment, as the smaller WSM started my retirement smoking cooking hobby. You are so lucky in the USA to be able to get them for the price. Here in Australia they are asking for a fee of  $750-00 and I imported it for $ 350-00 a few years ago. But they now...
  3. dieseltojo

    Sausage rolls

    Thanks guys, Just a tip, it pays to brush a bit of milk or egg over the pastry prior to baking. It gets them nice and brown.
  4. Sausage rolls

    Sausage rolls

  5. dieseltojo

    Sausage rolls

    Not sure if this fits here, but those that come from OZ will know the term. A sausage roll down under is sausage mince in some pastry and baked in an oven Well if yo have a smoker you really do have an out door oven and this little recipe is some thing I cook up regularly as it a favourite...
  6. Done in Hark.JPG

    Done in Hark.JPG

    • dieseltojo
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    • Album: Sausage rolls
  7. Sausage rolls made.JPG

    Sausage rolls made.JPG

    • dieseltojo
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    • Album: Sausage rolls
  8. dieseltojo

    Smoked Pork leg from Aus

    Thanks for looking guys, I have sure learnt a lot from this great forum. All the best.  
  9. dieseltojo

    Smoked Pork leg from Aus

    Hi analizer, similar but just deboned off the back leg, I think the shoulder meat is a bit tougher. Mind you, any thing is ok after 9 hrs slow.  
  10. dieseltojo

    Smoked Pork leg from Aus

    Hi to all in the USA, We had fathers day and so I needed something large for the tribe to get stuck into. I decided on a nice piece of Pork leg with no bone. It weighed in at 5 kilogram ( 11 lbs) We have what I call Bread and Meat days, and this was one of them. The idea is, I do some nice...
  11. th_IMG_9027.jpg

    th_IMG_9027.jpg

    • dieseltojo
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  13. dieseltojo

    The "Landman" in OZ is called "HARK"

    What I did, is allow a 20 mm (3/4 inch) surround and silicone the glass in.Use fire rated silicone, but it wouldn't matter too much. Then rivet the Stainless steel holding flashing into place.It just so happened that the glass was a nice size and fit in from the bottom of the door. I took the...
  14. fitting glass into smoker.jpg

    fitting glass into smoker.jpg

    • dieseltojo
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    • Album: Default
  15. dieseltojo

    The "Landman" in OZ is called "HARK"

    This is my latest effort on the  little Hark Smoker, sorry I don't seem to be able to do the post into thread pic system. Every thing I do works on other forums but not this one. This is the smoker as purchased. http://i238.photobucket.com/albums/ff282/dieseltojo/IMG_7672.jpg Now altered,I...
  16. dieseltojo

    The "Landman" in OZ is called "HARK"

    Hi folks, The fish always comes out great in these little smokers. This is a small rock fish we call Leather jacket and has to have the skin removed. But this is done for you prior to purchase. Has quite a few bones but at AUS $6.00 per kg a good option. Done the same as salmon with lemon...
  17. dieseltojo

    Smoked roast leg of lamb

    Thanks guys,It sure was nice at the table, well worth the effort.
  18. dieseltojo

    Smoked roast leg of lamb

    Hi Folks, I gave the WSM a 5 hour run to try out the recommended lighting method and all went well.  The hard part was to walk away and have a beer; it was only 8 o'clock am!  But I did as recommended; I reckon it had to be opening time somewhere in the world. The leg was over 3 kg (6 lb), but...
  19. dieseltojo

    Smoker drying or preperation rack.

    I hope this is the right area for such a post. I found that with a propane smoker like a Landman or in Australia called the Hark, that it is handy to have a spot to dry brined fish,jerky or chicken pieces and at the same time be able to just place the prepared rack of produce straight into the...
  20. dieseltojo

    "THE CHEF'S CORNER" ..Drippings from Smoked meats........Flavor in a spoon...

    What a great post! Manner from heaven. I have been thinking about the making of gravy from the drippings and here is my answer; concentrated flavour and all we have to do is put a bowl under the roast. Thanks DaveOmaK and Cheff JimmyJ
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