Does anyone have experience of this smoker?

Westcountry Smoker

I thought it would be good for trying some venison and hams, and smoking the salmon my mates catch when we go fishing....

Any experience would be appreciated. I looked at the Bradley but it won't do what I want it to do really so this seems to be the best I can find. I just hate buying kit that isn't reccomended!!

Thanks,
FB

Kiri, it looks the part, but it is hellishly expensive.

Search the web for plans, you are bound to be able to make your own for a fraction of that price.

I saw one made in Donegal with a galvanised dustbin and some aircon ducting. I think the point of cold smoking is to carry the smoke 6 or 8 feet away from the fire so that it is cool by the time it hits the fish or meat.

I love smoked duck breast. Absolutely gorgeous.

CD,

Cost is why I haven't bought one yet, although this is probably going to be bought for me as a present, so I'm a little more able to wear the price tag...

FB

I took a 45 gallon drum with the top removed and knocked a hole in the bottom with 2x32gr of 3s

I then made a tunned of bricks 5 foot long covered in roofing tiles. The lid was a round piece of old rush matting with wires poked through.

The fire is made at the far end of the tunnel and is charcoal with large lumps of well soaked oak.

Fallow hearts slit open and smoked cold are stunning when pared with a knife and a cold beer.

You must avoid at all costs a 'warm' smoker. It's either cold or hot never in between.

Hot smoking is done by charcoal in the bottom of the drum with the aforementioned oak. Chicken legs etc.

The labour involved in setting it up is a good disincentive - best done as a treat and not all the time as the smoke must be mildly carcinogenic.

I put a 1kg peice of Falow Sirloin into a cure last night made up of salt sugar (225g each) 3 pints of water, bay , pepper, juniper, cloves. It'll be in there for 24hrs, I'll hang it in the chiller then gib=ve it a whiz at the weekend!!

I also Chucked a couple of fillets in there 250g each which I am looking forward to trying!!

I'm going to the market today to buy some salmon to practice with too.

So much for the poxy diet!!

Rgds,
FB

Right, You REALLY have to try this.... It is the best venison dish I have ever had.

The fillets came out last night and the sirloin is actually getting 48 hrs now. All sinew had been removed befpre puttingin the cure.

I sliced the fillets very thinly and layed them onto some cling film with space in between them. covered in cling film and rolled with a rolling pin until they were very thin, but not mushy.

Served on a plate with olive poil , lots of lemon , black pepper and some parmasan.

Beware, this is far to good to be giving normal people so be selective who you allow to try this....

IanF, Artemis, I think this can only be bettered by adding a small ammountof smoking to the equation but it is not necessary.

Rgds,
FB

Great cold smokers can be made from old refrigerators and some ductwork. Already has the stainless racks too.

OK, FB

the next AR 'Gluttons Unanimous' meet is at your place!!

Rgds Ian

Ian, Sounds good to me!!!

Have we decided on a location for the Gluttons Meeting on the 20th April? I think the taffy Glutton is around. We can always use mine if it suits or I can head down thar yonder...

The Ferndog is very excited about it although not sure what her sea legs are like!!!



Rob,

TBH I'm not great on the whole adapting stuff to do other stuff with. I tend to get into trouble where tools and cutting things is concerned!! Up shot is that I probably end up paying over the odds for some bits of kit but spend less time in A+E!!!

As an example I had to drill a hole in one side of a 3/4" hose to put a saddle clip on for the pheasant drinkers. The drill went in one side of the hose out the other and into my hand... Im not allowed to play with drills anymore!!

Laters,
Fatlow Buck

quote:

So much for the poxy diet!!

FB, don't let your better half read that bit!!!

Hot Smoked a Roe deer, a Sika haunch and some chicken in my Bradley this morning, oh yummmmmm!!!

One tip though... smoking liver not advised based on looks!!! Turns a nice shade of green! Tastes good though!
Thinking of making some smoked liver pate maybe???

BTW, kiri you mentioned a small amount of smoke... you considered getting one of those small hob top smokers?

Artemis