by Gaznazdiak » 13 Apr 2018, 11:05 am
Holy hell GB, that's the idea! You could do a whole pig in there.
Makes my little effort look a tad small. It can hold 4 chooks whole or 2 butterflied, 4 pork roasts or 2 pork loins unrolled.
I have personal experience of how good phone booths are at cooking.
I was doing some excavation work in Manly in Jan '89 and had to make a call to the ATO about a couple of my machinery leases they were pissing me about with. I made the call from a public box, 30 something outside the box, at least 50C inside and spent nearly 2 1/2hrs waiting and listening to their hold music, which was a version of "Green Sleeves" that sounded like it had been played on a cheap MIDI board. In an empty aircraft hanger.
I finished the call about 5kg lighter and with that 'king tune welded to my brain.
What are your preferred woods?
I use Apple for poultry or fish, Mesquite only for beef and lamb and I blend Hickory, Mesquite and Apple on pork when I'm making bacon. Oak only on pork for Kaiserfleisch and on corned beef for Pastrami.
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fideles usque ad mortem