Foggy01.1983

Ok I may be over thinking things and going to far so please bear with me. I'm used to slow cooking pulled pork, smoking and roasting and usually just put my rub on and let the BBQ do the rest. I've just bought myself a rotisserie and want to try something different with pork. Firstly what cut off pork? I'm thinking shoulder. Secondly inject or not inject? I've heard it's better not to as it can make the meat appear greasy. Finally brine or not brine, but I still want to ensure I still get reasonable cracking? Any tips advice would be most welcome

The total smoking time for these ribs was roughly 10 hours. They were worth the wait though 😉

Hi guys does anyone have issues with the wsm running hot? Previously over past 4 years i have always run with water in the pan and struggled to get higher temperatures. I decided to seal the lid with fire rope and fire cement, and sealed the front door which now works perfectly as no smoke escapes from those places any more. I also moved away from water and filled out with sand. I can now get the higher temps but to maintain 245f I'm having to have all vents basically fully closed! Obviously fire needs oxygen so it's got to be getting in somewhere. I'm guessing it's the bottom vents as they don't sit flush to the bottom bowl. Is there a mod for them?

I get the webber mesquite chunks from a bbq shop in framlingham called the cook shop. You can probably buy better priced chunks from other suppliers online. I think the Webber ones are about £6 a bag and it's not a very big bag. I think it is an American wood so it's not grown natively in the UK. You won't need much though as it's quite a strong wood. I used 5 medium sized chunks.

Couple of days ago i did beef short ribs on my WSM. Only rub I use on them is a basic salt and pepper. Here's what I did https://www.woodsmokeforum.uk/topic/2823-beef-short-ribs-on-e-wsm/ Pork ribs on my view should always be sweet, sticky and spicy. The good thing with cooking is you can do what ever you like the taste of lol.

Thought I would give my experience on my wsm set up. Changing from water to sand, enabled me to get much hotter temperatures. Once the sand had dried out (the sand was moist to begin with) it was easy to control and gave me options of higher temps. I also sealed the door with flat fire tape and also the lid with normal fire rope. No more smoke escaping around them yayyyy. It's only taken me 6 years to give this a go and I wish I had done it sooner!! I may be tempted into getting a blower at some point to give that a try.

Cheers buddy. I managed to get some from Tesco. The kids are happy they have the rest to play with. I am going to get the bbq as hot as possible before using incase there is anything that may taint the taste. Is there an issue if the sand does bake hard or do you need to brake it up for a reason? Cheers Steve

Hi guys I'm going to have a go with putting sand in the diffuser today. I'm seeking advice from someone who has already done this with their wsm. 1 is any play pit sand ok to use? 2 how much do you put in? 3 When cooking do you put anything over the sand to catch drippings?

Here is the link for the crispy pesto potatoe salad with bacon 😀 https://www.woodsmokeforum.uk/topic/2836-crispy-pesto-potatoe-salad-with-bacon/

Here is a different take on potatoe salad. You can cook this on a griddle on the bbq for extra flavor and it's a great way to use up any bacon ends! Ingredients 1kg new potatoes with skin left on. 1 red pepper chopped 1 yellow pepper chopped Salt and pepper to taste PESTO 50g of fresh basil leaves (approx 2 bags from supermarket) 1 large smoked garlic clove 150g smoked bacon (chopped and cooked) 2.5 tbsp mayonnaise 2 tsp aspall organic cyder vinegar 0.5 tsp sea salt flakes 1tsp smoked paprika Firstly finely chop the garlic and basil. I use a knife but you can use a food processor for this. I'm just lazy and can't be bothered to clean it after!! Add the finely chopped basil and garlic to a large serving bowl along with the other pesto ingredients and chill. Next chop the potatoes into 2.5cm chunks and place into saucepan full of water and 2 tsp of salt. Quickly bring potatoes to the boil and then gently simmer for 5-10 minutes. Don't over cook you want to remove just before they go soft. Drain the potatoes and place on a roasting tray. Drizzle with olive oil until lightly coated and season with salt and pepper. Cook the potatoes until golden and crispy at roughly 210c, making sure you toss or flip them occasionally. Half way before the potatoes are done add the chopped peppers. Allow the potatoes to cool for 10 minutes then add them to the pesto and gently toss to coat. Serve warm!!

Welcome Tony. Plenty of really useful information on this forum. I have only recently joined and love the site. I'm sure some of the more regular guys will be able to answer your specific curing questions 👍

Agree wholeheartedly. We have a Panasonic sd zb2512. We had a cheap bread maker which we only used to make pizza dough, as the bread was crap. Eventually it died and I saw the reviews for the Panasonic. I was in two minds in buying it because of the cost, but I'm glad I did! The bread is amazing and we use it every day, on the French bread setting. We get our flour in 25kg sacks for about £21.

It is really worth it as it gives a nice kick at the end. I just noticed in the recipe above i put 3tsp!! It should say 1.5 tsp as 3 is what I used for double the amount LOL.. Think i will edit it quickly.

Welcome to the site

Welcome to the forum. I'm Steve and new myself

Just finished a lovely meal. I will write the recipe for the potatoes tomorrow, in the meantime here are some photos. Yum yum.

Looks very very nice!

Finished making the most amazing slaw to go with the short ribs. If you have never made slaw give this a go and you will not regret it!! https://www.woodsmokeforum.uk/topic/2828-fabulous-slaw/

Thought i would share a recipe for my wife's fabulous Slaw. Forget the slaw you get a supermarkets, that is just pure tasteless crap in comparison! This slaw is fantastic with burgers and any bbq meat with a sharp, sweet, hint of paprika and Smooth creamy after finish. Ingredients. Marinade Half red cabbage 1 Red onion 2 carrots 50ml aspall organic cyder vinegar 1.5 tbsp of Dijon or whole grain mustard 1tbsp sugar 0.5 tsp cumin 1.5 tsp celery salt 1tsp pepper Dressing 125ml mayonnaise 100ml sour cream 1 tsp salt 1.5 tsp smoked paprika 1tsp sugar. Firstly i usually double the mix and use half a white cabbage and half a red cabbage for colour. Regardless firstly finely slice the cabbage, onion and coarsely grate the carrots then mix together till even. Mix all the marinade ingredients together and add the cabbage, onion and carrot, ensuring it is completely coated. Leave this for 45 minutes ensureing you frequently mix it. Next mix together the dressing ingredients. Drain the marinade. Ensure you completely drain otherwise the slaw will be runny! Then fold in the ingredients into the dressing and serve well chilled. Enjoy!!!

Well to keep myself entertained today I thought I would cook up some beef short ribs. They have been marinated with a basic salt and pepper rub. I'm cooking at 110c to 130c to an internal temp of 95c. The WSM is set up with a diffuser Pan filled with water, with the coals set out in a circle with mesquite wood chunks. I find mesquite gives beef a lovely sweet Smokey flavour. I started at 13:30 so I'll keep you updated as the smoke goes along

Great video!

Haa haa noooo my wife is great with being way more intelligent/knowledgeable than myself and did excellent at uni etc. However when it comes to practical tasks, she is not that great (if she asks I'll deny i ever said that). The attention to detail she lacks. I tried getting her to paint one of the small rooms when i was at work and when i got home it looked like someone had thrown the tins of paint at the walls haa haaa. I obviously said she did a wonderful job, but i had to completely redo it to get the bits she had missed and remove the paint runs lol

The slicer is especially useful when slicing wafer thin ham. I could never cut down to 0.5mm, so it's extremely useful then. As you can probably see the slicer is in a spare room. When i bought it back the wife put her foot down and said there was no way i could leave it in the kitchen 😂 It's also way too heavy to keep moving about sadly.

Looks very tasty!! I saw this slicer on eBay for a starting bid of £65, but i offered £35 which the seller accepted if i went and collected. I snapped his hand off and went and collected it locally. It is a real ball ache to clean after using it, but makes a consistent slice. To make the hassle worth while we do a minimum of two joints and slice the let then vac pac and freeze. The vac pac is a cheap one from Aldi. It does the job, but with large quantities it does over heat, so you have to let it cool down for a few minutes some times lol. The slicer does make things a lot easier as i could happily slice with a knife (which is what i initially did) but my wife on the other hand could only slice off door wedges haa haa. It's the same with bread that we make. I had to buy a bamboo guide so when she cuts the bread it isn't an odd shape and thick one end and thin the other 😁

Cheers ice, yeah I have heard of doing it but i must admit i didn't do it. It was a bit of a gamble lol. I try to keep any joints I have to slice whole as my slicer leaves quite a chunk, which is unable to be sliced at the end. I'll be using Wade's curing chart for the next batch, which uses significantly less salt per kg