thesmokinbishop

33 minutes ago, Wade said:

Having 2 BBQs of different types will certainly give you the flexibility that you need when cooking for even a small group. This will enable you forget about the slow smoking meat in the vertical smoker while you are also preparing the faster cooking foods in the Kettle. It really helps when trying to deliver a combination of BBQ goodies as a meal.

You specifically mention the WSM... however you may find that a ProQ vertical smoker is a better option. I have used both and both cook well - however the ProQ makes getting to the meats on both cooking racks much more convenient.

It's going to be a good BBQ year!  I've been looking at both, at the moment there's a couple of heavily discounted WSM which is making them about £50 cheaper than the equivalent proQ, if they were both full price, I think I would go for the proQ, sucker for a sale! 

I thank everyone on this thread. I've been nagging the wife to authorise a WSM purchase to stand along side my weber kettle, this thread has given her hard evidence that 2 BBQs is just fine! :-)

20 hours ago, Smokin Monkey said:

HI Bish, they look great! Pork Belly Burnt ends are the new kid on the block this year!

Not done them before, but I do like Pork Belly!!

I did Brisket Burnt Ends for the first time, at this years Smokers Weekend, boy they tasted good. Recipe under Beef section.

Might give these ago at the weekend!

Thought I'd share some relatively recent efforts.

Made these a couple of times now. Found the method on Instagram, think they came out ok, definitely tasted good, and only lasted a few minutes!  Although think I could benefit from doing the cubes a little bigger next time. Any recommendations warmly received.

Slab of pork belly cut in to 2.5/3cm squares.  

Oil and add a dry rub. I used this rub from True Red BBQ's book, let there be meat:

250g soft dark brown sugar

125g caster sugar

125g smoked hot paprika

125g fine sea salt

50g cracked black pepper

25g ground ginger

50g garlic powder

25g ground cumin

25g cayenne pepper

This makes loads, obviously. 

Smoke for 3 hours at 250f

Remove and put in an alu tray add BBQ sauce, I used Stubbs, a few nobs of butter, and a couple of tablespoons of honey, mix and cover with foil

put back on BBQ for a further 90 mins around 200f

Then finish for a further 30mins.

Rubbish photos, I'm always too eager to eat!

On 9/11/2017 at 6:49 PM, Wade said:

Rather than piece together old photos I will put together a new guide over the next couple of days if the weather stays fine. I can do this now I am retired - 

Hey Wade

Interested to know how you do this in a kettle, I've been using the snake method for longer smokes, but interested in other options.

26 minutes ago, Smokin Monkey said:

Got to admit, it was one of the tastiest Burgers I have tried. We must post the Recipe Up.

Thanks! Would love to see it, I'll add my last effort up under the beef section. 

Love the look of these roasted veg. I have done cauliflower florets with rapeseed oil and salt and pepper, smoked over some apple wood. I think the high water content of the cauliflower helps absorb the smoke.

Hi all. Currently smoking on a Weber Kettle. About to buy a WSM so I can smoke the Turkey this year, used the kettle for the last couple of years with good results. 

Definitely in the newbie category. 

Look forward to sharing some pics and finding out new recipes/methods.

Also a huge burger fan, so whilst it might not be the core of the forum, if anyone has any experience I'm keen to hear it!