David Posted January 15, 2019 Share Posted January 15, 2019 Good evening, My name is David, I have been fascinated with the art of cooking over solid fuel for many years now and I have always looked at means to improve the way I do things. I started with the direct cook from the age of about 8. My first smoking tool was the smokenator on the Weber kettle which I purchased about 8 years ago and concentrated on baby backs and more forgiving cuts such as pork shoulder. 18 months ago I purchased the Weber Summit Charcoal and have smoked a number of brisket flats, baby back and St Loius’s. I Also dabble in Sous Vide with finishing over the grill but I am now looking to taking all cooking to the next level and I am looking forward to the knowledge I can hopefully gain on this site. I am smoking my first whole brisket in a couple of weeks. Greetings all! Quote Link to comment Share on other sites More sharing options...
Simon Posted January 16, 2019 Share Posted January 16, 2019 Nice to meet you. Quote Link to comment Share on other sites More sharing options...
David Posted January 16, 2019 Author Share Posted January 16, 2019 Cheers Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted January 16, 2019 Share Posted January 16, 2019 Once again David, welcome to the Forum. Hope you will pick up some useful information. Quote Link to comment Share on other sites More sharing options...
Icefever Posted January 17, 2019 Share Posted January 17, 2019 Hi David...nice to have you on the forum. Ice. Quote Link to comment Share on other sites More sharing options...
Wade Posted January 18, 2019 Share Posted January 18, 2019 Hi David and welcome to the forum The Weber Kettle is one of the most versatile all-round smokers that you can start with. It will hold steady temperatures foe long periods of time and id great for grilling, hot roasting, hot smoking and cold smoking. I have had a play with the Weber Summit but the price has been the barrier to me owning one so far. The Smokenator came a little too late for me as I had already developed my techniques for low-and-slow in the Kettle, though I have used one and it worked well. Do you have any photos of it in action? As you will have already discovered the quality of the meat plays a big part in the end result. Will you be getting your brisket from a local producer/butcher. Have you had thoughts of how you are going to prepare it? A whole brisket is A LOT of meat. Let me know if you need someone to help you eat it once it is smoked 😀. As you will have seen, we have some very keen Sous Viders here and it will be great to hear what you have cooked so far. Don't forget - it is not only what has turned out well but it is also good to hear about the things that have not. Learning from others bad experiences is just as important. 1 Quote Link to comment Share on other sites More sharing options...
Chris1962 Posted January 18, 2019 Share Posted January 18, 2019 Hayup I'm chris from Barnsley. Hopefully going to learn a lot and someday contribute to the site 2 Quote Link to comment Share on other sites More sharing options...
Icefever Posted January 19, 2019 Share Posted January 19, 2019 3 hours ago, Chris1962 said: Hayup I'm chris from Barnsley. Hopefully going to learn a lot and someday contribute to the site Welcome to the site Chris.....what kit do you have??.....photos always go down well. Ice. Quote Link to comment Share on other sites More sharing options...
David Posted January 19, 2019 Author Share Posted January 19, 2019 Hi Wade, Thanks for the welcome. The brisket I am smoking is native breed cattle and is dry aged for 28 days. I buy most of my meat on line from Ripon of a company called ‘Taste Tradition’ and have it delivered as I travel with work and time isn’t always on my side. I know time will be limited next weekend I am going to inject and then use ‘Oakridge black Ops’ rub. I am also intending to smoke 6 racks of rare breed pork baby backs - with these I am going to give a light dusting of Meat Church Honey Hog Jalapeño and then a second dusting using the std Honey Hog rub. The weather forecasted is interesting so it will be good to see how the Summit performs over a cold night. I’m going to monitor the cooks with both the MEATER+ and the iGrill. I have been Sous Vide cooking for about 4 years now and have done many things but the Technology and availability has certainly improved since I started and my kit is still original and to be honest has been on the back burner for a bit. Yes you are right the Smokenator is a great bit of kit. It took some getting used to at first and I made lots of errors, I will have some pictures somewhere i’ll Dig some out. i am dragging the Tandoor oven out this weekend just to do some sheek kebabs and a bit of either Tikka or Tandoori chicken, ‘I have have been cooking on the Tandoor for about 10 years and I always enjoy getting it out. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted January 19, 2019 Share Posted January 19, 2019 6 hours ago, Chris1962 said: Hayup I'm chris from Barnsley. Hopefully going to learn a lot and someday contribute to the site Hi Chris, welcome to the Forum. Quote Link to comment Share on other sites More sharing options...
Justin Posted January 20, 2019 Share Posted January 20, 2019 Welcome all. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.