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by **culinairezaken** » Thu Mar 11, 2010 10:31 pm

hello guys (and girls of course...)

this just keeps me thinking, can i "hot smoke" in my oven with the csg in the bottom? i only got a cold smoker...

by **Richierich** » Fri Mar 12, 2010 7:49 am

I can't see why not, but then I can't imagine the smell you are going to end up with in the kitchen. I don't suppose a fan assisted oven would be great, just a plain old fashioned electric perhaps. Mine has a fancy fan built which seems to kick in to keep the top oven cool when using the bottom, it can throw a bit of smoke about when giving the roast a half hour blast.

You will need a decent oven thermometer too, I guess you probably have one though.

by **culinairezaken** » Fri Mar 12, 2010 12:20 pm

i'm trying it right now with some pulled pork. i'll let you know how it worked out..

by **Batman** » Fri Mar 12, 2010 3:56 pm

I did try it a few weeks back in a Bradley and it wasn't successful, The high heat seemed to cause the burning sawdust to travel through the wire mesh separating the lanes. In effect the whole thing smouldered very quickly.

I won't be trying it again.

by **culinairezaken** » Fri Mar 12, 2010 4:34 pm

it worked this time. it only burnt faster.

the peulled pork need some more work, the temp. was a bit high making the pork dry(ish)

by **culinairezaken** » Fri Mar 12, 2010 11:50 pm

i posted this little movie on youtube, with thepulled pork and my kitchen

http://www.youtube.com/watch?v=EXIV5ik2Ns8

by **wheels** » Sat Mar 13, 2010 12:37 am

Fair play, I admire you for trying this - but didn't the whole house smell of smoke?

I imagine that you won't get a true pulled pork texture with such a small piece of pork, but I'm sure it will taste great anyway.

Phil

by **NCPaul** » Sun Mar 14, 2010 2:27 am

Never underestimate the power of barbecue.

by **Jogeephus** » Sun Mar 14, 2010 1:02 pm

culinairezaken wrote:i posted this little movie on youtube, with thepulled pork and my kitchen

http://www.youtube.com/watch?v=EXIV5ik2Ns8

Really like the way you arranged your spices. What kind of wood is that? Cherry? Nice job.

by **culinairezaken** » Sun Mar 14, 2010 1:20 pm

thanks! i'm kinda proud of it!

it's simply whitewood with a couple of layers cherry stain.

by **Jogeephus** » Wed Mar 17, 2010 4:06 pm

So how did the pork turn out. Do you pull it or slice it? We are big on pulled pork here.

by **culinairezaken** » Wed Mar 17, 2010 5:13 pm

hi,

well, the pulled pork was a bit dissapointing. It was tto dry, i had too take it ou too soon because lack of time and the meat i head was too lean.

next time i try it with a real boston butt... :roll:

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hot smoking with oven + CSG?

hot smoking with oven + CSG?

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