Cumminz

A little late, as always! Turned out well.... Prepped the beef rib with a pepper dry rub and used a Wiri Wiri chili dry rub on the Pork ribs. i mixed some harissa dry rub with some olive oil and put under the chicken skin and also injected it with clarified butter fused with thyme, rosemary and garlic used hickory bbq sauce on the chicken about 20 mins from the end. I used a water pan for the first time and have to say it was very effective at helping maintain an even temp, will definitely use as a matter of course in the future. cooked at around the 210 to 225F. The cook for the ribs and beef took around the 4 hour mark, with the chicken going on for the last 2.5 hours, used beech for the smoke. The pork ribs could of done with another hour if you like your meat falling of the bone, i prefer mine with a bit of resistance. I wrapped the pork ribs in foil for the last hour of the cook, would recommend for the last 2 hours if you prefer softer meat. I spritzed all the meat about every 45 mins with mix of apple juice and cider vinegar.

Thanks Ice, looking like a steady 23 degrees!🌞

Hi all haven't posted in a while! i will be having my first smoke of the year on BH Monday, got some pork ribs and a beef short rib plus a chicken to smoke. will post some pics Monday evening!

Hi i know that im a bit late on this one! i had exactly the same issue with my Landman, contacted their customer services and they replaced the lid. the new one was a much better fit.

Think it weighed 1.5 to 2kg, maintained a temp of 160. did not let it dip under 150, was 160 fairly consistently. Took around 2 and half to 3 hours. Used beach wood smoking chunks, applied a couple of large ones every 45 mins to an hour for the first 2 hours.

thanks for that wade, didn't think about that! turned out well, so juicy.

thanks for this!

New piece of kit! Have used this a few times on smoked chicken with good results, only rule is that you cant use any marinade with any particles in as they will clog/damage the needle. i used melted butter with apple juice, smoked garlic powder, a drop of brown sugar and a couple of sprigs of thyme then strained into a bowl. Its a continuous feed design. No need to refill, you place the tube in the bowl of marinade and then pump into the chamber. it has various settings so you can adjust how much liquid you pump into the meat, a bargain for £29.99 on eBay! https://www.ebay.co.uk/itm/173467706076?ViewItem=&item=173467706076

Messed around with a few combos of tuning plates today, used my new InkBird thermometer and gave that a test as well. didn't cook anything just adjusted and observed. first up was this.. have to say too much, it stifled the temp and blocked the heat from getting through, i was still using the coal basket mod. then i stripped it back to this, still using the coal basket. still didn't get the results i was hoping for. this combo was after i ditched the coal basket and used the coal grate set up that comes as standard, much better temp consistency! In the end i took all the tuning plates out and observed the temp, still a bit of work to do but i would say .. use the firebox set up as standard and supplied, i wont be using the coal basket mod anymore. Whatever meat you are cooking, place on the far side of the grill.If you are cooking multiple items then use the set up in the last pic as this will stop the heat from the firebox from burning it and give you a bigger cooking area. highly recommend , it works a treat https://www.amazon.co.uk/Inkbird-Bluetooth-Wireless-Thermometer-Magnetic/dp/B076QBJVWX/ref=sr_1_1?ie=UTF8&qid=1535496055&sr=8-1&keywords=inkbird+ibt-4xs

?????

Thanks for this, everything i need to get started, any advice on smoking whole garlic?

it's where the sun shines!?

all fairly close then

probably some cheese, wont be for a while yet as want to master the hot smoker first.

whereabouts are you guys situated, I'm in Tunbridge Wells.