wmatthewman

My wife bought me Food and Fire by Marcus Bawdon. Looking forward to having a go at the recipies

44 minutes ago, sotv said:

Sounds painful, fractured my ankle couple of years back, and that was difficult enough  to hobble about with a cast for 8 weeks. Sounds a difficult one to recover from, glad you are on the mend though

Ankle ligament reconstruction, 5 pins. achillies op and 5 pins removed. 3 ops in total. Finished with rugby now!

Morning all I joined the group earlier in the year but unfortunately have not been able to post or do some cooking as I had to have extensive surgery having my ankle reconstructed after a nasty rugby injury that left my foot facing the wrong way! Anyway back on my feet now and will start BBQ smoking with a turkey on Christmas day! 

6 minutes ago, Justin said:

Intresting. Most of my ruubs are from weber books and some what simpler. Thanks for sharing

I tend to tone the salt down on this one

This is the rub recipe. A mate from Boston USA sent it to me. I will be trying his pork rub soon too

• 5 tablespoons paprika
• 3 tablespoons salt
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon black pepper
• 1 tablespoon dried parsley
• 2 teaspoons cayenne pepper
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/4 teaspoon hot chili powder
• Optional: 1/2 cup brown sugar

18 hours ago, Justin said:

Hi wmatthewman. Looking forward to your adventures, show us your cooks and hopefully you will find lots of helpful people and resources. I have been on the forum since last March 2018 and I have found and continue to find many friends and much help.  The tailgates are great fun. I have organised the inaugural spring Anglia and Southeast which was last month, and I am going to the Midlands, Northern and National ones through the year. They are great fun and relaxing. Hope to see you at one of those certainly at least the national one.

I learnt lots from this forum including cold smoking and charcuterie. Now I am getting into all grain brewing too, all through the inspiration derived from this forum.

Lots of guidance on the Landemann offset and yes sealing is a serial discussion, be prepared to do modding to try to fix those things.

My advice is learn form this experience  ( that is mostly what i get from this  forum)and hopefully you will have a top producing smoker and in future think about maybe  buying for the longer term  at a slightly higher price point. it kind of depends if you want something that works  out of the box for years or something that needs tweaking and dialling in from the start.  Both are viable routes it kinds which route you prefer.

 

 

 

Thanks. I bought the Landemann to try out proper smoking before laying out a big expense on something proper. A mate has an Egg that is fun to play with

15 hours ago, Mick said:

Was it tender enough? Looks good

Very and moist too. I put a water bath underneath it too

14 hours ago, hoogl said:

Hi Welcome @wmatthewman. Is that a rolled brisket unrolled? Looks great, What was the internal temp? 

I've not tried brisket yet. on my to do list. 

Yes it was rolled originally but i decided to unroll. Not sure of the internal temp of the meat but i know it was cooked! I kept the BBQ at 125.

done

Hi all 

Just joined the group and thought i would post my first cook on the Kentucky. I did this for 5 hours at around 125. the rub is a recipe from an american friend

Afternoon all

Just Joined the forum and thought i would post one of my cooks. My first attempt at Brisket on my Landemann. Cooked at about125 for 5 hours. The rub is a Texan recipe a friend sent me from america. 

this was my first attempted at Brisket on the Landemann. Managed to keep the temperature around 125 for 5 hours. Rubbed it with a recipe that an american friend gave me

Thanks. Another quick question. What is the best Charcoal to use for slow cook smoking?

Morning

I am based in East Kent in a lovely little place called Westgate On Sea. I started Barbequeing a few years ago and I am now starting to get in to smoking. I have a Landemann Kentucky smoker and have started doing Brisket etc to varying success. Could do with some advice on how to seal the BBQ better!!! Oh and any rub recipes etc etc!