rowley maggs Posted February 7, 2018 Share Posted February 7, 2018 Hi folks, Your thoughts and advice on smoking pork knuckles in my Callow bullet smoker this cold February weekend. Having seasoned my Christmas present last weekend, it is time to get cracking with some project food - low, slow, smoked pork knuckles! Pork knuckles are £4 in the local butcher, so seems sensible to give them a go. Has anyone seen any decent receipes? BBQ Pit Boys have one on YouTube, although it is bit to USA for my family’s English palate. What are your thoughts on prep/brining, temp/time, and wrapping with apple juice? Cheers! Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted February 7, 2018 Share Posted February 7, 2018 I did a Gammon Hock last year, Gammon Hock. Really good Flavours, with a crispy skin to finish. You can always finish in a hot oven to crisp the skin. Checked post, and for some reason the pictures are missing? 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted February 10, 2018 Share Posted February 10, 2018 Hi Rowley Which version of the Callow smoker did you get? The one with the sliding vents on the side of the main body or the one without? There are a couple of differences in how to best control the temperature with each Cheers, Wade 1 Quote Link to comment Share on other sites More sharing options...
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