Smoking pigeon and bacon.

[andy202wr]

Well thought I would give it a try. I made a smoker out of a old boiling pan i picked up from a friend who was having a clean out drilled a few holes in the side to put the rods through for hanging the meat from a breast of wood pigeon and some bacon, put some wood chips in the botom and covered with the tray that came with the pan put on some meat and lit the fire. 2 hours later I think I over did it a little (see last picture), I think 2 hours is a little too long, still live and learn, live and learn, back to the drawing board or some cooking lessons !!! Watch this s p a c e .

Slicing the pigeon brest
http://i607.photobucket.com/albums/tt153/andy202wr/outdoor%20sport/bushcraft/DSCF2840.jpg

In the smoker
http://i607.photobucket.com/albums/tt153/andy202wr/outdoor%20sport/bushcraft/DSCF2836.jpg

Smoking
http://i607.photobucket.com/albums/tt153/andy202wr/outdoor%20sport/bushcraft/DSCF2841.jpg

Burnt !!
http://i607.photobucket.com/albums/tt153/andy202wr/outdoor%20sport/bushcraft/DSCF2882.jpg

[comanighttrain]

haha whoops! good luck for next time

[JEEP]

Sure looks crispy :p

[Martin]

Don't forget the difference between hot and cold smoking. What you have there is a hot smoker so you cook it for the same time as you would in any other type of oven, i.e. cooking strips of pigeon breast will take 10 mins or so, not 2 hours. Cold smoking utilises the smoke, produced remotely and piped in, which preserves the food. This is the way smoked salmon is produced as well as other cold smoked products.

Hope this helps

Martin

[Metal mug]

I tried smoking pigeon and bacon, it was nice but it ruined my pipe. ;) Oh well it always takes time to perfect things. Keep us posted for when you next try Andy.

[andy202wr]

Will do Metal Mug, hope to have a go tomorrow evening.

[Proventurer]

In South Africa, we call your end result, "char cloth" I think a few warm coals and adjusted smoking time will yield better results, keep trying, your bound to become
proficient and will soon post pictures that will make our mouths water.

[andy202wr]

In South Africa, we call your end result, "char cloth" I think a few warm coals and adjusted smoking time will yield better results, keep trying, your bound to become
proficient and will soon post pictures that will make our mouths water.

And here you are result.
http://i607.photobucket.com/albums/tt153/andy202wr/outdoor%20sport/bushcraft/DSCF2885.jpg

And some Bannok.
http://i607.photobucket.com/albums/tt153/andy202wr/outdoor%20sport/bushcraft/DSCF2887.jpg

We also did a pork joint. Just started to roast.
http://i607.photobucket.com/albums/tt153/andy202wr/outdoor%20sport/bushcraft/DSCF2889.jpg

[Martin]

Now, that's seems a lot better. Would be interesting to see if it has preserved the food at all?

Martin

[Proventurer]

Nice one Andy, the pigeons in your area better watch out!

[Metal mug]

The internet is useless. You can't eat the food from the screen. :)