I'm Floydmeddler. I love brewing beer and over the last few years I have become interested in smoking meat, low and slow. I've done a few smokes in the past with homemade smokers, but those smokers were kinda knocked together without appreciation of the importance of air flow control. As a result, temps flared and man, did I get through some amount of coal. So far I've smoked chickens, a turkey, pork shoulder, beef, duck and my own homemade sausages. The results ranged from OK - really good, but like I said, the cook was always very difficult.
So... I have built myself a (hopefully!) half decent smoker out of a large galvanised dust bin. Yes, I am fully aware of the zinc debate but after a lot of reading, I have come to the conclusion that it will be fine. Zinc's melting point is 419.5 °C and its boiling point is 907 °C. My smoker will never go over 150c. I've heard that acid can lead to the zinc leeching. So... I won't be using any acid based sprays on my meats. Simple!
The design of my new smoker is inspired by the UGS design and the Brinkman design. It has a 1/2 ball valve to control the air along with 2 1/2 inch pipe connectors with screw on blanks should the coals need a good air blast. It also has a water/drippings pan. I've sealed the lid with high temp stove rope and the chimney is a simple vent. My charcoal basket can hold around 3.5KG of briquettes. My grill size is around 40cm. I have 2 of these. However, the top one doesn't allow much space. It's main purpose is for sausage and beans smoking. I gave this smoker a test run last week and it managed to hold temp well.
Here's where I need your advice. I'm having a bit of a smoke off next Sat. There will be approx 15 people eating. I'd like to do a 3kg pork shoulder, a 2kg brisket, 2 (brined) chickens and sausages (my own homemade brats
) Does this look like a good cook schedule to you? Obviously these things can never be timed to perfection. I will, of course, only remove the pork and brisket when their internal temps are Brisket: 160f Pork 190f.Rough schedule:
Fri night 11am: Start smoking the pork and brisket at 225f (107c) Smoke with 200g of oak.
12am: Go to bed
Sat 7am: Add more coals
2pm: Remove pork and brisket (hopefully internal temps will be reached) Wrap tightly in tinfoil and put in oven at around 50c. Add more coals and hickory to smoker. Add chicken and brats and beans. Smoke at around 120c
6pm: Remove chickens and brats and beans. Wrap/cover with tinfoil and add to 50c oven.
7pm: Pull pork, slice brisket / chicken and begin MAN FEAST.
So... does this look like I've given myself enough time? I'd hate to have to speed cook anything just to get it finished and end up with tough meat!
Also... am I over/under catering?
Cheers!
