goldencrunchs Posted February 28, 2019 Author Share Posted February 28, 2019 I actually have a pheasant I might smoke you know! For a beginner. Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted February 28, 2019 Author Share Posted February 28, 2019 I forgot about my pheasant, I’m not sure weather to go with that or my lamb shoulder. Ummmm.... Quote Link to comment Share on other sites More sharing options...
Lone Star BBQ Posted February 28, 2019 Share Posted February 28, 2019 3 hours ago, goldencrunchs said: Thank you for your help mate! I was a bit worried about carbon monoxide but there’s a flap at the back of the shed so I think I can get it work. Are there any other reasons why I wouldn’t be able to smoke this weekend with the bad weather or is it just the rain I need to avoid. Also, is there a meat you recommend for a beginner? I want to do brisket but I know it’s super hard so I might do lamb shoulder or maybe a whole chicken? I went full force first time smoking with a brisket on Sunday. Wow what a great time I had, I used an offset smoker I bought from a guy who made it. Think I’ll look into doing a lamb shoulder next. Enjoy your smoking 2 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted February 28, 2019 Share Posted February 28, 2019 I would go classic, flavours, Something Like This. You can leave whole, but make sure the probe is not touching the bone, of Butterfly it. Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted February 28, 2019 Author Share Posted February 28, 2019 Oh man I’M GETTING SO EXCITED 1 Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted February 28, 2019 Author Share Posted February 28, 2019 @Icefever hey mate. I’m browsing Homebase now but I can only find hardwood used for construction. Can you possibly link what you recommend? Thanks! Quote Link to comment Share on other sites More sharing options...
Icefever Posted February 28, 2019 Share Posted February 28, 2019 Try here matey ......https://www.homebase.co.uk/fuel-express-kiln-dried-logs_p252557 I was in our Homebase last weekend and they had the logs stacked by the front entrance. Ice. Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted February 28, 2019 Author Share Posted February 28, 2019 Kiln dried, got it. Thanks so much for the help man!! Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted February 28, 2019 Author Share Posted February 28, 2019 I was under the impression you only got the smoke flavour from using your flavoured ones like hickory and cherry Quote Link to comment Share on other sites More sharing options...
Icefever Posted February 28, 2019 Share Posted February 28, 2019 No worries dude, glad we can help..... As Smokin said it's all down to which wood you use for flavour.....if I was you for my first time I'd go for briquettes or lump charcoal, then add a small log which will give you smoke along with the heat. Then if you think you need more smoke add another log. Using briquettes or charcoal will help you set your temp on the offset, easier than just logs to start with. Then you can work your way up to just logs if you wish, I used our big Weber last weekend, will do the same this weekend, I had 3 bags of heat beads delivered last week...I can now setup under the up & over door of the garage, built in shelter. Ice. Quote Link to comment Share on other sites More sharing options...
sotv Posted February 28, 2019 Share Posted February 28, 2019 Welcome to the forum. You wouldn't get these by the weekend, but for future ref if you wanted to try a few different woods, this seller on ebay do 4 different types of wood chunks 14kg in total for £24.50 delivered (includes alder, oak, apple and cherry) and will give you an idea of how different woods can effect a piece of meat and what you may or may not like in the future. With reference to the pheasant, from personal experience if you brine it overnight before cooking, the finished result will be better.This is one I smoked last year thread Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted February 28, 2019 Author Share Posted February 28, 2019 Sounds amazing man! I’ll make sure to keep everyone updated on my smoke cherry haha! Quote Link to comment Share on other sites More sharing options...
Icefever Posted February 28, 2019 Share Posted February 28, 2019 I'm not sure but I think I have Birch dust for cold smoking, did a batch of cheddar just before chrimbo, as Smokin said click the link about wood and flavours. It does seem like a lot to take in all at one time, your head will spin, and you will....(maybe)....cock it up, (like what I did )....but like the old song " you pick yourself up and start all over again"... Ice. Quote Link to comment Share on other sites More sharing options...
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