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Back and Q

post #1 of 4
Thread Starter 

Hi all, back from a very hot Tunisia Wednesday, too knackered to do much, so meat balls was the order.

Thursday was a bit different.

As you know, I only have the Bradley counter top at the moment, so took a leaf out of Marks book and used the slow cooker.

 

Pork shoulder trimmed and rubbed sitting ready to go.

 

Ribs rubbed and sent for a nap in the fridge

 

 

Slow cooker for an hour and a half, then into the Bradley

 

 

 

Smoked for three hours with apple wood at 230f, then back in the slow cooker.

 

Ribs after their nap, then smoked with cherry wood for 2 1/2 hours at 275f.

 

 

 

 

 

 

Well there was nothing left. Did some chicken strips as well, eldest and his girlfriend ate most.

Roll on Sunday, roast chicken

Dave

post #2 of 4

Hello Dave and welcome back to the rainy U.K..  Well done on that meat!  That little smoker is a neat piece of kit.  I assume it is electric?  Does it have a little chip tray in it?  I noticed what look likes a stack, I assume it is vented to the outside?  I need to get out more.  You folks are coming up with all sorts of new kit and gadgets.  Keep Smokin!

Danny

post #3 of 4
Thread Starter 
Quote:
Originally Posted by KC5TPY View Post
 

Hello Dave and welcome back to the rainy U.K..  Well done on that meat!  That little smoker is a neat piece of kit.  I assume it is electric?  Does it have a little chip tray in it?  I noticed what look likes a stack, I assume it is vented to the outside?  I need to get out more.  You folks are coming up with all sorts of new kit and gadgets.  Keep Smokin!

Danny

Hi Danny yes electric convection oven vented outside via a 1/2 inch pipe. The stack is for the Bradley bisquetts  and are auto fed into the unit. burnt ones out the back into a water bath.

Dave

post #4 of 4
Looks great. Nice one Dave. icon14.gif
That counter top looks an interesting bit of kit.....Hmmmm. Wonder if I could get that under the radar.
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