The Smoking Thread

TH30D said:
This is looks really good. I'm currently in the brining process, this is my 1st attempt. I really battled taking off the skin though. What wood flavor did you use for smoking and did you use any curing salt?
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Yeah taking skin off is difficult. I did cure it with the pink salt and use either sekelbos/kameeldoring/debarked black wattle all work great
 
Snyper564 said:
Yeah taking skin off is difficult. I did cure it with the pink salt and use either sekelbos/kameeldoring/debarked black wattle all work great
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My brine has no curing salt in, because I don't know where to get it. But I hear it is not really necessary. At the moment I only have oak and apple chunks, but I will definitely look into getting the woods you mentioned.
 
Vades said:
Partially freeze the belly to assist you with taking off the skin, and use a very sharp boning knife.
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Thanks for the advise. Makes sense, the belly was room temp and was tough to handle while taking off the skin.
 
TH30D said:
My brine has no curing salt in, because I don't know where to get it. But I hear it is not really necessary. At the moment I only have oak and apple chunks, but I will definitely look into getting the woods you mentioned.
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Ok so there is logic behind why I suggested the woods I did. I watched Aaron Franklins master class and he says use wood that is easy to obtain in your region. Apple and oak are fine but very very costly. Kameeldooring/sekelbos/debarked black wattle very cheap and they work great.

I use 1 solid log every 30-40min in my firebox I am running a full blown smoker, using those chunks would cost be R1000+ per session I pay about R30 a session on the local wood.

I run one of these

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1629276177015.png
 
Snyper564 said:
Ok so there is logic behind why I suggested the woods I did. I watched Aaron Franklins master class and he says use wood that is easy to obtain in your region. Apple and oak are fine but very very costly. Kameeldooring/sekelbos/debarked black wattle very cheap and they work great.

I use 1 solid log every 30-40min in my firebox I am running a full blown smoker, using those chunks would cost be R1000+ per session I pay about R30 a session on the local wood.

I run one of these
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You're right, they are really expensive. I nearly finished a box with one smoke session. Where can I get this local wood?

That's an impressive smoker. I'm using a weber kettle, so the chunks are just right for the size. If I can the local wood in chunks, then I will give it try.
 
TH30D said:
You're right, they are really expensive. I nearly finished a box with one smoke session. Where can I get this local wood?

That's an impressive smoker. I'm using a weber kettle, so the chunks are just right for the size. If I can the local wood in chunks, then I will give it try.
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The local wood is imported namibian hardwood but is typically available from most big garages unless you have a good wood supplier nearby where you based?

I used to used a kettle so nothing wrong with that at all
 
TH30D said:
You're right, they are really expensive. I nearly finished a box with one smoke session. Where can I get this local wood?

That's an impressive smoker. I'm using a weber kettle, so the chunks are just right for the size. If I can the local wood in chunks, then I will give it try.
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I also use a Weber Kettle. For heat I use charcoal and add about 1 chunk of smoking wood per hour for the first 3 hours.

I like to have a range of options for the smoke... currently have oak, cherry, pecan, apricot, mesquite, hickory, almond and apple.
 
Snyper564 said:
The local wood is imported namibian hardwood but is typically available from most big garages unless you have a good wood supplier nearby where you based?

I used to used a kettle so nothing wrong with that at all
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i will do my research and look around. i'm in the jhb south area.
 
Vades said:
I also use a Weber Kettle. For heat I use charcoal and add about 1 chunk of smoking wood per hour for the first 3 hours.

I like to have a range of options for the smoke... currently have oak, cherry, pecan, apricot, mesquite, hickory, almond and apple.
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I think I will be using this method and using apple chunks. Friday I will be smoking the belly, so hopefully it will come out right.
 
TH30D said:
I think I will be using this method and using apple chunks. Friday I will be smoking the belly, so hopefully it will come out right.
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It should work just fine, just ensure your charcoal is burning cleanly.
 
Snyper564 said:
Also welcome to the thread smoking meats is addictive and loads of fun soon you turning out bacon, pastrami, ribs, wings brisket etc :)
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Thank you:) I've always been interested in smoking meats, but didn't have the tools until now. Brisket is ultimate meat to smoke for me, but I will try that when I have more experience.

Those chicken lollipops you make looks really good. Where can I get the recipe?
 
TH30D said:
Thank you:) I've always been interested in smoking meats, but didn't have the tools until now. Brisket is ultimate meat to smoke for me, but I will try that when I have more experience.

Those chicken lollipops you make looks really good. Where can I get the recipe?
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here you go and smoking resources:





 
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