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paul6057 last won the day on June 15

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  1. It's also very good for trimming up things like brisket and pork shoulder to get off some of the excess fat and especially the silver skin. Many different things can be filleted, not just fish.
  2. I don't have a collection. I did buy my first proper knife last year, which was a Robert Welch flexible fillet knife. I have nothing to compare it against, but it's got a very comfortable handle, a nice sharp, bendy blade, and a decent balance to it.
  3. (posting this in the right place now) Has anyone ever ordered anything from Pro Smoke? https://prosmokebbq.co.uk/ I've been looking at various things on this page, and a lot of them strike me as being really great things that I would love to have, but then I look at the price and I'm somewhat shocked by how expensive things are. Are they really expensive, or are my expectations just off the mark?
  4. One thing that I was reading today was about whether you should remove bark from wood before using it for smoking. I was thinking about this because this wood comes with the bark on. I was reading this blog: https://www.smokinlicious.com/blog/to-bark-or-not/ I've always removed the bark where I can, but never really had a good reason for doing that, other than I thought that it could create a bit more acrid smoke. The interesting piece in this blog (I haven't validated with other sources so who knows how correct this is, but it sounds legit), suggests that the bark absorbs and stores pollutants, and so if you smoke with the bark on, as the wood burns, it could potentially taint your food. Anyone else had any thoughts on this one way or another?
  5. My recent experience with Weber lumpwood charcoal has been less than impressive. It's done a job for grilling up a few burgers and sausages, but it just seems to burn so hot and so fast. I've only ever used Heat Beads in my WSM, and have tended towards briquettes in the past as they're reliable in terms of shape and burning times. Does the barbecue have a significant impact on how successful the lumpwood is? I've seen videos of people using lumpwood in a Big Green Egg, but never really seen anyone using it in a WSM. As I say, I've used it recently for burgers because it gets hot fast and it's a tad cheaper than Heat Beads.
  6. I bought a bag of the Weber lumpwood the other week and I've used it a few times. I'm not a fan though, I must say. The pros are that it lights up pretty fast, but the major down side is that it seems to burn so hot and so fast. Briquettes are much better for control, but maybe for just doing a few burgers or sausages, the lump wood is good enough.
  7. paul6057

    Pulled pork

    Awesome, thanks. I'll shoot for a higher temp next time and give it a few more hours. I guess it just means I'll have to cook more pork... Shame!
  8. paul6057

    Pulled pork

    I spritzed mine, and I wrapped it after about 5 hours when the colour had got quite dark on the outside. Clearly I just didn't cook it long enough to get it to fall apart, 16 hours is a long ol' cook.
  9. paul6057

    Pulled pork

    That pulled pork looks greats. I've struggled with pulled pork on my WSM. I don't know whether I'm over cooking or under cooking it. I suspect probably under. The one I did on Saturday, it was half a pork shoulder on the bone, not sure of the weight, but it was not small. It was probably cooking for 7, maybe 8 hours at around 200F on the WSM, until it was probing around 88-90C. My Weber Instant Read sets the cooking temp for well done to 88 degrees. When I took it off, I rested it for about an hour, but it wasn't fall apart tender. It's nice enough and it's not really dry, but it's not super tender. It has a firm bite to it and definitely wouldn't pull apart. Any recommendations or tips would be welcomed.
  10. Thanks for the input an recommendations. I'll give the Go Anywhere a try I think. The smokeless grill looks good, but I want something with a lid as well, so the Go Anywhere looks great.
  11. Is there such a thing as a good, small barbecue? I'm considering something to put in the car when we go on holiday, or maybe to pull out in the evening when I only want to grill up a few burgers for family dinner. I've seen Landmann have a small kamado, which seems too cheap to be any good. Anyone got any experience with that, or anything else worth looking at?
  12. I figured as I had the WSM fired up, I should make use of the surface area and throw on some baby back ribs and a pork shoulder too.
  13. I just picked up a slab of short ribs which I'm planning on doing on my WSM. Anyone got any recommendations or tips for this?
  14. That's the same as Waitrose then.
  15. Saw these in Waitrose this morning. I haven't price checked, but £10 for 5kg of Weber lumpwood seemed alright, so I bought one.
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