A bit of a smoker fest

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Folks who know me will understand some of my fascination with slow food, slow cooking and homebrew & craftbeer. Something that has evolved out of this is an exploration of the world of smokers and smoking. I’ve had a smoker since Christmas and have been running through some serious experiments attempting to understand the world of smoking meats.

So on a recent trip to Molalla, OR (USA) I was stoked to discover that the folk I was staying with were avid smokers, and had been running their current smoker for the last 15 years. Inspired, and armed with some tried and true Oregonian recipes, I have returned inspired to crank up my smoker and give it a hiding.

This started just before Christmas, when Aldi advertised a Smoker for $200. I did a quick search and revealed the same unit elsewhere for $325 so had a feeling this was a good idea. The ever lovely @urban_nanna supported it, so I was in there like a flash. When we got to Aldi, there was a large group of bargain hunters circling the pile of smokers, but unsure as to what the hell they were looking at. Confidently (not really) I walked up, grabbed one and trekked to the checkout aisle. After a few minutes, I realised I had been followed by a few of the circlers. ‘What’s that for?’ ‘What do you do with it?’ ‘Can you cook stuff in it?’ ‘Suuuure’, I said, having no clue as to what the hell I was going to do with this thing…


Fortunately I had good folk around me who provided solid counsel. @brewnut started first by buying me a metal stand for making ‘beer-in-the-butt’ chicken. Huzzah. epic chicken ensued. Next Anthony from Key Ingredients suggested I drop down for some supplies. Some smoking chips, Digital Thermometer, some good advice and a fantastic book on Meat ensued. Finally @ruminski & @carrywater stepped in to bring some personal experience to the process with suggestions on the whys and wherefores of smoking. Some tasty, tasty meat ensued.

So this leads me to the next challenge: this weekend. I’ll admit I have bitten off more than i can chew, but with good recipes, good experience (my mate from Molalla is skyping in to check on proceedings) and some good beer in the mix, we should do well. I will try to shoot some video of the proceedings. should be fun.


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This entry was posted on Wednesday, May 23rd, 2012 at 9:36 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

One comment


Woooot, mmmm smoked meats. Can’t wait for meatapaloosa!!

May 23rd, 2012 at 10:27 pm