Home smoking/BBQ
- Thread starter Whagwan
- Start date
TopCat
Putin fanboy
Well I got up before dawn and got the fire going. The meat came out of the fridge at bed time last night. I was a bit hungover but ok.
Went back to bed. Lush. Had to go Wilco for glasses and then out again to Lidl.
I had the meat at about 250f for five hours. Basting it with beef stock made from trimmings.
Then out and wrapped in foil. Back in and at 225f at the moment. Using hickory chips for the smoke.
Dug up spuds and picked tomatoes, garlic, basil, parsley, chillis which will all be served with the beef. Made a tomato salsa I could not stop eating as I made it.
Done a gluten free trifle as my gf is coeliac.
Pics of the beef at about 14:30
Happy days
Went back to bed. Lush. Had to go Wilco for glasses and then out again to Lidl.
I had the meat at about 250f for five hours. Basting it with beef stock made from trimmings.
Then out and wrapped in foil. Back in and at 225f at the moment. Using hickory chips for the smoke.
Dug up spuds and picked tomatoes, garlic, basil, parsley, chillis which will all be served with the beef. Made a tomato salsa I could not stop eating as I made it.
Done a gluten free trifle as my gf is coeliac.
Pics of the beef at about 14:30
Happy days
High Voltage
In the top 97% of Urban's most interesting posters
Looking good. Anything you want me to bring, I'll be round "about" 3:00'ish <thumbs>
High Voltage
In the top 97% of Urban's most interesting posters
UnderOpenSky
baseline neural therapy
Ordered my Masterbuilt electric smoker and 2.9L of Jack Daniels barrel chips. Hopefully will arrive in time for the weekend as I'm having a few people round. Going to try a few Aldi Pork Shoulders as a test run, but will make sure the Weber is running, so there will be other food if it all goes a bit wrong. 
spitfire
Walty McWaltface
Ordered my Masterbuilt electric smoker and 2.9L of Jack Daniels barrel chips. Hopefully will arrive in time for the weekend as I'm having a few people round. Going to try a few Aldi Pork Shoulders as a test run, but will make sure the Weber is running, so there will be other food if it all goes a bit wrong.
Cool, which one did you get, sorry I didn't have any comments on electric smokers as I've never used one.
UnderOpenSky
baseline neural therapy
I went for the smaller 130 in the end. Was humming and harring about the bigger 140, but still looks like it holds lots of meat.
spitfire
Walty McWaltface
Chilli.s
mingling jets and statuettes
A friend said that he had to experiment to get the wood chips to properly smoke especially at lower temperatures. No idea personally as not used but may be some helpOrdered my Masterbuilt electric smoker and 2.9L of Jack Daniels barrel chips. Hopefully will arrive in time for the weekend as I'm having a few people round. Going to try a few Aldi Pork Shoulders as a test run, but will make sure the Weber is running, so there will be other food if it all goes a bit wrong.
Ming
I shot a man in Reno...
Don’t forget to brine it first. Makes a big difference.
Brining a brisket
How to prepare this cheap cut of beef as a first step in making salt beef or pastrami
www.theguardian.com
dessiato
🇪🇸 my spirit is crying for leaving
If anyone is looking for a cheap bbq ASDA are selling their's off really cheaply today.
Smoking chips are currently £1 for a small box of chips. My local one has hickory, whiskey, and beech.
Quantities/bbqs are not large for serious smoking/cooking but adequate for small scale.
Smoking chips are currently £1 for a small box of chips. My local one has hickory, whiskey, and beech.
Quantities/bbqs are not large for serious smoking/cooking but adequate for small scale.
UnderOpenSky
baseline neural therapy
Nice one. I shop in Asda, but would have missed this as I had to search for the wood chips!
I got all hickory and beech ones they had as as few whiskey as (I've got a big bag of JD ones on the way).
dessiato
🇪🇸 my spirit is crying for leaving
I Hooe they're decent. But at £1 a box it's worth the risk. Let me know how you get on.
UnderOpenSky
baseline neural therapy
It's just wood right? It still seems expensive.I can't believe how much smoking wood is. At some point I'll find a large log and make my own.
I've seen in a BBQ Facebook group everyone going mad for St Louis Ribs they've doing in Farmfoods. People have been buying them all. It popped up a few days ago now so they are probably all gone, but there's one on my way home tonight, so I'm going to check.
I've seen in a BBQ Facebook group everyone going mad for St Louis Ribs they've doing in Farmfoods. People have been buying them all. It popped up a few days ago now so they are probably all gone, but there's one on my way home tonight, so I'm going to check.
dessiato
🇪🇸 my spirit is crying for leaving
I didn't think about fruit trees. We've an arborialist coming on Monday to do some work on our 100 year old pear and apple trees. Presumably I could keep, dry, and use these cut offs.
UnderOpenSky
baseline neural therapy
You could put them in small bags and charge a fortune on eBay.
Chilli.s
mingling jets and statuettes
Pear I havnt tried but I know is highly regarded, save all of those woods, great for general household fires too
UnderOpenSky
baseline neural therapy
Smoker has arrived. Quite a weight moving from the reception at work to the car. Probably just as well I didn't the bigger one. Going to season it tonight ready for weekend. Sadly can't WFH tomorrow, so I'll just have to work it out when I've got people round. What could go wrong. Anyway I've read loads of articles, but they are American and seem to use big bits of meat. Has anyone got any thoughts on these? I was just going to grab a couple of shoulders from Aldi which are about 1.5kg
I've read you need 75 to 90 mins per pound. Does this hold true for small bits of meat like I'll be using? Am I likely to get much stall with smaller bits of meat and do this need to be factored in as additional cook time. I'll use a meat thermometer, but it would be good to have an approx time for planning everything else.
Do you prefer to brine it or dry brine it with salt (or neither)?
Am I likely to get much stall with smaller bits of meat and do this need to be factored in as additional cook time? Is it still worth wrapping?
I've read I won't get much bark in an electric smoker. If this is the case is it worth putting the meat on a tray to keep the smoker clean(er)?
Does spraying the meat whilst it's cooking make much difference?
I've read you need 75 to 90 mins per pound. Does this hold true for small bits of meat like I'll be using? Am I likely to get much stall with smaller bits of meat and do this need to be factored in as additional cook time. I'll use a meat thermometer, but it would be good to have an approx time for planning everything else.
Do you prefer to brine it or dry brine it with salt (or neither)?
Am I likely to get much stall with smaller bits of meat and do this need to be factored in as additional cook time? Is it still worth wrapping?
I've read I won't get much bark in an electric smoker. If this is the case is it worth putting the meat on a tray to keep the smoker clean(er)?
Does spraying the meat whilst it's cooking make much difference?
Chilli.s
mingling jets and statuettes
I have used all sorts of meat and with applied common sense you cant go wrong. Everything I have cooked in my bbq has been fine to lovley
UnderOpenSky
baseline neural therapy
I guess it's mostly trying to get a feel for time with everything taking so much longer.
spitfire
Walty McWaltface
The only thing I could suggest as I must admit I've not done that much big meat cookery is start earlier than you think. Because once the meat is done it is done and then you can wrap it or whatever for hours afterwards whilst doing everything else. The porchetta I did was 2.5kg and was ready in about 4 hours on an open BBQ rotisserie. much quicker than I expected.
Chilli.s
mingling jets and statuettes
You can always chop it up part cooked and finnish with hot heat
