robi
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Posts: 6
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Post by robi on Feb 13, 2012 9:05:14 GMT
Hello from Germany, My name is Robby and I run an HP www.backofenrobi.de in Germany and a forum "all about baking and smoking." Enjoy supported your work. My English is not the best. Best regards Robi   |
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Post by Calaf on Feb 13, 2012 9:31:47 GMT
Your English is better than my German. That is a nice little oven you have. We would love to know more about your smoking food. I see you moke cheese. Räucherkäse?  |
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robi
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Posts: 6
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Post by robi on Feb 13, 2012 9:53:13 GMT
Thank you, Yes, "Räuchkäse" in the smokehouse is cold smoked for several hours at about 20 degrees and it tastes delicious. You can find instructions " www.backofenrobi.de/raeucherseite/index.htm" under the heading "Cheese"  I use this "Gauda" cheese. My Smokehouse  Robi |
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Post by Calaf on Feb 13, 2012 10:16:23 GMT
You should hook up with a member here, 'minesamojito', who also smokes food and entices us with his photos.
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Post by Fat Bob on Feb 13, 2012 12:53:31 GMT
Wow what German architecture! Even has water capture system on the roof. Wunderbar.
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Post by rivergirl on Feb 13, 2012 18:22:28 GMT
what a stunning oven !!! I have just got into smoking ( erhh the cheap instant way with a small cupboard and an aluminium oar ) I smoked some comte and cheddar this week and it made a fantastic addition to a rissotto we had for lunch today . Am just off to have a wander around your site !!
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Post by cannyfradock on Feb 13, 2012 23:41:43 GMT
Hello Robi......welcome aboard.
Love the pic of your oven......and love your forum. I have learned many things from the comments of your members and I am so glad I found The German Wood-fired oven forum.
Best regards...
Terry and Stef.
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Post by gazz_46 on Feb 14, 2012 9:46:29 GMT
You should hook up with a member here, 'minesamojito', who also smokes food and entices us with his photos. Robi What a great site, you are obviously very serious about smoking, tell us more about that black chicken....."minesamojito" will wet himself when he sees this........literally.....lol  |
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robi
member
Posts: 6
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Post by robi on Feb 14, 2012 12:50:07 GMT
Hello, Do you think this chicken?   It's chicken in brine pickled Lake. It is hot-smoked. It is known in Germany "Kasslerhuhn". Robi |
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Post by Calaf on Feb 14, 2012 15:33:38 GMT
I want to see a Robi and Marcus Smoke-off.  I've sometimes wondered what Mozarella Affumicata would be like on a Pizza. Will have to figure out how to make it in the chimney or with some contraption.  |
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Post by Calaf on Feb 14, 2012 15:36:56 GMT
In his absence, I'll post a couple of pics from Marcus's old thread...   |
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Post by minesamojito on Feb 14, 2012 23:35:17 GMT
Hey Guys,
thanks for the kind words, been out smoking butter and cod roes recently, and just been doing the most amazing plank roast sirloin joint. Will be posting that on the monthly food mag blog I've just started.
Been pretty busy in the garden too.
That chicken looks the business, similar looking to tea smoked duck? it's also the very dark colour. Will have a look through Robi's site properly when I get a minute.
Thanks for copying across some of my posts, have been meaning to get some over here.
Cheers
Marcus
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Post by gazz_46 on Feb 15, 2012 10:29:37 GMT
Hello, Do you think this chicken? It's chicken in brine pickled Lake. It is hot-smoked. It is known in Germany "Kasslerhuhn". Robi Robi Yep thats the one.......looks awesome........ Marcus Any thoughts or ideas how to replicate, l have a duck going begging and would appreciate any ideas...will be done on webber kettle bbq |
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robi
member
Posts: 6
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Post by robi on Feb 16, 2012 9:18:14 GMT
Hello Marcus, This chicken is not grilled. It is smoked hot!  It should operate so well with duck. Hot smoke at 100 degrees for 1 hour and then 2 hours at about 65 degrees. Robi |
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Post by minesamojito on Feb 16, 2012 18:41:03 GMT
Hey Gazz, not sure what robi does to get it so dark, my guess would be a molasses cure, or maybe the wood he uses. If I had a lively duck I'd hot smoke it on a bbq, with a tray underneath to catch the fat, otherwise it would flare up.
Cheers
Marcus
Robi, what cure do you use? And wood?
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