Justin

Big smokey chilli turkey

Ok. 8 hours in 76.4. Target 82. Maybe before bedtime......was supposed to be 3 hours.I have kept it around 95c to 110c what with the weather. Lots and lots of smoke earlier.going to be powerful once finished. Looks like we will have it cold. Better if warm but such it is. No fuss. Smartfire has been rock solid in its performance.

Yes I got bored of it and turned it off.

Mate it smashing down out side but I smoking Turkey drumstick on the wsm anyway, replacing freezer and had some freezer draws that I was about to throw out, improvised

Heaviest rain seen in ages and hailstones but smoke is still billowing away. Improvised cover!

Thunder and lightning but smartfire is keeping up with it!

Brined in 50 50 larger and water up to 4.4 litres Salt 150g sugar 250g for 2 hours refrigerated then rinsed under tap and patted dry. Discard brine Rub 1 tablespoon chilli powder. 1/2 tsp garlic granules 1/2 ground cumin 1/2 dried oregano. Smoke over mesquite at 95 to 130c super low. I am using wsm with water smatfire and pellet tube which is on second shelf. Drumstick is on top shelf. Should take 3 to 4 hours to hit 82c in thighest part of drumstick. I am doing put at 110c . Will see how it turns out. Nothing to lose as the drumstick cost £1.25 in Tesco half price.

Enjoy smoking oily smokey salmon, it will be delicious and you can freeze it once sliced and vac pacced

Alder Light and delicate smoke flavour, famous in the Pacific Northwest for smoking salmon, but also complements most fish dishes, seafood, pork, poultry and light-meat game birds. Also great with vegetables. Apple Strongest of the fruitwoods, apple is a complex, sweet and fruity yet dense smoke flavour ideal for meats and game and particularly good with poultry and ham. A good all-rounder apple also works well with fish. Beech A mild hardwood with a slight nutty flavour. Ideal for more delicate flavoured foods particularly chicken, white meats, fish and seafood. Also, an excellent subtle alternative to oak with smoked salmon. Black Walnut/Walnut Intense smoke, slightly bitter, ideal for red meats, game and particularly venison Bourbon Soaked Oak Oak, but soaked in whisky! Available in Camerons Grains and not has a similar effect to Jack Daniels pellets or Whisky Oak chips - so a combination of the very versatile oak flavour with a hint of alcohol Cedar An aromatic hardwood which has a dense smoky flavour. Suitable for most foods Cherry A slightly milder flavour than apple, though still sweet and fruity. Will give a rosy tint to light coloured meats during the smoking process. Ideal for poultry, pork and ham. Chestnut A great combination of sweet and intense smoke flavours, much stronger than a fruitwood option but not as strong as other nut hardwoods such as walnut. Ideal for meats and game which will carry the flavour density, and although too strong for light white meats we'd recommend you try it with the Christmas Turkey! Douglas Fir Light, feathery dust with distinctive pine aroma. Use as a mix with other flavours to increase bulk and to add colour to food. Gorse Spikey shrub with edible flowers and a pungent coconut scent. Strong, tangy smoke flavour great with game and fish. Also, highly flammable and was originally used to fuel traditional bread ovens. Hazel Smooth bark tree known for its hazel or cobb nuts and astringent qualities. Strongish smoke flavour great for poultry, meats and game. Heather Hardy shrub sourced from Scottish moorland. Has a distinctive aroma ideal for gamebirds or salmon. Growing tips are also used to flavour ale and tea. Hickory Strong flavour commonly used with pork and bacon, but highly versatile giving a robust but mellow flavour without bitterness. Try with nuts, mackerel and beef. Jack Daniel's Made from the mellowing charcoal used as a filter during the distillation of Jack Daniel's whiskey. Strong, sweet flavour with aromatic tang, great for red meats. Juniper An evergreen, coniferous wood with high oil content giving dense smoke and a balsamic fresh scent. Will cut through fattier meats so works well with pork and lamb but also beef and game. Maple A mild, smoky flavour with a slight sweetness which works well with poultry, ham, cheese, small game birds and vegetables. Mesquite Strong, spicy and distinct flavour of Cajun cooking ideal for any meat, poultry or fish Mulberry Mild, sweet, tangy, blackberry-like smoker flavour good for pork, ham, poultry & game Oak The most versatile of the wood flavours which will work with most foods, oak provides a heavy smoke flavour which is particularly suitable for red meat, heavy game and pork. It is widely used in commercial smoking and is commonly used with salmon and other fish. It's also fantastic with sausages and can be blended with a fruitwood flavour for smoking turkey. Olive Dense grain giving a longer burn and smouldering time. Light and aromatic flavour, punchy enough for red meats without overpowering poultry or vegetables. Orange Mild, tangy citrus smoke, great with fish and seafood Pear Slightly more subtle flavour than apple but with similar taste effects. Pecan Mild, sweet, nutty smoke flavour, great with fish, meat and game Sugar Maple Very light, sweet smoke flavour for pork, ham, poultry and cheese Sassafras Musky, mild smoke with root beer taste superb with beef, pork and game birds Savoury Herb Strong, zesty, robust herb flavour ideal for lamb, pork and poultry

Yep.I did on wsm with smokefire and two probes in the meat. Very smoky as wood blocks oak. Maybe go a step down. Might try mesquite next time.

Wow. Tender smoky rare beef. Big smoke taste. Gorgeous

Took 70 mins to hit 55. Wrapped and in coolbox until this evening. Serving with salad. Will photo then. No idea if it will be tender enough. Next time I will cook it at 110 not 130 which was my original thought but I was unsure how long it would take. With hindsight would have been fine

I have hard stopped, uninstalled app reset up and still no graph on Samsung A40

Its on. Oak smoke

Waiting pait to dry

I am doing smoked topside today on wsm at 130c using smartfire. Lighting at 12 noon. It is the tailend of topside and weights 1.2kg Pepper and mustard powder rub. Leaving top fat coat on. Will rest it in coolbox as I think there will be time.

https://prosmokebbq.co.uk/collections/bbq/products/masterbuilt-gravity-fed-series Discounted a but if you are interested

Has anyone used one of these to control kettle etc through the top vent alone. Just ordered one to control my kettle automatically. Only 35 quid.

Yes, by the end it was within 1 degree of target, really settled down

Just bought a unknown bbq hinge from pro q website which including P&P is 45 quid. It is the cheaper mild steel version (rather than stainless) as i want to paint it black. I have some spray paint enamel black which will do the job. Will post some pictures on paint and install. Of course my cover will no longer fit but that is starting to deteriorate now (it is 5 years old) from the hot sunshine. I might cut a slot in it to accommodate the hinge sticking out. Better than nothing.

fire guard, mesh from amazon, cheap sample. 0.92 m holes