David

Did 4 batches, so 1 kg.

Knocked up the annual wild garlic butter for the freezer this week. (Approximate - 250g softened unsalted butter, 75g wild garlic chopped and 1teaspoon of sea salt flakes ( I use Maldon). Brilliant for finishing off steaks, pork chops, asparagus etc etc.

So, got myself out of bed at -3:30. Set the Summit to 120 Degrees C . Trimmed and rubbed the brisket with rub consisting of equal parts salt, black pepper, onion and garlic granules (also added maple sugar, cayenne pepper and chilli powder free hand so exact quantities unknown) used an old shaker to apply. Have added hickory and pecan wood. When is it too early for a beer,? Haha.

Had it 3 years now, can’t fault it. The only thing I don’t like is the gas starter, never use it. Doing a brisket on it tomorrow.

Wife has bought me one of these for my birthday, looking forward to see how it differs to the Summit.

Turned up today with good temperature at 3 Degrees C. Going to smoke tomorrow. Will post progression in hot smoked section.

I use a camping gas stove also, I just saw the above post and stumbled across the Padamo so thought I would give as a potential option.

I haven’t used one but from videos I’ve seen the Padamo quick claims to have coals ready in 5 minutes.

I’ve just purchased a 4kg brisket from Rogers and Son. I have not had meat from them before so will update when I receive.

I’ve just bought the Lansky pro 5 stone kit with leather strop and polishing compound. Angle options are down to 17 degrees. I have used on the 20 degrees setting for all my Globals and I am very impressed.

Farmison are doing meat boxes.

As others, I use Gridiron who are linked with Taste Tradition and have been using for a few years now. - If you join their stakeholders group you get notified of rare breed roasts etc. They are based in Ripon area. Another in the Ripon area that I use is Farmison. With both I have never had any issues with quality, delivery slots or temperature at point of delivery and I have bought charcuterie, whole briskets, baby backs etc of them. Hope that helps D.

I made bacon with one last year

I normally make my own base sauce but I’ve been moving home. Sold my house in Lincolnshire in 3 days in December and have only just got moved in in Cheshire. All my equipment and recipes have been in storage since December and I have not been able to do any cooks ( Hence why I have been so quiet). I still have loads of boxes to sort so when I get to the box with the recipe I will give you the heads up. A bit late I know but can’t be helped sorry.

Just doing a small pork shoulder smoked with cherry today. Is it too early for a beer?

It was good to meet you all

Brilliant thanks, I’m not on Facebook but I know someone who is. Do you have a name?

Why is a chore like tidying the bbq shelter always more attractive that writing work audit reports? I was cold smoking some salmon in here the other night and when I came up late and turned the light on a bat flew out straight at me, should of heard me scream haha.

I’ve been looking at this one. ive also been looking at equipment from Bristol Drum Smokers and using vent pipes rather than sliding vents etc but it is a lot more expensive. I’ve got the chance of a used port or red wine barrel.

I needed the WiFi connectivity also as Bluetooth is a no go with the distance and my house walls are all twin brick. I do have iGrill2 also but I did struggle with connectivity. I’ve got WiFi and 240 volt in the bbq shelter so Guru works like a dream, I particularly like the open lid detection and ramp down function at the end of the cook.

After curing I soaked the salmon in cold fresh water for a short period as it was far too salty for my taste and luckily I didn’t loose any of the Asian flavours. Cold smoked for one hour using grape vine dust. At first I though I had overpowered the flavours with the smoke but on taste you get the slight smokiness to begin with and then the Asian flavours come through.

Yes I agree and I am very much hands on for a lot of my cooking. We normally eat our main meal at lunch time so I was smoking through the night and I was sitting up with the smoke all night through the colder months and I was neither use or ornament when the guests came around. Also my bbq shelter is approximately 120 feet from my house in the garden and the neighbours were frowning apron me walking up the gravel at 02:00 to adjust a vent. I wasn’t criticising the equipment and if it’s a thermostatic controller to monitor temperature that’s required then yep looks a good price.

Welcome, loads of info on here and brilliant advice.

I’ve watched the YouTube channel and it appears from the demo that the fan is either on or off, there does not appear to be any pulsing. Also there only appears to be one thermocouple, is this for ambient control only? Does it work on logarithm to manage the cook or does it just monitor and control ambient temp? I suppose it’s horses for courses and I looked for a long time for a controller and I wanted a system that managed the cooking process rather than just a temperature controller, as I was sitting up all night watching brisket cooks. With only an ambient temperature monitoring system I suppose you could still over cook. I was going to buy a pellet smoker at the time so the guru was a cheaper option and I am so impressed. The last 12 hour smoke I did I used about 1.5 kg of charcoal or maybe even less. I haven’t looked in detail so please correct me if I have underestimated this piece of kit.

I’ve got the Guru cyberQ that I use with the Summit and to be honest I cannot fault it whatsoever. I know it is expensive but I know that I would have no hesitation to put a smoke on in the morning, go to work for twelve hours and it will manage the cook.