By Fiona Gallagher · permaculture designer · food, animals and preservation on 12 acres in Tassie
“On my first Tassie winter, I lost three kilos of kangaroo to mould because I didn't account for the humidity in my off-grid smoker.”
— Fiona. If you can't eat it, it goes to the chooks.
ArticlesCalculatorsSite PlannerShopSmoking meats uses smoke to cure and flavour cuts, turning them shelf-stable for off-grid Australians without electricity or refrigeration. I learned this the hard way when a failed smoke session in my rural council zone ruined a week's worth of pork, proving it's a low-tech way to stretch the food budget and use local resources.
By Fiona Gallagher · permaculture designer · food, animals and preservation on 12 acres in Tassie
“On my first Tassie winter, I lost three kilos of kangaroo to mould because I didn't account for the humidity in my off-grid smoker.”
Smoking meat cures and flavours it using smoke, a low-tech method for off-grid Tassie where you turn fresh cuts into shelf-stable meals without electricity or refrigeration. This stretches the food budget and uses local resources, though the kangaroo attempt failed and Bunnings supplies cost a fortune.
| Feature | Cold Smoking | Hot Smoking |
|---|---|---|
| Purpose | Flavoring and curing (not cooking) | Flavoring and cooking |
| Temperature | 15–30°C | 60–90°C |
| Time | Several days to weeks | Several hours to a day |
| Equipment | Simple smoker or enclosed space | Smoker with heat source |
| Safety | Requires curing salts | Less risk of botulism |
A basic smokehouse can be made from metal or concrete. Insulate with polystyrene (available at Bunnings) and ensure proper ventilation. For hot smoking, use a metal drum with a lid and a heat source like a wood stove. AS/NZS 1940:2017 standards apply to food safety, so always follow guidelines for curing and storage.
Pick woods that suit the meat: Eucalyptus for a sweet floral hit, oak for a smoky kick, or apple for a mild fruity finish. Skip softwoods like pine, which go resinous and ruin the batch. I source mine from local suppliers like Bunnings or specialty wood stores, though the Bunnings run cost me $180 in timber and $45 for the fire-grade logs we actually needed for that kangaroo disaster. Just verify AS/NZS 1940:2017 compliance on everything; food-grade material isn't optional if you want to eat what you smoke.
Check the heat with a proper thermometer; hot smoking holds 60–90°C, while cold smoking needs 15–30°C. I learned that the hard way after a failed session in a rural Australian council zone where my cheap gauge read wrong and I lost a whole batch of kangaroo to rot. Invest in a digital thermometer (approx. $30–$50 from Amazon Australia) and a thermostatic controller if possible. Patience is key—fluctuations can ruin your batch.
Botulism will kill you in anaerobic conditions, so I always cure meats with salt or use a smoker with heat. Finished products go into airtight containers and stay below 4°C. Follow AS/NZS 1940:2017 for safe handling. Never smoke meat in a sealed container without heat.
Pork (bacon, shoulder), beef (brisket, ribs), and chicken (legs, thighs) are top choices. Lamb and fish also work. Buy cuts from local butchers or online suppliers like Amazon Australia (tag: offgridmast09-22). Pre-cut options save time.
Equipment: Basic smoker ($200–$500 from Bunnings or Amazon Australia (tag: offgridmast09-22))
Wood: 10kg bundle ($20–$40 from local suppliers)
Meat: 2kg pork shoulder ($15–$25)
Thermometer: $30–$50 from Amazon Australia (tag: offgridmast09-22)
Smoking meat off-grid in Tassie is bloody practical and cheap, but it ain't a magic fix. I learned that the hard way last winter in a rural council zone where damp air killed my temperature control, turning three racks of pork shoulder into a smoky, ash-covered disaster that went straight in the bin. With the right setup, you can preserve meat without modern conveniences, though it takes patience. Start small, experiment with woods and temps, and always prioritise safety. Your off-grid property can become a self-sufficient food hub—one smoked cut at a time.
Worth a watch: Can You SMOKE Meat Using the SUN?? · Guildbrook Farm
While many off-grid projects are achievable as DIY, certain situations require licensed professionals:
Always check local regulations and obtain necessary permits before commencing work.