Hello Folks. Since I decided against bringing the rib roast next weekend, well I just couldn't waste a nice piece of beef like that and the freezer is full so I am just FORCED to fire up the Weber. Besides, I need a practice run for the brisket. Those heat beads are the real deal when you get them going; but getting them going was a major undertaking. Almost broke out the charcoal starting fluid! Maybe I wasn't holding my mouth right.
Just for fun and to offer some help to new folks I decided to stick the oven therm on the grill rack. Now who knows if the oven therm is correct ? Never tested it. The oven therm read 325 and the therm in the lid of the Weber read 350. Anywhere between 225-375 I can live with so here we go.
Yes you muppet, that's what they call a smoker! Just follow the directions written on the underside of the lid. You'll be fine!
As you can see the camping gear is out and had a wash.
Fire added. Add meat (1.78kg ). CHECK! ( just salt and pepper )
Add wood. CHECK!
Stop opening the lid to read the directions again! If you're lookin you ain't cookin!
Time to pull the sausage I snuck in when you weren't looking. Is for my butcher. He makes the sausage for me to my recipe so I thought he should at least have a taste. You folks can decide if it's any good at the meet. Maybe a bit over cooked but we won't tell the butcher.
Cook until done ( 2 hrs. ). CHECK! Nothin to this smokin stuff! Just follow the directions!
Now c'mon, be honest! How many of you looked under your Weber Lid??
Be back later with the "money shot".
As it was lunch time and the coals were still hot, the Missus fancied something different.
Smoked Shrooms stuffed with bacon, onion and cheese.
Hope you like it. Keep Smokin!