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  1. gasbag

    Filtering smoke - bubbling smoke through water?

    I have a DIY query regarding the bubbling/filtering of smoke though water. Take a look at the following image, just as a start guide: http://www.artisan-distiller.net/phpBB3/download/file.php?id=1676 If a set-up was made using steel (iron) pipes similar to what's shown, where the left-hand...
  2. gasbag

    Wood Chips - Initial Ignition Phase & Bitterness?

    For some time I've been smoking meat at home, where I'm currently using a Hark electric smoker.  But I've also used a number of "homemade rigs" that have worked quite well.  I have read extensively into the preparation and curing of meats, so this is not at all a problem.  Unfortunately, almost...
  3. gasbag

    Cold smoker - ducting issues?

    I've been doing some very basic cold smoking for a while now, and I've seen quite a few homemade cold smokers where users connect aluminim ducting to the vent on Weber BBQ kettles.  E.g.: http://www.mamaliga.com/wp-content/uploads/2010/07/dsc_10651-1024x680.jpg I'm trying to work out how this...
  4. gasbag

    Adding newspaper pellets to sawdust to assist burning/smouldering?

    I would like to know if recycled newspaper pellets can be added to sawdust in an Amaze-N cold smoker (without an external heat source) if the sawdust being used has trouble maintaining a long burn.  Would these checmical-free newspaper pellets burn?  And would they be safe, in terms of...
  5. gasbag

    Fish Smoker Box - spirit burner?

    I'm currently using a Fish Smoker Box which I'm very happy with. The only thing I'd like to be able to do is set up a methylated spirits burner with a much, much bigger fuel capacity.  The issue is, I need the can/tin/burner to be no taller than about 5cm, but very broad in diameter (at least...
  6. gasbag

    Recipes - guide to quantities of spices?

    I'm looking at making two sorts of homemade cold-smoked sausage, starting with two basic recipes; Beef Celery Parsley Garlic Pork or Beef Sweet paprika powder Garlic Pepper Obviously the name of the game is experimentation, but I would like a rough guide to start with, in regards to...
  7. gasbag

    Cold-warm smoker - electrical safety concerns

    Hi there! I have a small, 4-burner gas BBQ with a hood that I'm thinking of setting up as cold-warm smoker.  As a heat source, I'm thinking of using an old, old, old Sunbeam deep fryer, which looks very similar to the pale deep fryer shown in the attached image.   It also has a deep fryer...
  8. gasbag

    Hot smoker? - Newbie needs tips

    Hello all!  I'm quite likely going to set up a small Weber BBQ as a hot smoker: http://www.weberbbq.com.au/ProductPage.php?pc=k121024 The question I have is if I'm going to use heat beads and (possibly) some red gum as a heat source, I want to know how much I should be adding.  Generating some...
  9. gasbag

    Smoking sausages? Cuts of pork? (Newbie)

    Hi there! I've made my own oven-dried beef jerky many, many times, and it's turned out brilliantly - great texture, great flavour, and not the slightest risk of food poisoning.  Now, there's a few other things I have in mind, but I need some tips and advice from others.  I'm looking to either...
  10. gasbag

    Newbie from Downunder!

    G'day all! I'm a newbie to this Forum from Oz. I'm hoping to read, share, and possibly assist some other fellow BBQ/smoking enthusiasts out there. I've had some fairly good success with Beef Jerky, but in regards to some other areas....this is where I'm hoping to get some advice. Since I'm a...
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