Home smoking/BBQ

[spitfire]

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?

I've only done it with ribs. I did pulled pork properly, using the snake method. It's not so much heatbeads burn cooler, they last for ages. I reckon a stack of 2 is enough, I did 3 and it was a bit hot. You need a BBQ thermometer if possible, takes the guess work out of it.

I used a full bag for the pork on Saturday and it lasted 4 hours but I used them all at once.

Still never done brisket, sitting outside the front of the house for 14 hours seems like a bit of a grind.

 

[UnderOpenSky]

Ok, that makes sense. Just using a starter full of some cheap briquets at the weekend, dumped in a pile of one side of weber, with vents closed, it went to 150C on the inkbird. So try experimenting with different spacing. Where do you get yours from? I'm just working out the cheapest place to do it with postage.

 

[spitfire]

I've been using Weber BBQ | UK Weber World Store | Gas & Charcoal Weber Barbecues

Order 4 packs at a go.

 

[UnderOpenSky]

So it's been fairly quiet at work this afternoon and I've found myself looking at lots of BBQ stuff. I'm now wondering about an electric smoker. I know they are cheating really, but the idea of setting it of at lunch when working from home and eating in the evening. Plus I've got a covered area next to my kitchen door so could see it getting used when we're not in the middle of summer. Maybe even do a Turkey at Xmas. To be used along side the weber, so could still finish things of with some direct heat at the end. Need to run it past the OH first, but she did say she supported the idea of more outside cooking...

 

[TopCat]

Still never done brisket, sitting outside the front of the house for 14 hours seems like a bit of a grind.

I’m doing a big bit of brisket for Saturday and I have learned the hard way about the length of cooking and actually being able to be hospitable.

I will buy and marinade my beef on Wednesday. In the early hours of Saturday, when I awake yet again for a piss, I will bung it in the oven on 130c.

Later it will go on the smoker.

 

[Chilli.s]

My leg o lamb came out ok yesterday, spicy and smokey after being cooked for 6 hours, a berber spice mix on the outside as I was aiming for a kebaby style flavour rather than a southern u.s. Also did bbq asparagus as accompaniment. Salads and chips. Everyone happy Very tasty leftovers too.

 

[alex_]

I’m doing a big bit of brisket for Saturday and I have learned the hard way about the length of cooking and actually being able to be hospitable.

I will buy and marinade my beef on Wednesday. In the early hours of Saturday, when I awake yet again for a piss, I will bung it in the oven on 130c.

Later it will go on the smoker.

Wiser people than me have said most of the smoke flavour goes in in the first hours of cooking, so you should always smoke first oven.

 

[TopCat]

Wiser people than me have said most of the smoke flavour goes in in the first hours of cooking, so you should always smoke first oven.

What’s your method

 

[spitfire]

Wiser people than me have said most of the smoke flavour goes in in the first hours of cooking, so you should always smoke first oven.

Yes I’ve heard that as well and I’m sure it’s true but you can get some decent smoke flavour in later as well.

 

[alex_]

What’s your method

Snake for hot smoking, which I learnt here !

 

[Ming]

I’m doing a big bit of brisket for Saturday and I have learned the hard way about the length of cooking and actually being able to be hospitable.

I will buy and marinade my beef on Wednesday. In the early hours of Saturday, when I awake yet again for a piss, I will bung it in the oven on 130c.

Later it will go on the smoker.

I've made this (both salt beef and pastrami). Takes ages but definitely worth it.

Brining a brisket

How to prepare this cheap cut of beef as a first step in making salt beef or pastrami

www.theguardian.com

 

[UnderOpenSky]

I was close to pulling the trigger on a Masterbuilt electric smoker and thought I'd talk to my OH about it. Surprising amount of kick back. It's ugly apparently. I'll tell you what won't be ugly though. Smoked meat. I'll get there. I'm just wondering how many plant pots it will cost me.

 

[UnderOpenSky]

I've made this (both salt beef and pastrami). Takes ages but definitely worth it.

Brining a brisket

How to prepare this cheap cut of beef as a first step in making salt beef or pastrami

www.theguardian.com

This makes me want one even more. This version also sounds amazing.

A Smoked Pastrami Recipe That's Close To Katz's

If you've ever wondered how to make pastrami then we've got you covered. Moist, tender, and full of flavor, this is the ultimate homemade smoked pastrami recipe. So what is pastrami? Simply put, it's Jewish barbecue, i.e. corned beef that has been smoked. This is about as close to Katz's...

amazingribs.com

 

[Chilli.s]

This bloke I used to know was always on the lookout for broken industrial fridges, the stainless steel ones. He would "convert" them into smokers by ripping out most of the insides and running a bbq burner through a flue pipe to fill them with smoke. Some were even suitable to have the fire inside the old box and could hot smoke. Had a tidy business selling the produce to delis and restaurants (was in the days before h and s gorn mad)

Ed to add: he made one out of a garden shed too

 

[Ming]

This makes me want one even more. This version also sounds amazing.

A Smoked Pastrami Recipe That's Close To Katz's

If you've ever wondered how to make pastrami then we've got you covered. Moist, tender, and full of flavor, this is the ultimate homemade smoked pastrami recipe. So what is pastrami? Simply put, it's Jewish barbecue, i.e. corned beef that has been smoked. This is about as close to Katz's...

amazingribs.com

I’m going to make that. Never been to NYC (on the list) but Katz’s is a definite. You’ve got to eat the meat as soon as it’s out the smoker after 8 hours low and slow. Just the best.

 

[Chilli.s]

Thats very much how beef brisket turns out when Iv done it, just like pastrami from the deli but better.

 

[UnderOpenSky]

I’m going to make that. Never been to NYC (on the list) but Katz’s is a definite. You’ve got to eat the meat as soon as it’s out the smoker after 8 hours low and slow. Just the best.

You'll probably get round to it before me, so I'd love to hear the results. Do you eat it straight from the smoker or do you let it rest first?

Is the a minimum size of brisket you can do before it gets hard not to let it get dry? I honestly can't see myself doing more then 1.5kg in a smoke, its just me who eats beef and we never have that many people over.

 

[TopCat]

I just got a five kilo lump of beef brisket. £28. Did a dry rub with:
Salt
Black pepper
Paprika
Smoked paprika
Brown sugar
Garlic powder

Now wrapped up in the fridge. Will have to be done entirely on the smoker as I still don’t have an oven.

 

[Ming]

You'll probably get round to it before me, so I'd love to hear the results. Do you eat it straight from the smoker or do you let it rest first?

Is the a minimum size of brisket you can do before it gets hard not to let it get dry? I honestly can't see myself doing more then 1.5kg in a smoke, its just me who eats beef and we never have that many people over.

I just tucked in right away! Had the rye bread, sauerkraut and mustard ready to go.

Eta: and Swiss cheese.

 

[TopCat]

I am in such a bad mood recently and it gets worse. I ordered restaurant quality charcoal from BBQ Experts. This was yesterday lunchtime. I pay extra for 24 hour delivery. I call for an update, expected to me on Mon or Tues. Fucking wankers. Now I have to find similar for cash today, I have fuck all time and I know nowhere that stocks it.

 

[TopCat]

I got some! Yay!

 

[TopCat]

It takes some brass neck to charge extra for 24 hour delivery and to not even despatch the order within 24 hours.
Anyway. All good bar my mood.

 

[UnderOpenSky]

It takes some brass neck to charge extra for 24 hour delivery and to not even despatch the order within 24 hours.
Anyway. All good bar my mood.

I'd want that bit refunded at least!

 

[spitfire]

I am in such a bad mood recently and it gets worse. I ordered restaurant quality charcoal from BBQ Experts. This was yesterday lunchtime. I pay extra for 24 hour delivery. I call for an update, expected to me on Mon or Tues. Fucking wankers. Now I have to find similar for cash today, I have fuck all time and I know nowhere that stocks it.

Is it the blue bag stuff? It spits like the audience of a Sex Pistols gig. I wouldn’t get it again.

 

[TopCat]

Is it the blue bag stuff? It spits like the audience of a Sex Pistols gig. I wouldn’t get it again.

I think you had a damp bag as it's the best charcoal I have ever bought. Opened one bag up tonight, big lumps, no dust, dry as a bone,

 

[TopCat]

I'd want that bit refunded at least!

I got all my money back.

 

[spitfire]

I think you had a damp bag as it's the best charcoal I have ever bought. Opened one bag up tonight, big lumps, no dust, dry as a bone,

Or maybe you’ve been lucky. I’ve had 2 bags and my mate the same.

I’m sure we’ve had this discussion before.

 

[TopCat]

Or maybe you’ve been lucky. I’ve had 2 bags and my mate the same.

I’m sure we’ve had this discussion before.

<removed by request: ed>

 

[spitfire]

.

 

[Chilli.s]

innovation or waste of food