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BBQ Gas Smoker - $199 @ ALDI - Starts 16th April

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BBQ Gas Smoker - $199 @ ALDI - Starts 16th April
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JayM on 11/04/2016 - 11:36 aldi.com.au (6603 clicks)
Last edited 11/04/2016 - 11:40 by 1 other user

This smoker uses gas rather than charcoal to heat the wood chips which would mean instant heat rather than waiting for the Charcoal. I'm not sure how different it will be but they had me at BBQ smoker and the price looks very reasonable at $199.

I have had a look around for similar gas powered smokers and they all seem to be around the ~$299+ mark, even on EBay but that doesn't include delivery. Any cheaper and it will most likely be a charcoal version.

Bunnings has one type of woodchip to get you started on your road to smoked meat Valhalla: http://www.bunnings.com.au/samba-750g-hickory-smoking-chips_…

EBay has some too but not sure how good value these are. You do get 6 varieties to try: http://www.ebay.com.au/itm/like/272190184685?limghlpsr=true&…

These guys even have a FREE smoker guide (For pellets) to go with their selection but you need to submit an email address: http://www.bbqspitrotisseries.com.au/c/smokers/smoker-access…

With the right woodchip, you may be able to replicate smoked American meats including Ribs and Brisket. Yum.

Home & Garden American Style Barbeque Barbeque Smoker Cooking

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  • APN Adelaide on 11/04/2016 - 11:41

    perfect to cook some Aldi cage free eggs :P

  • cdaddy on 11/04/2016 - 11:54
    +3

    "Your local store may have none or one!"

    • JayM on 11/04/2016 - 14:12

      Will have to camp out the front from midnight for it then……Saddest line up ever and in Tuggeranong my tent will probably get stolen or slashed whilst I'm in it.

  • Vash1984 on 11/04/2016 - 11:58
    +1

    Does anyone know if you lose flavor since its a gas BBQ opposed to using charcoal?

    • jv on 11/04/2016 - 12:08
      +7

      The smoke adds the flavour, not the charcoal (I hope…..)

      • Vash1984 on 11/04/2016 - 14:12

        cant have both?

        • soundpimp on 11/04/2016 - 14:16

          You lose the flavour of the direct heat on the meat (i.e. flame/hot grill on meat surface). But as jv said, you add flavour using wood chips/pellets. Lots of terrific choices.

        • StewBalls on 12/04/2016 - 07:55

          Yes, you can have both.

          There is a huge difference in taste between charcoal & gas BBQ…the charcoal does in fact impart a unique flavour to the food, hence why Webers are so popular.

    • OzBragain on 11/04/2016 - 18:06
      +3

      Charcoal is generally regarded as better than gas for smoking…but…you'll still get a better flavour from this than you would an oven or standard gas BBQ.

      Smoking meat is best done at low temps over 5-15hours with the aim being to have a light wisp of smoke for most of the cook. Some say smoke is only absorbed for the first 2 hours but everyone agrees that huge plumes of smoke will give a terrible result. The reason I say this is that it's much easer to scatter your wood chips/chunks through the charcoal and have just the right amount of smoke for about 4 hours. Gas tends to light the chips/chunks quickly which means using less and topping it up more regularly.

      Using a gas smoker it'll be easier maintaining a constant temp when you're starting out.

      • Vash1984 on 11/04/2016 - 18:54

        thanks for reply mate

  • Fitzy777 on 11/04/2016 - 12:10

    I am very tempted… smoked chicken wings mmmnnn - I reckon this is the exact same model but for $299 - https://www.barbequesgalore.com.au/barbeques/barbeque-styles…

    • biga1 on 11/04/2016 - 12:14
      +2

      Very similar, also sold under Hark (presumably the same model built in China and rebadged by manufacturers).

      I bought one of these last time around from Aldi. The only noticeable difference to the Hark model is one less shelf. All the support emails with the Aldi model are to Hark email addresses.

  • ssjmark on 11/04/2016 - 12:18

    I've got the hark one. works ok.
    But smoking tray is hopeless and the thermometer.

    Anyone figured out how to smoke properly with it?

    I've had to resort to a smoking tube

    • biga1 on 11/04/2016 - 12:22
      +2

      I initially had trouble with mine, but followed suggestions on various forums to seal the door with gasket tape which allows the temperature to be controlled much better (I got the tape from the BBQ factory, can't remember the cost but think it was about $30). I also have an external thermometer (directly into the meat) and don't rely on the built-in door thermometer. So far I've been happy with the results.

      • ssjmark on 11/04/2016 - 12:36

        Cheers
        Do you have a link to the gasket tape?

      • soundpimp on 16/04/2016 - 14:47

        Would you be able to take a couple of photos of how you sealed it please? I picked one up today and can see a few spots that might need to be plugged up.

        Thank you!

        • biga1 on 20/04/2016 - 19:00

          Sure can, away at the moment but will take a shot on the weekend and upload.

        • soundpimp on 21/04/2016 - 08:22
          +1

          @biga1: thanks mate, appreciate it

        • biga1 on 26/04/2016 - 09:05

          @soundpimp:

          Two shots, one of the sealant tape on the two doors, and a close-up of one of the joins on the corner.
          Used it yesterday, and barely any smoke comes out of the doors, just through the rear vent.
          Enjoy!

          http://i.imgur.com/pHWtJA7.jpg

          http://i.imgur.com/q7XEpHu.jpg

        • bbourizk on 26/04/2016 - 10:18

          @biga1:
          Thanks for the pics mate.
          I used mine on Sunday and smkoe was leaking out the doors. For a first try it did well with some brisket and ribs.

          Next time I'll get some of the sealer and seal the doors also I think I'll use chunks of wood and not chips as they burn quickly.

        • soundpimp on 26/04/2016 - 11:53

          @biga1: perfect, thanks heaps

    • StewBalls on 11/04/2016 - 14:09
      +1

      I've had to resort to a smoking tube

      That's a delightful euphemism for 'crack pipe'… :P

    • OzBragain on 11/04/2016 - 18:18

      Built in thermometers are always hopeless. Get something like a wireless Maverick or an Igrill, guarantee you won't regret it. Apart from being much more accurate, the ability to monitor BBQ and meat temps from inside the house on a long cook is invaluable.

  • randomchecker on 11/04/2016 - 12:19

    http://www.ebay.com.au/itm/APRICOT-WOOD-CHIPS-5kg-Weber-BBQ-…

    Appears that woodchips can be purchased on ebay for Aldi smokers….hope that this is for the same unit.

    Description also says which type of wood is best for types of meats…also have a link to smoking guide, and more information about this unit..

  • tangy on 11/04/2016 - 12:59

    you guys think i can get away with having one of these on the balcony of my unit? (ground floor if that makes a difference)

    • Lukian on 11/04/2016 - 13:13

      Check the required clearances in the manual. Note that if a gas bottle or bbq catches on fire, the flame can go higher than 6ft

      • furythree on 11/04/2016 - 14:54

        what about top floor with no coverings to block it directly

        and a direct gas main to plug into?

        • Lukian on 11/04/2016 - 14:57

          Direct gas and LPG have different equipment requirements. I doubt this would work with mains gas.

        • furythree on 11/04/2016 - 14:57

          @Lukian: whelp

          back to tiny charcoal bbq for me then!

    • ifonlyiwasyounger on 11/04/2016 - 17:54

      I suggest you check your Body Corporate "House Rules". Most apartment buildings (if this is where you live) have a policy regarding barbeques on balconies, or in courtyards if other units are above them.

  • bbourizk on 11/04/2016 - 14:05

    Could fun to play with… I'll grab one if my local aldi has one.

    • ssjmark on 11/04/2016 - 14:39

      It is fun if you enjoy your bbq cooking.. but its a full day affair..

      And big pieces of meat/ ribs aren't cheap!

  • ifonlyiwasyounger on 11/04/2016 - 15:06

    Can you cook chops, steak, sausages, etc on this? If so, I guess cooking times would be longer than on a conventional gas or charcoal barbeque …?

    • JayM on 11/04/2016 - 19:12
      +1

      No reason why you couldn't cook these things but it would take longer than if using a regular BBQ. The meats would taste awesome though.

      Probably worth it for large quantities but it may use quite a bit of gas to get to the perfect cooking temp inside the cabinet if it's just for a few snags and chops.

    • OzBragain on 11/04/2016 - 20:15
      +1

      You could but I doubt your steak and chops would come out very nice unless they're really thick and you get the temp down as low as possible and reverse sear. I've smoked nice fatty pork sausages before with good results but it can be a bit hit and miss.

      Going on the assumption that this will operate the same as a Hark, the highest temp you'll get out of it is around 200°C so you won't be able to grill like you would with a traditional Aussie BBQ.

      These things are designed for low and slow cooking of (what used to be) cheaper cuts of meat with plenty of fat and connective tissue.

      If you don't need to cook large amounts each time consider a Weber kettle, they're a lot more versatile but will have a steeper learning curve than something like this…well worth it though

      Aussie BBQ Forum is a sensational source of information if you're unsure what will suit your needs

  • [Deactivated] on 12/04/2016 - 12:36

    Had one of these for about 4 years or so now. Still going strong. With the seal upgraded and a decent thermometer, it's a great bargain. Have also used it for cold-smoking as well as hot. It's really easy to use.

  • bbourizk on 16/04/2016 - 08:50
    +1

    Just did me first aldis opening…had to beat a couple of Grandmas with a stick to get one…they're vicious with their trollies.

  • Thunderchunt on 18/04/2016 - 14:19
    +1

    Rocked up to my local Aldi hungover af and fought the crowds to get me one of these.
    Spent the whole weekend smoking, made some absolutely awesome meals.

    Recommend this one in particular:

    http://www.foodandwine.com/recipes/lemon-brined-smoked-chick…

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