JTaylor91 Posted November 8 Report Share Posted November 8 It’s been a while since posted anything on here with a new addition to the family and the other half deciding a pony is a good idea for the eldest I haven’t got out shooting as much but I did manage to swindle a smoker. So far we have had: pork ribs, boerwors sausage, beef ribs, pork belly burnt ends, pulled lamb, pulled pork. Quote Link to comment Share on other sites More sharing options...
ditchman Posted November 8 Report Share Posted November 8 looks like you are getting right into it............last pic looks a bit suss'..lol... Quote Link to comment Share on other sites More sharing options...
JTaylor91 Posted November 8 Author Report Share Posted November 8 Just now, ditchman said: looks like you are getting right into it............last pic looks a bit suss'..lol... Others have said the same 🤣. It looks burnt but it’s just the colour the seasoning went. The beef ribs were in for about 12 hours at 120c and got taken off once they reached about 95 internal Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted November 8 Report Share Posted November 8 Salivating over that sausage! Quote Link to comment Share on other sites More sharing options...
Jonty Posted November 8 Report Share Posted November 8 13 minutes ago, ditchman said: looks like you are getting right into it............last pic looks a bit suss'..lol... Trust me - that picture is far from suss… that’s BBQ perfect!! Quote Link to comment Share on other sites More sharing options...
marsh man Posted November 8 Report Share Posted November 8 That really put food into a different level ,the ribs and every thing else look lovely but well out of my reach , maybe we can try some of the goodies at the Pigeon Watch Christmas get together and how many then will say , if you were only closer Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted November 9 Report Share Posted November 9 11 hours ago, 7daysinaweek said: Salivating over that sausage! Don't say things like that in the WRONG company........................... Food looks lovely, as MM says, "if only you were closer" Quote Link to comment Share on other sites More sharing options...
vmaxphil Posted November 9 Report Share Posted November 9 What time's dinner? 😁 Quote Link to comment Share on other sites More sharing options...
JKD Posted November 9 Report Share Posted November 9 15 hours ago, marsh man said: That really put food into a different level ,the ribs and every thing else look lovely but well out of my reach , maybe we can try some of the goodies at the Pigeon Watch Christmas get together and how many then will say , if you were only closer Can we please keep this sort of comment for the sales section only please 🙏 🙄😆🤣 Lovely selection of meat there by the op 😋 👍 Quote Link to comment Share on other sites More sharing options...
marsh man Posted November 9 Report Share Posted November 9 7 minutes ago, JKD said: Can we please keep this sort of comment for the sales section only please 🙏 🙄😆🤣 Lovely selection of meat there by the op 😋 👍 I might be on the panel that issue out the Yuletide invites JKD , so be careful with your remarks please , You must admit that food do look very tempting Quote Link to comment Share on other sites More sharing options...
JKD Posted November 9 Report Share Posted November 9 1 minute ago, marsh man said: I might be on the panel that issue out the Yuletide invites JKD , so be careful with your remarks please , You must admit that food do look very tempting I'm glad you didn't take that remark as an insult MM 🙄🫡🤣 And yes, very tempting indeed 😃 Just wish I lived closer 😆🙋♂️🥳 Quote Link to comment Share on other sites More sharing options...
Lever357 Posted November 9 Report Share Posted November 9 Wow!!!! What time should I come round!!!! Looks fantastic Quote Link to comment Share on other sites More sharing options...
JTaylor91 Posted November 10 Author Report Share Posted November 10 I’ll let everyone know when it’s next fired up on the off chance anyone is passing 🤣 Quote Link to comment Share on other sites More sharing options...
marsh man Posted November 10 Report Share Posted November 10 21 minutes ago, JTaylor91 said: I’ll let everyone know when it’s next fired up on the off chance anyone is passing 🤣 Brilliant , my passport just about cover North Lincs Quote Link to comment Share on other sites More sharing options...
Old Boggy Posted November 10 Report Share Posted November 10 1 hour ago, marsh man said: Brilliant , my passport just about cover North Lincs Don`t forget to change your money to groats at the border MM Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted November 10 Report Share Posted November 10 Looks very nice. I love smoked food and my former neighbour had a good smoker and often used to give me a sample of things he had smoked. Quote Link to comment Share on other sites More sharing options...
ditchman Posted November 10 Report Share Posted November 10 i had some arbroth smokies fresh out of a oak barral smoker with a wet sack ontop...........totally devine Quote Link to comment Share on other sites More sharing options...
marsh man Posted November 10 Report Share Posted November 10 3 hours ago, Old Boggy said: Don`t forget to change your money to groats at the border MM Have you mis spelt that Chris , should that have been Goats , we are known to do deals with Swedes , Sugar Beet , and Spuds in our county , as the Lincolnshire boys are pretty poor at growing crops they would sooner deal in livestock , a few bags of spuds for a nice young Goat sound about right . Quote Link to comment Share on other sites More sharing options...
Houseplant Posted November 10 Report Share Posted November 10 Nice! I imagine you can cold smoke with that setup. If so, take up trout fishing immediately! A few simple steps and you will have a product that tastes like smoked salmon from the supermarket. Even if you can't cold smoke, hot smoke it well worth a go! Quote Link to comment Share on other sites More sharing options...
Jonty Posted November 11 Report Share Posted November 11 @JTaylor91 the food looks amazing - it's a great way of cooking isn't it? I've no experience wit the Traeger smokers but I understand that they're really controllable temp wise - which is obviously what you want for smoking. I have a quick question.... do they need to burn pellets all the time that you are cooking, or for example, on a two hour cook, could you burn pellets and produce smoke for hour one and then just continue to cook with no smoke for hour 2? Thanks Quote Link to comment Share on other sites More sharing options...
JTaylor91 Posted November 11 Author Report Share Posted November 11 24 minutes ago, Jonty said: @JTaylor91 the food looks amazing - it's a great way of cooking isn't it? I've no experience wit the Traeger smokers but I understand that they're really controllable temp wise - which is obviously what you want for smoking. I have a quick question.... do they need to burn pellets all the time that you are cooking, or for example, on a two hour cook, could you burn pellets and produce smoke for hour one and then just continue to cook with no smoke for hour 2? Thanks They do burn pellets all the time it’s the only way they produce heat, the electric igniter starts the fire going but after that it just slowly feeds pellets into the fire pot. With regards to the smoke you get the most smoke flavour in the early hours of the cook and not as much more smoke flavour is taken on the longer the cook goes, I’ve never had anything that’s been “too smokey” in flavour, probably the opposite. I actually swapped to hickory pellets to get more smoke flavour. I’ve treated it a bit like a slow cooker where I can throw something on like a pork shoulder and go about my day, it connects to the WiFi so can track the temp of the grill and meat from my phone from anywhere. On a 8-10hr cook it will go through about 6-7kgs of pellets depending on how high you have the heat set. Quote Link to comment Share on other sites More sharing options...
Jonty Posted November 11 Report Share Posted November 11 21 minutes ago, JTaylor91 said: They do burn pellets all the time it’s the only way they produce heat, the electric igniter starts the fire going but after that it just slowly feeds pellets into the fire pot. With regards to the smoke you get the most smoke flavour in the early hours of the cook and not as much more smoke flavour is taken on the longer the cook goes, I’ve never had anything that’s been “too smokey” in flavour, probably the opposite. I actually swapped to hickory pellets to get more smoke flavour. I’ve treated it a bit like a slow cooker where I can throw something on like a pork shoulder and go about my day, it connects to the WiFi so can track the temp of the grill and meat from my phone from anywhere. On a 8-10hr cook it will go through about 6-7kgs of pellets depending on how high you have the heat set. Thanks for the comprehensive response - that really clears up the questions I had - thank you. I had an electric smoker which recently died, I loved the flexibility and controllability, it wasn't quite up to the standard of yours but very convenient all the same. I know that once the meat gets to 60-ish it doesn't take any more smoke so I was wondering if that impacted the end product, the fact you've changed to hickory completely proves it doesn't have any detriment at all. I'm looking forwards to your next forays 👍 Quote Link to comment Share on other sites More sharing options...
Houseplant Posted November 11 Report Share Posted November 11 Cold smoked cheese is another winner. Makes a good Christmas present. Quote Link to comment Share on other sites More sharing options...
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