Anyone else smoke (BBQ)?

[bacon]

Been practicing smoking low and slow for a year or so on kettle BBQs, currently have a Weber Mastertouch that has been very good at the job, but I fancied something more dedicated at smoking and it will free up the kettle for more typical BBQ duties when I have people over.

I recently took delivery of a Weber Smokey Mountain (WSM), 57cm version, it's a beast, I've done 3 cooks on it so far and just thought I'd share incase anyone was looking at a smoker and wasn't sure what the Weber Smokey Mountain was like.

Here it is:
https://s19.postimg.org/ecw973u4j/IMG-20170719-_WA0032.jpg


https://s19.postimg.org/malmbn137/IMG-20170719-WA0012.jpg

https://s19.postimg.org/gaxv7zgar/IMG-20170719-WA0021.jpg

https://s19.postimg.org/l37ojfayr/IMG-20170719-WA0042.jpg

https://s19.postimg.org/4kfccuy4j/IMG_20170720_152301.jpg

First cook was a chicken to season the BBQ with smoke and fat.

https://s19.postimg.org/5qjcbnmf7/IMG_20170720_200921.jpg

Second cook was beef short ribs cut into doubles, and a couple racks of baby back pork ribs

https://s19.postimg.org/i45ttf7sz/IMG-20170725-WA0002.jpg

https://s19.postimg.org/7ttrjbm83/IMG_20170726_160316.jpg

https://s19.postimg.org/qgx9zhlxf/IMG_20170726_182011.jpg

The beef shorts look burnt, but I can assure you that they are not.

https://s19.postimg.org/tg46mlver/IMG_20170726_215341.jpg

https://s19.postimg.org/r2hnhurlv/IMG_20170726_220557.jpg

https://s19.postimg.org/qboxc2p8j/IMG_20170726_220634.jpg

3rd cook yesterday was a rack of belly pork ribs

https://s19.postimg.org/ju1fetphf/IMG_20170729_175426.jpg

https://s19.postimg.org/u97lnqmo3/IMG_20170729_184302.jpg

https://s19.postimg.org/c7ogpxsn7/IMG_20170729_184819.jpg

I'm still practicing, on my kettle I always use lumpwood, but with the smoker I'm trying out Heatbead briquettes for their consistency and "set and forget" ease of use. I did the pork belly with a full load of lumpwood and it was far less consistent, but down to how cheap lump is compared to briquettes I'm tempted to save the briquettes for over night or unattended smokes only.

Feel free to throw in any of your own smokes, I'd be interested to see what you are all using and smoking

[chickenstrip]

Meat! A real man's thread! Where's my spear?* I'm off out hunting!**


*Shopping bags.
**Going to Tescos.
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[grr666]

That looks absolutely bloody delicious.
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[bacon]

Cheers not sure what to smoke next, maybe some pork shoulders and a beef brisket, hopefully find a packer cut (American cut with the point and flat).

I'm away for a week now so it will have to wait either way, tempted to smoke the Christmas turkey this year...

[M.C]

Rating this as a flame

[-]

I do a bit of cold smoking just before Christmas. I use a Drum BBQ with a ProQ cold smoke generator, which is just a fancy name for a gauze square spiral that you light wood dust in and let it smoulder for 10 hours at a time.

I usually buy a couple of cheap whole salmon, skin, bone and fillet them, then cure in salt/brown sugar/spices/herbs and gin. Once cured (15 hours max), I smoke them for around 36 hours, refilling the metal gauze 3 or 4 times.

I normally put a few whole Brie in there for an hour or two each too.
The salmon is awesome compared to the watery shite in a supermarket. I got some huge trout fillets one year, they were really nice cured and smoked.
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[P.]

Bacon, that looks tasty

mpd, how does the brie turn out?

[CaNsA]

Hmmmmm

https://www.amazon.co.uk/gp/product/B01M4QB007

[pepperami]

Kin ell! Mr Bacon .... I've got f-all in the fridge or the food cupboard and you post this .
I'm drooling
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[-]

[P.]

[janner_10]

Did something similar a couple of years ago, apart from its home made as was too stingy to buy one.

Took some faffing but took about a weekend.

https://preview.ibb.co/c9GGKv/2013_05_31_20_15_22.jpg

https://preview.ibb.co/ixGu6a/2013_06_02_17_21_19.jpg

https://preview.ibb.co/hruQCF/2013_06_02_17_34_44.jpg

https://preview.ibb.co/gO8kCF/2013_06_03_12_36_07.jpg

The flavour is awesome. We get some maple wood from a guy in the market and do a big batch every few weeks.

Its also awesome for salmon, which is my favourite. I don't normally like lamb, but done in the smoker, it has a much better flavour.

You will enjoy it, we use ours all throughout the year.
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[ZRX61]

Not sure WTF that thing you bought is, my smokers look like this:

https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/206959_1827971351817_7137366_n.jpg?oh=e82952bf2447b60fdf8187c03264bbd4&oe=5A339D3D

https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/207254_1827970111786_1521664_n.jpg?oh=17252c8a2393f896d5c3d31488ea0edc&oe=5A24FD6B

https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/207254_1827970151787_1702770_n.jpg?oh=ddab8c910155ad3b50f0aec48f5709f3&oe=5A2421F2

Did some snorkers on the grill at the same time...

https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/207254_1827970231789_7098181_n.jpg?oh=e9272f703749fcb2ec905e274e57f10d&oe=59EAE6D2
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[colink98]

https://i.imgur.com/JTCFRKe.jpg

No smoker but I have one of the Greek style BBQs.
Last weekend has both pork shoulder and tandoori chicken on the go.
apparently it was well nice, but i find it hard to eat when I'm cooking so tend to miss out.
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[Loui5D]

Very tempted to get that smoker for my birthday that Cansa linked, always fancied smoking some meats.

[Suntan Sid]

[mentalboy]

Tend to leave the smoking to the brother-in-law. He's got a scabby looking box trailer about 8' long by 4' wide and 4' high that looks like a pile of rust but produces some cracking results. Always look forward to the short ribs/brisket/turkey combo that he rustles up on Thanksgiving.

That Weber stuff is pretty good kit, one of my four burner grills is a Weber.
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[bacon]

Awesome home made BBQs!

Interested in doing some cold smokes as well, may look into the pro q.

Zrx61, I'd love an offset smoker like yours eventually, once I source a decent supply of wood. This Weber is a bullet smoker, and really easy to maintain a low temperature for hours and hours without intervention. So it's more of a set and forget setup compared to your stick burners.

Keep them coming

Smoking 3 pork shoulders today, need to find a decent supply of big cuts of meat, these are small shoulder cuts only, would prefer some whole ones with the bone still in. I've got makro for bellys etc, but need a decent butcher!

[woo]

fellas can i come round for some food!!!!!!

flipping heck this looks good!!!!!!!!
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[ZRX61]

[bacon]

Sounds good, my brother gets me apple wood from a nearby orchard/wood, the wind regularly blows weaker branches down, he goes and retrieves it for me. It's all above board (he tells me), council owned land etc.

I've got a fair bit of 4inch diameter apple wood in my car at the minute that I need to cut up. But probably not enough to keep one like yours going for any decent amount of time.

Where do you get your lump from? I've been buying restaurant grade lump from Makro, it's hit and miss, some bags are great, other bags are rubbish with loads of little bits.

I've only used briquettes for a recent brisket cook, heat beads, to be fair to them, I had 18 hours of rock solid cooking time out of them from a 10kg bag, still a fair bit left not fully burnt by the end. So probably 20hrs or more from them, in this Weber bullet. It meant I could go to bed and leave it cooking unattended. I find with the lumpwood I have it's less consistent.