Jump to content


Photo

Little Brown Egg - Terra Cota smoker


  • Please log in to reply
12 replies to this topic

#1 metaliczombi

metaliczombi

    1,000 Post Club!

  • BST Users
  • PipPipPipPipPip
  • 3,496 posts
  • Joined: Sep-12 2002
  • LocationBow of the boat

Posted June 15 2009 - 8:20 PM

No pics of the spatchcock chicken but after a few trial runs to get the proper amount of charcoal and wood chips, it was delicious with some wild rice.



#2 Little

Little

    Way too many!

  • BST Users
  • PipPipPipPipPipPipPip
  • 53,875 posts
  • Joined: Feb-27 2002
  • LocationNa Hampsha

Posted June 15 2009 - 8:43 PM

Diggin that!
Some meat and some fire, thats really all it is.

#3 New_Caster

New_Caster

    5,000 Post Club!

  • Users
  • PipPipPipPipPipPip
  • 5,157 posts
  • Joined: Jul-28 2004

Posted June 16 2009 - 2:28 PM

Look great how do you take the top off?

#4 metaliczombi

metaliczombi

    1,000 Post Club!

  • BST Users
  • PipPipPipPipPip
  • 3,496 posts
  • Joined: Sep-12 2002
  • LocationBow of the boat

Posted June 16 2009 - 5:54 PM


Quote:








Originally Posted by New_Caster
View Post

Look great how do you take the top off?





A pair of leather gloves and grab the sides of what would be the base and it comes right off. I am smoking some bluefish that I caught Sun right now after an overnight brine and a drying session. First time smoking fish so I figured I'd start with some yellow eyed demons since I haven't found another way to actually enjoy eating them. This time I figured I'd at least enjoy drinking a beer and watching stuff burn and smoke.

#5 metaliczombi

metaliczombi

    1,000 Post Club!

  • BST Users
  • PipPipPipPipPip
  • 3,496 posts
  • Joined: Sep-12 2002
  • LocationBow of the boat

Posted June 16 2009 - 5:56 PM

That metal piece, actually 2 pieces, on the patio is what I use to hold the top up off the grill to help control the temp and reflective cooking.

#6 Stuu

Stuu

    1,000 Post Club!

  • BST Users
  • PipPipPipPipPip
  • 2,016 posts
  • Joined: Dec-15 1999

Posted June 16 2009 - 6:46 PM

What temps you holdin at ?
You put a pig on a spit, and you can guarantee my attendance.

#7 metaliczombi

metaliczombi

    1,000 Post Club!

  • BST Users
  • PipPipPipPipPip
  • 3,496 posts
  • Joined: Sep-12 2002
  • LocationBow of the boat

Posted June 16 2009 - 7:06 PM

I was able to keep between 200 and 225 tonight for the fish. I don't know how many full charcoal pieces that is because I was using some full and some half used pieces. I have to watch it in the beginning before the terra cota warms all the way to keep it from sky rocketing in temp. Once the charcoal is smoldering away and the pot is warmed I don't have to watch it so close.

#8 metaliczombi

metaliczombi

    1,000 Post Club!

  • BST Users
  • PipPipPipPipPip
  • 3,496 posts
  • Joined: Sep-12 2002
  • LocationBow of the boat

Posted June 16 2009 - 7:18 PM

Smoking is the ultimate way to have blue fish. I believe I used a gallon brine consisting of:

1/2 cup salt
1/2 sugar
just under a 1/4 cup molasses
a medium palmfull of peppercorns
about 8 shakes of Franks Red hot sauce

I let that sit overnight and then pulled the fillets out and let them air dry on a drying rack in the fridge overnight. Took them out for a couple hours before I smoked them to continue the drying process. I brought the little brown egg up to temp added the soaked Hickory chips and let the magic happen. I didn't know these flavors could ever be achieved by me. I've had smoked salmon but never homemade and it never tasted this good. This is incredible, I never believed that I could take yellow eyed demon and make it taste this good.

#9 RI: best part of CT

RI: best part of CT

    1,000 Post Club!

  • Users
  • PipPipPipPipPip
  • 1,384 posts
  • Joined: Nov-07 2007

Posted June 16 2009 - 7:26 PM

That's cool! I've seen a similar setup on line somewhere..they used an electric hot plate in the bottom with wood chips in a pan on the burner.
Capio pisces, ergo sum.

#10 metaliczombi

metaliczombi

    1,000 Post Club!

  • BST Users
  • PipPipPipPipPip
  • 3,496 posts
  • Joined: Sep-12 2002
  • LocationBow of the boat

Posted June 16 2009 - 7:57 PM


Quote:








Originally Posted by RI: best part of CT
View Post

That's cool! I've seen a similar setup on line somewhere..they used an electric hot plate in the bottom with wood chips in a pan on the burner.





Your dealing with electricity, flammables and liquids, don't even try that method. I tried that method a few times and I couldn't get the temps right, it would either be too hot or not hot enough. It's easier just to use charcoal.

#11 metaliczombi

metaliczombi

    1,000 Post Club!

  • BST Users
  • PipPipPipPipPip
  • 3,496 posts
  • Joined: Sep-12 2002
  • LocationBow of the boat

Posted June 16 2009 - 8:48 PM

Smoking

I am going in

Just a little

They're done

Smokey goodness


#12 sudsrat

sudsrat

    1,000 Post Club!

  • Users
  • PipPipPipPipPip
  • 2,638 posts
  • Joined: Jul-10 2002

Posted June 18 2009 - 12:49 PM

did you soak the terra cotta pot in water first ?? i have one that i tryed to cook a chicken in and was not impressed .i guess it would be good for cookin rice
BASSTURD

#13 metaliczombi

metaliczombi

    1,000 Post Club!

  • BST Users
  • PipPipPipPipPip
  • 3,496 posts
  • Joined: Sep-12 2002
  • LocationBow of the boat

Posted June 18 2009 - 4:28 PM

No, no water. That pic shows smoke.