Smokin'

Ravers

LE
Kit Reviewer
Book Reviewer
All though having said that, it works perfectly as is. No need to **** with it.
 
Interesting idea for the sealant. Hadn't thought of that. Mine is good thick metal but it does piss smoke out of every nook and cranny.

Maybe sealing the edges is the way ahead?
The silicon worked really well between the box, main body and chimney. It didn't work on the lids to the fire box and main body. Instead I tried a felt meant for the Weber egg, that just burnt/fell off. In the end I admitted defeat with the fire box (although a brick on the handle helps a little). To improve the seal on the main compartment a bungee on the handle has done the trick(ish). When I stop moving so freaking often I will invest in something more industrial!



Sent from my SM-N9005 using Tapatalk
 

Joshua Slocum

LE
Book Reviewer
The silicon worked really well between the box, main body and chimney. It didn't work on the lids to the fire box and main body. Instead I tried a felt meant for the Weber egg, that just burnt/fell off. In the end I admitted defeat with the fire box (although a brick on the handle helps a little). To improve the seal on the main compartment a bungee on the handle has done the trick(ish). When I stop moving so freaking often I will invest in something more industrial!



Sent from my SM-N9005 using Tapatalk
try intumescent acrylic sealant from screwfix or an electrical wholesale, but dont use too much as it swells up
 
Well here we go. Smoked pie. I had ham, chicken and turkey leftovers in the fridge, so went with chicken and ham.

Make the filling, oil a pan and line with the lower pastry.

IMG_3466.JPG


Add the top:

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Trim back and seal the edges with a fork:

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On the Egg:

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At 375F for 40-50 minutes:

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Et Voila:

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Notice how the pie has retreated from the edges of the pan as it cooked. The key is to sufficiently oil the pan.

On the table:

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And on the plate:

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This particular pie worked out really well, I could probably have turned it out of the pan, but actually didn't. No sticking, would have been fine:

IMG_4602.JPG
 

TamH70

MIA
All this good food porn is making me hungry. And it's too early in the morning for a semi-civilized chap such as myself to visit McDonalds or Burger King, even if both restaurant chains had not been such beastly swines as to close the branches of said chains I liked to visit.

And also it's way too early for Tesco's to be open so I can do my fortnight's big food shoppe.
 

Zulu_w

Old-Salt
Home made job using an old welding bottle and then just adding to it.

Been a work in progress for some time as I tinker with it. Was offset but then found that a fire box with a chimney in the centre gave a more stable heat. Do the Christmas turkeys on there and regularly smoke some fairly large chunks of animal as well as my own home made sausages. Just been scrubbed down and ready for oiling in its latest iteration.

Home made smoker.jpg
 

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ugly

LE
Moderator
I use a Bradley electric smoker, lazy I know but even without the new digital control version I can select hot or cold smoking, hot to cook and cold for flavouring meat prior to processing into sausages etc. A big lump of cheddar at the close of a BBQ always goes down well.
 

Stavanger

Old-Salt
I have used this site for inspiration, tasty and flavoursome ribs have always been to order if the day.

amazingribs.com

Watch some of the BBQ cook off,s on ytube. Next time I am states side I want to go to some of these compitician,s
Plus 1 on this guy and the info he provides, so good I bought the book, and IMHO it's the only one needed, very authoritative and streets ahead of some of the celeb tossers who just have to have a book out about smoking nowadays:evil:
 
I do a lot of cold smoking, mostly using my home made dry cured bacon and "sangers. The rig I use is very simple - it needs to be quite frankly.

Constructed a top opening sentry box type of thingy from some gash OSB, gap at the bottom about 6 inches in height, gash welding rods that are use to support the meat that is to be smoked set across the highest part of the box.

Heat source is a single ring electric hot plate. Mixture of wood chips and sawdust heaped up in old metal biscuit tin, tin placed on hot plate, hot plate switched on, after about 10 mins smoke begins to be generated, switch off hot plate, cover opening with a bit of gash timber, (Purpose of which is to prevent too much air getting to the smouldering embers and then combusting.) smoulders away quite happily for at least 8 hours.

Works well for pastrami too.
 

JuniorBod

Old-Salt
Ravers

Is that the OGA032 badger that amazon have advertised for £118.99?

What is the build quality like?

How well is standing up to the inclement weather, I am across the Solway from you in another wet bit.

regards

JB
 
Be delighted to post 'photos but too much of an IT F***wit to work out how to - sorry.
 

Ravers

LE
Kit Reviewer
Book Reviewer
Ravers

Is that the OGA032 badger that amazon have advertised for £118.99?

What is the build quality like?

How well is standing up to the inclement weather, I am across the Solway from you in another wet bit.

regards

JB
Looks the same yeah.

It's pretty good to be honest. I bought the cover for it, time will tell how well it holds up to the weather.
 

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