Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

I was quite alarmed at the smoke it produced initially

but the chicken and potato wedges were good

gonna try ribs next and maybe a reverse sear steaks next.

something else I discovered/realised the meat probe has got to be in all the way to the bend or it gives high readings.

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I slow smoked a shoulder of lamb this weekend using cherry wood.

As @LongAndWinding and @mrs_socks are not meat eaters there was more for @hillbilly and I

It was amazing.

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More advice req'd pls. I'm smoking ribs (as I write this) not sure what type of ribs they are but quirt meaty.
I'm intending to smoke them for 3 0r 4 hours and have read they're safe to eat at 145 however its best to take them up to 195 (tested using a meat probe) so that the fat breaks down.
Does this sound about right?

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Pork ribs I reckon from looking at them.

I’d agree they look like pork ribs. I tend to cook mine longer and lower.

After an hour or so of smoking you can deploy a Texas crutch - wrap the ribs tightly in packets of foil. This will reduce evaporation of water from the ribs which will help speed the cooking process. I’d look to get the temp to similar to a pork belly - off hand I can’t remember the exact figure but not quite as high as pulled pork.

Sorry, defo pork. Ive had to pop out but might do the Texas crunch when i get back. Hmmm decisions decisions

Cheers guys. Took a flyer and put some plum sauce in one parcel of ribs and bbq sauce in the other, not too much just a thin layer, and then put parcels back in for a couple of hours. I checked the temp when I thought they'd be ready and it was 205f so put more sauce on them and banged the heat up.
Also did some halumi, potato wedges with garlic and rosemary.

Think i'm gonna try brisket or maybe pork shoulder next time.

House I’m living in atm has a big green egg - doing chicken thighs and roasted apples on it tomorrow but it’ll be the first time I’ve used one. What would the best cooking method be (direct, indirect etc) and does anyone have any handy tips? Cheers

A bit late for tomorrow but possibly of interest, a friend is doing a series of masterclasses with BGE at his restaurant, Flank, in Spitalfields. 15 quid a ticket including food if you email tom@flanklondon.com . First one is November 2nd, 6pm.

Sounds good have emailed!

Boxing day starts here- 3 brined (pink salt, muscovado & fennel seeds for 2 days) pork knuckles going in for a smoke with apple wood & oak chips.

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Finally got the Weber going on the regular... Porchetta marinade on a butterflied chicken, little bit of brawn in the skillet... Love, love, love!!

Last place we lived at was impossible to cook outside at, too much washing on the line near the BBQ...

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Epic work peeps.

Sorry if this has already been mentioned, but... check out the Francis Mallman episode of Chef's Table on Netflix... just do it.

Delicious charcoal cooked brawn is delicious...

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🐖🐖🍻💥😀

Epic combo of scenery, cooking skills and sartorialism

I think I need a poncho.

Carp or gtfo

Oh yeh, need to report on the carp sometime... it was good but not great.

can anybody recommend a decent data logger/meat probe for smoking please?
Ideally I'd like to:
be able to connect to it from PC on the LAN, my pc being wired to the LAN and the probe being connected wirelessly.
Log temps in both the smoking chamber and the from the meat probe.
I'd also like an app on Android to be able to connect it the probe.
My GMG app comes with an app but it doesn't log the data anywhere as far as I can see.

Cheers

Heatermeter is Pi based and about as good as it gets.

Cheers @tw will have a look at that.

I was ready to pull the trigger on a new smoker the other day, then I found a Dualit toaster on sale... Now we need to spend $600 on a lawnmower, the Weber will just have to do for the time being! Last night's smoked pork shoulder pictured, temperature was all over the place but it came out great, maybe slightly over seasoned...

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Could try these - I have one for my weber kettle and it works well for 2 zone cooking / smoking.

https://urbangriller.com/shop/charcoal-grilling/slow-n-sear-plus-accessory-for-weber-kettle/

Not the cost of a full smoker but a posh version of what seem to already have set up.

Did a porchetta on the weber and rotisserie. Was fucking win.