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This was end result. Very happy with the beef - falling off the bone but still had good texture. Will definitely do them again!

Had another crack at beef short ribs, courtesy of Turner & George. Weber briquettes and oak/olive chunks, smoked at 240°F approx for 9hrs. They're resting now, ready to serve in half an hour. Serving them with Hawksmoor mac & cheese and grilled corn with Sriracha butter. Pic was shot after about 7hrs. Was tempted to take them off because they hit 200 internal temp, but gave them a bit longer and probe slid in like butter.

Justin, do you find the snake method better than minion? Any advantages/disadvantages?

I've done a full packer brisket once on my Pro Q - it was 7kg, and it was a smidgen too big, if I'm honest. Had to roll it round a bit to fit.

Thank you!

I've ordered a 3kg brisket point. This may be a daft question, but will it take half the amount of time as a 6kg brisket? Or will it take the same amount of time? Obviously it will be smaller, but if it's just a brisket with the flat removed, I have no idea how to predict the cooking time!

Doing final rack of ribs from my pack today. Covered in Firefly Fiery Texas rub.

Ooh, you are in for a treat! Rich, meaty (not as daft as it sounds!), deeply savoury, soft texture, unctuous from the fat. And the burnt ends from the point are like the best bit of the Sunday roast.

Bloody hell, what a ridiculous choice of brisket on johndavidsons! Some seriously tempting stuff on there *drools*

I bought from Turner & George a few weeks ago - very, very impressed with the quality. Bought burgers, sausages and pork butt. The burgers and sausages were delicious! Smoking the butt this weekend 🙂

Is that the key difference between the two, Simon? What I've read here seems to suggest: - Lumpwood - high heat, burns hotter but for less time - Briquettes - burns cooler but for much longer

Hello, I'm keen to buy a selection of meat to tide us over for a while. I bought one of Gridiron's selection boxes a couple of months ago, and I've been very impressed with the quality. They're not doing them for the time being - are there any other companies that people could recommend?

Well, they were better but still a bit dry. I did 2hr smoke, then honey and brown sugar in the wrap, 1hr 20 wrapped, then 40 mins sauced. The sugar really makes them go black - should I just wrap them as they are? Still tasty, though! 😀

Having another crack today - perfect weather for it! Going to do 2hrs, then 2hrs wrapped and see how we go. Cherry and oak with the charcoal. Got a good Texas hot sauce to try, too.

Thank you, Wade, good to know.

I didn't use a probe in the ribs themselves – I've been advised against that, as they're so thin and the meat is so close to the bone. I cooked at 230-250F - and I checked that regularly. The display on the ProQ is not 100% reliable, I gather - it was saying 200F, but my probe that I poked through the eyelet said 240F most of the time. I guess there are so many variables: - it was incredibly windy yesterday (and still is today), so maybe that cranked up the airflow and heated things up? - the size/thickness of the ribs - the outside temp But I have a few more racks in the freezer, so I'll vary things a bit next time. @Justin - you did ribs for 4-4.5 hrs last time, didn't you? Perhaps I'll try that (mine were on for 6 yesterday).

And here's how they turned out: They were tasty, but definitely overcooked. I think the final hour was too much for them - should have just sauced them and given them 5mins. One of the racks was cooked above the water pan, and those ones had brown sugar and honey on them while wrapped. The non-sugared ones were better tasting in my opinion, but maybe that was because they weren't so dark. A good benchmark, anyway - be keen to know what you all think about the 3-2-1 method, and any tweaks you'd suggest for next time.

1st smoke of 2020! Got two racks of St Louis ribs from gridiron, going to smoke over cherry and hickory. More pics to follow...

Thanks, Wade, good to know. Just concerned about spores etc lurking inside the smoker, but I put a full load of charcoal in and cranked up the heat for several hours, so am sure will be fine. The grates are not on the smoker - kept them in the kitchen over the winter. I still have a load of sand in the water pan - is there any need to replace that with a fresh lot after a long break? (or just skim off top layer?)

Thanks, Justin - what kind of scraper? The ProQ is ceramic, so don't want to use a wire brush etc - you mean like something you'd de-ice your windscreen with?

My Pro-Q smoker is seriously mouldy inside (haven't used it for a few months). On Amazing Ribs, it says to fire it up to kill all the mould, which I did last night. Is the only remaining step just plenty of hot soapy water? I'm leaving the cover off and keeping the vents open while it's sunny this week to make sure there's plenty of airflow. Any tips much appreciated!

Nice!

Thanks, chaps!

Did the smoking over the weekend. I gave the smaller piece a 9-hour smoke, and 18 hours for the bigger piece. Both are now wrapped in clingfilm and are in the fridge. Do I need to leave them for a day or two (or longer?) for the smoke to mellow a little? Am keen to vac-pack some as well, so would be handy to know next steps from here.

Yes, will be using the smoke generator. Interesting re temp - 20-21 degrees?