*Glenn* 854 Report post Posted April 13, 2009 I bought one of these yesterday.... great value from the BBQ Factory. They are on special for $399. They dont come with a regulator or bottle, however, I twisted their arm. I modified mine. I made up hooks to hang the fish and used a oven tray I got from the Warehouse for $20 to catch the drips instead of the bowl they supply that you fill with water. I dont like the idea of steam in a smoker...I like it dry... I just thought someone on here might be interested... here are the results : Quote Share this post Link to post Share on other sites
Jamez 2147483647 Report post Posted April 13, 2009 cool, i love smoked salmon Quote Share this post Link to post Share on other sites
laadeelaa 0 Report post Posted April 13, 2009 Why you need a smoker Glenn? You already own one, your body. Quote Share this post Link to post Share on other sites
topcat 11 Report post Posted April 13, 2009 so.... round your place for smoked fish?? Quote Share this post Link to post Share on other sites
Guest Ari Gold Report post Posted April 13, 2009 Nice work! We've got a wood smoker at the beach, makes fish taste amazing. Quote Share this post Link to post Share on other sites
ED1RTY 2 Report post Posted April 13, 2009 Good score, i've been using a $39.99 stainless box smoker from the warehouse I've had fish 3 meals a day since friday bit over it now though! Quote Share this post Link to post Share on other sites
OLLIE 26 Report post Posted April 13, 2009 looks good, I always find it is better to hang the fish. We made one a few years ago that sat over the bbq hotplate, we just chuck a tray of manuka chips on the hotplate, hung the fish and away we went. the result looks bloody good though. Plenty of rock salt and brown sugar? Quote Share this post Link to post Share on other sites
*Glenn* 854 Report post Posted April 13, 2009 the result looks bloody good though. Plenty of rock salt and brown sugar? Never use brown sugar if your going to freeze them... it goes off because it doesnt freeze properly and tastes like crap. I only use sea salt...nuthing else Quote Share this post Link to post Share on other sites
Driftit 1956 Report post Posted April 14, 2009 Looks great. Just wish I had a boat to get out for a fish or money to buy some. Quote Share this post Link to post Share on other sites
*Glenn* 854 Report post Posted May 16, 2009 I get pissed off with the crap we now have to buy in supermarkets these days. Beans soft and soggy.... I do my own a family (Yugoslav) variety Free range eggs... no better than ordinary... have my own chooks Hogget... hard to get.... have my own sheep now Pork.... its crap.... I buy mine from a mate Beef.....its fare.....I buy some of mine from a mate Worshestershire sauce... Lea & Perrins is crap now... I make my own.. tastes like the original Lea & Perrins And the list goes on... I grow most of my own vegetables & fruit as well Which brings me back to this..... I HATE bacon you get in shops I bought the above smoker a few weeks ago and thought... why not make my own Found the recipe on the net Bought all the right gear, salts, pork, slicer and a vacuum sealer Dry cured the pork for 7 days, smoked it and packaged it This has turned out better than I imagined... the BEST BACON I've had for years Heres my results: If anyone wants to know how to do it.. PM or call me I have Pastrami curing in the fridge at the moment for smoking and cooking next weekend Quote Share this post Link to post Share on other sites
3 SERIES 92 Report post Posted May 16, 2009 Woah, that bacon looks fantastic! Mmmmmmmm fresh bacon sandwiches Quote Share this post Link to post Share on other sites
*Glenn* 854 Report post Posted May 16, 2009 BTW: The new smoker I bought was made for hot smoking... I fitted a air pressure valve in the gas line to control the gas better and I built a shelter for the smoker so the flame doesnt get blown out and I can also smoke when its raining. I can now cold smoke at 100'F.. the above bacon was done at this temperature for 8 hrs yesterday... which doesnt cook it Quote Share this post Link to post Share on other sites
isis 16 Report post Posted May 16, 2009 that is very impressive Glen! hands up if you want to dispose some of that bacon... Quote Share this post Link to post Share on other sites
martyyn 2 Report post Posted May 16, 2009 Do you deliver to Wellington mate Quote Share this post Link to post Share on other sites
briancol 3 Report post Posted May 16, 2009 Phew, what a pleasant relief. I thought I was coming into one of those "anti cigarette" threads. Quote Share this post Link to post Share on other sites
e30plz 1 Report post Posted May 17, 2009 Looks so good. Quote Share this post Link to post Share on other sites
OLLIE 26 Report post Posted May 17, 2009 What an inspiration. Great work Glenn, I must give this a try one day Quote Share this post Link to post Share on other sites
Driftit 1956 Report post Posted May 17, 2009 God that looks good. Whats it end up costing you Glenn? Does it work out cheaper than purchasing it from the supermarket? Quote Share this post Link to post Share on other sites
*Glenn* 854 Report post Posted May 17, 2009 The pork cost me $35 Theres 8 rashers in each packet (14 packets) its thicker than what you buy in the shops and I also kept enough out for breakfast this morning and two more meals for two. At $10 (roughly) a packet, thats a great saving as well as having something better than you can buy in the shops. Took me about 2 hrs in total time to do it .. next time I'll have it down to a fine art. Cant wait to try the Pastrami and I'm going to do a whole ham in the next week or two. Quote Share this post Link to post Share on other sites
*Glenn* 854 Report post Posted May 17, 2009 God that looks good. Whats it end up costing you Glenn? Does it work out cheaper than purchasing it from the supermarket? Yes its cheaper... but who cares ?.... its friggen great bacon Quote Share this post Link to post Share on other sites
sp8s 1 Report post Posted May 17, 2009 so when is the resturant opening up down the back of the workshop Quote Share this post Link to post Share on other sites
Driftit 1956 Report post Posted May 17, 2009 Hmm would love to get one. And a butcher opened up over the road last week so would be great. Quote Share this post Link to post Share on other sites
*Glenn* 854 Report post Posted May 17, 2009 I might also add.. the slicer I bought on Tardme cost me $375. It was one month old and cost the seller $1300. Its not a huge commercial one, its Italian and does the job well. More than happy with it. The vacuum sealer is also on special at the Wornhouse ATM for $119 instead off $149.. works a treat as well Quote Share this post Link to post Share on other sites
*Glenn* 854 Report post Posted May 17, 2009 Hmm would love to get one. And a butcher opened up over the road last week so would be great. Half the butchers I spoke to in the last 2 weeks dont even know the difference in the cuts of meat they sell. For Pastrami... I asked for a 2lb cut between the point and the shank of brisket ( the leanest part with no fat running through the middle) all I got was ?? I had to show them ? I'm an Automotive Technician ??.. go figure that one Quote Share this post Link to post Share on other sites
greenday-rulz21 4 Report post Posted May 17, 2009 Looks fantastic Glenn! Some nice kit you have there. That bacon looks amazing! Quote Share this post Link to post Share on other sites
