BBQ Smoker

[green lurchers 16,628]

19 minutes ago, FLATTOP said:

Bradley’s are good they have a good reputation I believe there’s a cold smoking range as well for fish nice bit of kit. 

He’s been up since 4am loading it app hel take a pic in an hr it’s 6am out ther and he’s spritzing which is spray juice and sauce on it lol 

Edited June 12, 2021 by green lurchers

[kanny 20,528]

I gave up on the Austin xl  the supplier offered me this navigator 1150 as a straight swap so I took it  , its a more expensive unit than the xl but no stack however it does have a blanked off ready made hole for one so for now it'll do ,man needs to get grillin! 

Just doing the burn off

 

[FLATTOP 4,429]

Nice one @kanny it’s exactly the same principle as the XL smoke comes out of vents out the back I believe and you’ve got a rod you can pull the searer back with.

Good luck with it I did look at that model but I love a stack and loved the colour of the XL looking forward to eying some food porn pics

Edited August 13, 2021 by FLATTOP

[kanny 20,528]

50 minutes ago, FLATTOP said:

Nice one @kanny it’s exactly the same principle as the XL smoke comes out of vents out the back I believe and you’ve got a rod you can pull the searer back with.

Good luck with it I did look at that model but I love a stack and loved the colour of the XL looking forward to eying some food porn pics

Cheers,  I've just chucked a leg of lamb on ,try and do it low to pick up some smoke but still finish medium/rare

[kanny 20,528]

First cook , boneless leg of lamb smoked for around 2 and a half hours  low on cherry wood,  all in all it turned out well 

[kanny 20,528]

Beef short ribs 8 hours in hickory smoke ,that was insane 

[kanny 20,528]

Just about to throw the remainer of last night's ribs back on the smoker in the form of  kansas  style  burnt ends ...kinda

[kanny 20,528]

Meat candy  absolutely banging

[FLATTOP 4,429]

18 hours ago, kanny said:

Beef short ribs 8 hours in hickory smoke ,that was insane 

I bet those bones just pulled out real easy lovely job, I’ve got a big rack in the freezer must pull them out this week.

[kanny 20,528]

Just now, FLATTOP said:

I bet those bones just pulled out real easy lovely job, I’ve got a big rack in the freezer must pull them out this week.

Yeah pulled out clean , the ribs themselves are a wow factor  but they were quite fatty,  the burnt ends I made out of them today were on another level, I would have used the whole rack if I'd known just how good they are 

[FLATTOP 4,429]

4 minutes ago, kanny said:

Yeah pulled out clean , the ribs themselves are a wow factor  but they were quite fatty,  the burnt ends I made out of them today were on another level, I would have used the whole rack if I'd known just how good they are 

I normally trim the cap right down and definitely pull off the membrane underneath makes a hell of a difference it’s just pure meat and if its got good marbling it all renders down on a low and slow cook my favourite to be honest. 

[mole trapper 1,693]

Anyone noticed the insane seasonal price hike on ribs, wings etc? 

[kanny 20,528]

Bacon candy, frys your nugget

[Qbgrey 4,089]

Short rib is the best cut of beef I reckon,done well nothing comes close.

[Borr 5,939]

Hi all, I'm using a Louisiana grill, same as a kamado smoker. Doing my third brisket tonight, first was underdone and tough second was a great success but used a friend's rub which was a bit too peppery for myself. Going on at 19:00 got some whisky barrel shavings to add flavour, will wrap in paper just after midnight all being well. Hoping it'll be spot on for a brunch tomorrow. A few pictures of prep and finished article will follow.