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OakmanNZ
03-15-2010, 09:27 PM
So I have smoked chicken and all of its smaller bits, made my own smoked bacon, smoked fish, brisket, made a fattie, smoked veges and even made my own smoked rock salt.

What else can I unleash on my propane cabinet smoker?

How do you make smoked sausages? I assume cold smoked which I can not do.

Anyone got anything exciting that I can try out?

landarc
03-15-2010, 09:49 PM
MOINK balls, I don't see pork butt, or bacon wrapped tenderloin, or prime rib, or meat loaf...

Phesant
03-15-2010, 09:55 PM
ABT's, bacon wrapped taters......

Kevin
03-15-2010, 10:01 PM
Armadillo eggs, Pig candy, the list goes on.

douglaslizard
03-15-2010, 10:02 PM
So I have smoked chicken and all of its smaller bits, made my own smoked bacon, smoked fish, brisket, made a fattie, smoked veges and even made my own smoked rock salt.

What else can I unleash on my propane cabinet smoker?

How do you make smoked sausages? I assume cold smoked which I can not do.

Anyone got anything exciting that I can try out?
anything that can be done in an oven can be smoked ,you can even smoke some things that go on a stove top ie;eggs you may want to try out smoked nuts or cheese

OakmanNZ
03-15-2010, 10:25 PM
Cheese? Wouldn't that melt at 200f? Thats the lowest my smoker can handle. Good ideas guys. Not being in the Northern hemisphere I lack imagination when it comes to foods to smoke. We do not really make or eat meatloaf down here in New Zealand.
Mmmn, now prime rib sounds really good. I might put that next on the list.

bigabyte
03-15-2010, 10:42 PM
Enchiladas.

Chef Jim
03-15-2010, 11:27 PM
Cheese? Wouldn't that melt at 200f? Thats the lowest my smoker can handle. Good ideas guys. Not being in the Northern hemisphere I lack imagination when it comes to foods to smoke. We do not really make or eat meatloaf down here in New Zealand.
Mmmn, now prime rib sounds really good. I might put that next on the list.

Maybe you should try meatloaf, there is a reason why a lot of us like it. Being new to smoking I had not thought of it, but you can bet I'm giong to try it now. all the above ideas are great. Good luck and let us know what you cook. :-P

Midnight Smoke
03-15-2010, 11:57 PM
Turkey or Parts thereof...

tmcmaster
03-16-2010, 12:37 AM
Have you thought of fruits? I do a smoked peach that is fantastic...

OakmanNZ
03-16-2010, 04:23 PM
Ok, so today I have made some Moink balls. I had to make homemade ones as we dont get frozen ones downunder. I will post some pics once I ave finished. One question though, I am going to do them in my propane cabinet smoker. Smoke time minimal I assume and only around 2 hours heat at 250-300f? Also, are these ok reheated as I seem to have made a few!

JD08
03-16-2010, 07:36 PM
So I have smoked chicken and all of its smaller bits, made my own smoked bacon, smoked fish, brisket, made a fattie, smoked veges and even made my own smoked rock salt.

What else can I unleash on my propane cabinet smoker?

How do you make smoked sausages? I assume cold smoked which I can not do.

Anyone got anything exciting that I can try out?
Just one?

Dude, this alone could keep you busy until your first angioplasty.

big brother smoke
03-16-2010, 10:07 PM
How about some siracha chicken wings, yum!

cdollar
03-16-2010, 10:37 PM
Smoke some salt. Nothin like some good ol' hickory smoked salt for seasoning.


Chuck

Paulmark
03-16-2010, 11:19 PM
I'm doing a boneless leg of lamb this weekend...just a thought.:idea:

OakmanNZ
03-17-2010, 12:26 AM
A leg of lamb, wow, what sort of wood are you using and whats your method?

We Kiwis know our lamb!

Would be interested to see some pics.

Am almost done smoking my MOINK balls, will post pics soon.

OakmanNZ
03-17-2010, 12:29 AM
Have you thought of fruits? I do a smoked peach that is fantastic...

What method do you use to smoke a peach? I would imagine you would not want to get it too hot.

T-Man
03-17-2010, 01:39 AM
Had some smoked eel once...you might try that.....

rolf
03-17-2010, 02:01 AM
Get a Kangaroo from OZ

OakmanNZ
03-17-2010, 02:12 AM
Get a Kangaroo from OZ

I don't think my smoker could fit a Kangaroo, a joey maybe..........

kickassbbq
03-17-2010, 06:55 AM
Just remember this!

"If you can choke it, you can smoke it!"

Phubar
03-17-2010, 06:58 AM
Crocs,Roo's,Reindeer,Eel,Rabbit,Lamb,Duck,Pheasant ,Boar,(koala?)....pies,fruits,potatoe cupcakes....
Cold smoked:salmon,cheese,nuts,salt,veggies.....
Just throw anything that you can make in your oven into the smoker.:cool:


Don't smoke your cheese at 200F!!!:pray:

aquablue22
03-17-2010, 08:09 AM
Plum tomatoes for salsa. They only take a few minutes because they absorb a lot of smoke. But smoked salsa is really, really good.

Desert Dweller
03-17-2010, 08:37 AM
One word; Pastrami
Search the threads for Pastrami. A challenge with fantastic results.

Derek
03-17-2010, 08:39 AM
A Cornish Hen & a small Chicken.

These bad boys are going to get injected with beer & gee.

( that's melted butter )

texman02
03-17-2010, 10:01 AM
How about some siracha chicken wings, yum!

One of the best recipes I have found on here.... Farkin Fantastic! :clap2:

southernsmoker
03-17-2010, 10:08 AM
Here ya go smoke a version of this: http://newfoundland.ws/Newfoundland_Recipes_Cookbook.asp?Recipe_ID=Flippe r_Pie

Delish;


:becky::becky::becky:

tmjst
03-17-2010, 11:46 AM
I once had the power go out just as I was putting a shepherd's pie in the oven, so I smoked it on my Weber kettle... it was AWESOME!

SteevieG
03-17-2010, 01:02 PM
How does one go about smoking salt...? I needs to know.

deguerre
03-17-2010, 01:07 PM
So I have smoked chicken and all of its smaller bits, made my own smoked bacon, smoked fish, brisket, made a fattie, smoked veges and even made my own smoked rock salt.

What else can I unleash on my propane cabinet smoker?

How do you make smoked sausages? I assume cold smoked which I can not do.

Anyone got anything exciting that I can try out?
What, no RIBS?!?!?:shock:

mremus
03-17-2010, 01:40 PM
So I have smoked chicken and all of its smaller bits, made my own smoked bacon, smoked fish, brisket, made a fattie, smoked veges and even made my own smoked rock salt.

What else can I unleash on my propane cabinet smoker?

How do you make smoked sausages? I assume cold smoked which I can not do.

Anyone got anything exciting that I can try out?

You can hot smoke sausage. For many years my family has made venison and beef sausage, both summer sausage and beef (hot) sticks stuffed into a sheep casing. I've also smoked & cooked brats before as well.

cdollar
03-17-2010, 02:58 PM
How does one go about smoking salt...? I needs to know.

You get some coarse salt, like Kosher salt, spread it out thinly on a sheet of foil or on a pizza pan if you have a UDS or a WSM, and smoke it for an hour at a low temp. Then you can taste it and decide if you want more or less smoke flavor. You may have to try it a few times until you get the flavor you want. Try it with different woods too.


Chuck

OakmanNZ
03-17-2010, 06:58 PM
Great ideas guys. You will keep me busy for the next few months. Forgot to mention I have done ribs also.

Here are my very first MOINK balls. I read online that you really need the frozen ones, but screw that. I made half beef/half pork with some of my favourite Country rub as seasoning, 2 eggs and breadcrumbs along with some homemade streaky bacon.

Turned out to be beautiful (Had chicken wings as a side dish instead of salad :wink:)
http://img41.imageshack.us/img41/2228/p1010098e.jpg

http://img15.imageshack.us/img15/2020/p1010101wq.jpg

http://img94.imageshack.us/img94/171/p1010102sb.jpg

http://img693.imageshack.us/img693/8355/p1010108j.jpg

Phubar
03-17-2010, 07:02 PM
Nice pics!
But you don't need pre frozen ones,just make them MOO and OINK!:cool:

Ron_L
03-17-2010, 07:36 PM
Nice pics!
But you don't need pre frozen ones,just make them MOO and OINK!:cool:

Well... The balls should be MOO. The bacon takes care of the OINK.

Very nice looking balls, Oakman! :clap2:

OakmanNZ
03-17-2010, 08:54 PM
I know, but I just hate pure beef meatballs. The 1/2 and 1/2 mix makes it a better consistency in my book. I guess it is my wifes Italian cooking coming out in me. Smoked these with Pohutukawa wood. This is a native New Zealand tree sometimes known as the New Zealand Christmas tree due to its bright flowers that come out at Christmas time here (Xmas is in Summer here, wrong I know)

Kind of tastes halfway between Hickory and Mesquite with a touch of sweet, not so much spice.

http://www.bookabach.co.nz/bachchat/assets/images/stories/pohutukawa-coopers-beach.jpg

http://imagecache2.allposters.com/images/DANPOD/AU02_DWA0217_M-FB.jpg

rolf
03-17-2010, 09:20 PM
Smoked Chillies! Creamcheese stuffed bellpeppers, mushrooms, ...
Someone bbqed a salad on the forum recently, said it goes well with the ladies.

OakmanNZ
03-17-2010, 10:38 PM
Ha! A salad! I guess it had more bell peppers and heat resistant things rather than lettuce.

JiveTurkey
03-18-2010, 01:10 AM
If you can get the temps low enough you can smoke some bell peppers to make paprika and smoke some jalapeno peppers to make chipotle. That's popular stuff here on the left coast.

OakmanNZ
03-18-2010, 01:23 AM
So you smoke these and then dehydrate them?

JiveTurkey
03-18-2010, 02:37 AM
I do but you don't have to. Smoked bell pepper would be good in a salad or fajitas. Dry them and grind into powder for rubs. I've never dried chipotle peppers, they go straight into my salsa.