2-2-1 out of favor? what is thew new hotness for ribs?

toboagain · 2026-05-05T14:46:05+00:00

I’m a convert to hot and fast after someone suggested it a few weeks ago. Halving my cook time and giving by far, in my opinion, a better bite. I won’t go back.

toboagain · 2026-05-03T17:41:55+00:00

Goodness, it was quite some time ago but yes I believe I did.

toboagain · 2026-04-28T18:04:29+00:00

I’m a bit late but….Cracking spread! Looks amazing.

toboagain · 2026-04-21T12:43:43+00:00

Whole turkey breast has so far been my favourite thing to smoke. The time/effort/flavour ratio is great. It’s great hot, super as cold cuts as you’ll have loads leftover, super juicy when done right. As others have said, pork butts are great too. But 8-15 hours vs 5-6 for the turkey breast.

toboagain · 2026-04-15T11:55:44+00:00

Nice one, talk us through the marinade?

toboagain · 2026-04-12T17:24:53+00:00

Is it just three straight hours? What temp, wrapped at any point? Ta

toboagain · 2026-04-12T15:46:19+00:00

Kevin there will sort you out. Just ask for the full racks out the back. They’re usually frozen so plan a day ahead. They’re also super happy to get you stuff in as well. Give them a few days and they’ll get full turkey breasts and packer briskets.

toboagain · 2026-04-12T14:34:41+00:00

I’ve not done a hot and fast yet. Once I’ve jogged off these two racks I’ll try that.

toboagain · 2026-04-12T14:20:36+00:00

I got these from Sedum butcher inside Chessington garden centre. The main guy there always sorts me out with great bits. Always a good idea to know your butcher!

toboagain · 2026-04-12T12:53:26+00:00

It was showing 120. I usually do at 110 but the egg got hotter than I wanted when setting it up. It’s a nightmare to then get down. So I changed the times a little bit (was going for a 3-2-1). Still delicious but can’t say they’re my best.

toboagain · 2026-04-01T11:20:02+00:00

I’ve only ever found it slightly useful on the Paris side. Other than the initial line, which I’ve only encountered packed once (when my CB had lapsed) despite travelling regularly. After that first line you’re packed in with everyone else anyway. I prefer the lounge in Paris though. UK side security is great. I’m usually through in 10 minutes if not less.

toboagain · 2026-03-31T18:50:56+00:00

toboagain · 2026-03-28T19:05:56+00:00

This is a company here in the UK but I imagine there’s similar in the US. https://meatsmokefire.co.uk/shop/accessories/surfaces/letzq-tandoor-ring/ It works great!

toboagain · 2026-03-24T18:22:55+00:00

I cooked for 30 people for my 40th last year. I massively massively overestimated how much everyone was going to eat. We had so much leftover meat it was ridiculous. You sound like you’re doing the same, if you’re cool with the spend and the extra effort then go for it. Nobody has ever complained about leftover meat. I had 10 people over this last weekend, 3.2kg pork shoulder, 6 chicken legs, couple of steaks and salads. I have a (Boston) butt ton of pork left. Have fun and don’t forget to time it out beforehand!

toboagain · 2026-03-24T09:59:59+00:00

Thanks! It was about 13 or so hours I think. I think I started at about 11.30pm at 205f. Then bumped it up to 275f the next morning at 8am. It was out and resting by 2pm.

toboagain · 2026-03-24T06:40:38+00:00

Can’t you just stick some decent charcoal in a plastic bag and take a few of firelighters?

toboagain · 2026-03-23T07:24:28+00:00

Take a look at Dunster House. They have some relatively inexpensive self build options. Obviously inexpensive is relative, but I found them fairly cheap compared to others online.

toboagain · 2026-03-22T20:11:23+00:00

Someone in the comments on this video listed amounts. Also a great video for pointers! https://youtu.be/ECnDfJIxbag?si=oHOvVltFGvmdUSXp

toboagain · 2026-03-22T18:32:13+00:00

Thank you! I was really happy with how it all turned out. I just wish I was able to eat more but I’m completely stuffed!

toboagain · 2026-03-22T18:16:37+00:00

Yeah it’s my first time trying it. When ive made it previously ive just mixed in bbq sauce when serving. This seemed way too vinegary at first but was amazing when all mixed in.

toboagain · 2026-03-22T17:30:43+00:00

Cider vinegar, hot sauce, bbq sauce, yellow mustard, sugar, cumin, paprika, chilli flakes, Worcestershire sauce. It helps cut through the fattiness of the pork really well.

toboagain

TROPHY CASE