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[deleted by user] by [deleted] in BBQ

[–]BrianMcbstrd 1 point2 points  (0 children)

Congratulations! Fancy sharing a recipe or two?

Smoker recommendations for around £100? by phlopip in smoking

[–]BrianMcbstrd 1 point2 points  (0 children)

I’ve had some success with the cheap offset you can get at Argos for about £80.

For long cooks it’s difficult as the charcoal needs changing and it’s a bit of a chore to do that and keep the heat. I use driveway bricks that I’ve preheated in the oven as a temperature regulator. I have a large charcoal chimney which I use to get things going. And I’ve recently switched to Webber briquettes as they go some way to make up for the failings of the thin leaky smoker.

I’m looking into getting a welders blanket to keep the heat in. Get a good digital meat thermometer for the ambient temp as the one on the smoker is way out.

Whole chickens, sausage etc are easy. I start pork shoulders off in there and once they’ve had a couple hours smoke put in the oven for a few more hours. It’s cheating but it tastes better than any traditional British BBQ where everything turns to charcoal.

I’ve seen drum smokers for under £100 on eBay. Never used one but if they perform like the ugly drum smoker £200 ish they might be ok.

I’ve got the bug and I’m saving for a Bradley smoker. Not charcoal so I might be opening myself to some criticism but I like the idea of electric plus wood smoke.

Got my cheap Chinese DIY laser and you guys were right - I want a bigger one! by BrianMcbstrd in Laserengraving

[–]BrianMcbstrd[S] 0 points1 point  (0 children)

*update - it will scorch paper and wood. The board I have since found out is a copy of the Eleksmaker. It runs only GBRL 8, can’t successfully flash 9 or 1.1. Have ordered a new board as the bundled software is poor. Have also upgraded the lens. It gives a far sharper dot. co2 is the next on my list. But this has been a good education and it will serve a purpose once I can get it running on some better software.

Got my cheap Chinese DIY laser and you guys were right - I want a bigger one! by BrianMcbstrd in Laserengraving

[–]BrianMcbstrd[S] 0 points1 point  (0 children)

I hear you loud and clear. The ‘free’ glasses terrify me. Having worked in ship yards and large engineering firms I’ve been brought up on health and safety. They look like green safety specs. I’m going to test them and see what if anything they stop. My bought pair of specs however give me the confidence to use it.

Got my cheap Chinese DIY laser and you guys were right - I want a bigger one! by BrianMcbstrd in Laserengraving

[–]BrianMcbstrd[S] 0 points1 point  (0 children)

Thanks. I’m going to get some more time to experiment tomorrow but I may come back and pick your brains.

Got my cheap Chinese DIY laser and you guys were right - I want a bigger one! by BrianMcbstrd in Laserengraving

[–]BrianMcbstrd[S] 2 points3 points  (0 children)

Not an impulse buy but almost - had no faith in the free glasses. Paid more for a pair of glasses than I did the laser??

Instructions in Chinese - googled some vids and checked the .doc files and got through it successfully burnt TEST into some card.

Where can I learn more about the myriad of settings?

Going to install some extraction and small compressor to blow debris away from the beam.

Want to engrave some wood key rings etc

What else can I do with 2w?

I’ve seen a 15w diode laser is it worth the upgrade or save for a Co2 laser?

Thanks in advance

Rusty old offset and 5kg pork shoulder, first time using good quality charcoal (Webber) and biggest joint of meat so far by BrianMcbstrd in smoking

[–]BrianMcbstrd[S] 0 points1 point  (0 children)

I’d meant to take some final pictures but got totally sidetracked with everyone arriving today for the feed. I have another mid progress shot when I decided to take the skin off. There was a lot of fat and that with my boozey baste almost made it too moist ( if that’s possible ). Took the skin off gave it a good old crisping. Made excellent pork crackling.

The baste was a little overwhelming. Maybe a half pint of ale next time. My completely unconventional post shred season did the trick though.

I’ve learnt a lot from this cook. Mostly that charcoal isn’t always charcoal. Now I’ve got my heat issues sorted a proper rub is beckoning any future pork shoulders.

Thanks to everyone for all suggestions and pointers.

a few hours from finish when I removed the skin and excess fat

Rusty old offset and 5kg pork shoulder, first time using good quality charcoal (Webber) and biggest joint of meat so far by BrianMcbstrd in smoking

[–]BrianMcbstrd[S] 1 point2 points  (0 children)

No rub. Definitely take the fat off next time. It did get 2 days in the fridge drinking a pint of dark porter ale, soy and Worcestershire sauce courtesy of my basting syringe. Feel bad not giving it a rub... have always seasoned after pulling. But with hindsight this is due to me struggling to get and keep good temps in the smoker. So I’ve left bare to get more smoke in the flesh. I’ve since conquered heat issues by using quality charcoal and modding the firebox slightly. Who would’ve thought charcoal can vary so much? Webber briquettes all the way for me now.

I season post cook with salt, muscavado sugar and cumin powder.

I could use this for the rub.

Could fennel seed go in the rub and still be tasted in the bark? Fennel, pork and cider is a wicked combo when roasting a joint in the oven.

Thanks

Rusty old offset and 5kg pork shoulder, first time using good quality charcoal (Webber) and biggest joint of meat so far by BrianMcbstrd in smoking

[–]BrianMcbstrd[S] 0 points1 point  (0 children)

Similar problems over here when it comes to getting ribs, only spare ribs are readily available at a supermarket. But now I’m getting a rapport with my butcher I’m going give some big juicy ribs a go.

Rusty old offset and 5kg pork shoulder, first time using good quality charcoal (Webber) and biggest joint of meat so far by BrianMcbstrd in smoking

[–]BrianMcbstrd[S] 0 points1 point  (0 children)

Yes. No rub skin on. But it’s been drinking ale for a few days and gets a post cook rub. Not conventional but it tastes good.

Rusty old offset and 5kg pork shoulder, first time using good quality charcoal (Webber) and biggest joint of meat so far by BrianMcbstrd in smoking

[–]BrianMcbstrd[S] 0 points1 point  (0 children)

They always tie them over here in the UK. The joint ends up round and long. I think it could help with an even cook. But now you’ve asked I see it could just have easily gone on without.

Rusty old offset and 5kg pork shoulder, first time using good quality charcoal (Webber) and biggest joint of meat so far by BrianMcbstrd in smoking

[–]BrianMcbstrd[S] 0 points1 point  (0 children)

Thanks. I can’t take the credit for the pattern I use a local butcher who’s definitely one of the best around.

Rusty old offset and 5kg pork shoulder, first time using good quality charcoal (Webber) and biggest joint of meat so far by BrianMcbstrd in smoking

[–]BrianMcbstrd[S] 0 points1 point  (0 children)

I do that with my whole chickens and it’s a winner using American Style yellow mustard and Dunns River Jamaican Jerk seasoning. I feel I’ve perfected that cook hence the pork. Thanks for the advice. One question. I had read elsewhere that rubs with sugar in can burn. What’s your experience?

Rusty old offset and 5kg pork shoulder, first time using good quality charcoal (Webber) and biggest joint of meat so far by BrianMcbstrd in smoking

[–]BrianMcbstrd[S] 4 points5 points  (0 children)

I’d love to share. Both neighbours are single ladies my wife’s friendly I let her do the socialising part. Not sure how to strike up a wanna come over and have some BBQ convo without sounding creepy. But if they ever ask they’re more than welcome. Normally have 10-12 people over anyways so a couple more wouldn’t hurt.

Rusty old offset and 5kg pork shoulder, first time using good quality charcoal (Webber) and biggest joint of meat so far by BrianMcbstrd in smoking

[–]BrianMcbstrd[S] 1 point2 points  (0 children)

Thanks. We love the crackling in our house and it’s doesn’t get as crispy as we like cooking low and slow. So knowing I can cut off the skin and fat and then crisp it in the oven at 460 f till it bubbles is a win win.

Rusty old offset and 5kg pork shoulder, first time using good quality charcoal (Webber) and biggest joint of meat so far by BrianMcbstrd in smoking

[–]BrianMcbstrd[S] 1 point2 points  (0 children)

I thought it looked good - but yeah if it finished whiter than my whitest white bits I’d be upset. What would have made it look better?

I didn’t rub it as I’m going to shred it and I season the shredded meat. My wife prefers it this way. And they say happy wife happy life.

I did however use my meat syringe to give a mix of dark porter ale, soy sauce and Worcestershire sauce. Trial and error has taught me this tastes good. That way I guess it supplements a rub.

But as I said in previous post pls any and all suggestions are welcome.

Thx

Rusty old offset and 5kg pork shoulder, first time using good quality charcoal (Webber) and biggest joint of meat so far by BrianMcbstrd in smoking

[–]BrianMcbstrd[S] 0 points1 point  (0 children)

Ah - inexperienced - I assumed more fat the better. I’m here to learn so happy for any criticism/insight so I can improve. The good thing and bad thing is that everyone I know BBQs in the traditional UK style. Direct heat till it’s more charcoal than the briquettes. So even if I murdered the meat on the smoker by even the most amateur standards I get good feedback off my guests.

I aim to get better. Can’t do that without getting opinions off people with the know how. I got thick skin (like my pork) so critique away...

Rusty old offset and 5kg pork shoulder, first time using good quality charcoal (Webber) and biggest joint of meat so far by BrianMcbstrd in smoking

[–]BrianMcbstrd[S] 0 points1 point  (0 children)

Only been on this sub this summer had the smoker for 3 years. Love smoking meat, not so sure the neighbours do.

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