Smokin Monkey

It has its own starting system. Their is a dish below the fire basket, which you can put Lighter Gel in, light it then put the fire basket on top, with the fan on full. I placed 4 Heat beads in the fire bowl, then placed on a flame to start them. Then place into the Cooker with fan on full then added more beads on top.

It’s very efficient. You can get a maximum of 8 heat beads in the burn bowl. That last for approximately 3 1/2 hours.

That Beef looks awesome. Good point about paying good money for the bone, which after all is the waste product

Was in a rush to get away, but when it tested it, Smoke came out around the grill rack.

It’s official, Witherspoon’s have published that a Traditional Breakfast including Bacon and Sausages is better for you than a Vegetarian Breakfast by 71 Calories, think I will order and extra rasher of Bacon!

Needed a little portable Grill/Smoker for when I go away camping. Went to buy some Heat Beads from The Range, and saw this? Great as a weekend get away Grill. Uses a battery operated fan to feed the fire basket, and the fan speed is adjustable. Got it home, then the cogs started turning, add a lid/top and it’s a little Portable Electric Smoker. Back our shopping for a suitable lid, Found a 28cm Stock Pot, took the handles off and turned them through 180’ and refitted. You can see the fan speed variable Controller (runs of batteries) at the bottom of the picture. First cook was a ScottyBab, controlled this around 200’C First lesson learnt, put a rack under what’s being cooked as the Griddle plate gets really hot, might even put a Terracotta Saucer as a heat deflector. Served with Cabbage, Onion, Tomato (no Cucumber for me!) Chilli Sauce and Garlic Mayo.

I am heading away, but ave just put together a “Portable Electric Smoker” pictures to follow! But I have got a Scottybab to cook.

Easter Holidays are here, so what’s everyone planning on cooking?

All looks good!

Let’s see the Pulled Lamb!

Understandable

He’s nearer to Northampton than most of Us!

It’s all about trial and error. You will get the taste you satisfied with. Just a thought, if you are going for Schnitzel, why not have a look at this, http://www.woodsmokeforum.uk/topic/208-crunchy-chicken-smoker-fried-chicken/ then add you Flavours to the mix?

Can get them in my local Argos.

I would keep them there this weekend, reckon is going to be a cold one.

Chicken Shashlik (Kebab) Ingridients 500g Chicken Breasts4 Onions4 Peppers2 Tbsp Worcestershire Sauce2 Tbsp Vinegar1 tsp Red Chilli Powder1 tsp Garam Masala1 tsp Coriander Powder1 tsp SaltFor The Sauce4 Tomatoes2 Cloves Of Garlic2 Tbsp Vinegar2 Tbsp Sugar2 Tbsp Tomato Sauce2 Tbsp Worcestershire Sauce1 tsp Red Chilli PowderSalt to taste1 Tbsp Cornflour2 Tbsp Vegetable Oil Directions: Cut chicken, onions, tomatoes and bell peppers into medium sized cubes. Mix Worcestershire sauce, vinegar, red chilli powder, garam masala, coriander powder and salt in a big mixing bowl. Toss in the chicken and vegetables. Set aside to marinate for 10-15 minutes. Meanwhile prepare the sauce. Chuck all the ingredients of the curry ( except oil and corn flour) into the blender. Make a smooth paste. Heat oil in a deep frying pan. Add the tomato paste to the pan. Let it bubble and simmer for 5-7 minutes or till the tomatoes don’t taste raw any more. Dilute corn flour with a little water and add to the curry. Cook another 2-3 minutes, keep stirring till the sauce thickens slightly. Remove from heat, cover and keep warm. Heat your outdoor grill or Tandoor Oven. Even a heavy based frying pan would do if you don’t have a grill. Slightly grease it. Thread the chicken and vegetable cubes on skewers or throw straight onto the grill or skillet. Turn occasionally. Cook till done and charred on outside. About 12-15 minutes. Serve on a pre-heated hot plate/sizzling dish or over a bed of steamed rice. Pour the sauce over chicken and vegetables cubes before serving. Back to The Smokin Monkey Cook Book

Will have to post the recipe in Chicken Section.

Shashlik is one of my favorite things to order from our local Indian Takeaway. Nothing wrong with being a Boy Scout, that’s where I first learnt to cook on an open fire (not sure you would be allowed these days, health & safety and all that). Went to Osnabruck on two exchanges, supposedly to learn German, but everyone wanted to speak English! This is my Chicken Shashlik recipe. 500g Chicken Breasts4 Onions4 Peppers2 Tbsp Worcestershire Sauce2 Tbsp Vinegar1 tsp Red Chilli Powder1 tsp Garam Masala1 tsp Coriander Powder1 tsp SaltFor The Sauce4 Tomatoes2 Cloves Of Garlic2 Tbsp Vinegar2 Tbsp Sugar2 Tbsp Tomato Sauce2 Tbsp Worcestershire Sauce1 tsp Red Chilli PowderSalt to taste1 Tbsp Cornflour2 Tbsp Vegetable Oil Directions: Cut chicken, onions, tomatoes and bell peppers into medium sized cubes. Mix Worcestershire sauce, vinegar, red chilli powder, garam masala, coriander powder and salt in a big mixing bowl. Toss in the chicken and vegetables. Set aside to marinate for as long as possible. Meanwhile prepare the sauce. Chuck all the ingredients of the curry ( except oil and corn flour) into the blender. Make a smooth paste. Heat oil in a deep frying pan. Add the tomato paste to the pan. Let it bubble and simmer for 5-7 minutes or till the tomatoes don’t taste raw any more. Dilute corn flour with a little water and add to the curry. Cook another 2-3 minutes, keep stirring till the sauce thickens slightly. Remove from heat, cover and keep warm. Heat your outdoor grill or Tandoor Oven. Thread the chicken and vegetable cubes on skewers. Cook till done and charred on outside. 12-15 minutes. Serve on a pre-heated hot plate/sizzling dish or over a bed of steamed rice. Pour the sauce over chicken and vegetables cubes before serving.

Hi Paul, once again welcome to the Forum. I spend some time in India as well, just had three weeks in Goa. Look forward to your contributions to the form and these Coconut Shell Briketts.

I have seen them, but do not know anyone who has used one.

Great looking dish. Possibly cook with a little more heat, so the outside not drying out? I like to Butterfly my Lamb Leg, and like to get all the fatty bits charred and crispy!

Surprising how much flavoursome meat is on one of those Legs.

@Martyn Catanach, how was the Turkey Leg?

Personally I do. To think it makes that much of a difference.