Meat/braai Smoker help

Grant smoke bbq said:
I read that if you season and strip the bark off black wattle it has the same taste profile as hickory, the Aussies smoke with it. But use it lightly as it has a strong flavour.
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I've smoked with wattle quite often. It's great. The sleeper hit for me has been port Jackson. Really interesting awesome flavour. But still nothing beats this oak stash I've got. Proper.
 
I tried solid pieces and i find that it over smokes. I add a fresh glowing basket of coals to the firebox every half an hour with a handfull of water soaked chips and over 10 hours get good smoke ring and a balanced flavour. It depends on where your situated in the Cape in the Grabouw area are all SAs fruit producers they have plenty offcuts and if you season them well and wait till all the tanins in the wood have brocken down you can use only wood to smoke. We dont have a timber industry tgat grows oak and hard woods for furniture that can be used for smoking. We grow pine, eukalyptus and wattle for furniture, mining and building none suited for smoking. Its only the fruit tree wood thats really suitable for smoking. Like i said wattle is also used but you must season for a year at least and strip the bark as it contains a lot of tannins.
 
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You're doing a good job there! What sausage is that?

I'm now really interested in trying some indigenous fruit woods. Mopane specifically.
 
-db- said:
I've smoked with wattle quite often. It's great. The sleeper hit for me has been port Jackson. Really interesting awesome flavour. But still nothing beats this oak stash I've got. Proper.
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Your lucky with that oak you got. When i start with the business i cant take chances with consisitency i have to produce the same quality and taste every time so its chips for me until i can get a good supply of chunks. We have a timber supplier who imports solid timber in planks and beams and they will sell me offcuts at a good price but then i still have to chip it.
 
The biggest revelation for me was making my own charcoal out of blue gum with a charcoal retort i will load a likn to a video on how its made. The thing runs on waste wood from pallets and wood gas.
 
Grant smoke bbq said:
The biggest revelation for me was making my own charcoal out of blue gum with a charcoal retort i will load a likn to a video on how its made. The thing runs on waste wood from pallets and wood gas.
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Yeah that kicks aasss
 
-db- said:
You're doing a good job there! What sausage is that?

I'm now really interested in trying some indigenous fruit woods. Mopane specifically.
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Spekwors it has extra bacon fat added so its the only wors that doesnt dry out and anything with bacon is better
 
Now has anyone here ever tried or heard of the "smokenator" or the newer "slow n' sear" ...?

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Importing it works out a bit too much but this would allow for much longer slower cooks. There must be guys who could weld something like this up for the weber..?
 
Zenbaas said:
Now has anyone here ever tried or heard of the "smokenator" or the newer "slow n' sear" ...?

a6b5baf8224bc0c2d77ed01caa270914.jpg


8fb69908f9137a9c8c8a1b91fd19b6b1.jpg


f74c5803f9d7aba4d87ca19e7637c273.jpg


Importing it works out a bit too much but this would allow for much longer slower cooks. There must be guys who could weld something like this up for the weber..?
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No man, go buy some fire bricks and look up Minion Method on YouTube. You can thank me later ;)
 
I need to insulate my firebox with clay fire brick and cement as i the inside of pizza ovens. Does anyone know of a company that either supplies this stuff or can do the insulation on the east rand?
 
Some short ribs from this weekend. Basic dry rub of SPG, smoked paprika, and some sugar. 2 1/2 Hours in. Phone was dead when the were carved, but yoh... Bark, ring, juicy. For the most part... Some ended up a little dry, but still delicious. Went for 190f internal temperature.

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-db- said:
Some short ribs from this weekend. Basic dry rub of SPG, smoked paprika, and some sugar. 2 1/2 Hours in. Phone was dead when the were carved, but yoh... Bark, ring, juicy. For the most part... Some ended up a little dry, but still delicious. Went for 190f internal temperature.

ca91e219cb06cfff499fc64acd09f938.jpg
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So where did you get your fire bricks from and how do you set them up? Looks lekker!
 
Zenbaas said:
So where did you get your fire bricks from and how do you set them up? Looks lekker!
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Builders for 15 bucks each. Bought 8, use 4 or 5... Build a wall like you would use the 'hekkies' that come with the weber to hold the coal. Then I put 2 on the meat grid as well to protect the meat from direct heat. Then also cover the rest of the coal grid with foil. Some times I'll build another little Bakkie outta foil for water but it's not essential. Also getting a good digital thermometer has made a HUGE difference.

Using the Minion Method. Checks youtube
 
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