HeyBertHeyErnie Posted March 1, 2019 Author Share Posted March 1, 2019 1 minute ago, goldencrunchs said: Surely the landmann isn't 6 metres circumference? Its over a metre long front and back, two sides, plus the door, and the firebox lid. I used 5m doing mine, because the back needed a strip on both sides really. Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted March 1, 2019 Share Posted March 1, 2019 That's essentially what you do when using one of the metal chimney thingies right? I was intending on getting myself one to help lighting Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted March 1, 2019 Share Posted March 1, 2019 Perfect, thanks man Quote Link to comment Share on other sites More sharing options...
Justin Posted March 1, 2019 Share Posted March 1, 2019 measure it? 1 Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted March 1, 2019 Share Posted March 1, 2019 Is the kind of tape where you glue it yourself that much worse? Or just more fiddly to get on in the first place? Quote Link to comment Share on other sites More sharing options...
Justin Posted March 1, 2019 Share Posted March 1, 2019 You need to come to one of the tailgates, it will be a eye opener of learning for you! It is for me. Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted March 1, 2019 Share Posted March 1, 2019 They're not till summer haha! But I'll be there! 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted March 1, 2019 Share Posted March 1, 2019 Got one in May over in the south east 1 Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted March 1, 2019 Share Posted March 1, 2019 Gotcha! I may have to make my way down! Quote Link to comment Share on other sites More sharing options...
HeyBertHeyErnie Posted March 1, 2019 Author Share Posted March 1, 2019 5 minutes ago, goldencrunchs said: Is the kind of tape where you glue it yourself that much worse? Or just more fiddly to get on in the first place? Don't. Just. don't..... Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted March 1, 2019 Share Posted March 1, 2019 Hahahaha I'll take your word for it then! Quote Link to comment Share on other sites More sharing options...
Justin Posted March 1, 2019 Share Posted March 1, 2019 4 minutes ago, Raptor72 said: Got one in May over in the south east Quote Link to comment Share on other sites More sharing options...
Wade Posted March 1, 2019 Share Posted March 1, 2019 11 minutes ago, goldencrunchs said: That's essentially what you do when using one of the metal chimney thingies right? I was intending on getting myself one to help lighting Not exactly but a chimney starter will help. The Minion method is to use a combination of lit and unlit coals to provide finer temperature control. You load your firebox with unlit coals closest to the cooking chamber and then add a dozen or so fully lit coals at the air vent end. You restrict the air flow over the coals so that they only burn slowly (which is why having a good air seal on the firebox lid is important) and you can then increase or decrease the heat of the coals (and therefore the cooking chamber) by opening and closing the air vent. Remember that quite small changes to the air vent position will have significant effect on the temperature and that it is easier to increase the temperature than it is to bring it back down again. Also ensure that there is a good amount of space underneath the coals for ash to drop and for air to reach the burn. Here is a photo of a minion setup - though the firebox is a little fuller than I would use. You would place your wood chunks over the top of the unburned coals so that new smoke is created over time as the burn progresses. Here is a blog post that shows several different Minion methods in different types of smoker - some more complex than others. Here is a photo from one of my training courses showing the Minion method in a bullet smoker with both wood chunks and wood pellets in place Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted March 1, 2019 Share Posted March 1, 2019 Lovely and informative right there my friend! Do you mind if I ask what the difference between using logs/chips/pellets are and why you'd use more than one? Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted March 1, 2019 Share Posted March 1, 2019 I'm extremely close to just forking out and and getting 5 metres of this https://www.amazon.co.uk/FireProof-burning-fiberglass-webbing-ADHESIVE/dp/B07KNSDDVN/ref=sr_1_7?rps=1&ie=UTF8&qid=1551437309&sr=8-7&keywords=self-adhesive+stove+rope&refinements=p_76%3A419158031 since it'll arrive tomorrow Quote Link to comment Share on other sites More sharing options...
Wade Posted March 1, 2019 Share Posted March 1, 2019 The photo was for illustrative purposes just to show that you can use either. I use a lot of pellets (usually Hickory) as this is what is used in my commercial smoker - but the most convenient for you will probably be wood chunks. Chunks are smaller than logs and so are usually easier to use. Logs will work too but they can be a bit on the large side and are usually used when the wood is providing the cooking heat as well. The aim is to cook using what is known as "Thin Blue Smoke", which is almost invisible. Thick billowing smoke over a long cooking period can result in the meat tasting rather over smoked and tarry. The more wood you use the more smoke you will get as the wood impurities burn off. The amount of smoke is easier to regulate in a small smoker with chunks rather than larger logs. Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted March 1, 2019 Share Posted March 1, 2019 Perfect, thanks Wade! Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted March 1, 2019 Share Posted March 1, 2019 I think because of all the costs adding up I may put my first smoke off until next weekend. I don't want to fork out getting everything next day delivery haha! Quote Link to comment Share on other sites More sharing options...
Wade Posted March 1, 2019 Share Posted March 1, 2019 This weekend why not use the opportunity to get to know how your smoker works as it is and how it can be controlled. Visit your local garden centre and get a bag of briquettes and see if you can find some oak off cuts from somewhere - or a bag of wood chunks. From the supermarket see if they have a small piece of topside or silverside on special offer and a couple of packs of good quality sausages (*** yes i did say sausages 🙂 ***). rub some salt, pepper and garlic over the meat and leave for 4 hours (or overnight) in the fridge. Over the weekend fire up the smoker as it is using the Minion method and practice trying to manage the temperature using the firebox air vent. The beef and sausages will be quite happy cooking at between 140-180 C and they will only take a couple of hours. Cook the sausages until they are 74 C internally and the beef until it is ~60 C (dependant on your preference for doneness). This will give you a baseline for using the smoker against which you can measure how effective your modifications are. A hint... Cooking the meat on top of a cake cooling rack placed over a roasting tray will save you a lot of mess from dripping fat inside your smoker. Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted March 1, 2019 Share Posted March 1, 2019 I'll probably put a tray of water under the meat anywhere so that should catch the fat, but if not I'll do what you suggested. To be fair the Landmann actually has a big removable tray at the bottom. Question, since the lamb shoulder is apparently forgiving, could I do the same with the lamb shoulder? Or a whole chicken? I have them both already so would save me some ££. Then get some mods fitted for the harder cooks next weekend Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted March 1, 2019 Share Posted March 1, 2019 Yeah do the lamb Quote Link to comment Share on other sites More sharing options...
Wade Posted March 1, 2019 Share Posted March 1, 2019 Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted March 1, 2019 Share Posted March 1, 2019 Lamb it is gentlemen. It's not a whole shoulder, its a large half, but it'll do for the first run! Quote Link to comment Share on other sites More sharing options...
Justin Posted March 1, 2019 Share Posted March 1, 2019 Both will be fine. Give it a try. See what happens and take it from there Quote Link to comment Share on other sites More sharing options...
goldencrunchs Posted March 1, 2019 Share Posted March 1, 2019 That's the plan then folks! I'll keep your all updated and once again I'm very grateful for the all the help! Quote Link to comment Share on other sites More sharing options...
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