5 Metre High Smoker?

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Ant
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5 Metre High Smoker?

Post by Ant » Sun Mar 15, 2015 06:49

I have a Croatian friend that has a smoker 5 metres+ high. He loads up the fire on the ground then climbs a ladder 5 metre high. At the top is a big square enclosed stainless steel box and he hangs his meat. It is that big you can climb inside and have a party.

Can anyone please explain this process? I asked him but only replies its the only way to smoke. He has done this for 65years and hasn't done it any other way.

Cheers
Ant
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Gulyás
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Post by Gulyás » Sun Mar 15, 2015 12:44

Hi Ant,

Your friend is using a very old "system", the cold smoking one.
Wintertime when they had something to smoke, they hung it in the chimney, so the smoke cooled off by the time it reached the meat.
Hot smoking is a much fester way, but they are using it for much shorter time.
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crustyo44
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Post by crustyo44 » Sun Mar 15, 2015 20:21

Hi Ant,
Croatians make some wonderful cured and smoked Charcuterie. Pick his brains and take notes.
Where is this tall smoke oven situated in Melbourne. I love to fly in and have a long talk to this guy. Obviously he has many old and treasured family recipes as well.
Cheers,
Jan.
Ant
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Post by Ant » Sun Mar 15, 2015 20:56

crustyo44 wrote:Hi Ant,
Croatians make some wonderful cured and smoked Charcuterie. Pick his brains and take notes.
Where is this tall smoke oven situated in Melbourne. I love to fly in and have a long talk to this guy. Obviously he has many old and treasured family recipes as well.
Cheers,
Jan.
Hi Jan, yes my friend lived off the land all his life and I've been told many a story. He grows his own vegetables, kills his own meat, made his own tools.

I'll go over for a coffee and take a few pics. He is in the Eastern Suburbs.

Here are some of the sausages we get when he smokes

Image
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redzed
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Post by redzed » Sun Mar 15, 2015 21:34

Geez, my wife would never let me hang sausages in the living room! :shock:
Ant
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Post by Ant » Sun Mar 15, 2015 21:40

redzed wrote:Geez, my wife would never let me hang sausages in the living room! :shock:
Hey Red, I cook on charcoal most nights so the whole house smells of either smoke or BBQ.

I am a bee keeper as well so that room also has 1000 of jars of unprocessed honey, bee frames full of honey and a honey extractor. :)
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Post by Gulyás » Sun Mar 15, 2015 23:38

Hey Ant,

I'm from the same neighborhood. I remember the time before we had electricity, we used kerosine lamps, and unpaved roads, and outhouses, and no indoor pluming etc.....
I still make sausages like that too. Here is a recipe for you. I've seen those smokers, and was helping. We loaded the sausages "upstairs" from the attic.

http://www.wedlinydomowe.pl/en/viewtopic.php?t=7067
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Ant
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Post by Ant » Mon Mar 16, 2015 01:06

crustyo44 wrote:Hi Ant,
I love to fly in and have a long talk to this guy. Obviously he has many old and treasured family recipes as well.
Cheers,
Jan.
Im catching up with him Thursday and can ask him if you want? His English is not the best but he loves a chat! :)
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Ant
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Post by Ant » Mon Mar 16, 2015 01:07

Gulyás wrote:Hey Ant,

I'm from the same neighborhood. I remember the time before we had electricity, we used kerosine lamps, and unpaved roads, and outhouses, and no indoor pluming etc.....
I still make sausages like that too. Here is a recipe for you. I've seen those smokers, and was helping. We loaded the sausages "upstairs" from the attic.

http://www.wedlinydomowe.pl/en/viewtopic.php?t=7067
Fantastic pics! I bet those tasted sensational.
If it's not cooked on charcoal - Forgedaboudit
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