Smoked Mac and Cheese With Bacon is a favourite comfort meal. The sweet, smoky, cheesy taste has you coming back time and time again.
This is a great meal on its own, or a fantastic side at a barbecue party. It really is one of the best smoking side dishes.
We like the combination of cheeses here but feel free to experiment to find what suits you.
Use a cast iron pot that can take the heat of the smoker for long periods of time without damage.
Here is our pulled pork in smoker recipe, complete with an easy to make sweet dry rub.
It’s a long smoke but very much worth it.
Pulled Pork in Smoker – Served on a Board
Table of Contents
Pulled Pork in Smoker Step 1 – Buying Your Pork Shoulder
Pulled Pork in Smoker Step 2 – Prepare Your Meat
Pulled Pork in Smoker Step 3 – Smoke for 6 Hours Unwrapped
Pulled Pork in Smoker Step 4 – Smoke for 6 Hours Wrapped
Pulled Pork in Smoker Step 5
Many of us think of a lovely, juicy, smoked burger with all the accompaniments when we consider barbecuing.
Here is our smoked burger recipe for you to try out on your smoker or barbecue, served with a delicious smoked garlic and chilli mayo, red onion relish, rocket and applewood cheese.
Table of Contents
Smoked Burger Recipe Step 1 — Smoke Your Onions and Garlic
Pork Butt Smoker Recipe in 5 Easy Stages
Please enjoy our pork butt smoker recipe, and read the instructions carefully.
It isn’t difficult to smoke pork butt, yet it requires patience and attention to detail.
What Cut is Pork Butt?
Despite the name, pork butt doesn’t come from the backend of the pig (we get ham from there), it actually comes from the shoulder of the pig. It is also known as Boston Butt, possibly because that is where the cut became
Introduction: What is Wood Fired Pizza and Why is it Different?
Wood fired pizza is a type of pizza that is cooked in a wood fired oven. It was first introduced in Naples, Italy and has become very popular in the United States, and across the world.
Wood fired pizza is different from other types of pizzas because it is cooked at a much higher temperature – at least 400°C or 752°F, and often even hotter again.
True Neapolitan pizza is meant to be cooked in 1 minute, and you need mo
People are always asking, ‘What are the best woods for smoking meat?’
You will find different answers depending on who you ask, and where you ask it.
There are definitely guidelines and general recommendations however. It’s a similar topic to pairing wines with food, and of course we will all still have our preferences.
Some things are clear though – when smoking meat we will be using hardwoods and never softwoods.
Hardwoods are woods such as alder, hickory, mesquite, maple
Prime Rib in a Smoker Recipe
Posted bybbqsmokergrill January 3, 2022 Leave a commenton Prime Rib in a Smoker Recipe EditPrime Rib in a Smoker Recipe
What could be more exciting at a barbecue than Prime Rib in a Smoker? Slow-cooked smokey beef falling off the bone with a crispy sticky crust…
Ready to learn how to cook it yet?
The Prime Rib cut comes from the cow’s ribs and spine, and it’s where you get the fantastic fat-marbled cut the ‘ribeye,’ from. When you buy a P
There are few things more popular to smoke than BBQ recipes for chicken.
Chicken and barbecue have gone hand in hand since the invention of BBQ (which was about 1.8 Million Years ago with our ancestors cooking with fire apparently).
Here are our best BBQ recipes for chicken, along with a few BBQ tips, tricks and recommendations just for fun.
Table of Contents
BBQ Recipes for Chicken Wings – Ingredients
BBQ Recipes for Chicken Wings – Method
BBQ Recipes for Chicken
Finally decided to give whole fish ago at being grilled on the Smokefire. I have had so many failures on a charcoal BBQ that it has always put me off grilling fish. But decided the time was right to give it ago on the Smokefire.
I chose 6 Sardines and a whole Sea Bass to try out, After gutting and cleaning them I covered them in a Piri Piri Marinade for an hour before grilling. Preheated the grill to 425F and left it at that temp for 15 minutes to make sure the grills themselves were up to
4 months into ownership of the Smokefire EX4 and i thought I would update my blog now with my thoughts on how it has performed for me over that time as I think 4 months is a fair time to assess it.
I know there have been some worries and concerns from some owners of Smokefire's for reliability issues etc. I have to say from my own personal experience, I haven't experienced any of them and my machine has worked pretty flawlessly, I have experienced a very occasional electronic failure in the
In this glorious weather decided to do a Seafood Platter for the first time ever on a smoker/grill. It turned out better than I hoped and seafood with a slightly smoky flavour is really divine and a relatively simple to do and a satisfying meal.
I did three different shellfish all cooked at 385F.
The Mussels I cooked them in a white wine, minced garlic , fresh lemon juice and ghee butter and cooked them in the preheated hot liquid for 15 minutes in a skillet.
The Crab Legs I injec
Using the vortex, . Chicken rubbed with 2 teaspoons smoked paprika, 1 teaspoon salt, 1/2 teaspoons each of garlic granules and freshly ground black pepper.
Sauce 320ml tomato sauce, 1 table spoon soft brown sugar two tablespoons apple cider vinegar, two teaspoons of chilli sauce (as you prefer) and 1 tablespoon of Dijon mustard, combine in pan and simmer for 6 to 10 minutes stirring occasionally until it thickens a bit and is not runny, noting it will thicken a little more as it c
Okay, I mainly ordered Hanger Steak to get free delivery. Hanger steaks, or "the butchers secret" woohoooooo.
I expected something nice and watched youtube videos on how to prepare them (pitmaster x and so).
Okay, first how to trim them. Nope, no trim... the steaks are just cut down in squares by the meat provider. So in the middle of the steak is silver skin.
Could be worse, could be a bone...
Wrong! A bone is much better than silver skin. But okay, it's the butcher's secret...
I had to cook it.
I really looked forward to cook it.
Sous-vide to a perfect medium rare, sear it off over hot red glowing, until I finally taste this wonderful cut of meat in my mouth.
Although everything worked as planned, at one end of the steak it tasted like blood (iron).
So I wonder if it was the meat, or my cooking 🤔
Received my first order from Tom Hixson today. Ordered two Irish Picanha, got two Uruguayan Grain Fed Picanha. Don't know the difference though, except of the prize.
My plan is to cut them into steaks, sous vide them, and then sear them on a small hot charcoal bbq.
Decided to cook a Sirloin joint on a Smoker for the first time and try to do some of the sides alongside it. I initially bought a 2kg piece, but as only feeding 2 of us, thought it was a bit of overkill tbh, so sliced it in half and froze the other.
I decided to try a piece of meat with no rub added, just cooked as is 🤯 I set the Smokefire to cook at 210F and aimed for an internal temp of 145F. Decided to try and do a jus/gravy to go with it and chose this recipe, I have had for a lon
In these different times, finding it difficult to get meat locally that used to be so readily available. So I was pleased to be able to get some Beef Short Ribs from my local supermarket delivery service. I was pleasantly surprised at the price and how little trimming and tidying up of the ribs were required and although singular ribs rather than a rack at £7 a kg were good value.
After removing a little silverskin and the membrane, I added about a ½ tsp of kosher salt to each of them and
Chicken is one of my favourite things to cook outdoors and one of the main reasons I got the Smokefire as for my own personal taste, I have never thought my old bullet smoker cooked chicken very well, due to its limitations of cooking at much higher than 275F even with all vents open and an empty waterpan. I think chicken cooks best at 350F and higher to get the crispy skin and I have been hoping this is where the Smokefire will shine and for the most part it has, from my early attempts.
I haven't used the Smokefire for over a week, so was keen to give it ago today, I completed the Firmware update to 4008 and decided to try a Pizza for the first time, as it was quick and easy and a way to check the firmware update hadn't broken anything.The Smokefire took about 20 minutes to get up to temperature and another 10 minutes to make sure the pizza stone had reached 500F as well
I really wanted to make my own base, but haven't been able to find any Pizza 00 Flour anywhere, due to