allyby58

I love my Cod Roe so got me thinking about doing it hot smoked in a Weber, Still a couple of months yet before it will be availiable and I should be able to source this quite easy from the fishmonger before they boil it, what temperature would you guys recommend and what wood to smoke it with, thinking maybe apple wood  but I also have cherry, oak, and mesquite.

The Greeks do this for taramasalata but I think they cold smoke it!

Any tips would be helpful.

Curry looks great but what's with the annoying music, and it's too loud?

Number 1,

1 hour ago, Justin said:

Really nice video. You have a talent for it, well done

Just an observation I only use smaller chunks and smoke much less time than that, i believe the smoke only really penetrates for the first hour? Not sure. @Wade @Smokin Monkey

Totally agree with this, one of those chunks cut in to two would suffice for me, try and keep the meat damp to start off with by spritzing with water and or apple juice to ensure a great flavour of smoke.

Inkbird

Just cut the first slice, nice and moist and great taste from the rubs, also took on a lovely smoke, think this might be my best yet.

12 minutes ago, Montyb82 said:

Is that just a roasting brisket enrolled?

You can get the flat at the Tesco Butchers counter but basically yes it is!

1 minute ago, Icefever said:

How's it going Allyby??  I had a stall also today but only about 45mins/60mins....wrapped in foil and away it went...

 

Ice.

Just took it out and I'll leave to rest for an hour, by that time baked potatoes should be ready, kept a steady temp at around 245f in the grill and only took 4 3/4 hours, smelling great.

Stalled at 158f now wrapped in foil.

Got a nice Brisket flat yesterday from Tesco, rubbed with Oakridge Santa Maria seasoning and Victory Lane Garlic and Jalapeno seasoning on top, smoking with Apple wood using the Snake method on a Kettle grill, temp I'm aiming for is 250f will take off when internal temp reaches 160f and wrap in tin foil to 200f, wish me luck with the cook, BTW it's a 1.2 kilo Brisket so thinking it might take around 6 hours?

Looking very tasty.

Looks to me you would benefit getting a larger BBQ, Is that a 47cm kettle? if so go up to a 57cm for cooking that amount of food.

11 minutes ago, Scozzy said:

Hey Allyby58 I'm in Dunbar 👍

Nice place! good butchers there as well.

Hi Luke, where about are you in East Lothian? I'm in Tranent!

Glad to be here, been BBQ-ing for a couple of years now with a 57cm Kettle grill, spending tomorrow cleaning it for the new season, I only BBQ in warmer weather as the old Arthritis only allows me too.

Fav cooks are Brisket and Chicken and I like to cook Chilli as well on it in the Dutch oven, hoping to pick up a few hints and tips here.

Ally.