Stevie Black Posted May 27, 2019 Share Posted May 27, 2019 Hi all, Steve from Liverpool here. I’m an electrical engineer trying to master smoking meat (especially ribs) in my (very modified) offset smoker. I also have a Weber Genesis II 310 for the simpler foods (burgers, sausages etc) My smoking skills are currently rubbish so hoping to get some good advice (and share my mistakes) with you good people. Quote Link to comment Share on other sites More sharing options...
Icefever Posted May 27, 2019 Share Posted May 27, 2019 Welcome Stevie, you're in the best place mate. Ice. Quote Link to comment Share on other sites More sharing options...
Stevie Black Posted May 27, 2019 Author Share Posted May 27, 2019 Cheers ICE Quote Link to comment Share on other sites More sharing options...
Icefever Posted May 27, 2019 Share Posted May 27, 2019 Hi...just realised that you're the same Stevie as the one on FB... Cheers....wondered if you would take a look at the best UK BBQ forum out. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Stevie Black Posted May 27, 2019 Author Share Posted May 27, 2019 I am that very Stevie. I thought I was looking at the best UK BBQ forum...👍 1 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted May 27, 2019 Share Posted May 27, 2019 Going back to your post on FB about the temp in the offset, now I've seen the size it could be that you did have too much charcoal/wood for the size of the firebox??? Ice.. Quote Link to comment Share on other sites More sharing options...
sotv Posted May 27, 2019 Share Posted May 27, 2019 Hi welcome to the forum Steve 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted May 27, 2019 Share Posted May 27, 2019 Don't get me wrong FB is great for little snippets, but recipes can be hard to find whereas on a forum all the hints & tips are in their own sections, makes life easy. Ice. Quote Link to comment Share on other sites More sharing options...
Stevie Black Posted May 27, 2019 Author Share Posted May 27, 2019 Yes, I think your right, Im going to try a cook today (weather permitting) and use a lot less fuel. Im also going to try to use the charcoal to maintain the heat and only add small chunks of wood during the first 2 hours of cooking ( as previously Ive been chucking in big lumps of wood to maintain heat and I’m thinking these have over-smoked and rocketed the temperature momentarily, but enough to blacken the food) Quote Link to comment Share on other sites More sharing options...
Icefever Posted May 27, 2019 Share Posted May 27, 2019 Photos can be deceiving but it does look like a small firebox, it shows on the lid of the box. Ice. Quote Link to comment Share on other sites More sharing options...
Stevie Black Posted May 27, 2019 Author Share Posted May 27, 2019 2 minutes ago, Icefever said: Photos can be deceiving but it does look like a small firebox, it shows on the lid of the box. Ice. Firebox is not that small and I think its about the right size for the relative cooking area. Flames from the large wood chunks have caused the marks on the firebox Quote Link to comment Share on other sites More sharing options...
Icefever Posted May 27, 2019 Share Posted May 27, 2019 that's fine. See what happens now you've posted about the problem, the guys will try to come up with the answer. Ice. Quote Link to comment Share on other sites More sharing options...
Simon Posted May 27, 2019 Share Posted May 27, 2019 Hi and welcome to the group. Quote Link to comment Share on other sites More sharing options...
Stevie Black Posted May 27, 2019 Author Share Posted May 27, 2019 Hi to you too Quote Link to comment Share on other sites More sharing options...
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