Smokin Monkey

Good source of information.

Don't forget these two imposters trying there hand on a Weber! This was the Birth Place of the WoodSmokeForum!

Great post, and as ever a very good "How To" video.

Haha.

They tasted better than some of the BBQ joints I have eaten in. I have seen them smothered in sauce at the start of cooking as well to add moisture. I would think that a lot of Supermarket ribs are cooked in a similar fashion.

Whole Roasted Cabbage with Bacon & Onion Ingredients: 1 Whole Cabbage 3 Bacon Slices 1 Chopped Onion 1/2 cup BBQ Sauce 2 Tbsp Butter 1/2 cup Chicken Stock Directions: Preparation 1. Remove the tough outer leaves of a whole cabbage that has been washed and dried. Using a sharp knife cut the hard core out of the centre of the cabbage. To do this cut a cone shape around the core, turn the cabbage upside down and give it a few taps; the core should simply drop out. 2. Fry the bacon slices until cooked and crisp. Reserve 1 tbsp of the bacon fat. Drain on paper towel and crumble into small pieces. Set aside. 3. Heat the reserved bacon fat in a skillet on medium heat and add the diced onion. Sauté, stirring often, until the onion becomes soft and translucent (about 5 minutes). Add the bacon crumbles and ¼ C of the BBQ sauce to the onions stirring to incorporate. Remove from heat. Spoon this mixture into the cavity of the cabbage. 4. Set Smoker to run @ 105'C. Using a long piece of scrunched up tin foil create a ring that fits around the base of the stuffed cabbage. Place the ring on the bottom rack of the grill and stand the stuffed cabbage upright inside the ring. Baste the outside of the cabbage with some of the remaining BBQ sauce. Close the lid and smoke the cabbage for approximately 2 hours basting with BBQ sauce every ½ hour. Being careful, slip the cabbage off the grill and onto a pan. 5. Wrap the cabbage in heavy foil leaving an opening at the top. Melt the butter and combine with the chicken broth. Pour this mixture over the top of the cabbage then seal the foil to fully enclose the cabbage. Place the foil wrapped cabbage back on the Smoker, close the lid and raise the temperature to 175'C. Continue baking the cabbage until it becomes soft and starts to lose its shape. Test with a skewer to make sure the cabbage is cooked all the way through before removing from the grill. Depending on the size of your cabbage, this could take from 2 ½ - 4 hours. 6. Spoon the stuffing into a bowl, chop the cabbage into bite-sized pieces and toss with the onion/bacon stuffing. Add some extra BBQ sauce (that’s been heated) if desired. Serve immediately. Chop the Onion Fry the Bacon and Onion Crispy Bacon Mix the Bacon & Onion with the BBQ Sauce One Cabbage Remove the core Stuff the Cabbage with the Bacon mixture. Cover the Cabbage with BBQ Sauce. Into the Smoker Foil and add Chicken Stock and Butter after two hours. Cabbage cooked and ready to serve. Back To The Smokin Monkey Cook Book

Would the BBQ Teams like there own page on the forum, that they can write a description of there Team, add up dates on there achievements etc. Have there own Calander so they can post up competitions they are competing at or events they are attending.

Not quite Sou Vide. Sinners Ribs. Forgive me Lord Of The Smoke for I have Sinned. Ingridients 2 Costco Rack Of Ribs 2 Tbs Liquid Smoke Your favorite Rib Rub 150ml of your favorite BBQ Sauce Cover your Ribs with the Rub. Add the Liquid smoke to a Slow Cooker/Crockpot and set to high. Place the ribs in the pot with the meat to the pot walls, one on onside the other opposite. Put the lid on a cook for 3-4 hours depending on your cooked preference. once cooked, sauce your ribs, then place in a hot oven for about 10 minutes to glaze the ribs. Ribs in slow cooker with rub applied Ribs after four hours. Ribs served with sides of Coleslaw, Jacket Potato, Onion Rings and some Green Stuff.

What commercial smokers are being used in the UK BBQ Restaurants?

Anybody know of a LPG/Propane smoker for sale on the UK market?

What is the best reasonable price Pellet Smoker on the UK market?

I use foil trays to cook different types of food in my smokers, but all ways for got to restock them. I had some Stainless Steel mesh in the workshop so I had a thought. Make my own trays. Small Basket Medium Basket Large Basket Foil doubled The foil is then used to line the Baskets Belly Pork sat on a trivet of vegetables with chicken stock ready to go in the Smoker. Ox Tail in a small basket.

Roasted Vegetables Ingridients 2 Whole Sweetcorns 2 Sweet Potatoes 2 Red Onions 6 Small Carrots 2 Courgettes Salt Spray Oil Directions Peel the Onions. Par boil the Sweetcorn & Onion for 10 minutes. Set the Kamado to run hot as possible as we are roasting and indirect cooking. Wash the Carrots, cut the Courgettes & Sweet Potatoes in half length ways Spray all the Veg wth the oil and sprinkle with a generous amount of Salt. Arrange the veg on the grill and close the lid. Cook for around 45 minutes until the veg is soft and has taken on some colour. Serve with your favorite meats. Vegetables on the grill Vegetables with a nice colour and ready to serve. The Roasted Vegetables was served with a Piri Piri Rôtisserie Duck. Back to The Smokin Monkey Cook Book.

It's great to have you on this forum from the start James!

Hi Marcus welcome to the forum, it's great to have you on board and let us spread the word on all things BBQ!

Pork Cheek Tacos Ingridients Pork Cheeks Favorite BBQ Sauce 4 Knobs of Butter For the Apple Rub 1 Cup of Dried Apple Flakes 1 1/2 teaspoons black peppercorns 1 teaspoon coriander seeds 1/4 teaspoon whole allspice 1/4 cup sugar 2 tablespoons kosher salt 1 tablespoon sweet paprika 1 teaspoon ground ginger 1/4 teaspoon ground cinnamon 4 Ready made taco Shells 1 Tomato 1 Small Onion 1 Lettuce leaf Directions Set smoker up to 150'C indirect cooking and Apple Wood to smoke. Going to be doing these Cheeks similar to ribs, 2 hours smoked then 2 hours wrapped. Add all rub ingredients to spice Grinder and grind until smooth. Apply rub to the cheeks, and cook for approx 2 hours. Remove from smoker and place on to foil, coat both sides with your favorite BBQ Sauce, then add a knob of Butter to add Cheek. Wrap the Cheeks with the foil, and replace in smoker for a further 2 hours. after 2 hours remove and pull Cheeks, add any juices from the foil back into the pulled Cheeks. Warm tacos for about 2 minutes in smoker. Finley chop the tomato, onion and Lettuce. Share meat between Tacos and add your salsa. Pork Cheek covered in Rub All the Cheeks with the Rub applied Into the smoker to cook. Remove from smoker and place on foil. BBQ SAuce added and a Knob of Butter, back in smoker for another 2 hours. Pork Cheeks finished. Servedin a Taco, with a Salsa. Back to The Smokin Monkey Cook Book

Tandoori Pulled Pork Ingridients 1 Pork Shoulder (approx 1.5kg) For The Rub 1 teaspoon salt 1 teaspoon cayenne 1 teaspoon coriander, ground 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon dry mustard 1 teaspoon ginger 1 teaspoon turmeric 1 teaspoon fennel 1 teaspoon cumin 1 teaspoon paprika 1/2 cup yogurt 2 tablespoons lime juice. 150 g apple Juice Directions Mix in a bowl all of the Rub ingredients. Smoother the Pork Shoulder In the Tandoor Mix. Refrigerate over night. Set smoker up to 105'C (225'F) indirect cooking and Apple Wood to smoke. Smoke shoulder for 4 1/2 hours, until IT was 76'C (176'F) Foil shoulder and add the Apple Juice. Cook for another 2 hours, until IT was 95'C (203'F) left foiled for 30 minutes and IT went to 98'C (208'F) Drain off the cooking juices and keep. Pull the Pork then add back the cooking juices. Serve in warm Nan Breads with chopped Tomatoes, Onion and Cucumber, with a Mint Yogurt dip. The rub can be made as a dry rub, leave out the wet ingredients. The cooking times will vary, this was a small joint of meat. Pork Shoulder Joint Marinade made and rubbed over Pork. Refrigerated overnight. Cooking in the smoker. Apple juice added and foiled. Foil removed ready to pull. Tandoori Pulled Pork. Served in a warmed Nan Breads with a Salsa. Back to The Smokin Monkey Cook Book

Chicken & Bacon Lasagne Ingridients 1 Medium Sized Onion 2 Cloves Garlic Chopped 250g Mushrooms 200g Grated Cheddar Cheese I Jar Of Tomato Pasta Sauce (make your own?) 1 Jar Of lasagne White Sauce 1 Medium Chicken Favorite Chicken Rub 4 Rashes of Smoked Bacon 4g of Dried Oregano 6 lasagne Sheets, for this size dish Directions Set smoker up to 180'C indirect cooking and your favorite wood. Apply rub to the chicken, and cook for approx 2 hours until thickest part reads. Meanwhile chop onions, mushrooms and garlic. Sauté in pan until soft. Fry bacon until just crispy. When chicken cooked allow to rest until cool enough to handle. Pull chicken from carcass and add with the bacon to onions etc. Add pasta sauce and cook for 15 minutes. Add a layer of meat to the bottom of your dish, then a layer of Pasta, then a layer of White Sauce. Repeat layer and finish with the Grated Cheese. Cook in smoker @ 180'C for approx 1 hour until pasta is soft and cooked. Apply your Rub and smoke your Chicken. Its getting hot in here! Onions, Mushrooms and Garlic ready to sauté Sautéed Bacon fried till crispy. Chicken added to the Bacon . Bacon, Chicken, Onion, Mushrooms & Garlic with Sauce added. Cheese Grated. Layer up the Lasagne. Top with grated Cheese. Back into the smoker to finish. Served with a side Salad. Back to The Smokin Monkey Cook Book

Shroomballz Ingridients 8 Open Cup Mushrooms (Golf Ball Size) 500g Pork Mince 16 Rashers Streaky Bacon 1 Tub of Cream Cheese 2 Mozzarella Balls 2 teaspoons Mixed Herbs Salt Pepper Directions Mix in a bowl Mince, Herbs and Salt & Pepper to taste. Remove stalks from mushrooms and scrape gills out with a teaspoon. Place a teaspoon of Cream Cheese into mushroom and smooth out. Divide Mozzarella Balls into four. Divide mince into eight balls. Flatten mince out and place a piece of Mozzarella in the middle. Fold the Mince around Cheese until it's fully enclosed. Place meat ball onto Mushroom. Use the two slices of Streaky Bacon, wrap one around Shroom, then wrap the at 90 degrees to form a cross. Pin in place with a cocktail stick. Set Smoker up for indirect cooking @ 150'C and wood of your choice. Cook at 150'C for 1 Hour, then turn up to 250'C our higher to crisp the Bacon. Just before the end of the cooking, you can coat in your favorite BBQ Sauce and cook for another 5 minutes. Pack of Pork Mince Mushrooms with stalks removed Soft Cheese, I like it with a touch of Chilli. Mushrooms with a teaspoon of Cream Cheese. Peice of Mozzarella placed in the middle of the mince. Form the Mince around the Cheese to make a ball. Wrap in Bacon. Shroomballz finished, nice creamy Centre. Time to enjoy. Back To The Smokin Monkey Cook Book

Porchetta Ingridients 1.2kG Pork Loin 1 Pork TenderLoin 150g Sausage Meat 1 Box of Stuffing Mix 1 Lemon Fresh Herbs, Rosemary Mint Parsley Basil Rapeseed Oil Directions Set smoker up to 120'C (250'F) indirect cooking, I used a mix fruit Wood Pellet for the smoke. Cut the Pork Loin to 25mm thick, imagine un-rolling a Swiss Roll, this is what you are looking for. Chop all the herbs and zest the Lemon, add a little Rapeseed oil and mix. Make the Stuffing as per pack instructions but add the Sausage meat. Assemble the Porchetta, lay the herbs on first, then a layer of Stufing, then sit the Pork Tenderloin on top. Roll the Porchetta like a Swiss Roll and tie with butchers string to hold shape. Cook indirectly for three hours. Then raise the temperature to 135'C (275'F) cook for about one hour, until IT 76'C. Mixture of fresh herbs and Lemon. Herbs chopped and lemon zest chopped. Stuffing made and spread on top of herbs. Pork Tenderloin placed on top. Pork rolled up like a Swiss Roll, and tied with string. Nice colour after cooking period. Porchetta of Pork Loin. Back to The Smokin Monkey Cook Book

Will start the hunt for a new Venue.

Welcome to the East Midlands Group Wade!

Table Top Gravity Feed Smoker I had seen one of these on a forum, and I was sent a set of drawings to build one, but I thought it was too big. I scaled the drawings down, and made the cooking chamber big enough to take a standard domestic oven rack. The frame is made from 1 inch/25mm box section. Interior is 1.5mm Stainless Steel, which as a novice welder was a nightmare, it twisted and warped all over. The exterior is 1.5mm Steel. Started led making the Chute Door to test how the 90' clamps worked. Next the frame, pretty impressed with the clamps. The frame as I soon found out was the easy part of the build. Started to fit the interior Stainless Steel Lugs added to try and stop the warping. Three sides fitted Moved on to the Charcoal Chute 4mm Steel Chute cut out and ready to weld Chute welded up and tacked in to position 12mm holes drilled into Chute to feed oven. 75mm X 75mm X 25mm section welded over the holes to make up the gap. The 75mm gap piece welded in to position. 60mm Sqaure Stainlees Steel chute tacked into position. This will direct the heat into the middle of the smoker. Heat deflector plate in position. Shelf supports welded in and insulated. Fully insulated with 25mm Rock Wool Exterior panels tacked into position. Fabricating the Chimney. 75mm box section. Butterfly valve added Spring to be welded on the end to hold valve in position Chimney fitted and Charcoal Door fitted. Ended up fitting a chain to the door to stop it hitting the chimney. Ash door fitted" Hadto fit a tag so door sits in the right position. Used bullet hinges for all doors. Smoker painted with heat resistant paint, you can touch the exterior, so ordinary paint would do. Test run. This smoker sits at temperature +or- 1'C. It is very economical as well, 5kg of restaurant grade Charcoal and it runs at 105'C for over 30 hours.

Good review as ever Wade. Good entry level smoker from Callow.

Another warm Welcome Paul, great to have you on board from the start of a new adventure! Chief Of The Food Police!