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Just bought my first offset smoker.. never done it before so looking for any tips, does and don'ts plus where to get a decent cut of meat.
I've got a good 2 probe thermostat and a chimney starter. Plus hickory chips n good quality coals.
I'm going to give a chicken a go this weekend as it's cheap cut and readily available. Hope to move onto brisket and pork shoulder when experienced.
Quote:
Originally Posted by caytonmiller
Meat fine at Underwoods
Unit 1 Ashley Industrial Estate, Rawmarsh Road, Rotherham, S60 1RU (near that McD's at Parkgate shops)
Shop usually open normal hours (with social distancing), they have a website and they deliver (if you like liver)
Think crash covered this in a previous thread ,but the wagyu burgers and steak from Aldi are the best you will get
Thanks grist. Never used Underwood but looking on there website brisket looks promising...
Villa, Not sure if burgers and steak are sumat I should be doing. Think smokers are used for slow and long cooks so for tough meats.
soak hickory chips in water for at least half an hour.
then parcel them up in foil a couple of layers thick, and pop a dozen small holes in it.
pop that on the coals when ready, they will smoke longer that way.
I only smoke tougher cuts of meat such as a brisket now. Be very careful not to use too many chips as it can taint chicken very easily. Less is more.
A digital probe thermometer is handy when first starting out. You will get the cooked temps with it when it comes.
I very rarely smoke meat any more, I think it's a bit of a fad. BBQing for me is all about the marinates and cooking ful joints/chickens over indirect heat. there isn't much better BBQ than a weber for this. Well worth paying that bit extra for.
I recommend Pineapple soaked in rum, honey and scrapped vanilla pods served with ice cream done on the BBQ once the meat is ready.
I usually do something like a chilli and ime chicken or a bbq pork joint then use the BBQ as a grill for any wings/burgers.
The Wagyu burgers and Hot Dogs from Aldi are excellent and the Polish delis do some lovely smoked sausage with cheese in them that all BBQ brilliantly
sorry for the disjointed post. It's early
They do those thick American pepper steaks which I've not seen elsewhere.Quote:
Originally Posted by Grist_To_The_Mill
Thanks for the reply scum. I've got a digital 2 probe to check core temp and heat. I've watched a few video on pork shoulder and brisket. Plenty of effort goes into the dry rub and getting the heat right. as you say little smoke is used. The smoker I got was the landmann Kentucky offset smoker.
https://www.bbqland.co.uk/landmann-3...waAqv_EALw_wcB
Underwood's do a 1.5kg brisket which I think I will try next week
I've ordered some hickory chips though I have a old apple tree that needs chopping back hard,. Can I use this? If yes do I remove bark or dry it out (green wood) before usingQuote:
Originally Posted by crashbang
Quote:
Originally Posted by caytonmiller
Im a pensioner not a lumberjack XD so not sure.
I have a very very similar one to yours , 3 year guarantee. £80 Aldi.