Home smoking/BBQ

[ViolentPanda]

What do you suggest?

Dried turtle beans or black eyes. Maybe pinto beans if that's all that's available.

 

[ViolentPanda]

Sorry about that. Glad they're reaching the target audience anyway!

Use urban75 on checkout for a cheeky discount.

If only I'd read this 15 minutes ago

 

[spitfire]

If only I'd read this 15 minutes ago

All sorted, luckily I know the boss.

 

[spitfire]

So what we saying grillers?

Got mine out for the first time last week for a quick one, lamb cutlets, chicken wings, halloumi.

This isn't it.

(grill with a pearl earring)

 

[ringo]

Got one of those Aldi copies of the Kamado big green egg things. Tried it out last week with some jerk chicken, love it. Will be fired up this weekend. Must defrost some lamb chops over night.

 

[spitfire]

Got one of those Aldi copies of the Kamado big green egg things. Tried it out last week with some jerk chicken, love it. Will be fired up this weekend. Must defrost some lamb chops over night.

Nice! They looked good, still ££ but not BGE ££££ right?

 

[Chilli.s]

I got one of these last year and have to say that everything that has come out of it has been great. Whole smoked chicken, pork ribs, leg o lamb, everything easy and tasty. The my favorite is a beef brisket slow smoked for about 8 hrs, the remaining bits of left overs are then minced and make the best chilli.


Have used various woods, hickory, beach, oak.

 

[ringo]

Nice! They looked good, still ££ but not BGE ££££ right?

Yep, still bloody expensive but half the price of the posh ones.
Mate in Oz has the posh one and had been ranting about it. One of my mates here saw the Aldi version and got one. Last time I saw him he roasted a chicken in it, was lovely.
I've only cured mine at 200 degrees so far but it retained the heat so long I put my dinner on it.

 

[ringo]

I got one of these last year and have to say that everything that has come out of it has been great. Whole smoked chicken, pork ribs, leg o lamb, everything easy and tasty. The my favorite is a beef brisket slow smoked for about 8 hrs, the remaining bits of left overs are then minced and make the best chilli.
View attachment 320710

Have used various woods, hickory, beach, oak.

That looks great

 

[UnderOpenSky]

Street food lunch today. Shoved in a box, so presentation not the best, but really good. Pulled pork, burnt ends, brisket, Mac and cheese and fries. Not bad for a tenner.



Partner not a fan of beef so just did the pork.

 

[spitfire]

After reading the charcoal thread I thought I'd ask about smoking/grilling.

I want smoke fish and chicken mainly. I'm hoping for cold smoking rather than hot.

I want a, not too expensive, BBQ to do as per the title. Any recommendations?

You can't cold smoke chicken, you'll be very very sick.

You can cold smoke fish, after curing. There are many recipes and methods available on youtube.

You need a cold smoke generator: ProQ Cold Smoke Generator

Wood chips: ProQ Smoking Wood Dust

Chefs blowtorch to light it: Amazon.co.uk Best Sellers: The most popular items in Kitchen Blow Torches

As regards container you can use anything to cold smoke in, a cardboard box works just fine, but assuming you want to also BBQ then I would always go Weber kettle, then you can do both. I have a 57cm

https://www.bbqworld.co.uk/weber-barbecues/charcoal/weber-charcoal-bbq.asp

With a method such as The Snake you can hot smoke chicken with wood chunks available online.

Cold smoking is great because you can do loads of stuff, (not chicken lol). Cheese, sun dried tomatoes, boiled eggs (shell off), oil, fish.

 

[dessiato]

I already have lots of recipes, I've smoked in the past. But it was about 20 years ago when I lived in the UK. Now I'm going back I'd like to start again.

 

[UnderOpenSky]

I already have lots of recipes, I've smoked in the past. But it was about 20 years ago when I lived in the UK. Now I'm going back I'd like to start again.

Are you sure you mean cold smoking and not just low and slow?

 

[spitfire]

I already have lots of recipes, I've smoked in the past. But it was about 20 years ago when I lived in the UK. Now I'm going back I'd like to start again.

OK, you didn't mention that so I just answered the question asked as if you didn't know much. Hope it was of some help either way...

 

[strung out]

You can't cold smoke chicken, you'll be very very sick.

Sounds right up dessiato's street then.

 

[dessiato]

OK, you didn't mention that so I just answered the question asked as if you didn't know much. Hope it was of some help either way...

Yes, I didn't make it clear. It all helps. I've not smoked for such a long time I need to revisit the whole area.

Sounds right up dessiato's street then.

My wife, before moving into teaching, was a food research microbiologist for about twenty years. She's obsessed with food hygiene.

 

[spitfire]

Porkio in scorchio! Porchetta, first time. Fingers crossed.

 

[Chilli.s]

Im doing a leg o lamb tomorrow

 

[spitfire]

.

 

[TopCat]

This is my smoker bbq. I have a few people over next weekend and will be doing a big bit of beef brisket.

 

[dessiato]

Mrs D, who doesn't eat meat, says that looks very tasty and tempting.

 

[UnderOpenSky]

Getting mine out for the next few days. Lamb rump steaks and a pork tenderloin tonight and chicken tomorrow.

I've got a very impressive and I suspect quite expensive rack of pork ribs in the freezer I'm quite intimidated by. They were a gift. I've still not done low and slow so need to spend some time researching and choosing some decent briquettes.

 

[UnderOpenSky]

View attachment 332665

This is my smoker bbq. I have a few people over next weekend and will be doing a big bit of beef brisket.

That's awesome. I'd love to brisket. Only tried it BBQ for the first time recently. Need to invite some friends as OH doesn't eat beef sadly.

 

[spitfire]

Triumph. Pork was perfect, chicken wings were eaten so quickly there are no photos.

 

[Chilli.s]

Leg o lamb is in, will cook until 4

 

[spitfire]

Getting mine out for the next few days. Lamb rump steaks and a pork tenderloin tonight and chicken tomorrow.

I've got a very impressive and I suspect quite expensive rack of pork ribs in the freezer I'm quite intimidated by. They were a gift. I've still not done low and slow so need to spend some time researching and choosing some decent briquettes.

I cheat with ribs, get the dry rub on, not too far ahead or they start curing, then do them in the oven wrapped in foil for 3 hours at 120 (I think), then on to the bbq still wrapped in foil for an hour or so. Take them out of the foil and finish off on the grill with the bbq sauce of your choice. I just do the 50/50 direct/indirect thing with the coals.

Aussie Heatbeads FTW.

 

[spitfire]

I cheat with ribs, get the dry rub on, not too far ahead or they start curing, then do them in the oven wrapped in foil for 3 hours at 120 (I think), then on to the bbq still wrapped in foil for an hour or so (adding in chunks of smoking wood). Take them out of the foil and finish off on the grill with the bbq sauce of your choice. I just do the 50/50 direct/indirect thing with the coals.

Aussie Heatbeads FTW.

Added a bit.

 

[Glitter]

Got one of those Aldi copies of the Kamado big green egg things. Tried it out last week with some jerk chicken, love it. Will be fired up this weekend. Must defrost some lamb chops over night.

We’ve got a BGE and I bloody love it!

 

[UnderOpenSky]

I cheat with ribs, get the dry rub on, not too far ahead or they start curing, then do them in the oven wrapped in foil for 3 hours at 120 (I think), then on to the bbq still wrapped in foil for an hour or so. Take them out of the foil and finish off on the grill with the bbq sauce of your choice. I just do the 50/50 direct/indirect thing with the coals.

Aussie Heatbeads FTW.

That's a good tip. Do you do it with other things that take a long time, such as pulled pork or even brisket? I'll give some of the heat beads a try. Do they burn a bit cooler? How long are you able to cook for with them?

 

[UnderOpenSky]

Just a basic one last night. Piri piri from a packet mix, but worked really well.

Cooked most indirect, then a bit more the marinade and over the coals.