goldencrunchs Posted March 10, 2019 Share Posted March 10, 2019 Hey guys! Some of you know me, some don’t. Got into smoking last weekend, had some funny failures with my Landmann Kentucky offset smoker! Regardless of whether my lamb got finished in the oven, we had some fun and even more laughs when we realised I wasn’t using my charcoal grill! Anyway, here’s weekend 2. My self adhesive stove rope has arrived, I’ve got some Weber briquettes, and a chimney charcoal starter now. Today I try a whole chicken and a whole fish! Wish me luck. and ofcourse it wouldn’t be a post from me without a question. I have lumpwood and briquettes, do I use a bit of both... or? Thanks guys! Tal Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 10, 2019 Share Posted March 10, 2019 (edited) Last part it's up to you....lump or briquettes??? lump is supposed to run hotter??? but both will do the job. Now whole chicken?? make sure you get a temp probe into the thigh meat....otherwise, you may finish up with slightly undercooked chuck. Fish?? we do fish, t'other weekend I did a sea bass and it took about 45 mins on the temp I had left at the time.......soooooo be very careful with the cooking time.....chicken will take longer, when you get close to the IT temp on the chuck bang your fish in .....what fish are you doing?? Ice. Edited March 10, 2019 by Icefever Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 10, 2019 Share Posted March 10, 2019 Just to keep you safe..........Chuck needs to hit an internal temperature of 75c....... Ice. Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted March 10, 2019 Author Share Posted March 10, 2019 Sea bream is the fish! I’ll use a bit of each charcoal then! Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted March 10, 2019 Author Share Posted March 10, 2019 So the coal goes on the bottom grate? 1 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 10, 2019 Share Posted March 10, 2019 28 minutes ago, goldencrunchs said: Sea bream is the fish! I’ll use a bit of each charcoal then! I do Bream also....should be about the same, size wise?? Ice. Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted March 10, 2019 Author Share Posted March 10, 2019 I think there might be a slight bug on this forum where in the email about a reply it shows the second to last thing somebody said rather than the last haha Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 10, 2019 Share Posted March 10, 2019 Just now, goldencrunchs said: So the coal goes on the bottom grate? Yes.....bottom is for the coals.....the top one is for cooking if you want direct heat.....the odd burger, sausage, what ever......if you don't intend to use the top grill take it out for now.. 1 Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted March 10, 2019 Author Share Posted March 10, 2019 Gonna put it on later to do a bit of corn! Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 10, 2019 Share Posted March 10, 2019 1 minute ago, goldencrunchs said: I think there might be a slight bug on this forum where in the email about a reply it shows the second to last thing somebody said rather than the last haha Not sure matey....I don't have the email notify on.....I just leave the laptop on and it bleeps with anyone posts. Ice. Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted March 10, 2019 Author Share Posted March 10, 2019 I’m thinking salt lemon and lime? Go citrus base Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 10, 2019 Share Posted March 10, 2019 We do lemon and a sprig of Rosemary out of the garden.....you can use dried. Ice. Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted March 10, 2019 Author Share Posted March 10, 2019 I’ve got fresh! Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 10, 2019 Share Posted March 10, 2019 10-Rog.... Ice. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted March 10, 2019 Share Posted March 10, 2019 Looks like Ice has got you sorted on this one. 1 Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted March 10, 2019 Author Share Posted March 10, 2019 He does indeed haha! Is there a temp to aim for with the sea brass or just put it on for about an hour? Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 10, 2019 Share Posted March 10, 2019 1 minute ago, goldencrunchs said: He does indeed haha! Is there a temp to aim for with the sea brass or just put it on for about an hour? Work on that.....I do mine in a double layer of foil.....take a look at 30 /35 mins and see what it's like . Ice. 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.