Ripple Posted February 26, 2021 Share Posted February 26, 2021 I joined this site to learn a bit more about conventional hot and cold smoking, and am in the middle of a build of amy own smoker but had never really considered bbq. I guess like many, I have had bbqs for years and just enjoyed the social aspect and the food was secondary, but looking through the posts on here has got me fired up (pun intended) about the bbq and low and slow cooking, so, after much prevaricating, I have just bought a Fornetto Razzo 18. It is being delivered mid week so expect the weather to turn foul. I want to try a few easy recipes to start so what do people recommend? I need to find a better local butcher, because I have not been that impressed with skills of our local butcher, before I buy things like brisket. Quote Link to comment Share on other sites More sharing options...
sotv Posted February 27, 2021 Share Posted February 27, 2021 (edited) Congratulations on your purchase. It's usually recommended on here to do a spatchcock chicken first as it's cheap and forgiving and will allow you to get a feel for it, the vents, water pan and coals etc so you can maintain that even temp you're looking for as the Razzo is new to you, before attempting other things Edited February 27, 2021 by sotv 1 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted February 27, 2021 Share Posted February 27, 2021 Well done Ripple on buying your smoker, I'm 100% with @sotv go for a spatchcock chicken get the feel of the Razzo. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Chae Posted March 1, 2021 Share Posted March 1, 2021 Also, re butchers - there are a lot of online ones that deliver depending on where you're based so might be worth trying that if you're not happy with things in your local area. 2 Quote Link to comment Share on other sites More sharing options...
SmokeyTom Posted March 1, 2021 Share Posted March 1, 2021 Agree with Chae regarding online butchers. I've only really used The Village Butchers so far (since my local butchers is actually pretty good), but I've had decent beef short ribs, spare ribs (St. Louis cut), and chicken wings from them. Not tried them for Brisket though. I was a bit dubious shopping for meat online, and generally I prefer to use local shops if I can, but they've impressed me so far. There are plenty of others out there. 2 Quote Link to comment Share on other sites More sharing options...
Ripple Posted March 2, 2021 Author Share Posted March 2, 2021 On 3/1/2021 at 11:48 AM, Chae said: Also, re butchers - there are a lot of online ones that deliver depending on where you're based so might be worth trying that if you're not happy with things in your local area. All the online butchers seem quite expensive to me given that I can’t look at the meat before buying. i guess I should try and work with the local butcher. 3 Quote Link to comment Share on other sites More sharing options...
Ripple Posted March 2, 2021 Author Share Posted March 2, 2021 On 2/27/2021 at 7:52 AM, sotv said: Congratulations on your purchase. It's usually recommended on here to do a spatchcock chicken first as it's cheap and forgiving and will allow you to get a feel for it, the vents, water pan and coals etc so you can maintain that even temp you're looking for as the Razzo is new to you, before attempting other things So, I have searched on here for spatchcock recipes and I am struggling to find any detail e.g. what temperature, 225, 325? water pan empty, water filled, sand filled or removed? expected cooking time brine or not, dry brine, wet brine, injected what rub how much charcoal, obviously it is a short burn so I guess not a full grate how much wood? sauce or not I know I need to experiment but at the moment there are too many variables Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 3, 2021 Share Posted March 3, 2021 (edited) I first thought about taking each point one by one, then thought again...😆 so I've found this video which shows what to do and a writeup on temps & times. Our own @Smokin Monkey as done it Ice. Edited March 3, 2021 by Icefever Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 3, 2021 Share Posted March 3, 2021 I've found it.......... Ice. Quote Link to comment Share on other sites More sharing options...
Chae Posted March 3, 2021 Share Posted March 3, 2021 10 hours ago, Ripple said: All the online butchers seem quite expensive to me given that I can’t look at the meat before buying. i guess I should try and work with the local butcher. I've used Grid Iron the last couple of times as I wanted outdoor reared pork to make bacon, and I know the butcher I use locally doesn't guarantee that, and had been let down a couple of times with the quality of pork belly from him. I haven't been disappointed so far with Grid Iron. It all depends on what you want from your meat and what your local butcher can provide. I've also bought meat from Costco, I know a lot of people on here use Bookers, and you can still pick up decent cuts from supermarkets as well. I suppose with online buying you can always let them know if you're unhappy and should be able to get a replacement or get your money back. Quote Link to comment Share on other sites More sharing options...
Ripple Posted March 3, 2021 Author Share Posted March 3, 2021 5 hours ago, Icefever said: I've found it.......... Ice. Is that the video you meant to post? Quote Link to comment Share on other sites More sharing options...
Ripple Posted March 3, 2021 Author Share Posted March 3, 2021 4 hours ago, Chae said: I've used Grid Iron the last couple of times as I wanted outdoor reared pork to make bacon, and I know the butcher I use locally doesn't guarantee that, and had been let down a couple of times with the quality of pork belly from him. I haven't been disappointed so far with Grid Iron. It all depends on what you want from your meat and what your local butcher can provide. I've also bought meat from Costco, I know a lot of people on here use Bookers, and you can still pick up decent cuts from supermarkets as well. I suppose with online buying you can always let them know if you're unhappy and should be able to get a replacement or get your money back. I have been looking in Makro, not a lot of choice at the moment with catering businesses mostly closed but the prices are good, hopefully the choice will improve as lockdown eases. 1 Quote Link to comment Share on other sites More sharing options...
Ripple Posted March 3, 2021 Author Share Posted March 3, 2021 The Razzo arrived today and I am impressed with the quality for the price compared to other bbqs I have seen, it is now assembled and ready to go. I shall fire it up tomorrow to get a feel for temperature control etc and hope to be cooking chicken on Friday or Saturday. I have some chicken drumsticks in the freezer for the first cook but plan to do a spatchcock chicken at the weekend, I shall post pictures unless it is a complete disaster! Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 4, 2021 Share Posted March 4, 2021 15 hours ago, Ripple said: Is that the video you meant to post? It's our own @Smokin Monkey all the info is there, it's not a bullet smoker but the end results are the same. 👍 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.