- Dec 30, 2012
- 156
- 15
My 6 lbs of pork belly went on the
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My 6 lbs of pork belly was ready for my homemade smoker and I was given some local hardwood that I placed over a small bed of charcoal. The wood is a local fruit that is popular for making charcoal here in Thailand, as it is quite hard. The local name is lumiai and it is a lychee type fruit, probably in the same family.
So, I had my brand new thermometer [ CDN model DSP1] and tried my best to get the temp of my smoker under control, but the new thermometer was going all over the place with hi/low temps and I was assuming that it was my newness to smoking and the wood, etc.....but it finally settled down to 150 degrees after only being in the smoker for just over an hour and I peeked at the meat......saw it was almost black and decided to remove it.
Not very attractive, but after cutting off most of the black, it was quite nice, if you like strong smoke flavor.
I still had some burning coals left and 10 chicken thies, so I put another log on and closed the whole thing down and took a nap. After 2 hrs I woke up to beautifully cooked golden brown chicken.
I know that the bacon cooking time was way too fast and therefore the black??
Next project.....smoked chicken breasts.
The CDN thermometer I looked up on Amazon.com and it got terrible reviews and I tested it with boiling water and it only read up to 150 degrees......so beware of this model!!
CTRL + Q to Enable/Disable GoPhoto.it
CTRL + Q to Enable/Disable GoPhoto.it
My 6 lbs of pork belly was ready for my homemade smoker and I was given some local hardwood that I placed over a small bed of charcoal. The wood is a local fruit that is popular for making charcoal here in Thailand, as it is quite hard. The local name is lumiai and it is a lychee type fruit, probably in the same family.
So, I had my brand new thermometer [ CDN model DSP1] and tried my best to get the temp of my smoker under control, but the new thermometer was going all over the place with hi/low temps and I was assuming that it was my newness to smoking and the wood, etc.....but it finally settled down to 150 degrees after only being in the smoker for just over an hour and I peeked at the meat......saw it was almost black and decided to remove it.
Not very attractive, but after cutting off most of the black, it was quite nice, if you like strong smoke flavor.
I still had some burning coals left and 10 chicken thies, so I put another log on and closed the whole thing down and took a nap. After 2 hrs I woke up to beautifully cooked golden brown chicken.
I know that the bacon cooking time was way too fast and therefore the black??
Next project.....smoked chicken breasts.
The CDN thermometer I looked up on Amazon.com and it got terrible reviews and I tested it with boiling water and it only read up to 150 degrees......so beware of this model!!
