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[mysterio]

Nice

[Whorst]

I can see this turning into Jim's Beer Kit and Smoked Meat Emporium! It's interesting when you find people with the same hobbies as yourself. Especially when they live some 5000 miles away!

I smoke a turkey every year for the other holiday we have called Thanksgiving. I think you people were involved in that one too. I brine the bird for 2 days in special liquids and spices and smoke it with apple wood. The brine really works wonders as the turkey when done will slice like a ham.

I bought a smokinTex smoker about 4 years ago and love it. It truly is a fantastic product that turns out consistent results time and time again. They have a great website with recipes. Check it out here at www.smokintex.com

This is great guys! Don't tell CAMRA though. They'd probably ban electric smokers and compare 'em to cask breathers!

[hoppingMad]

The reason I add lots of hops at the beginning is because I only started AG brewing the week before last, and that's the way the two recipes I first used said to do it!

I haven't got the experience to know what difference it makes to add at different times, so maybe I'll experiment a bit tomorrow. Although it's probably best to change as little as possible in terms of method early in the game, so I can learn what the different ingredients do before I mess with the process.

On the other hand....

adm, this is a good read and will add a little to your knowledge of hopping.
http://www.mrmalty.com/late_hopping.htm

[adm]

That IS a good read. Thanks for the link!

[RabMaxwell]

I have a hot smoker lovely to use for Trout & salmon yum-yum i have even used it in the past to smoke small amounts of grain

[flytact]

OK, didn't see the thread in the Tap Room, but here's a good site for smoking.
I don't have this one, but good tips none the less...
http://www.virtualweberbullet.com/cook.html

[adm]

I'm busy brewing beer! Haven't started a Tap Room thread on smoking yet...

That is a good site though - the only thing i disagree with is they recommend using charcoal briquettes, whereas I'm a lumpwood charcoal fan all the way.

(IMHO, it's like Kit vs. all-Grain! - you don't know exactly what's in briqettes, and if you did, you probably wouldn't want it in them anyway)

[scarer]

This sounds really interesting, my other half would be really into this! I know we have a Cobb and some wood chips so can we smoke in that?

[adm]

You should be able to do a passable imitation on a cobb - can't say I've tried it myself. The only problem would be there's no way of adjusting the airflow and the coals heat the grill plate directly. If you put the meat on a rack on top of the grillplate, you should be OK.

See the other thread in the Tap Room for some pics etc...