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bacon |
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bacon World Chat Champion
Joined: 09 Jan 2009 Karma :
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Posted: 10:30 - 30 Jul 2017 Post subject: Anyone else smoke (BBQ)? |
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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
Last edited by bacon on 10:51 - 30 Jul 2017; edited 1 time in total |
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chickenstrip |
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chickenstrip Super Spammer
Joined: 06 Dec 2013 Karma :
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Posted: 10:33 - 30 Jul 2017 Post subject: |
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Meat! A real man's thread! Where's my spear?* I'm off out hunting!**
*Shopping bags.
**Going to Tescos. ____________________ Chickenystripgeezer's Biking Life (Latest update 19/10/18) Belgium, France, Italy, Austria tour 2016 Picos de Europa, Pyrenees and French Alps tour 2017 Scotland Trip 1, now with BONUS FEATURE edit, 5/10/19, on page 2 Scotland Trip 2 Luxembourg, Black Forest, Switzerland, Vosges Trip 2017
THERE'S MILLIONS OF CHICKENSTRIPS OUT THERE! |
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grr666 |
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grr666 Super Spammer
Joined: 16 Jun 2014 Karma :
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Posted: 10:35 - 30 Jul 2017 Post subject: |
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That looks absolutely bloody delicious. ____________________ Currently enjoying products from Ford, Mazda and Yamaha
Ste wrote: Avatars are fine, it's signatures that need turning off. |
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bacon |
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bacon World Chat Champion
Joined: 09 Jan 2009 Karma :
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Posted: 10:58 - 30 Jul 2017 Post subject: |
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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... |
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M.C |
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M.C Super Spammer
Joined: 29 Sep 2015 Karma :
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Posted: 13:21 - 30 Jul 2017 Post subject: |
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Rating this as a flame |
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- Super Spammer
Joined: 22 Oct 2013 Karma :
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Posted: 16:32 - 30 Jul 2017 Post subject: |
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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. ____________________ TZR250 2MA road, TZR250 1KT road, TZR250 2MA race, TDR250, YZF-750R Boost colours.
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P. |
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P. Red Rocket
Joined: 14 Feb 2008 Karma :
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Posted: 17:04 - 30 Jul 2017 Post subject: |
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Bacon, that looks tasty
mpd, how does the brie turn out? |
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CaNsA |
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CaNsA Super Spammer
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Posted: 17:57 - 30 Jul 2017 Post subject: |
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pepperami |
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pepperami Super Spammer
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Posted: 19:17 - 30 Jul 2017 Post subject: |
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Kin ell! Mr Bacon .... I've got f-all in the fridge or the food cupboard and you post this .
I'm drooling ____________________ I am the sum total of my own existence, what went before makes me who I am now! |
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- Super Spammer
Joined: 22 Oct 2013 Karma :
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Posted: 13:01 - 31 Jul 2017 Post subject: |
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Paddy. wrote: | Bacon, that looks tasty
mpd, how does the brie turn out? |
It's really nice, not too smokey. I tried Cheddar, but it's a bit strong and goes a bit salty when smoked. Blander cheeses work better, but only need an hour or two max. ____________________ TZR250 2MA road, TZR250 1KT road, TZR250 2MA race, TDR250, YZF-750R Boost colours.
Jaguar S Type 3.0 V6 Sport R, VW Transporter T5 GP LWB Shuttle 140ps DSG. |
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P. |
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P. Red Rocket
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Posted: 15:04 - 31 Jul 2017 Post subject: |
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janner_10 |
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janner_10 World Chat Champion
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ZRX61 |
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ZRX61 Victor Meldrew
Joined: 05 Nov 2003 Karma :
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Posted: 03:32 - 10 Aug 2017 Post subject: |
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colink98 |
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colink98 Could Be A Chat Bot
Joined: 27 Jun 2016 Karma :
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Posted: 09:36 - 10 Aug 2017 Post subject: |
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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. ____________________ PCX125 (stolen) - CBF600 (current)
Ride it like you stole it.
ride sensible and not like an idiot and you wont get 6 points in one week. |
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Loui5D |
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Loui5D Brolly Dolly
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Suntan Sid |
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Suntan Sid World Chat Champion
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mentalboy World Chat Champion
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bacon |
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bacon World Chat Champion
Joined: 09 Jan 2009 Karma :
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Posted: 09:44 - 12 Aug 2017 Post subject: |
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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! |
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woo |
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woo World Chat Champion
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ZRX61 |
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ZRX61 Victor Meldrew
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bacon |
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bacon World Chat Champion
Joined: 09 Jan 2009 Karma :
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Posted: 13:41 - 25 Sep 2017 Post subject: |
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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. |
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Old Thread Alert!
The last post was made 6 years, 212 days ago. Instead of replying here, would creating a new thread be more useful? |
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