***** Official 2015 BBQ Thread - Sun is out, time to broil!! *****

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Initial impressions are very positive though my point of comparison is a random B&Q welding torch... :p

Chipotle beef was pretty hot but all the sliced up jalapeños were hotter :eek: I was a little too liberal with the first two wraps and took it easy on the last. It was essentially a carne asada.
 
FrenchTart said:
Run off a few chickens first. Also, make sure you "dry brine" your turkey a few days beforehand. Also, if you're going to add any kind of sugary rub/marinade then treat it as a mop and add it towards the end of the cooking.
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Another test run - If I must ;)

uv said:
Might be teaching you to suck eggs, but don't put the water bath in there. If I need the ProQ to get hot, stick some clay - like plant pots - in the bath instead. Water will keep the temp right down.
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Already run sand filled pot (on advice of FrenchTart from some posts ago) but that sounds very sensible.
 
So it's that time of year again (Birthday and Christmas in December), and I've decided my webber isn't enough on it's own to satisfy my lust for smoked meat.

So I've just ordered a Bradley original, cold smoker mod, sausage hooks, whisky oak, apple and hickory biscuits.

Not sure I can justify the price of a Auber PID just at the moment. Is this likely to be essential? Also if I really do need one, single or dual probe? And can you get them in the UK or are they only available on import?

Anyway, lots of easy slow cooked and smoked meat coming my way soon hopefully.
 
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The pallet smoker I have isn't great for maintaining the temperatures it claims it maintains but it does tend to be relatively stable so I simply just measured the temp at various settings and then stick with that.

Short version: You can probably get away without a PID mod for now :)
 
FrenchTart said:
The pallet smoker I have isn't great for maintaining the temperatures it claims it maintains but it does tend to be relatively stable so I simply just measured the temp at various settings and then stick with that.

Short version: You can probably get away without a PID mod for now :)
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Ah good :)

Any recommendations on what works well in this type of smoker?

(Initially thinking of boston butt, short ribs or brisket for hot, and a side of salmon and trout for cold).
 
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HazardO said:
Ah good :)

Any recommendations on what works well in this type of smoker?

(Initially thinking of boston butt, short ribs or brisket for hot, and a side of salmon and trout for cold).
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Pretty much all of that. Another thing that is really good on this kind of smoker (and this was posted by someone else originally but I've forgotten who, sorry) is anything where you might want to cook something to rare or medium-rare. You can combine this with sousvide cooking to essentially make a tender and delicious medium-rare cooked brisket for instance.

Not quite as OTT as that but I recently cooked some tri-tip to medium rare by smoking it at ~60C for a few hours and then finishing it off with my searzall (this wasn't required, I just wanted to use my new toy:p). With the rub I used I ended up with a traditional bark and incredibly moist and tender rare steak within. Things like that are very hard to reproduce with a traditional smoker.
 
Moses said:
How is the Searzall?
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Sorry, I was going to write up something about it and completely forgot.

I've used it on quite a large variety of stuff and to be honest it's awesome. It's so much easier to get good results with than the old blowtorch I used to use. The heat output with the TS8000 is very good even when set quite low.

I'd definitely recommend picking one up :)
 
So the girlfriend surprised me with a 57cm Weber Smokey mountain smoker yesterday. Got a charcoal starter and some hickory, and I've just ordered a maverick wireless thermometer.

By the looks of the thread a few of you are having some cracking results!

Where's the best place to start? And where do you guys get your wood / chips?

I do a few hours every morning working for a local butcher / deli (baking bread / pies /curing meat ect). So I have an endless supply of cheap / free meat!!!
 
I have a timing question

I'm cooking brisket and pulled pork for a stag do in Feb. We're eating on the Friday night so I'm struggling with timings. It's 45 mins drive from my place and ideally need to be there from 4-5 to et people in but we won't eat till 7 I guess. I don't really fancy risking an early start to the day so overnight smoke seems sensible? Will be done at some point on the Fridays morning / lunchtime and then reheat when I reach the venue?
 
I often have taken a pork joint into work for people or a party. I have had no issues whatsoever with smoking it for 4-5 hours the night before, leaving it in the oven overnight to finish. Resting it and then wrapping it in foil / towels then into a cool box. Not even needed to reheat it. Even if you do get to the point of reheating it's really not an issue and has minimal to no effect on the flavour. Hell I even usually freeze half of what I make into portions to use in pulled pork sandwiches, sometimes I even think that is better!
 
Completely agree with Capt Doufos. That said, I'd probably personally just wrap and insulate it extremely well rather than re-heat. Use a cool box and you can leave it for a long time whilst it rests.
 
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