Justin
-
Posts
3,966 -
Joined
-
Last visited
-
Days Won
158
Content Type
Profiles
Forums
Store
Gallery
Articles
Blogs
Events
Downloads
Everything posted by Justin
-
Or wrap in foil and pierce with fork a couple times. Chuck on coals.
-
Well done mate. Will be interesting to see next time what difference 12 weeks makes.
-
The top air dumper flap I think is your flue so you need airflow from doors to make it work properly. Experiment until you get confidence. Try come to a tailgate and we can have a good look at it if you still stuck after the advice here Ok?
-
Ok the opening at top should always be left fully open and the open door by degrees to achieve temp. You do not need much of a gap for temp to rise. It is about adjusting flow. On Weber Smokey mountain. Which has three air vents I use a pencil on all three to start with. That gives me a base point the I adjust to achieve target temp range. Typical 110 to 120c. Try setting it up. The work out a base point from doors for future ref and adjust from there. Base point is not always same of course due to Atmospheric cconditions and is sun shining on BBQ for instance.
-
Yes I thought the was a vent on bottom too. Make a it difficult to adjust. Maybe weld on a long handle to vent to make adjusting easier. It would explain the lack of temp if that vent was closed. It says a damper on amazon description which is another word for vent. Look at bottom........
-
Humpreys that is. Not to be confused with humphreys in Braintree town. That is not related.
-
I agree. I know it
-
Good idea.
-
Minion method in kettle BBQ is half moon briquettes two wide 3 high for instance 6 7 8 or so lit briquettes at one end overlapping and it will progress along the unlit ones bit by bit maybe for 16 hours. Water bath next to that and meat to be smoked indirect far side from briquettes. Google youtube minion method. It is an excellent way of hot smoking meat
-
www.woodsmokeforum.uk/topic/695-sous-vide-rib-eye-steak/
-
Wow
-
Not sure. That is a ropey rib eye. and he burns it in the sear. Not sure on the sous vide temp either. Might give a go and make it better.
-
Good idea. I like sweet potatoes but never seem to buy them because like nee potatoes too
-
Fortune favours the brave. Go for it
-
They given an icing sugar sort of sweetness on the pork. Lovely
