Justin

Greek they are not. I used a little bit of cherrywood which has a light cherry tang. Juicy at 81 degrees. Should be 74 but it's ok. Drumsticks are forgiving and I like to make sure they are cooked right through thoroughly. Took 45 mins

Assuming nothing paid at other venue. Good for me. In

Might put cherry wood chunk on for 15 mins at start

Will post.

Congrats Joab

I have just put drumsticks in marinade. 7 drum sticks. I put little cuts in drumsticks to let marinade penetrate further. Greek Marinade. 125 ml from 6 tablespoons olive oil or rapeseed oil. 3 tablespoons red wine vinegar 1/2 teaspoon very finely chopped garlic 1/2 teaspoon sea salt 1/2 teaspoon dried oregano 1/4 teaspoon crushed red chilli flakes I used lemon and thyme infused cold pressed rapeseed oil and back crushed chillis Now in fridge to marinade for about 7 or 8 hours. I reckon will take and hour to cook.

not long

Tip on cling film. When you cut bit off wrap loose end of the roll the other way and it is easy to grab the next bit.

Thank you. all good advice. I have done three now and i love the oily texture but i will try different nuances of method like this. I slice and freeze after, just got some out for lunch today, maple smoked. I do not microwave, it lights easily enough and with a kitchen torch and hen gently smokes for 16 hours on the pro q maze, not need to refill

It smells lovely, smoky paprika and pork but i can feel a little give in the middle of the top, the bottom is hard but I agree more to go so rehanging

ok

Nice one and welcome aboard.

@Smokin MonkeyCan we move this thread to the relevant place please, not in rollcall

Kettle (like weber) would do it for that, and maybe a wsm to give more versatility. They will would give you a cold smoke option too. I can hot and cold smoke on both of those and I have a cardboard pro q eco smoker too for cold smoking cheese and things like that when it is dry. I sometime think of some other option but i just do not need them. I can easily have a brisket and a pork butt smoking on the wsm and bruschetta, beans, wings , cornbread etc or smoke more meat smoking on the kettle a the same time. And maybe smoking some salmon at the same time in the proq eco box. Remember on UDS one smoking cook going. three smaller items like kettle and bullet smoker , more versatility if you have a crowd. And Weber quality rock solid no build, you could always build your own cold smoker? ideas and plans on that on the forum

@Wade

Which means target hit 23rd Jan just over 1 month it has been hanging @Wade, what do you think, leave to mature further or have a taste and see what is what, I did think it would take longer but given it was 1kg basted maybe it is plain quicker because of that whereas a leg of pig would take months if not years?.

Now at 650g 35% loss.

welcome aboard. thank you for joining in

kids are welcome for sure. same for the spring Anglia and Southeast one too and the Northern one. Family occassions, relaxed, social, I really look forward to them, I am going to all of the tailgates this year. The kids usally end up doing some more under supervision over the coals, and they certainly feast on the food. Lots of new flavours for them. We have plenty families of all ages booking on tailgates so its fine. Your call

Welcome aboard

Welcome all.

Welcome aboard. Re season at home there is not one. I do all year round. Re events the first is the Anglia and Southeast Tailgate in May.

Nice. I used to live on Cyprus and this was one of my favourite dishes. Historically it was cooked in a clay oven in the countryside amongst the farms and the field workers would return to enjoy a feast. The smell whilst wirking must have been so appetising

Nice one. Leg of lamb in oven. Lindsey is cooking.