My beautiful Weber!
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Best BBQ for smoking meat.
Hi guys, I知 new here so building my post count so I can eventually post URLs, which in the main will mostly be YouTube clips of some of the greatest Winston Churchill speeches.
Anyway, I知 really into BBQ and recently bought a Pro Q Elite smoker.
I致e had one descent low and slow pork shoulder from it in 10 attempts.
I知 struggling to maintain temp for long enough to cook the meat and losing patience. This normally occurs after 7 hours plus.
Question is, do you smoke meat, if so how?!
Any advice appreciated. Thanks gents.
Anyway, I知 really into BBQ and recently bought a Pro Q Elite smoker.
I致e had one descent low and slow pork shoulder from it in 10 attempts.
I知 struggling to maintain temp for long enough to cook the meat and losing patience. This normally occurs after 7 hours plus.
Question is, do you smoke meat, if so how?!
Any advice appreciated. Thanks gents.
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Hi guys, I知 new here so building my post count so I can eventually post URLs, which in the main will mostly be YouTube clips of some of the greatest Winston Churchill speeches.
Anyway, I知 really into BBQ and recently bought a Pro Q Elite smoker.
I致e had one descent low and slow pork shoulder from it in 10 attempts.
I知 struggling to maintain temp for long enough to cook the meat and losing patience. This normally occurs after 7 hours plus.
Question is, do you smoke meat, if so how?!
Any advice appreciated. Thanks gents.
Anyway, I知 really into BBQ and recently bought a Pro Q Elite smoker.
I致e had one descent low and slow pork shoulder from it in 10 attempts.
I知 struggling to maintain temp for long enough to cook the meat and losing patience. This normally occurs after 7 hours plus.
Question is, do you smoke meat, if so how?!
Any advice appreciated. Thanks gents.
I also started out with the Pro Q Excel smoker. From my experience you should always use good quality briquettes like Heat Beads. Du not use charcoal or coconut shell charcoal as they do not contain enough energi and tend to give you more ash then heat. Save the charcoal to the day when you step up your game and acquire a kamado grill.
In the Pro Q I will normally smoke the meat for 16 to 18 hours with the temp gauge in the lid around 105-110 degrees celsius. I will start op by filling about 10kg of Heat Beads stacked in the minion method mixed with lumps of wood (smoke). If its cold outside I might have to fill 4 or 5 more kg of Heat Beads in the basket after 10 or 12 hours. While doing that I will remove all the ash as it clogs up the air circulation. If you want a tool to help you maintain a steady temperature, you need something like the Flame Boss Pit controller that I've got. Pretty neat kit but expensive.
Normally I will check the water level every 4 to 5 hours. It normally takes some refills during the cook.
Hope my tips are useful.
Minion metod
We use either electric or propane style Smokers in this part of the world.
Wood Pellet Smokers come in third place.
The real difference is whether you want to cold smoke or cook and smoke....where keeping the Temperature down to 250 degrees F or less for Cold Smoke.
Cold works better for fish and other delicate food items... and hot smoke works better for red meats...beef, pork, goat.
Hit that shopping place named after a South American River and do some searching.
Charcoal fuel is not a choice by the way.
Here is a good place to start as well.....the important thing is to read the Reviews/Ratings and consider what kind of smoking you are wanting to do.
https://www.bbqguys.com/bbq-grills-smokers/bbq-smokers
My next investment for my Cottage at the Coast is this Gas Grill.....built locally and comes with a Life Time Warranty on the Gas Burner.
The Builder will ride his Harley to your front door and replace the burner if it every goes bad.
Perhaps not if you live on the other side of a saltwater divide.
We take our cooking serious in these parts!
https://www.grillmangrills.net
Wood Pellet Smokers come in third place.
The real difference is whether you want to cold smoke or cook and smoke....where keeping the Temperature down to 250 degrees F or less for Cold Smoke.
Cold works better for fish and other delicate food items... and hot smoke works better for red meats...beef, pork, goat.
Hit that shopping place named after a South American River and do some searching.
Charcoal fuel is not a choice by the way.
Here is a good place to start as well.....the important thing is to read the Reviews/Ratings and consider what kind of smoking you are wanting to do.
https://www.bbqguys.com/bbq-grills-smokers/bbq-smokers
My next investment for my Cottage at the Coast is this Gas Grill.....built locally and comes with a Life Time Warranty on the Gas Burner.
The Builder will ride his Harley to your front door and replace the burner if it every goes bad.
Perhaps not if you live on the other side of a saltwater divide.
We take our cooking serious in these parts!
https://www.grillmangrills.net
I like good smoked meats - pork (ribs or loin), chicken and turkey, heck just about anything is tasty if properly smoked.
I'd struggled with getting good results until my sister gave me one of these for Christmas a while back:
It's close to fool proof - you put in the prepped meat, put some water in the bottom pan, add some wood chips, set the desired cook temp and time, and push start. About once an hour I go and add some more wood chips - other than that just let it go until it's done.
Most stuff I smoke at between 200F and 220F, and between 3 and 6 hours. Have a good meat thermometer on hand just to make sure it's properly (i.e. safe) when you're done.
I'd struggled with getting good results until my sister gave me one of these for Christmas a while back:
It's close to fool proof - you put in the prepped meat, put some water in the bottom pan, add some wood chips, set the desired cook temp and time, and push start. About once an hour I go and add some more wood chips - other than that just let it go until it's done.
Most stuff I smoke at between 200F and 220F, and between 3 and 6 hours. Have a good meat thermometer on hand just to make sure it's properly (i.e. safe) when you're done.
Hail and Well Met, Sir tdracer and other smoked meat aficionados!
My bride and I have exactly that same smoking apparatus and are pretty happy with it. We do eight to nine pound bone-in pork shoulders and four to five pound beef briskets for ~ 8 hours at 220-225 F. We rub the meat liberally with a top secret preparation and let it rest in the 'fridge for a day or two before throwing it into the smoker. I add hickory, apple, and/or cherry wood every hour and spray the roast with apple cider during the same interval. The result is delicious and pull-apart tender, but I am unable to obtain a nice darkened bark. Having given up cigarette smoking several years ago (and breathing cannulated oxygen 24/7 thanks to "Big Tobacco" and my own idiocy!), I need another proven carcinogen with which to flaunt the fates. "Outside" pork seems just the ticket! Are you able to suggest a methodology by which I can attain it? Perhaps the last hour of the smoke should be done at a significantly higher temperature? Any suggestions are appreciated, and do say hello to Mr. Gates for me....
- Ed
My bride and I have exactly that same smoking apparatus and are pretty happy with it. We do eight to nine pound bone-in pork shoulders and four to five pound beef briskets for ~ 8 hours at 220-225 F. We rub the meat liberally with a top secret preparation and let it rest in the 'fridge for a day or two before throwing it into the smoker. I add hickory, apple, and/or cherry wood every hour and spray the roast with apple cider during the same interval. The result is delicious and pull-apart tender, but I am unable to obtain a nice darkened bark. Having given up cigarette smoking several years ago (and breathing cannulated oxygen 24/7 thanks to "Big Tobacco" and my own idiocy!), I need another proven carcinogen with which to flaunt the fates. "Outside" pork seems just the ticket! Are you able to suggest a methodology by which I can attain it? Perhaps the last hour of the smoke should be done at a significantly higher temperature? Any suggestions are appreciated, and do say hello to Mr. Gates for me....
- Ed
Cavu.......try this sometime and see how it works out.
https://www.geniuskitchen.com/recipe...-method-207187
https://www.geniuskitchen.com/recipe...-method-207187
Oh Epicurean SASless! That recipe looks fantastic! Apparently, the secret is searing the meat as a preliminary step, which makes nothing but sense. I'll give it a try as soon as spring arrives and let you know the result, Thank you so much for your considerate reply.
- Ed
- Ed
Squadron reductions
At the beginning of last display season, a charcoal powered variant was added to supplement the now "historic" LPG Radiant. Sadly (depends on which side of the fence one sits), following a squadron relocation to a new base, the LPG suffered CAT5 damage as the result of a loadie not following the SOP and dropping it off a tail-lift. On the plus side, space has been created in the hangar and suggestions are invited for suitable short-range (2-3 engined) replacements.
Hail and Well Met, Sir tdracer and other smoked meat aficionados!
My bride and I have exactly that same smoking apparatus and are pretty happy with it. We do eight to nine pound bone-in pork shoulders and four to five pound beef briskets for ~ 8 hours at 220-225 F. We rub the meat liberally with a top secret preparation and let it rest in the 'fridge for a day or two before throwing it into the smoker. I add hickory, apple, and/or cherry wood every hour and spray the roast with apple cider during the same interval. The result is delicious and pull-apart tender, but I am unable to obtain a nice darkened bark. Having given up cigarette smoking several years ago (and breathing cannulated oxygen 24/7 thanks to "Big Tobacco" and my own idiocy!), I need another proven carcinogen with which to flaunt the fates. "Outside" pork seems just the ticket! Are you able to suggest a methodology by which I can attain it? Perhaps the last hour of the smoke should be done at a significantly higher temperature? Any suggestions are appreciated, and do say hello to Mr. Gates for me....
- Ed
My bride and I have exactly that same smoking apparatus and are pretty happy with it. We do eight to nine pound bone-in pork shoulders and four to five pound beef briskets for ~ 8 hours at 220-225 F. We rub the meat liberally with a top secret preparation and let it rest in the 'fridge for a day or two before throwing it into the smoker. I add hickory, apple, and/or cherry wood every hour and spray the roast with apple cider during the same interval. The result is delicious and pull-apart tender, but I am unable to obtain a nice darkened bark. Having given up cigarette smoking several years ago (and breathing cannulated oxygen 24/7 thanks to "Big Tobacco" and my own idiocy!), I need another proven carcinogen with which to flaunt the fates. "Outside" pork seems just the ticket! Are you able to suggest a methodology by which I can attain it? Perhaps the last hour of the smoke should be done at a significantly higher temperature? Any suggestions are appreciated, and do say hello to Mr. Gates for me....
- Ed
Avoid imitations
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I no longer own a barbecue. All I壇 say, for the sake of personal health, is enjoy but watch out for those PAHs and HCAs that can be the result of over cooked meat.
Almost tempted to return my trusty blackfellow to operational service with the recent spell of nice weather - but the evenings aren't quite light enough, just yet.
Using the breath of Satan's arse for cooking is bad enough, but electricity for outdoor cooking? Why not just wheel the cooker out of the kitchen?
Poncing about with 'dry rubs'
and cooking half a dinosaur for a week seems to be something of a colonial thing - for a smoky taste I just bung some wood chips on the one true fuel and that works just fine.
Some years ago on a States Trainer, we flew back with a goodly number of Webers in the back. But there was also something which looked like a nuclear missile silo - it was some route-steal meat smoking device. I can just picture the rapturous welcome the owner's spouse would have given the wretched thing when she clapped eyes on 6ft of aluminium tube...
Using the breath of Satan's arse for cooking is bad enough, but electricity for outdoor cooking? Why not just wheel the cooker out of the kitchen?
Poncing about with 'dry rubs'
and cooking half a dinosaur for a week seems to be something of a colonial thing - for a smoky taste I just bung some wood chips on the one true fuel and that works just fine.Some years ago on a States Trainer, we flew back with a goodly number of Webers in the back. But there was also something which looked like a nuclear missile silo - it was some route-steal meat smoking device. I can just picture the rapturous welcome the owner's spouse would have given the wretched thing when she clapped eyes on 6ft of aluminium tube...
I am pondering the notion a Brit can inform either Americans, Australians, or South Africans about how to do outdoor cooking.
In the past two months....I have attended the preparation of such meals beginning with the meat being on the Hoof to include both domestic and feral Hogs, Black Bear, Mule Deer, Elk, Clams, Oysters, Trout, Flounder, and Crabs.
I have seen them boiled, fried, smoked, grilled, stewed, roasted, and done using wood, propane, and electricity....even micro-waved but no charcoal.
So Beags.....tell us again how it is to be done!
The one thing my countrymen need educating upon is Beer!
I am trying to pass some of that along based upon my first hand study while living in the UK.
In the past two months....I have attended the preparation of such meals beginning with the meat being on the Hoof to include both domestic and feral Hogs, Black Bear, Mule Deer, Elk, Clams, Oysters, Trout, Flounder, and Crabs.
I have seen them boiled, fried, smoked, grilled, stewed, roasted, and done using wood, propane, and electricity....even micro-waved but no charcoal.
So Beags.....tell us again how it is to be done!
The one thing my countrymen need educating upon is Beer!
I am trying to pass some of that along based upon my first hand study while living in the UK.
How very ethnic and third-worldly!
Over here we have 'butchers' and 'supermarkets' who will readily supply whatever is to be sacrificed on the Black Orb. No need to go out with a club to despatch a passing dinosaur....
Over here we have 'butchers' and 'supermarkets' who will readily supply whatever is to be sacrificed on the Black Orb. No need to go out with a club to despatch a passing dinosaur....
There is a very personal reason Beags endorses the protection of Dinosaurs I am thinking!