Nick1298

Ok kool, so just treat it like a shoulder?

Anyone got any experience cooking pork collar? Got a 2.2kg joint coming Saturday. Thanks for the help as always.

Yeah I took out at 190 which was a bit high I think as was a tad dry although tasty. Don’t usually cook pork leg as prefer shoulder but will know for next time. Thanks

Got a pork leg from Tesco yesterday (had ordered a shoulder but they didn’t have any). What IT do you go to for a real tender bit of meat? I’ve brined it overnight

Yum - look great 👍

Nice! You wrap your ribs and put them bone side up? Any particular reason for putting bone side up? Is that so the meat sits in the apple juice?

Is the meater probe worth the money? Gonna struggle justifying to the wife after spending 365 quid on my WSM!

Should be good! What probe is that? Would really like a wireless one but they’re quite expensive?

Hi Guys. How often are people cleaning out their smokers? I've got a Weber Smokey Mountain that I just got last week. Have used it 5 times (don’t you just love self isolation!) I rinsed it out and cleaned the grates after every smoke and did a full clean down today of every part. Is there such a thing as cleaning it too much? What do people suggest is a good amount? Thanks as always for the advice! Nick

These are beef back ribs so not a lot of meat. Made the mistake of taking off the second membrane between the bones 🤦‍♂️. But still going for about 4 hour smoke at 225-250 just salt n pepper. This is a pic 1 1/2 in

Could do with some advice on cooking these? Gonna keep it simple, just salt and pepper I think but not sure temps to cook/how long they’ll likely take?

Been really happy with the quality of the meat - the St. Louis and baby back were both excellent. Got them from Tom Hixson butchers.

4 1/2 hours on the WSM

By the way, the ribs came out AMAZING. 5 1/2 hours in the end. Fall off the bone tender (how we like them)