AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Feb 15^th, 2019 at 3:13pm

mikel Offline
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new england area nsw au, New South Wales, Australia

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(hopefully) here are a couple of pics of the offset smoker Chris bought me for Christmas.
Due to ongoing fire restrictions have only fired it up once, a test run on some butcher's thick Italian style sausages.
A 4 hr. smoke keeping the temp. around 150c resulted in a skin colour around "boot polish mid tan" and a core temp. of 70c.
Sliced at an angle, the skin was slightly tough (nat. gut casing) but a definite smoke flavour which had penetrated into the meat giving a pleasing aftertaste of smoke, chilli and garlic.
Very happy with first up results, going to attempt a chicken next before graduating to a leg of venison.
M

smoker_2.jpg (151 KB | )

life is a bed of gidgee coals and a camp oven

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Reply #1 - Feb 15^th, 2019 at 3:16pm

mikel Offline
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I thought something would go missing!

Smoker_1.jpg (195 KB | )

life is a bed of gidgee coals and a camp oven

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Reply #2 - Feb 15^th, 2019 at 3:42pm

Derek Offline
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Michael, how big is the cooking area on that one??

Looks good.

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Reply #3 - Feb 15^th, 2019 at 4:33pm

mikel Offline
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Derek.
The cooking area is 30 x 50cm, the firebox 20 x 25cm. I made the above size firebox from a piece of perforated metal I had to protect the chamber wall.
The cooking area would hold 2 pork ribs, a brisket or 4 chickens quite comfortably.

The smoker (which requires assembly, a task at which I am far more proficient than driving a computer) is fairly thin metal, but I think with undercover storage will last quite well.

I am going to experiment with baffles (the "smokers" call it tuning) to try and obtain the best consistent heat/smoke ratio. I found that I was getting at times a higher than wanted temperature.

Plenty of time to play with it, once the weather cools off a trifle.

M

life is a bed of gidgee coals and a camp oven

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Reply #4 - Feb 15^th, 2019 at 4:48pm

Derek Offline
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That is a good size.

We are off on a cruise to New Zealand next week. Hopefully the weather will have turned a bit cooler for when we get back.

Mind you I remember hot summers like this years ago.

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Reply #5 - Feb 16^th, 2019 at 5:00am

Cactus Offline
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Very good Mikel.
I am going to have get one just like yours.
I am on my fourth lot of home made bacon and temperature control is critical (100 to 120c)or the fat renders. Smoked and cooked for a internal Temp of 65c to 70c eaten as is or fried, all the bugs are gone.

Have Camp Oven will travel

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Reply #6 - Feb 16^th, 2019 at 7:59am

tadpole Offline
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Looking forward to following your progress. Have been pestering my wife for a while now to get me one of these

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Reply #7 - Feb 19^th, 2019 at 9:24am

TBF Offline
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Looks good MikeL.
Can't wait to see some results.
You must have been a very good lad during 2018. Cheesy

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Reply #8 - Feb 19^th, 2019 at 11:07am

mikel Offline
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Aart....shame, you know me well enough to realise I am always a "good lad" Cool

Champing at the bit waiting for the weather to cool down though, we are still on full restrictions. Sad

Cant have it all ways but, Chris' son and wife have just landed in Bris. from the UK, on their way down to us for a few days then on the their unit at Avoca Beach where we will join them for a few ales and bbq seafood. Cheesy

Would be good if the weather holds as is before they return home to London and late winter conditions.

m

life is a bed of gidgee coals and a camp oven

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Reply #9 - Feb 20^th, 2019 at 6:05pm

mikel Offline
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Today attempted some Aldi spice rubbed thigh fillets and a few more butcher Italian style snags.
The pic is around 1 hr. into a 3 hr. smoke with initial temps around 350c. for 45 mins. then able to regulate to ~185c. for the balance.
Did not take a final pic., a late summer storm arrived but we were done just in time Roll Eyes

smoker_chicken_1.jpg (108 KB | )

life is a bed of gidgee coals and a camp oven

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