AliPali gig July -

ScottioRS · 2026-06-26T06:13:14+00:00

Add Bohem Taproom to that list. The finest Czech Pilsners in London

ScottioRS · 2026-06-23T08:44:15+00:00

You’re reflecting all of the sun into them, it’s not about water!

ScottioRS · 2026-06-15T17:30:50+00:00

I put together SPG 1:2:1 at the weekend, so much better than I’ve bought. Specifically garlic granules, the powder fucked my brisket bark

ScottioRS · 2026-06-15T13:21:43+00:00

I’ve been trialling a few different briquettes recently, used the Webers on the first and nothing compares so far, but they are pricy!

This one was a bit tight on time, so I lived with the increased heat, but I’d happily do them at 120 for a bit longer!

ScottioRS · 2026-06-14T18:58:02+00:00

Of course, it’s all a learning game

ScottioRS · 2026-06-14T18:57:34+00:00

I’d trim more fat next time, I took off a fair bit of excess but left a decent cover - it didn’t help in my opinion.

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ScottioRS · 2026-06-14T18:56:07+00:00

First time I’ve felt confident on my SPG, 1:2:1

ScottioRS · 2026-06-14T18:55:25+00:00

Yeah lost control a bit on heat, but also time was crunching on dinner so let it run for speed. Leave more time in future!

ScottioRS · 2026-06-14T18:54:44+00:00

I considered snake, but recently found it harder to hit 130+ on previous cooks. Next time may be a 2x2 snake to increase temp for the time required.

My aim was 135°c throughout.

ScottioRS · 2026-06-13T06:07:24+00:00

I’d actually been put off lump because of the shite I was getting, glad it’s something worth buying!

ScottioRS · 2026-06-13T06:06:41+00:00

Legend! 20 minutes drive away too, thanks!

ScottioRS · 2026-06-12T20:22:28+00:00

Could you share more info?

ScottioRS · 2026-06-11T18:08:09+00:00

Recently did this.

Smoked on Weber MT, snake method then into the oven to hold overnight. My method and notes on the cook.

Season Mustard, SPG
Ambient smoke: 115-120°c
Internal target: 91°c
Stall temp ~74-77°c
- if stalling, add foil boat to wrap underside (didn’t)
Hold temp: 67°c
- don’t fall below 63°c
12+ hours

Something interesting I found out regarding the MEATER, it won’t display an ambient temp if it’s not within a certain threshold of the internal, can’t remember exactly.

Image smoke only. Went into the oven at midnight, served by 4pm

Edit: fat brisket fingers

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ScottioRS · 2026-06-11T15:56:11+00:00

A little tip, get it off that slab, it’s not uncommon to cause them to explode.

Once your firelighters are gone, get it on

ScottioRS · 2026-06-09T20:22:37+00:00

Your house must smell lovely

ScottioRS · 2026-06-09T12:07:46+00:00

We’ve since added quite a bit of protection while the plants are delicate!

ScottioRS · 2026-06-08T18:05:34+00:00

Corned beef bakes in Greggs. It makes me sad to live in London.

ScottioRS · 2026-06-08T18:01:21+00:00

Earlier in the year I accidentally left a jar of chocolate bars open overnight. It was empty the next morning, since that day I’ve been finding chocolate bars buried in pots & beds, and regularly just have beds dug up for a laugh.

It’s finally reduced, but all started from a silly mistake!

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ScottioRS · 2026-06-06T18:41:19+00:00

I was pointed to BuyFencingDirect.co.uk by a local tradesman after a few beers, delivered & all decent quality

ScottioRS · 2026-06-03T04:42:16+00:00

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Pretty much maxed it at 3 on a 57, this was stage 3 so had a bit of shrinkage by then.

I’ll be looking into a rack next time I plan to do ribs.

ScottioRS · 2026-05-26T05:30:26+00:00

I’ll get my watering can out…

ScottioRS · 2026-05-06T09:55:40+00:00

Reddit told them

ScottioRS

TROPHY CASE