Recent content by bigeateruk

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  1. bigeateruk

    Smoked Corn on the Cob

    This sounds amazing gonna try them tomorrow. Anyone got any tips for removing the silk?
  2. bigeateruk

    Smoked pork tenderloin

    Hi All, Smoking again this weekend and am after some tips for tenderloin. Any idea on approx cooking times? Without a meat thermometer so am gonna have to go on cooking times and cross my fingers. Do I need to wrap it in foil after a certain period or just the whole time without it? Also with a...
  3. bigeateruk

    Pulled Pork - Slow Cooker and Smoker Combo

    Hi,  Have you tried the slow cooker method with brisket as well? If not do you think it would work?
  4. bigeateruk

    Need advice.......

    Cheers guys yeah I have one like in the picture. Will make sure it is fully inserted into the meat. Me and my friend are gonna put our ecb's side by side and have a smoke off. Pork in one and brisket in the other, think there will be some ribs and some stuffed peppers and mushrooms and gonna try...
  5. bigeateruk

    Need advice.......

    Hi all,  Doing a smoke this weekend but I do not have a digital thermometer gauge. I do have a meat thermometer that you can stick in meat and I am wondering if I could just put that in the meat and leave it in there whilst the meat is in the smoker but not sure if that will work? A bit silly...
  6. bigeateruk

    Need advice......no air damper on the top

    Am doing a smoke this weekend and need some advice. Have not fitted an air damper on the lid nor blocked off the gap around the lid. Was thinking of filling part of the gap with tin foil but leaving a space to allow some smoke out to avoid making the food taste acrid. Any suggestions about any...
  7. bigeateruk

    Smoking some chicken legs and burgers tomorrow.....tips please

    Hi all,  Gonna do a smoke tomorrow. Got 7 people coming round so have gone for something easier. Am planning to do some chicken legs and some pork and chorizo burgers. Wondering about approx times to cook both, whether they can be cooked at same temp and what sort of internal temp is hould be...
  8. bigeateruk

    Pork Cooking time problem.........please help

    Hello all,  I have a big bit of pork about 5kg big and maybe a bit more. Firstly how long do you think it would take to smoke he whole thing in one? Also do you think from a food safety point of view it is alright to smoke it tonight. possibly let the smoker go out then re smoke when i wake up...
  9. bigeateruk

    Basic Pulled Pork Smoke

    what is a texan crunch by the way?
  10. bigeateruk

    Basic Pulled Pork Smoke

    it is 5kg which i think might mean 11lbs
  11. bigeateruk

    Basic Pulled Pork Smoke

    Hi all, quick question do you think it will be alright to smoke a shoulder of pork for 6 hours then smoke it again for another 6 hours again after it might have cooled down a bit? Thinking abou smoking a shoulder overnight bu worries about sleeping and letting the smoker go out ta in avance
  12. bigeateruk

    Pulled Pork - Slow Cooker and Smoker Combo

    How long do you think it would take to smoke a shoulder of pork bone in that weighs 5 kg? Also any answers to shortening the cookung time but still getting the smokey flavour?
  13. bigeateruk

    Airflow regulator on top?

    Ron EB - think the one you have is the Brinkmann Gourmet smoker which has a case at the bottom enclosing it whereas mine is open at the bottom. Have seen someone take off the legs and sit it on the floor and put a damper on the side at the bottom so could always try that. Have seen that people...
  14. bigeateruk

    Temp gauge accuracy

    Hi all, Need a bit of help. Am gonna fit a temp gauge to my smoke tonight but want to check its accuracy before doing so. What is he best way to do this? Thanks in advane BigeaterUK
  15. bigeateruk

    Pulled Pork - Slow Cooker and Smoker Combo

    Hi Mark,  That looks pretty damn good. Making we wish I had some to eat tonight!! What do you think the best cut is for Pulled Pork. I keep hearing Boston Butt mentioned but get the feeling this is an american term. Is it just the shoulder of pork with the bone in from the neck end? Also are...
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