Backyard cooking

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Comment by Lissa on March 22, 2014 at 6:14

I reckon we should have a big old barbie around your place one night Scott :)

Comment by Craig Hogan on January 4, 2014 at 16:29

No need for any mods, it just won't take as long.

Comment by Craig Hogan on January 3, 2014 at 21:40

I saw it on river cottage years ago. A few small modifications. I need one of those round grill trays if I want to lay anything flat.

Comment by Andrew Cumberland on January 3, 2014 at 19:56

Nice.  I've not seen that design before.  It's a goodie. 

Comment by Craig Hogan on January 3, 2014 at 18:48

That's my cold smoker. I can't physically cook anything in this like Andrews, I have to rely on a cure to change the texture of the protein before it is smoked. Things like bacon and salmon are the most common things to smoke, but because the smoke enters the chamber at thereabouts room temperature, I will be able to smoke things like cheese and butter.

Comment by Craig Hogan on January 3, 2014 at 18:36

Comment by Craig Hogan on January 3, 2014 at 7:31

Yeah I thought it might be the case. First thing I'd be making in that is bbq pork ribs! I'm sure you will post some pictures of your creations. I'll have to take a few pictures of my cold smoker so people can see the difference.

Comment by Andrew Cumberland on January 2, 2014 at 22:50

It runs on a normal BBQ gas cylinder mate.  Damn thing will run for ages.

There's a bit of a lesson in this for me.  I always buy the cheap solution and often suffer the disappointing consequences.  For the first time ever, I bought a good one. It was expensive but I am living with the success.   It's a nice feeling.  I had exactly the same feeling when I retro-fitted the aquaponics grow bed to a proper one.  Maybe I need to consider "Do it right the first time"?

Comment by Craig Hogan on January 2, 2014 at 22:04

Ok that's a hot smoker then. I have a small one that's only limited to fillets but you could do big roasts in yours which is exciting. No need for the bbq, you will be able to cook it entirely at that temperature if it has enough time.

Comment by Andrew Cumberland on January 2, 2014 at 21:21

On it's slowest speed, it runs at just under 100 degrees.  I tend to smoke for 20 minutes and then throw the meat on the BBQ.  I'll have a crack at cooking properly in there next time. 

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