Crazy smokin

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Hi Martin, just catching up on this thread, first of all welcome to the "Family"

The fuel I would use is Chaffing Fuel, this is Wikipedia description,

Chafing fuel is a generic term for various products that are used for heating food. These products often contain methanol, ethanol, or diethylene glycol, as these may be burned safely indoors.

Purchased from Cash & Carry Stores.

Next bit of advice if using this smoker outdoors, take a meter to meter & half of tin foil, fold in half long ways, then wrap around the bottom half of the smoker to stop wind blowing flame out, leave a gap the opposite side to the wind to provide enough air to enable to burn.

We use this fuel and method when we do our Hog Roasts outside.

Smokin Monkey [emoji]133660013031[/emoji]

PS, you will get used to Danny & Wade!
 
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I have to be honest, i have a gas camping stove I use with that smoker. Please remember less dust is better, no more than two tablespoons, or it may well be not nice. You can add smoke, but cannot take it away.

I use this as my mackerel smoker and have great results. I have done chicken in it as well

Dave
 
Danny is right when he says that this is a common way for chefs to smoke food as they cook. I think your main problem though is the wood you are using to smoke with. Because when you are smoking like this you are actually smoking the fish for a comparatively short time, you therefore need to use something that packs more of a smoke punch. The chefs I know who smoke like this tend to use something like tea leaves or dried herbs to smoke with and do not tend to use wood chips. As Danny says, in this environment do not soak them as you will just be reducing the amount of smoke that you will be producing. There may be a place for soaking chips when you are trying to do long smokes over several hours however, like Danny, I don't soak mine. I tend to use pellets these days anyway.

What you effectively have here is a "mini Weber" powered by spirit instead of charcoal. In this situation I would try something like an 6" AMNTS inside with some distinctive flavour pellets or dust (like hickory). As there will be limited air flow through the unit it may not burn for the whole length of time the fish is being cooked however there should be sufficient good quality smoke in there to give a good flavour. You could use the dust in it that you have already bought.

The AMNTS can be ordered from Todd's site and including shipping to the UK will cost about $37 (£25). If you wanted to try one I would be happy to lend you one. Before you ask - no I don't sell them and I am not on commission - Lol

http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNTS

Wade
 
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Hi,

Thanks all for your comments, foil was a great idea.
Meths arrived today and I can see it burns a lot better and cleaner. I set up just a burner and nothing else with the meths and could hardly see the flame.
The paraffin oil seemed to have a bigger flame and created lots of soot aswell. Just got to wait for trangia burners to turn up and then going to do another smoke.

Happy smoking
Martin
 


Just snapped this to show the burners I have at the moment. And obviously shows how much soot the paraffin caused with just 1 burn. These obviously was silver. But the meths have seemed to start to burn the black away.
 
hi all,
random question, ive been seasoning the smoker today using meths and burner and discovered the better flame etc.
question is aftermonitoring temps, it went up to about 250 degrees c which is obviously to hot to smoke so is it ok to lift the pan off the burners to cool it or what is the best method toreduce temp.vent was open on tray aswell and burners was down

thanks all
martin
 
Hello.  Yeah!  I KNEW it wasn't gonna be that easy!  You had to come up with a tougher question!  Typical with you young folks.  It's always ME! ME! ME!. 
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  No worries Martin! Keeps us old farts on our toes!  Beats drooling in my porridge!  
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  I have ZERO experience with your smoker so my advice may be worthless.  Hopefully Osprey2 will be along.  I have 2 thoughts though.  1: don't use all the burners.  2: get yourself something to use as spacers so as to increase the distance between the burners and the smoking pan.  Either should reduce the temp.  Just keep bringing the questions.  We all had to learn.  Will do all we can to help.  Only dumb question is the one you didn't ask.  You know where to find me if I can help further.  Keep Smokin!


Danny
 
hi all,
random question, ive been seasoning the smoker today using meths and burner and discovered the better flame etc.
question is aftermonitoring temps, it went up to about 250 degrees c which is obviously to hot to smoke so is it ok to lift the pan off the burners to cool it or what is the best method toreduce temp.vent was open on tray aswell and burners was down

thanks all
martin
Hi martin, yeah that is a bit high temp.

My one like that uses just the one burner, but like Danny I use it because I know it, if you get what I mean. Follow the link I PM'd you and you won't go far wrong. As said I use a gas cooker with it as I find it allows me more control.

Any questions, happy to help.

Dave
 
Hello.  Hey Dave I like that camp stove idea; or maybe even an electric hot plate?  As you said either should give you Greater control and it would be safer to use than open burners burning meths..  Especially if there were any children around I would be a little worried that smoker might get knocked or blown over.  You would then have burning meths running who knows where.  Keep Smokin!

Danny
 
Hi all,
I'm going to do some more tests with one burner and with two burners and check temps. I failing that it will be gas.
I'm hoping to cold smoke with it aswell but that depends on how low I can get the temps.

Really getting the buzz for it though now. I want to smoking lunch and dinner within the next month

Happy smoking martin
 
Hi Martin - Just a thought and tell me if I am out of line here...

I can see what you are trying to achieve with your kitchen smoker and you are obviously very enthusiastic - but I was wondering if you had considered getting something like a Weber original. http://www.wowbbq.co.uk/weber-barbecues/weber-charcoal-bbqs#WeberOneTouchOriginalBBQs-link

You will be able to use the smoker that you have for smoking small items, however I fear that as you get the desire to do more you may find it becomes a little frustrating to use - especially for smoking meat joints over a long period. You will probably find something like a Weber a little more versatile and you will probably be able to better maintain the smoking temperatures that you need over an extended period of time.

Just a suggestion.

Wade
 
Hi Martin.  We get a small discount from those folks Wade gave you the link for.  We are NOT endorsing this company in any way other than we do get a discount from them.  If you price each item separately from this supplier you will see the "package" is better value.  You may well find the same smoker cheaper somewhere else.  The link is solely for illustration of that particular model of Weber smoker.  smokewood; a member of the Group, also offers Group members a discount on smoking woods so keep that in mind.  My advice would also be to stick with the Weber if you go bigger.  Don't buy the cheaper "knockoffs".  I did that for years.  New one every couple years.  Spent WAY more than the Weber.  I have 2 now.  They are built better to last and enamelled so as to help prevent rust.  Money well spend and a good investment.  For your 1st one; go for the  57cm..  As reference I can cook for 3 couples JUST! when smoking a beef joint ( rib roast ) and 8 jacket potatoes on a 47cm..You MAY want to cook for more people.  That unit will handle that if also smoking some sides.  WAY more if only smoking the meat.

What Wade is trying to explain is that many of us have several different smokers we use depending on the method or the meat or both.  I have 4 and am building a 5th. You may well find it more difficult to use your smoker in the ways you would like to.  As you already know you are limited in space.  Osprey2 seems to use his from time to time with good results. Post some picts. of the next smoke!  Good luck.  Keep Smokin!

Danny
 
Hi Martin, I bought one of those smokers 15-20 Years ago, used it once, then it went into thee garage were it stayed. Took all that time to get intrested in smoking again.

I agree with Wade and Danny, invest what you can in a commercial smoker so you will not be put off.

I built my first smoker from an electric plate warmer, good when the outside temperature is not too low, but struggles in the winter as it has no insulation, but it's great now as a Cold Smoker.

Purchased my self a GMG DB Pellet Smoker, easy to use, virtually set temperature and let it go.

Just been building a Charcoal Smokey with a Pit Controller, but will not put pictures up of it as its will get its outing at the Smokers Weekend.

Also got a big steel vessel to make a Reverse Flow Stick Smoker. Might have to,wait for next winter for that project.

Basically what we are all trying to say, your first smoker will not be your last, and it depends on what standard of food you want to create.

Happy Smoking and do not be put off, I wasted 15 years!!!!

Smokin Monkey
 
Hi all,

I understand everyone's comments and its deffinetly something I want to do. My plan is as we still live with my wife's parents when we get our own place which will be very soon then I shall build a brick bbq and buy a bigger better smoker.
I'm looking maybe next year to upgrade to a bigger smoke. I can understand the buzz everyone gets now though and I haven't even smoked food yet.
Just finished another burning test with two trangia burners with simmer lids and the temp was a lot lower. The only problem was I used whiskey oak wood dust and I seemed to get a strong smell of burning is this just because there's no food inside to absorb or is there something else, also I didn't soak it.

Hope everyone's well, hopefully I won't have many more questions lol.

Happy smoking martin
 
Martin. This is when you need to start worrying whether it is becoming an obsession...


The one under the cover by the shed is gas - so we don't talk about that one if anyone is in earshot 
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Me make FIRE!!  Hey!  Wood. Fire. Meat.  What else ya need??  Hi Martin.  I know this may be hard to do but can you describe what you mean by "strong smell of burning".  The dust has to smoulder ( burn ) in order to create smoke so not sure what smell you got.  Was it a wood burning smell or more of a smell of metal getting hot.  If the latter I'd say it may have been the new burners.  Did you get smoke ( as in wood smoke )?  If it was a strong smell of wood burning and not much smoke then the dust got too hot.  I can't explain the science but when you start a wood fire you get a lot of smoke.  Then as the flames increase and the temp increases the smoke lessens.  As the temp drops when the wood is almost burned the smoke then starts to come back as it smoulders.  Did the dust burst into flames?  If not was the smoker covered?  This may sound silly but have you seen the movie "Backdraft"?  That shows what I am trying to explain.  The dust got too hot ( heated to combustion state ) but was deprived of enough air.  So the result is the burning smell without much smoke being produced.  I know many of us use electric and propane ( my fridge conversion will be propane ) now days with all the fancy controls, therms and such.  And it should be so.  Why not make life easier?  I am even being "dragged" along.  I learned old school.  Some of still use it.  You had to learn to understand fire management and heat control.  For temp control all you had were your senses.  Some folks say it is nonsense to talk about judging temps by using your senses but folks 50-100 years ago were smoking foods without the use of all the gadgets.  I'm quite certain the weren't burning everything they cooked.  IMAGINE trying to bake a cake over a wood fire??  Gotta respect those old folks.  Some of us still do it now; biscuits or cobbler in a DO on a camp fire but I fear the skills are slowly being lost.  I can't tell you that smoker is EXACTLY 351.75f.  What I can tell you is that's just about the right temp for cooking that piece of meat.  I learned from the years of experience of the old men.  BY ALL MEANS get the therms and such and make life easier.  Also use those things to be sure what you are serving is SAFE for your loved ones.  ENOUGH of my ramblings.  Keep Smokin!

Danny
 
Hi all,

I understand everyone's comments and its deffinetly something I want to do. My plan is as we still live with my wife's parents when we get our own place which will be very soon then I shall build a brick bbq and buy a bigger better smoker.
I'm looking maybe next year to upgrade to a bigger smoke. I can understand the buzz everyone gets now though and I haven't even smoked food yet.
Just finished another burning test with two trangia burners with simmer lids and the temp was a lot lower. The only problem was I used whiskey oak wood dust and I seemed to get a strong smell of burning is this just because there's no food inside to absorb or is there something else, also I didn't soak it.

Hope everyone's well, hopefully I won't have many more questions lol.

Happy smoking martin
Hi mate, don't use too much dust in it. if its like my one it has the chamber, put the dust in and a 'floor' goes in next. a rack sits on there and a lid slides on. It sits on a metal surround with the burner underneath. It was a present from my mother and what got me into smoking food. They do work, as Wade stated not for long slow cooks, but a quick fish or chicken breast they are fine.

Dave
 
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  Dave, you be sure to stick with this thread!  For me; your last post was in Latin so "YOU THA MAN" for helping this young lad.  I'm sure you will bring him along and get him sorted out.  Thanks for supporting the Group with your knowledge.  Keep Smokin!


Danny
 
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