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Little Brown Egg - Terra Cota smoker

post #1 of 13
Thread Starter 
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.

post #2 of 13
Diggin that!
Some meat and some fire, thats really all it is.
post #3 of 13
Look great how do you take the top off?
post #4 of 13
Thread Starter 
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.
post #5 of 13
Thread Starter 
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.
post #6 of 13
What temps you holdin at ?
post #7 of 13
Thread Starter 
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.
post #8 of 13
Thread Starter 
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.
post #9 of 13
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.
post #10 of 13
Thread Starter 
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.
post #11 of 13
Thread Starter 
Smoking

I am going in

Just a little

They're done

Smokey goodness
post #12 of 13
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
post #13 of 13
Thread Starter 
No, no water. That pic shows smoke.
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