Reply With QuoteGet yourself on this website
https://amazingribs.com/
You have a lot to learn and a long journey ahead, but it will be worthwhile.
What's your charcoal of choice? Hardwood lump? Any favoured brands? Where do you purchase?
Do you chuck woodchip on top?
Also, recipes. Gimme recipes.
Thanks.
Last edited by Monty92; 04-25-2019 at 10:05 AM.
Get yourself on this website
https://amazingribs.com/
You have a lot to learn and a long journey ahead, but it will be worthwhile.
What have you bought?Originally Posted by Monty92
I use hardwood lump, obviously. I generally use Big K Restaurant Grade, but I've just bought a box of Kamado Big Block and a bag of CPL to try as well. I order from Amazon.
Make sure you have proper lighting technique. For God's sake avoid chemicals! There are plenty on the market.
There's little point having a smoker if you don't apply some wood for, you know, smoke. Take care not to add too much, and research which wood suits which dishes. Apple makes sense with pork, for example, or oak with beef.
Make sure you have a good probe thermometer. I use a Meater for large joints, a Thermopro Dual for smaller cuts and a Habor for instant read.
Temperature control is key. You simply have to practise. If I were you I would start with large pork shoulders as these are quite forgiving.
As for recipes, there are a million youtube videos out there, but the basic rules are usually the same: apply your rub of choice (I tend to make my own because commercial ones contain too much sugar for me) bang your meat on the grill, spend 8 hours making your barbecue sauce, checking the temperature and drinking beer, then eat about a 20th of the enormous lump of meat you've ruined
Also get yourself a decent injector and prepare to squirt apple juice and vinegar into your meat.
That lazy little **** Monty is now already in the process of sending it back. A leetle beet too much work d'ya seespend 8 hours making your barbecue sauce, checking the temperature and drinking beer, then eat about a 20th of the enormous lump of meat you've ruined
It's not work though h, is it? It's... man's work.That lazy little **** Monty is now already in the process of sending it back. A leetle beet too much work d'ya see
https://www.amazon.co.uk/gp/product/...?ie=UTF8&psc=1What have you bought?
I use hardwood lump, obviously. I generally use Big K Restaurant Grade, but I've just bought a box of Kamado Big Block and a bag of CPL to try as well. I order from Amazon.
Make sure you have proper lighting technique. For God's sake avoid chemicals! There are plenty on the market.
There's little point having a smoker if you don't apply some wood for, you know, smoke. Take care not to add too much, and research which wood suits which dishes. Apple makes sense with pork, for example, or oak with beef.
Make sure you have a good probe thermometer. I use a Meater for large joints, a Thermopro Dual for smaller cuts and a Habor for instant read.
Temperature control is key. You simply have to practise. If I were you I would start with large pork shoulders as these are quite forgiving.
As for recipes, there are a million youtube videos out there, but the basic rules are usually the same: apply your rub of choice (I tend to make my own because commercial ones contain too much sugar for me) bang your meat on the grill, spend 8 hours making your barbecue sauce, checking the temperature and drinking beer, then eat about a 20th of the enormous lump of meat you've ruined
Thanks man. This is all useful.
I was reading that briquettes are better for smoking, and lumpwood for standard grilling, as briquettes stay hot for longer.
I got me a charcoal starter for ease of lighting:
https://www.amazon.co.uk/gp/product/...?ie=UTF8&psc=1
Nice. Be interesting to see hear how it goes.
BBriquettes contain chemicals. One load of decent lumpwood burns for 12 hours in my Kamado.
A starter chimney is good but beware; use only kitchen paper and vegetable oil to get it going, NOI CHEMICALS! and don't let your charcoal go too long or else you'll never keep the temperature down. You want it barely burning when it goies into the smoker.
How was the pub, Monty?
I spent 3 hours constructing a trampoline for the garden the other day. I've had to moisturise my hands about 6 times a day to get them back to their previous conditionThat lazy little **** Monty is now already in the process of sending it back. A leetle beet too much work d'ya see
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