Justin

An old weber 57cm kettle that i have modded over the years new ash collector wheels, etc with rotessries, kebab rotisseries (only fire), rib rack rotating onlyfire trays, to keep it going, a small wsm with smokefire (app controlled fan) and a Traeger Ranger, cast iron skillets and pot. Everything I need, no where near @Smokin Monkeycollection! Mind you you should see myhomebrew stuff lol

Yes will buy the Nordic meatball tray first as it makes lovely round meatballs and you can use it to smoke some big tomatoes too.  

https://www.amazon.co.uk/Nordic-Indoor-Outdoor-Meatball-Griller/dp/B007P425E8

Yes, I used very few pellets on  the Traeger Ranger because of the sun blazing down, another way of getting low temps is a water baffle  in a kettle or such, inly fire done a lot cheaper that eh slow and sear model which has a water curtain.

On my WSM I have a smokefire feeding air to it and I can get down to low but not tried it as low as 85c, should be possible as the water bowl will hold the temp. Love super slo smoking.

Got plan do to do meatballs at 82c for 30 mins to smoke them followed by 107c for hour to a internal temp of 73c and a smoked tomato sauce. Will post details here when I once I do

Nice, what sort of steaks are those please mate?  Have you got a recipe?

Good work with  rolled brisket, tasty I bet

I made this yesterday and it was big flavour lovely and bite off ribs.  Big flavour.

Marinade in covered roasting pan  for 4 hours  in fridge. Took out of fridge 45 mins before putting in smoker

Recipe sourced from Weber Big Book of BBQ book page 160    https://www.amazon.co.uk/Webers-Book-Barbecue-Jamie-Purviance/dp/0600628833) 

Marinade:

150ml oil, (I used rapeseed oil but recommended is ground nut or vegetable oil)

100ml quality light soy sauce

4 tablespoons freshly squeezed lime juice (takes about 3 limes)

2 tablespoons freshly grated lemon zest (takes about 3 lemons)

2 tablespoons of finely chopped garlic (about 3 cloves)

2 tablespoons of Vietnamese  or Thai fish sauce (I used nam pla Thai fish sauce)

2 tablespoons of honey

I had two racks for two people which was perfect.  Mine weighed about 500g each recommended is 750 to 1kg each ( which would serve 4 not 2)

2 limes cut into wedges to

2 tablespoons chopped fresh basil leaves

Whisk marinade together, marinade for 4 to 6 hours, turn occasionally

Prepare grill  for roasting indirect 130 to 180c (I did 146c with WSM and Smokefire dialled in on my phone and prepped the WSM 45 mins (i.e. when I took ribs out of fridge)

Remove ribs for roasting tray and put marinade left into a pan, Bring marinade to boil an simmer for 2 minutes. leave to cool

Wrap each rack tightly in foil (this i important you do not want the meat juices to escape

Add racks to WSM indirect low heat for 1 1/4 hours, no smoking wood though

Remove from WSM and let rest for 10 mins then unwrap and our meat juices to the simmered marinade

Put racks (no fil now) back on smoke meaty side down indirect low temp for 15 minutes, turn ribs over  bone side down and leave for 45 mins to 1 hour, basting occasionally with the marinade meat juices mix

Ribs will be ready when the bones are 5mm or so exposed from the racks and if you pick up one end with tongs they should bend nicely but for me not quite tear, Weber says tears easily

Rest for 5 to 10mins

About 2 hours 40 mins in all

Serve with lime wedges to squeeze over the ribs and sprinkle with chopped basil, the basil really works with the meat.  

As my ribs rack were smaller they did cook to tender one end quicker than rest to extent some bones fell out but that s ok, persevere and cook per recipe and you will get a nice  tasty  on those bits too.

Delicious 

Yes, pellet smokers can go real slow and low, hope it works for you too

Recipe for Deli Roast Beef.
1.8 to 2.5kg silverside ( I used 1 kilo as there is 2 of us but next time I will go bigger as it is delicious)

1tsp rapeseed oil

1/4 tsp garlic power (I did not use this as swimbo does not like it)

1/4 tsp onion granules

1/4 tsp dried thyme

1/4 tsp dried oregano

1/2 tsp smoked paprika (sweet not hot version)

1/8 tsp salt (more if you like salt up to 1/2 tsp)

1/4 tsp black pepper ( up to1/2 tsp if you like more pepper)

Dry beef with kitchen paper, rub with oil, wash and dry hands, sprinkle with and roll in rub

Pellet grill (I used Traeger Ranger of course) heat to 85c (185F) or what ever set up you have that can get that low in temp

Smoke with you favourite pellet (I used Traeger Signature pellets) until meat probe in centre of meat hits 57, wrap in foil and leave to rest and it will rise to 60c plus. 

Eat warm or cold , thinly slice. 

Will last up to week in fridge, though mine lasted 2 days and was gone!  Sandwiches salad, oatcake topping, whatever you like.

Deli beef, beautiful and lean too. Have a go.

Made for nice dinner  and today finished off on oatcakes with tomato and mayonnaise. Did not last long.  What is next? 

3 hours ago, bbqoldie said:

well I'm a handy old chap with time on my hands, if someone wants to get rid of their one with broken bolt issue I'll happily send some reasonable funds in exchange, send a courier and get the machine shop tools out....no point in the thing becoming landfill due to this issue

It is not that simple, to access the place where bolt goes you have to take the whole thing apart and I do meant the whole thing.  Bad design which surprised me as I have other OnlyFire stuff which is well made well designed and rock solid performance.

Anyway moved to the Traeger Ranger now and it is brilliant in comparison and on its own performance

Took 3 hours to 60c. 1 kg silverside. Used very few pellets at 85c and blazing sunshine beating down

Smoky beef,  slice thin. It is perfect colour, juicy delicious and tender.  Yum yum

1 hour in the beef is up to 44c. Looks great already.

On 6/30/2022 at 6:33 PM, Kave said:

I would if I were confident that I could produce something worthy of such an event.  Aside from having a dabble with some chicken breasts and salmon fillets, with one failed attempt at a brisket, I would be a consumer at such an event rather than a producer

As an aside anyone attending any of the Smoke and Fire festivals? I booked in for Ascot end of July. 

The great benefit of the tailgates is it is often a learning experience as much as anything else and inspirational.  For example I am  happy to bring my kettle and wsm in my van for anyone that wants to try those out. Nice to see lots of different equipment in place and experince it too. Not everyone cooks, it is fun relaxing event and there is more than enough food prepared.  Do as much or as little as anyone wants and enjoy the company, food and drink.

Will the Northern tailgate return?

Will the Northern tailgate return?

Just put silverside on for 4 hours at 85c aiming for 65c , Signature pellets. Simple rub of thyme, onion granules, oregano and paprika with some slat and pepper. Hoping to see it nice an tender but we shall see, Putting the Ranger through its paces, so far it is a great performer.

There is only 2 here too has kids grown and flown, Still can get inventive though, go quality not quantity. you will be fine, get creative

Welcome  to the forum and enjoy the society we have here, happy to help with any questions you have, plenty of Kamado owners on here

It should work, if you are worried mix egg into the mince mixture.  One per bag. 

They should sink as long as they are vacced properly, if not stick a teaspoon in the bag too.

I think make them at least thicker, maybe an inch otherwise they will get too compacted by the seal. and the flash sear in hot pan with some butter and a little oil like a steak. 

Look forward to your write up on this as i can not seen anything on forum covering this

Nicely done, well done.

What equipment did you prepare the tomahawk on?  Did you use any rub? 

How long did it take? 

I like you kept the cooking temp low.

All this lovely weather and no tailgates planned......if nothing planned or to be planned then very happy to organise another South East and Anglia one

Decent cooking. Well done.

Burgers on the Traeger Ranger with signature pellets. 6 oz 1 inch thick burgers.  1 tsp brown sugar and again of ancho chilli flakes 1/4 tsp chipotle flakes. 1/4 tsp pepper 1/2tsp of salt 1 tsp onion granules and 1 clove garlic crushed. 110c on the Ranger. 1 1/4 hour to 71c.  I flashed 30 secs or so each side in hot cast iron skillet on hob.

Nice and smoky and chilli on the taste. Rock solid keeping temp on Ranger. Easy to clean. Very impressed with the Ranger. Super Easy. Reliable.  Good

Burgers on the Traeger Ranger with signature pellets. 6 oz 1 inch thick burgers.  1 tsp brown sugar and again of ancho chilli flakes 1/4 tsp chipotle flakes. 1/4 tsp pepper 1/2tsp of salt 1 tsp onion granules and 1 clove garlic crushed. 110c on the Ranger. 1 1/4 hour to 71c.  I flashed 30 secs or so each side in hot cast iron skillet on hob.

Nice and smoky and chilli on the taste. Rock solid keeping temp on Ranger. Easy to clean. Very impressed with the Ranger. Super Easy. Reliable.  Good

Welcome. Where are you based? There is loads of help here to aid you on your journey.  Do share your experiences, thanks