We don't have sound capabilities on our camera but when T was taking this video, our neighbour was jumping up and down on the other side of the fence, chanting enthusiastically "Hey everyone! He's the best smoker ever!! He's the best smoker ever!!!"
For chicken, we use tin snips to butterfly it. The last little bit can be done with a knife. We like to cut away really large pieces of fat at the neck end. Then we liberally coat the skin with a dry spice rub. (This time, we used our version of "Old Bay seasoning")
We prepare the barbecue by lighting one side only, placing a metal pan directly on the burner of the lighted side and throwing two handfuls of dry wood chips onto the pan (some people recommend soaking the wood chips - we don't bother). We put the chicken (skin side up) on the cold side of the barbecue. We close the lid, immediately turn the heat down to low and let it smoke until the internal temperature of the meat is approximately 170F.
This chicken was ready after 2 hours of being indirect smoked.
Smoked chicken with oven roasted potatoes, steamed green beans and stir-fried beet stems & turnip. Some people want all the wings.
Luckily, others are happy to share their wing portion so they can have more vegetables.
Liberally season pork butt with a dry spice rub.
Place it fat side up on the cool side of the barbecue.
Pork butt after 2 hours of smoking the butt has an internal temperature of 170 Fahrenheit. (Those are cherry tomatoes in the top right corner - we smoked them for pasta sauce.)
Place the pork in a covered pyrex casserole to cook further to an internal temperature of 180F or more. (Some people recommend wrapping in foil but we think it's a colossal waste of foil.)
Reserve any of the juices that accumulate in the bottom of the casserole during this last part of the smoking process. They are full of fatty flavour and should be poured over the meat after it's cut up on the plate. After letting it rest on the plate for a short time, slice the meat thinly.
Pour the reserved juice over the meat after it's cut up on the plate. Toss and allow to sit for a few minutes. The meat will absorb the juice.
The salmon were lightly coated in teriyaki sauce before being smoked. The mackerel were simply cleaned. In 55 minutes the fish was done; the salmon had an internal temperature of 140F and the mackerel's internal temperature was 145F. I love how the mackerel skin actually turns burnished gold after being smoked.
We had plenty of fish left over so another night, we served it with capers and olive oil on slices of toasted Portuguese corn bread.
We got the fish at our favorite Osler Street Fish Market, bicycling along a newly built bicycle trail that runs alongside some unused railway tracks. (Public access to the path is just between the houses and the Osler Fish sign - go to maps.google.ca and key in "Osler Fish Warehouse, Osler Street, Toronto M6P 4A2" to see more map details.)
Smoked salmon, onions, capers and dill on spaghettini. And olive oil too. Of course.
When Katie of "Thyme for cooking" (thyme2.typepad.com) commented on our smoked pork, she asked if we had tried her smoked pasta yet. We hadn't at the time but we knew we needed to. And as you can see from this photo, we were right to try it. Macaroni and cheese will never be the same....
This was most wonderful. Thank you, Katie!