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 Post subject: Smoking Duck and Chook ?
PostPosted: Wed Apr 14, 2010 7:20 pm 
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Dapper Duck
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Joined: Mon Aug 17, 2009 7:33 pm
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Location: Batemans Bay NSW
Hi all, I have just brought myself a smoker, I have always liked eating smoked duck, chook etc but have never done it myself.

The smoker came with very limited instructions, it tells me what to do but I'm not sure how long to smoke duck and chicken pieces for?

How do you tell when its done?

Does anyone have any sugestions as to the types of wood to use for different flavours.

Thanks in advance Alyson

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Last edited by alyson on Wed Apr 14, 2010 7:30 pm, edited 1 time in total.

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PostPosted: Wed Apr 14, 2010 7:27 pm 
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Gallant Game
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dark woods like red gum red box for dark skin color light woods like yellow box ash for light skin

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PostPosted: Wed Apr 14, 2010 8:04 pm 
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Phoenix
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Location: Sydney
http://www.smoking-meat.com/smoking-chicken.html

http://www.smokingmeatforums.com/

J

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PostPosted: Wed Apr 14, 2010 8:11 pm 
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Dapper Duck
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I assume you are talking about a hot smoker??

I have one of those cheap metal ones bought from a camp shop, it turns mullet, tailor and trevally into a gourmet delight.

I soak in a brine mix all fish to be smoked, and chook and meats I normally marinate in whatever.

Hard wood saw dust, with either rosemary sprigs, fresh bay leaves. curry leaf cuttings, any citrus prunings all really add to the flavour, the aroma as they smoke is sensational.

Cooking times vary greatly, with the fish it usually takes about 35 minutes, pieces of chook that i have done have taken an hour.

Most camp shops will sell a variety of different smoking saw dusts hickory etc, have tried the hickory and it is ok, fresh cuttings added are heaps better


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PostPosted: Wed Apr 14, 2010 10:46 pm 
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Champion Bird
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Joined: Mon Dec 29, 2008 1:05 pm
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Location: canberra, ACT
we soak chook pieces in brine (garlic and other herbs too) overnight and then smoke it for 5 hrs, we use fruit timber or gum trees. mmmmmmmm, it then stays in the freezer till needed.
we made our smoker from stainless steel ducting with bricks to hold it up. :roll:

i'm going to burn the herbs next time, thanks.

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PostPosted: Wed Apr 14, 2010 10:47 pm 
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Phoenix
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Joined: Fri Nov 10, 2006 11:10 pm
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Location: Perth Hills, WA
i was gonna say, a smoking duck and chooken? doesnt sound very healthy... :hmmm:

i should SO read this forum more often.... :aaargh:


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PostPosted: Wed Apr 14, 2010 11:38 pm 
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Old Mother Goose
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Location: Forest Tasmania
Yvonne :roll: :lol: My hubby is a butcher by trade and we do ours with a brine pump. We inject the meat with the brine and then soak in the brine overnight. tenderest meat you'll ever get even from an old rooster or hen. It's smoked for like 6 hours in our smokehouse and then I cook it further in my crockpot for another 4 hours..taste's wonderful!!

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PostPosted: Thu Apr 15, 2010 5:45 pm 
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Dapper Duck
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Joined: Mon Aug 17, 2009 7:33 pm
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Location: Batemans Bay NSW
Thankyou all for your help and suggestions, can't wait to use it.

Alyson :thanks:

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