Brinkman

Don't go there, if it wasn't being prodded and poked every five minutes then it wasn't cooking?

Agreed, offsets, they can be hard work, but to be honest, in my case, the OHJ was just as hard to handle! That was not due to the quality/thickness, well not as far as the metal went anyway, it was just a whole new way of doing things. I was used to slinging some hot coals on the grate and dropping some kind of meat on top until it smelt and looked good. Learning to control the fire/heat from an offset was for me a steep learning curve! Maintaining that heat in different weather conditions was yet another hurdle to be cleared and then, if you are unlucky enough, to get a bad batch of coals or wood not properly seasoned, suddenly everything you thought you knew is thrown into doubt!! Hence joining a forum such as this. Where others far more experienced can offer help and advise that would take the new user months if not years to gather from going it alone! I rest my case m lud.?

It's only an opinion and only mine but I don't think it makes so much difference, as far as mods are concerned, whether you spend £100 or £900. I run an Oklahoma Joe Highland and I needed to spend another £100+ on mods, most were DIY, before I got it working as it needed to! I could have gone on spending 100s but that applies to every hobby out there. I think you need to look at what you want the item for, will you only smoke or will you also use the cooking chamber as a grill? How often you are going to use it! For £300 and up you get a decent offset with average thickness of metal with a shorter life span but jump to £500+ and you have 8mm thick steel which is going to last a long long time and the only part likely to fail will be the firebox due solely to heat! The 3-4mm units, £100+, will give you a good few years of use and if you are learning then that may be the way to go! Who wants to spend big money on an item that may end up as a garden ornament? As a final thought the OHJ weighs in at some 14 stone and if you shop around you can find them for as low as £400+ they will still need those mods so be prepared to spend. Is it worth spending more than £100+ on a offset? Only the buyer can decide that one. Hope this info helps.

but Doris is upset and

and rosemary is on my

Well thank you very much indeed for that Wayne, it looks to be a proper good un, I'll be giving it a go Tuesday as I'm not one for letting the grass grow under a lamb!!?

Thank you, I have some of my very best ideas when left alone in a dark room! ? I was thinking of a minimum investment of, oh shall we call it £10.00 I imagine theres plenty enough holes to go round?

Go West young man for

Cheers MTSBWU I was looking for something other than the garlic & rosemary route as I tend to do that on a regular basis! If you can let me have the details of the Moroccan rub that would be terrific. The memsahib is on my case for always doing pork or beef since I started smoking and she has made it perfectly clear I need to change my ways pretty damn fast. I'd already decided to butterfly the leg and grill this one though I did smoke a half leg, using cherry wood, last week and being small it took very little time and so stayed very moist? Look forward to receiving the Moroccan recipe with great anticipation and may I welcome you to the mad world of smoking...

Do you have any idea how many holes it takes to fill the Albert Hall??

Well only because its you, I'll offer you one 28kg bag of holes for just £36 incl of p&p

I kept the bits I cut out and will be and this is the clever part, selling them separately as pellets! No flies on me fella.?

Having had time on my hands over the weekend I set about making some pellet tubes, these are no ordinary pellet tubes, these are organic tubes without the need to fill with pellets! I'll be floating the idea on Dragons Den in due course but if anybody would like to get in on the ground floor and crowd fund then please let me know. By the way, some people have called them logs with holes in but they are not visionary's like myself!?

imperial, for he was royal

I was very very close Ice! It was that or anything from Blackadder. My wife thinks its a bigger money pit than my love of American muscle cars! Not even close is the truth but I'm not gonna let her know what I spend on them, well the bits and bobs anyway. She's not speaking to me at the moment because I've just taken delivery, on Friday, of the new 2017/18 Dodge Charger, wanted the 2018/19 but Europe have refused it a certificate due to its 700bhp and side wings (down force). ?

Just back from a 70 birthday party? The hosts decided to cook an enormous hunk of pork in the Aga which ended up on the plate looking very sad indeed! Dry, very very dry, but my heart lifted when I saw ? the crackling!! Man alive it was salty? I've now had six pints of water and I'm still thirsty! The only way to get the pork down was to smother it in the home made apple sauce, which to be honest was very very nice. By the way, this was a relative of mine so I'm allowed to criticise. This grilling/smoking business has spoiled me! Oh and guests kept coming up to me and asking the most ridiculous questions about smoking! My relative had told them I was into smoking food and these people sat around looking at me and muttering? Is this normal I ask members of the forum? I ask this question of the long term smokers but please, new members, offer you're experience's. Tell me, am I to suffer this at any and every future event I attend? Are we, as smokers, that strange a breed??

then said, nuts to this

No problemo my man hope you enjoy it if you decide to try it...

lost his balance and toppled

I make mine spicy because thats the way I roll but here is a very basic recipe. I've omitted the Sriracha sauce in case nobody likes the heat. Cut up and stir in bananas, to vinegar, honey, rum, tomato paste, soy sauce, and salt; bring to simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring often. Remove from heat and let cool for 10 minutes. Transfer ketchup to a food processor fitted with a steel blade and process until smooth, about 1 minute. Enjoy or not as the fancy takes you..

what more can I say!

Hi Justin I find the trouble with using a generic red meat rub is they tend to be both sweet and spicy! Not what I was looking for with lamb but then I didn't want just a plain old mint based rub which may work well but are a bit boring!

Banana Ketchup is from the Philippines and is made of exactly what it says, Bananas. If you are worried about any of the ingredients then you can make it yourself quite easily or pop along to Holland & Barrett for a slightly more sanitised version.?

I know this post was a long while ago but this is a sauce I like and use on a regular basis, I do tend to like it spicy, but obviously its just a case of adjusting. This sauce is not for cooking with, it is used only as a condiment to mainly pulled pork or beef. If you don't care for heat then adjust to suit the ones in red. 3 tablespoons of Vegetable Oil - 1/2 Large Red Onion (finely diced) - 3 cloves of garlic (minced) - 1/2 a cup of tinned pineapple (finely diced) - 1/2 cup Banana Ketchup 1/2 cup of tomato ketchup - 1/2 cup of Apple Cider vinegar - 3 tablespoons of Muscovado sugar - 1 tablespoon English Mustard - Fresh Ground Black Pepper (as much or as little as you want) - 2 tablespoon of Black Treacle - 3 tablespoons of Worcestershire Sauce - 2 tablespoons lemon juice - 1 tablespoon of soy sauce - 1 cup of water Heat oil in a saucepan over medium heat. Add onions and garlic and saute for few minutes until soft. Add the remaining ingredients, then continue to cook for 15 more minutes. Taste for seasoning and adjust individual ingredients to create a nice balance between the flavor elements. Allow to cool a bit. If a finer texture is desired, puree in a blender, then strain & store. Otherwise, after cool, store in an airtight container in the fridge. Even the wife likes this one on her pulled pork! High praise indeed I might add...?

Bingo. Just found this one which looks like it could fit the bill perfectly. https://bushcooking.com/recipes/smoked-leg-lamb