HeyBertHeyErnie

Speaking as a man with the worst sweet tooth/willpower combination I know, I should embrace every opportunity to cut sugar from my diet and I really do want to. Definitely starting on Tuesday, maybe Wednesday depending how Tuesday goes....😂 I've just sat watching a bit of Tele, got peckish, ate 3/4 of a tube of Mini Eggs. 😥 Starting again froooom.....Now.

I'm doing mine tomorrow, proper got last minute nerves, panicking I've brined it too long, not got enough charcoal, won't be ready in time, you name it, I'm worried about it. Yours looks great, good job.

I think I put too much wood in. I like the sound of that, I'm going to go with a more Herby approach next time.

You could taste that the smoke was a bit heavy and acrid, but that really is being hyper critical. It could have done with a touch of salt as well but that's a problem with my rub that I'll correct when I make a new batch. It was pretty damn tasty, and so juicy it was indecent.

Well, you be the judge but it tasted fantastic, will be doing that again. Couple of pictures pre-sear plus a post sear and the inside. Cooked it just over 2 hours about 165-170 till IT of 55 then seared for 1 minute. The fat just dropped out and I was holding it in grease flames for a minute, tasted great. My phone seems to pink it up a but but it was definitely rare.

I thought so, it wasn't like it for long so I got away with it. Thanks, I haven't got a handle on the actual smoke part yet, it's difficult to know how much wood to put on depending on charcoal temps etc 👍

I'm gonna copy those timings for my silverside, thanks 👍

Does this smoke look about right?

So, you lucky guys and gals are going to be treated to my smoking ineptitude twice in one weekend!! Went to get some charcoal and salad and got this beauty for £13. Just dry rubbed in salt paprika garlic onion sugar and cumin and I'll leave it for an hour before chucking it on. Probably gonna indirect but hot with a pan of water under it. Any advice? It's pretty big so I guess the sausages can wait till tomorrow 😁👍 The wife thinks it's all for me at the moment 😂😂

No worries 👍

So I've been cogitating on this for a few days now, and I've decided to go down the brine route aka https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=216 Made it up as per, and stuck in the fridge now waiting for Monday!

Got a decent shaped 2kg silverside from t'ut supermarket, and after some tips on what to do with it on an offset? It's got a lovely thick bit of fat on the top so I've done a bit of research and I'm going to try low and slow, try to keep it going for 5 hours or so until it reaches 57-60 IT, then sear for 5 minutes all over? Rub with pepper and salt it half way through?

Nice Diggerg, looking forward to seeing it done, you need to eat more lunch 😁

I noticed it straight away, benefit of having the same one

I did, but if I was going to start from scratch I'd potentially do it differently. I installed a piece of right angle metal above the fire box parallel with the lid and sealed it all the way along with flat, On the other side with the tray I couldn't do that and stuck a piece of flat across both of the corners so that when it closed they brushed past each other and seal instead. I wish I'd done that on both sides, but you could also use the thicker rope to get a good seal. On the back I stuck flat to both the bottom and the rear of the base so they slid next to each other when the lid closed. Obviously stuck seal around the entire firebox lid because so much heat gets lost there, sealed the whole thing with high temp silicon as I built it, and sealed the firebox vent door up although this probably doesn't matter as much. If you look at my original post you can see me maintaining 240 Fahrenheit no worries, and I did this all day doing a brisket once. The maximum temp I've had in inclement weather was about 150 C and that was with an entire firebox of lit charcoal, both vents open, sat in the rain, smoking some sirloin for a couple of hours The biggest issue you probably had was dumping the charcoal on the base of the firebox. This offset style is really sensitive to having the lid opened as well, how many times did you open the lid? And what was the ambient temp? Look at the first few posts of this thread, too see pictures of what I did, if they're not on this thread, they are somewhere on her, clamps for firebox and all sorts.

More oxygen = more heat as well

I've just finished reading through your emotional weekend, you need to get it sealed up first and foremost. Are you using the small grate for the bottom of the firebox? This is for maintaining an airflow around the charcoal so it should be used. Final point, you can always stick a pile of charcoal in the main box at one end of the suspended tray to maintain heat, while smoking merrily away using the firebox.

This should work a treat for the sides, maybe for the back with a bit of jigger pokery, but definitely not for the front.

Don't. Just. don't.....

Its over a metre long front and back, two sides, plus the door, and the firebox lid. I used 5m doing mine, because the back needed a strip on both sides really.

Even a local wood burning stove place probably won't have the self adhesive stuff, but you could try. Mine didn't anyway.

Lol, I was EXACTLY the same. The link I used is exactly what I got.

It's not a cheap hobby, but you won't get better tasting meat anywhere other than cooking it yourself all day until you're a sweaty mess sobbing on the patio.

If your bicycle is capable of bending the space time continuum maybe