Colin39

Looking for as much info on the new 2020 broil king, the new one has gasketed smoke box and insulated fire box both double walled. This peice of kit looks great in the shop but i need real world experience and use information, ive made a £70.0 aldi smoker work well with a couple of mods This new broil king has the baffles already and insulation around all the doors done. Any help appreciated. The aldi unit will be staying for small bbq'ing i love it

No sorry , were not a lover of grits.

Yes they are doing the same at southend when things settle

https://www.srcoopermeats.co.uk/ they have aged brisket too £7.0 a kilo

I think its family owned and run. So would suspect the same level of service, very high.

Went in to this shop today , very helpful some good looking sauces and rubs , fallen in love with a new broil-king smoker at an excellent price looks very well made , might have to spend that money that im not spending going to Florida this year👍👍 If ya passing either shop sidcup or leigh/southend stop in take a look, amazingly helpful👍

They were amazing👍 thank you

Beer can burgers done on the bbq tonight Burger, black pudding, tomato, wrapped in honey cured bacon, caramelized balsamic onion and mushroom, topped with an egg. Mmmm so tastty Now thats a burger

Brined in salt, sugar , onion ,peppercorn smokey paprika and garlic over 24hours And smoked with a basic salt,pepper and garlic rub spritzing every 45mins with apple juice , honey and cider vinegar spritz Smoked at 250°f with maple and plum wood chunks for 3.5 hours running the internal temp up to 185°f Succulent , juicy and sooo tasty, this was the first trial of many over the coming weeks, watch this space for further drumstick updates 👍

Brined in salt, sugar , onion ,peppercorn smokey paprika and garlic over 24hours And smoked with a basic salt,pepper and garlic rub spritzing every 45mins with apple juice , honey and cider vinegar spritz Smoked at 250°f with maple and plum wood chunks for 3.5 hours running the internal temp up to 185°f Succulent , juicy and sooo tasty, this was the first trial of many over the coming weeks, watch this space for further drumstick updates 👍

Juicey If i cant get to the southern state of Georgia this year then their food will come to me 👍

Cornbread

7.5 hours and rest 👍 its falls apart and is buttery textured

Welcome along bud

3 hours in

No supermarkets or BM's loval have any charcoal. I have a https://www.labtos.co.uk/ they only have bags at 27.99 available 😭

Only small 2.7 kg

I bought some short ribs from S R COOPER butchers Basildon today , his aged brisket worked out £7 a kilo. Now looking for information in smoking them 225-250Fon the offset over about 6 hours , im just using spg as a rub. Any other tips welcome Pictures will follow Saturday Colin

Lol i cant cook noodles in a wok as they weld to the pan 😂🤣😂 good luck to you👍 looks pretty amazing

Im using a 1.5 mm stainless steel baffle across the bottom of my offset, varying the gaps , it held heat well and the variation from left to right was only 5'f which is the best so far. And our £7.0 brisket came out ok, only used 3 chimneys full of bricket/lumpwood mix over 8hours And the temp dropped a lot slower than without the baffle plates👍

I am not a number i am a free man 👍😂🤣😂

Done 👍

https://www.weber.com/AU/en/blog/news/be-safe-online-identifying-scam-sites/weber-1910511.html They want a money order, cash transfer or loaded payment card Yea £100 for a 2.5k gas bbq , my old dad has always said if its too good to be true then its normally not good

Welcome, from a newbie to Chef

Ok no real pics as we ate it all lol. Simple rub 1 part sea salt, 1 part ground black pepper , one part garlic granules. Cut the thick fat off the 2kilo peice of brisket (didnt wanna waste money on a trial) Patted rub onto meat while the smoker came up too temp. Put the meat in at around 10am 225F and held the temp between this and 250F until the meat got to 165F. We had no butcher paper so used baking paper and double wrapped it and placed it back in and stoked the fire box to bring the smoking chamber up to around 265 - 275F and place the meat back in and brought it up to 202F The Chugod/ Nobebird thermometer worked great bluetooth/wireless so the phone app kept on top of the temp so i never hd to open the smoker to check the temp. I used 8kilos of lumpwood and bricket mix in very windy conditions over an 8 hour smoke (dunno if this is good or bad) The meat was fall apart, moist not overly smokey and ths is the only bit left showing the smoke ring on the burnt end.