First go at smoking
Chinese smoked pork
Not too shabby
How does it taste?
Woodbines for me.
Are you in the Gironde? Sorry - bad taste. Unlike the pork?
It tastes delicious.
The only slight problem is that i think I slightly over cooked it. It was a very cheap cut with very little fat.
I also had to get used to topping the water up etc.Good learning experience.
On to the next smoking
Naughty but funny !
Nice work Andy! What cut of pork is that? I find eschine (shoulder?) works great in the smoker, but I’ve never done it Chinese style. I would love to know a little about any marinades and seasoning.
What wood did you use for smoking?
Weber do a great applewood charcoal briquette that’s excellent for pork (and chicken).
I love smoking whole chickens and turning them into chicken croquettes. Great for the freezer.
I also love bbq pork ribs done in a vaguely southern / Texan style.
I flippin’ love smoking meats - been doing it on and off for about five years so still learning the basics really - even the local chef comes and uses my smoker sometimes
What kind of smoker do you use? Mine is a Macs BBQ ProQ I think. Apparently there’s a modular extension piece you can buy that makes the unit tall enough for a whole suckling pig!
Made a marinade of
Honey, Hoisin sauce, rice wine, light soya, dash of dark soya and Chinese five spice powder.
Used beech chips that came with the smoker.
The smoker is a Vounot, which I bought from Le Clercs. Thinks its made in China. It is a bit cheap and cheerful but a decent option for a beginner. It’s one of those upright ones that looks like R2D2 from Starwars.
My bbq is a Weber - excellent quality