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The smoking food in smoking oven-things thread.


Stanley Leisure

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Did it on the barbecue - rubbish it was

That can be a challenge.

 

Try doing it in the oven. Prep it the day before with your rub. Put in a sealed container overnight. Next day, put a bottle, 12 fluid ounces of apple juice or cider in a shallow bowl in a foil lined deep roasting pan. Put meat on a trivet on top of the shallow bowl,seal tightly with foil, this is very important.

 

Cook at 225 F . I usually do a 10-12 pound piece of meat for at least 8 hours. Resist the urge to check it for at least 6 hours. You can always up the temp in 25 degree levels if you think you need to.

 

When it's beginning to fall apart, take it out and let it rest for 20-30 minutes. When shredding it, use the juices from the shallow pan to keep it really moist. Save some of the juices to moisten leftovers.

 

If you're patient, it's really hard to screw this up.

Edited by Nebraska Red
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I cooked it for 8 hours but it came out tough and didn't shred at all. 

 

Then either your meat is low quality or, more likely it was at too low an internal temperature. I've had pork shoulders be at temperature in 6 hours and some that took 12, depends on loads of factors. It's why I started that Brisket at midnight to serve at 1930 the next day - rather have it at temperature and waiting around than waiting for hours for it to be ready 

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  • 2 months later...

If you're just starting out on a weber and you want something ore interesting then butterflied leg of lamb or whole chickens. Have the coals over one side and the meat over the other until the meat's almost ready, then put it over the coals to char it off. Also - invest in a digital thermometer so that you can tell whether your meat is properly cooked before you serve it 

 

You can use the Weber for smoking stuff as well - plenty of stuff on youtube to show you how to set it up Means you can do long, slow cooks of stuff like pork shoulder, brisket, ribs etc 


This is the new addition....

 

Dkl4Nh5W0AEYmB1.jpg

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If you're just starting out on a weber and you want something ore interesting then butterflied leg of lamb or whole chickens. Have the coals over one side and the meat over the other until the meat's almost ready, then put it over the coals to char it off. Also - invest in a digital thermometer so that you can tell whether your meat is properly cooked before you serve it

 

You can use the Weber for smoking stuff as well - plenty of stuff on youtube to show you how to set it up Means you can do long, slow cooks of stuff like pork shoulder, brisket, ribs etc

 

This is the new addition....

 

Dkl4Nh5W0AEYmB1.jpg

Looks like an AT-AT

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  • 1 month later...

Any chance of some pics? 

 

Whole point of pizza ovens is that they get up to ridiculously high temperatures (4-500C) so they cook your pizza hot and fast within a couple of minutes - but the bigger traditional clay ovens retain the heat and can be cooled down to cook at the low temperatures you need for slow roasting / smoking. 

 

Guessing yours is something like this? In which case the answer is probably not, but you're not going to Dominos ever again :)

https://uk.ooni.com

Edited by Gethin
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It's like this one

https://www.argos.co.uk/product/4968935

but without the stand.

 

 

Might be OK with that 

 

See if you can light a small amount of charcoal/wood in the fire pit and keep the temperature in the top section at a constant 110-120C, 'cos that's what you'd need for slow cooking/smoking. 

 

Could be a bit of a faff as you'll be topping the fuel up fairly often over a 6+ hour cook 

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They were throwing it out as they'd never managed to get it to make decent pizzas, they reckoned they couldn't get it hot enough. From a bit of research last night it seems that these metal ones aren't insulated enough to reliably keep a constant temperature so you do have to top it up regularly to ge the desired results.

 

That's obviously not an issue for pizzas as there's a quick turnaround but it looks like it might be an pain for any low and slow cooking.

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They were throwing it out as they'd never managed to get it to make decent pizzas, they reckoned they couldn't get it hot enough. From a bit of research last night it seems that these metal ones aren't insulated enough to reliably keep a constant temperature so you do have to top it up regularly to ge the desired results.

 

That's obviously not an issue for pizzas as there's a quick turnaround but it looks like it might be an pain for any low and slow cooking.

 

 

I'm always wary of trying to repurpose a BBQ thing for something it wasn't designed for. Always seems to be hassle

 

If you're serious about wanting to try smoking stuff the offset pictured above is down to £100 at Homebase which is an absolute steal at that price 

https://www.homebase.co.uk/landmann-kentucky-smoker-charcoal-bbq-black_p149165

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