G'Day Bruces':becky:
Dang, it's been so long since I posted any pron and now I got 2 threads going in one night!:thumb:
Thanks to everyone who wished me a happy birthday on the 24th. I turned 45 years young and my wonderful wife gave me this!
This kind of smoker is a common thing in the USA. I'm sure a lot of you have one, or more than one. They are very rare things here and they are also stupidly expensive here. A company called "Hark" badges and imports a very shoddy cabinet smoker and sells it here for $299.00 :mad2::mad2:
I have even seen it in a BBQ shop here in Melbourne for $399.00:twitch:
Anyway, this model is much better built, and was bought at ALDI for $169.00... still expensive by your standards, but really pretty good for Australia.
Anyway, my wife bought this without me knowing. When we saw it togethe in the store, she asked me what it was for. I said "Peking Ducks and Char Siew", so she came back later in the week, when it was discounted and bought it!:biggrin1:
Here's my good friend Andy enjoying the ducks and the new smoker!
Normally, you would prepare a Peking Duck the day before, but it was over 100F and hanging a duck to dry would have been problematic. I'm sorry I have no photo's of the preparation, but briefly, its like this:
1. Dip ducks in boiling water quickly, 3 times.
2. Seperate as much of the skin of the breast and legs from the flesh of the duck using the back of a spoon, or the your fingers, or if you have the right attachment, a bicycle pump or aircompressor.
3. Coat duck in mixture of Chinese Rice Wine, Water, Maltose and Sodium Bicarbonate
4. Place 2 chairs back to back with a rod between the two. Hang the ducks on hooks on the rod and dry with a large electric fan. Keep coating the duck with the mixture and allow to dry... about 10 times
Then put the Ducks in the Smoker...
For the first 30 mins, I smoked the ducks at approx 220F to allow the Ducks to take some smoke. I was using Peach for this.
After this, I cranked the temp right up... and this is the reason this kind of smoker is good, because as its a gasser, you can get it hotter than an offset or a WSM and also have the ability to hang the duck properly so it gets golden all over!
Here they are almost done.
Closup!
They were done faster than I expected. Took them off to rest for 30 minutes and then chopped as follows:
And plated... it was a bit messy... been a while since I chopped a whole duck, and I was a bit sauced by then and just had to get it on the table..
It was served with plum sauce. There were a few other dishes, but the duck was awesome. Very moist and tender, and great taste on the skin Sorry no pics of the rest, because we were chowing down!
Thanks for looking!
Cheers!
Bill
Dang, it's been so long since I posted any pron and now I got 2 threads going in one night!:thumb:
Thanks to everyone who wished me a happy birthday on the 24th. I turned 45 years young and my wonderful wife gave me this!
This kind of smoker is a common thing in the USA. I'm sure a lot of you have one, or more than one. They are very rare things here and they are also stupidly expensive here. A company called "Hark" badges and imports a very shoddy cabinet smoker and sells it here for $299.00 :mad2::mad2:
I have even seen it in a BBQ shop here in Melbourne for $399.00:twitch:
Anyway, this model is much better built, and was bought at ALDI for $169.00... still expensive by your standards, but really pretty good for Australia.
Anyway, my wife bought this without me knowing. When we saw it togethe in the store, she asked me what it was for. I said "Peking Ducks and Char Siew", so she came back later in the week, when it was discounted and bought it!:biggrin1:
Here's my good friend Andy enjoying the ducks and the new smoker!
Normally, you would prepare a Peking Duck the day before, but it was over 100F and hanging a duck to dry would have been problematic. I'm sorry I have no photo's of the preparation, but briefly, its like this:
1. Dip ducks in boiling water quickly, 3 times.
2. Seperate as much of the skin of the breast and legs from the flesh of the duck using the back of a spoon, or the your fingers, or if you have the right attachment, a bicycle pump or aircompressor.
3. Coat duck in mixture of Chinese Rice Wine, Water, Maltose and Sodium Bicarbonate
4. Place 2 chairs back to back with a rod between the two. Hang the ducks on hooks on the rod and dry with a large electric fan. Keep coating the duck with the mixture and allow to dry... about 10 times
Then put the Ducks in the Smoker...
For the first 30 mins, I smoked the ducks at approx 220F to allow the Ducks to take some smoke. I was using Peach for this.
After this, I cranked the temp right up... and this is the reason this kind of smoker is good, because as its a gasser, you can get it hotter than an offset or a WSM and also have the ability to hang the duck properly so it gets golden all over!
Here they are almost done.
Closup!
They were done faster than I expected. Took them off to rest for 30 minutes and then chopped as follows:
And plated... it was a bit messy... been a while since I chopped a whole duck, and I was a bit sauced by then and just had to get it on the table..
It was served with plum sauce. There were a few other dishes, but the duck was awesome. Very moist and tender, and great taste on the skin Sorry no pics of the rest, because we were chowing down!
Thanks for looking!
Cheers!
Bill
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