Raptor72 Posted January 12, 2019 Share Posted January 12, 2019 Didn’t turn out bad smoked with some silver birch . Gave it a mild hickory taste . Need to get some low sugar rubs now 4 Quote Link to comment Share on other sites More sharing options...
Justin Posted January 12, 2019 Share Posted January 12, 2019 Nice one mate. I have just set up salmon for overnight smoke. Good to keep the efforts going over winter. Well done Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted January 12, 2019 Author Share Posted January 12, 2019 Aye gonna do some bacon next week got fridge set up Quote Link to comment Share on other sites More sharing options...
Justin Posted January 12, 2019 Share Posted January 12, 2019 Cool. I have a freezer full ofcgsmmpn steaks and a gallon joint which I got cheap at butchers. Chipping my way through that. Thinking kebabs next time and vortex chicken thighs. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted January 12, 2019 Share Posted January 12, 2019 Nice one mate. I have just set up salmon for overnight smoke. Good to keep the efforts going over winter. Well done Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted January 13, 2019 Share Posted January 13, 2019 Good looking Pit Chicken! Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted January 13, 2019 Author Share Posted January 13, 2019 7 hours ago, Smokin Monkey said: Good looking Pit Chicken! More importantly the wife likes it !😂 First impressions: it was windy so was fun lighting heat beads . It runs hotter than my UDS . But again this is down to the heat beads . I’m going to try and get some olive wood as a fellow PBC owner swears it gives her consistent temps and runs cooler . Having said that it ran from 180 c to levelling out at 160c . Which for chicken was ideal . The result was a juicy chicken . The next day the skin was reminiscent of the cold cooked chicken you can buy in supermarket . The hanging of the meat is an excellent conking method . And perversely I rather enjoyed sticking the hoooks in and hanging . It made me feel a bit cromagnon for some reason . I need to do some ribs on it and need to look into different recipes . As I’m not a great pulled pork or brisket lover . I like those I just don’t get too excited . for my immediate needs this pit barrel chicken maimed with my weber Gbs fulfills my hot smoking needs . The next task is to sort out the cold smoking cabinet or buy one . Will I use my UDS ? Probably not I think I’m going to sell it as it’s too big for my needs . 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted January 13, 2019 Share Posted January 13, 2019 I am with you on this. I do not go is a because and I not feed many people. Quote Link to comment Share on other sites More sharing options...
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