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The Smoking Thread
- Thread starter RanzB
- Start date
Kung Fu Porkchop
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Left Of Bang
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Greetings Smoke Wizzards, hoping to garner some guidance and expertise from the group.
The dear FIL decided that I must try my hand at the Gammon this year and proceeded to purchase a boneless, unsmoked, unbrined gammon unit (4.7kg).
My thinking to tackle this would be as follows;
1. Brine in salt, herbs & spices for the duration of Christmas eve 12+ hours?
2. Indirect smoke with Apple Wood chunks to get the smoke penetration, I don't have a thermometer so would need to keep a close eye on temps.
3. I have the rotisserie attachment for the Weber, but not sure if this would be ideal?
4. Finish off in the oven with glaze etc.?
Any thoughts and input would appreciated - thanks!
The dear FIL decided that I must try my hand at the Gammon this year and proceeded to purchase a boneless, unsmoked, unbrined gammon unit (4.7kg).
My thinking to tackle this would be as follows;
1. Brine in salt, herbs & spices for the duration of Christmas eve 12+ hours?
2. Indirect smoke with Apple Wood chunks to get the smoke penetration, I don't have a thermometer so would need to keep a close eye on temps.
3. I have the rotisserie attachment for the Weber, but not sure if this would be ideal?
4. Finish off in the oven with glaze etc.?
Any thoughts and input would appreciated - thanks!
Left Of Bang
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- Aug 26, 2021
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- 172
Any input would be appreciated
maybe use this as a starting point - I think I have done it once so cant provide much info
The easiest and most delicious glazed ham - PitmasterX
If you get a group of hungry friends over you better prepare them this delicious sweet glazed ham. I didn’t say it was a healthy recipe.
pitmasterx.com
Left Of Bang
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maybe use this as a starting point - I think I have done it once so cant provide much info
The easiest and most delicious glazed ham - PitmasterX
If you get a group of hungry friends over you better prepare them this delicious sweet glazed ham. I didn’t say it was a healthy recipe.
Thanks for the share, however they make use of an already cooked and brined unit. Looking for insight on brine technique & smoking specifically.
Same - looking to do a Christmas gammon if there is still time. Curing it is going to take a while though.
ninjaman509
Senior Member
So a couple of months ago I bought a Weber Smokey Joe off Marketplace, and finally I found a stainless steel pot with the correct diameters (also on Marketplace). So during the holidays I will be making it into a Mini Smokey Mountain.
A quick test fit:
And tonight I will be smoking some ribs in the One touch, will hopefully post some pics tomorrow. Just very excited for the Mini Smoker project and wanted to share
A quick test fit:
And tonight I will be smoking some ribs in the One touch, will hopefully post some pics tomorrow. Just very excited for the Mini Smoker project and wanted to share
KikzAzz
Expert Member
Very interesting. Would like to know how it works.
ninjaman509
Senior Member
Thanks, it's by no means my idea. Loads of Americans have done it. Here's a link to a build:
Smokey Joe Mini WSM Project - The Virtual Weber Bullet
Learn how to build a Mini Weber Smokey Mountain Cooker using a Weber Smokey Joe grill and a 32 quart steamer pot. More info available in discussion forum.
www.virtualweberbullet.com
KikzAzz
Expert Member
I have a Smokey Joe in the caravan. Will work like a charm. Just going to be a challenge to get that pot.
ninjaman509
Senior Member
One could roll some stainless steel sheet to the correct diameter? That's how my dad extended his Weber Compact back in the day
About 350mm bottom diameter (Same as the grid) and about 370mm top for the lid to sit nicely
Edit: Here is a pot that might work but they are expensive
Catercare S/Steel Stock Pot
Stock Pot. Upgrade your kitchen with our premium Stock Pot, an essential tool for any culinary enthusiast or professional chef. Ideal for preparing large batches of soups, stews, stocks, and more, this versatile pot combines durability and functionality. Get your stock pot directly from...
catercare.co.za
Gabe Owner
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35cm is tiny
I echo this rather use a large kettle to smoke when starting out
ninjaman509
Senior Member
So I did some Pork and Beef ribs last night. Tried the minion method but these Etosha Triquettes just started running away anyway, still the ribs were great! Used the lid from the Stainless pot to cover the charcoal basket (made from washing machine drum)
I just use one brand of briquettes now WW I know slightly more expensive but cheaper if you get their specials.
100% consistent all the time - worst ones I have ever used were makros they burnt hotter and faster than the sun.
Its also still best not to have the meat directly above the heat you always want indirect. Rather get a rib stand you want to smoke them on the other side.
ninjaman509
Senior Member
I use Etosha, also expensive but good when on special. From the website:
They work great for snake method, this was just my first time attempting minion. I think I do need to add my extension piece first so the I can have a gap between the top of the coals and a larger water bowl. More closely replicating a Smokey Mountain.
That being said this was a happy accident where lots of smoke flavour happened as well as great rendering of the beef rib fat.
Also that being said I will definitely give the WW briquettes a try when I buy again, still have one more Etosha 5kg left.