Today on the grill...

Running a big lump of pastrami today on the Weber with my Fireboard controller maintaining the temp for me. 
Steady as a rock!

Hum? Kamado junior eh ?

Keep seeing "Big Green Eggs's" coming through the network.

Delivered some spares for one to a bloke a few months back. He raved about how brilliant it is, even having a pizza stone for one etc.......

Still being entertained by my "Weber Bullet" clone. Plus despite reading various pages/sites, about how easy it all is, I still suffer from mega-indecision. Too much choice in "style/type" of grill/smoker, too much choice in recipes/methods........

I'll get me coat!

Mark85 wrote:Running a big lump of pastrami today on the Weber with my Fireboard controller maintaining the temp for me. 
Steady as a rock!

What's the recipe your using?? I'm thinking of building a controller for the UDS I'm going for.

Phantom wrote:Hum? Kamado junior eh ?

Keep seeing "Big Green Eggs's" coming through the network.

Delivered some spares for one to a bloke a few months back. He raved about how brilliant it is, even having a pizza stone for one etc.......

Still being entertained by my "Weber Bullet" clone. Plus despite reading various pages/sites, about how easy it all is, I still suffer from mega-indecision. Too much choice in "style/type" of grill/smoker, too much choice in recipes/methods........

I'll get me coat!

I suffered the same when it came to buying all the kit we have, started off with a Brinkman, then the offset next came the 57cm Weber.

Folks say why so many?? and I reply they all cook food but different ways.

Yesterday tried ribs. Came out very nice. Was gone before I managed to take pictures Today in my BBQ diet is pork shoulder marinated with garlic and BBQ season. Can not tell much yet, still cooking. In the end of the day, very happy with my kamado so far.

Too cold now boys all packed away till next spring,

Icefever wrote:

Mark85 wrote:Running a big lump of pastrami today on the Weber with my Fireboard controller maintaining the temp for me. 
Steady as a rock!

What's the recipe your using??  I'm thinking of building a controller for the UDS I'm going for.

Phantom wrote:Hum? Kamado junior eh ?

Keep seeing "Big Green Eggs's" coming through the network.

Delivered some spares for one to a bloke a few months back. He raved about how brilliant it is, even having a pizza stone for one etc.......

Still being entertained by my "Weber Bullet" clone. Plus despite reading various pages/sites, about how easy it all is, I still suffer from mega-indecision. Too much choice in "style/type" of grill/smoker, too much choice in recipes/methods........

I'll get me coat!

I suffered the same when it came to buying all the kit we have, started off with a Brinkman, then the offset next came the 57cm Weber.

Folks say why so many?? and I reply they all cook food but different ways.

 
Just a simple one...
I buy brisket when it’s £6 a kilo and cure it with Prague powder and 30g Maldon salt per kilo.

Then I rub it with olive oil and sprinkle on a thick crust of crushed black pepper, garlic powder and crushed coriander seed.

I smoked this one with olive, hickory and a small bit of mesquite till it hit 85c (9-10 hours) and it came out really good!!

30g Maldon salt per kilo.

I do our bacon at 25g per kg....I know you can up it to 30g but you like it at 30g?? look good I can see me doing a pastrami soon....may be the first run on my UDS??

I’d rather it be slightly too salty after the cure than not salty enough.
I fry up a small piece and can always soak it for 30 mins in fresh water if it’s a bit strong

garfield sober wrote:Too cold now boys all packed away till next spring,

Too cold??? what are you a man or mouse we hope to bbq our Chrimbo dinner.

Squeak squeak Ice and am flat out with work again.

Icefever wrote:30g Maldon salt per kilo.

I do our bacon at 25g per kg....I know you can up it to 30g but you like it at 30g?? look good I can see me doing a pastrami soon....may be the first run on my UDS??

I don't exceed 2%.

Does more salt keep it pink? or is that the saltpetre?

It’s the curing salt that keeps things pink, it also changes the texture a bit and makes them taste nice.
Salt Petre is potassium nitrate and is the old school curing salt, but for most things sodium nitrite works better. I use Prague powder from amazon which I think is 6% curing salt

looked at this Iceman and I thought of you.
Cant blame your tools with this one.
You could become SAS with a tool kit like
this, all armed up ready for battle.
https://www.amazon.co.uk/Barbecue-Accessories-Grilling-Utensils-Cooking/dp/B074198ZJP/ref=sr_1_49_sspa?ie=UTF8&qid=1539100000&sr=8-49-spons&keywords=fish+grill+for+bbq&psc=1&smid=A1LKWAMEOTXBX2

Love the Salt and Pepper at the ready, very S.A.S.

Does the fireboard control the vents then?

You close off all the vents except one, to which you attach a fan. The fireboard tracks the internal temperature of the pit and can control how hard the fan blows to keep it at your set point. In the image I posted the green parts at the bottom show how hard the fan is working over time, you can see it’s working quite hard to get the pit up to temperature then drops off and hovers around 10% of its max just to maintain the setpoint.

Means I can leave something smoking all day or overnight, leave the house, go to the shops and forget about it only occasionally checking in to see what’s happening on the app

Yesterday I made my first fatty. Not particularly healthy but the kids agreed it's the best thing I've made so far.
I have to admit, it didn't last long...

What recipe?
I’m smoking a chicken hot and fast at 200c as I type

I haven’t done a fatty yet

Working from outside in...

Bacon (weave)
Sausage meat (Pork)
Chicken breast (flattened)
Mature cheddar cheese
Onion

Basted in bbq sauce 20 mins from end of smoke.

I have requests for a cheeseburger fatty next.

These are really easy to make and you can put anything in them, very good for clearing out the fridge and freezer.

I am currently just finishing off some beef jerky, if I can stop "testing" it every 5 minutes.

Thought this might interest you guys
https://www.ebay.co.uk/itm/English-Oak-Sawdust-kiln-dried-wood-for-smoking-2kg/283001416079?hash=item41e432e98f:g:G00AAOSwNWxaG8C0
It looks like good value?

And have been meaning to try these.
https://www.ebay.co.uk/itm/Charcoal-Coconut-Shell-Briquettes-Lump-Wood-Heat-Beads-Wood-Chip-Coal-BBQ/122651608857?hash=item1c8e9b0719m0vFSR3L2sHZ3Ar8JC8pR1w&var=423057607770

Kingswood briquettes are very good but a lot more than these. Aussie Heat Beads are £2 per kg.

Found this for you Ice.
https://www.ebay.co.uk/itm/BBQ-BIG-BOY-Novelty-Barbecue-Sausage-Holder-Joke-Adult-Gift-Naughty-Willy/291199691590?epid=1923175547&hash=item43ccdaab46:g:wR0AAOSw7NNT0i~x

I’m gonna buy some of those garf and give it a go...
Iv always meant to try coco shell briquettes but haven’t got around to it.

I currently use head beads or Weber briquettes which are both good in their own way

Yes good stuff but loads of wonga. Looks like these things are long or slow burners.

I need to pay attention to smoking again. Thanks chaps.

We love cherry smoked Chicken,  a bit of cold smoked salmon and chillies on a Bradley that I make my own pellets for.

BUT FATTIES.... Wow now there's a thing to get me back in the game.

adman wrote:Yesterday I made my first fatty. Not particularly healthy but the kids agreed it's the best thing I've made so far.
I have to admit, it didn't last long...

Well done, done about 5 of them this year, most folks do like them.

Mark85 wrote:I haven’t done a fatty yet

You have to give it a go...

Mark85 wrote:
Iv always meant to try coco shell briquettes but haven’t got around to it.

I currently use head beads or Weber briquettes which are both good in their own way

Coco???? I was given a box to try and do a write up, I didn't like them at all, had to feed the fire to keep the heat up. I'm sending for heat beads after chimbo, buy 4 x 10kg bags with free P&P.