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

TamarTags mate. I've naturalised.

I'd go a shade under 100°c... Leave it wrapped 'til you're ready to shred the meat otherwise it might get too dry... Lots of fat would be good, self basting...

But not too much...

Pics please. Sounds like it will be gone fairly swiftly!

So. Today's effort. Over cherry wood.

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Gosh that looks edible.

Excuse my ignorance but what goes in the foil tray?

I’ve got a very odd sized filing cabinet (it won’t take A4 files) so it’s going to become a smoker as soon as I get a weekend to convert it. So exciting about learning how to cook with a smoker.

Anyone done ham hocks? Theoretically, they should smoke really well.

Would having a wood fire in my Weber (like a fire pit) be a terrible terrible idea? Decent wood only, but some with primer on it.

Primer may leave some nasty residues behind

Water, apple juice, cider etc. Any liquid really helps the smoke bind to the meat.

Seems like a good deal here

https://www.ebay.co.uk/p/Tesco-Steel-Barrel-Charcoal-Barbecue-With-Temperature-Thermometer-Black-BBQ/855616516

Code PREP4XMAS should get you an extra 10% off at checkout

Gotcha. Cheers.

In laws for lunch today. Smoking pork belly still on the ribs. Last time I did similar a side of ribs was split in three and cooked with 3 different rubs

1. Salt pepper paprika chilli garlic sugar and cayenne pepper
   
2. Salt and pepper
   
3. Salt pepper and sugar
   
   

At the end some bits were cut off and covered with different glazes a bit like burned ends.

After all the palaver etc we decided our standout ones were salt, pepper and sugar, or salt and pepper. Everything else was good but the spices etc just masked how great the simple meat flavour was. Pork is free range from about 8 miles away.

So we are using just salt pepper and sugar. After 3 hours of smoking it’ll be wrapped in foil with some local apple juice. I’ll possibly smoke some onion and apples from next door and combine this with any cooking juices to make a gravy. Serve with mash and roast broccoli.

Pudding will be smoked pumpkin pie.

I bought this back in the summer. It’s great for what I need

Meat done

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Looks great DJ

Smoked pumpkin pie now standing to cool off.

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Aiming to do my first pork shoulder on the weekend using my weber kettle bbq.

Aiming for 11 hours at 130.

From what I have read the Method seems to be lighting a third of a chimney of coal and placing on top of coals in the briquette holders indirect smoke with hickory.

My questions really is do I need better charcoal than Big K to maintain temp? And also am I going to be lighting the chimney every few hours, or just placing coal on topli briquettes.

Yum nomz, 2nite... So juicy, much smokey tang...

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Does anyone have a slow n sear for a Weber kettle?

I’m about to buy but can’t work out whether to get slow n sear ‘plus’ or ‘2.0’...

Is there a difference ?

I have one. But probably an original. Are you looking at the UK distro site or the Adrenaline BBQ site in the US?

I really wanted to get one but couldn't find anyone selling one in Oz, postage to here is bloody crippling...

Do you really need it? I get amazing results by just stacking the coals on one side of the kettle and putting a water reservoir under whatever I'm smoking... I'm looking at buying a hinged grate, which I can buy here, so I can do longer smokes...

Didn't know this thread existed... Thanks @dancing james
Cross post from the food thread:

3kg flat cut brisket today, just gone on the smoker. Should be ready around 7 ish.

Salt, Brown sugar, chilli powder and paprika rub.

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^amuse bouche

Reached target temp a little earlier than planned. Cut after 45 mins resting.

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Picked up a couple of Lidl black friday tomahawk steaks at the weekend. Will be reverse searing the bad boys shortly.
Feel extremely [manly] personly.