Tim E

34 minutes ago, davew said:

Clearly i messed this up, need to read and research. Thanks everyone

We are all messing up! It's called practice! 

Always having fun and every day is a school day! 

Hey all, I have used the kiln dried twice now, first time for 7 hours got through about 8 smaller pieces as the larger thicker pieces would not burn quick enough and I would lose temp. Second time was just a quick 2 hour, burgers, chicken thighs halloumi the usual BBQ stuff, I did I introduce a baffle and a water bath also this would have had some bearing on the performance of the wood and it was quite windy, it took a lot longer to get to temperature, but when it did it was far more static and I used probably 3 of the larger pieces spit in to 3 each. The family were happy overall with the outcome as was I. It may because I'm new to this sport but I am getting on fine in my blissful ignorance of not trying out other woods to any great success. I have enough wood to see me for at least the rest of the year I think. I suppose only time will tell! Looking forward to more experiments in the coming week on half term! 

Anyone on here? 

"Yeovil restaurant set to transform huge 70s US fire engine into mobile meat smoker - Somerset Live" https://www.somersetlive.co.uk/whats-on/whats-on-news/yeovil-restaurant-set-transform-huge-4149047.amp

More pics of the build please! 

Checking out the latches on Amazon, they all look the same and most claim the same specifications but the prices vary quite a lot, any recommendations from anyone. Also fitting the latch, nut & bolt or self tappa, I imagine weld is the best method but don't have the kit. Any advice much appreciated Thanks

3.5mm

How'd you get on? 

Brisket pizza! Ooni style...

Not the best a bit over done, will make some brilliant burn ends! And a delight on a brisket pizza! 

Been struggling with moving smoker in and out of garage, created some additional wheels to help out. An old mantle piece and some old go cart wheels. Just picks the front legs off the ground and make it far easier to manoeuvre, once in place just lift up the fire box end and remove them.

All a bit over done for me 😟 only me to blame, might need to get a proper meat thermometer, my engine analyser is just not cutting the mustard. Does everyone else have a large differencial between the fire box and the chimney? Off set smoker. Any advice? 

Basic Salt and pepper rub nothing too spicy the kids won't eat it, 220f ribs for about 4-5 hours at the chimney end of the smoker, brisket in the middle, for about 6-7, then will give it a foil wrap to get it to 195f, then will rest in a cool box in a tea towel for an hour. Trying out some new kiln dried oak, large 12inch chunks in an effort to having to attend to the fireevery 10 mins with smaller cuts. Also got a stack of bud to keep me focussed! 

Been waiting for this weekend for what seems to be ages! 

Got some brisket, short rib, baby rib and belly, for an absolute banquet. Might have some salad to cleanse the pallet between courses! 

Her are a few pics of the prep.🤤🤤

(Apple for size appreciation! )

Been waiting for this weekend for what seems to be ages! 

Got some brisket, short rib, baby rib and belly, for an absolute banquet. Might have some salad to cleanse the pallet between courses! 

Her are a few pics of the prep.🤤🤤

(Apple for size appreciation! )

On 5/2/2020 at 7:07 PM, Foggy01.1983 said:

Pickles that i enjoy are onions and gherkins.

I have no idea on how to pickle though.

Other bits I enjoy with bbq's are slaw and sun dried bits like tomatoes, artichokes, olives etc etc.

I do agree sometimes the main item (meat) is the focus on forums, but an equally good home made side, sauce and rub is the key to the ultimate meal 🤗

I like a good home made guacamole with plenty of chilli's! 

So I got in to smoking because I have been to Reds, the true BBQ the most amazing food ever if I'm eating out. I want to recreate thier brisket, Texas toast and burnt ends, does anyone have any insight on how they do it! ? 

Sounds like a bargain! Let me know how you get on, I will be testing my load out this weekend. Will keep you posted.

Got to be better than the smaller chunks I have been using, I expect a longer burn from each one. Will let you know after this weekend! 

After paying £20 for 9kg of wood and getting through most of it in one burn I decided to get a job lot of oak delivered, is £110 good value for this lot, it is apparently 1m3? 

On 4/18/2020 at 7:25 PM, Lordlarry2510 said:

What off set is this look similar to my Cosmo grill 90kg, she's a heavy beast , looks like you have the bug! Cannot recommend beef short rib enough. 

Did a cheat on burnt ends, basically cut the tougher edges of my brisket with bark on, covered with big standard Heinz BBQ sauce, added some white wine vinegar mixed it all up covered it and then in the shhhhh....oven,  at 120 c for an hour, the sauce was sticky and the meat was soft with a bit of chew. Family loved it! Like the film gone in 60 seconds! 

Any pics? How did it turn out? My first smoke was brisket and short rib, the short rib was amazing, the brisket was a bit tough but nice if cut thin! Have since done brisket and it was better after I wrapped it towards the end to prevent drying out. Next time will be even better I'm sure! 

I was planning on it shortly, any recommendations to stop my leaks much appreciated! There are loads of tapes and ropes bit bewildered tbh. 

Hey all, had  the Cosmo smoker now for a few months, it appears to 'leak' a bit, it eats wood! Cost about £20 a time (from Amazon) for a 6 hours smoke to keep up to temp. Will be looking at some local suppliers for bulk buying. 

Apart from short rib, brisket and pork ribs any suggestions of cuts to make me dribble!