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bakerboy

Fire Starter
Original poster
Hi everyone, my name is Graham from the south of England in a little place called east Sussex , just started smoking with a nodded bar be quick( similar to the vertical brinkman). Already smoked a whole chicken and planning to do a pork shoulder( butt) in a couple of weeks. Wots the best rub to use.kind regards to all Graham.
 
texas.gif
  Good morning and welcome to the forum from a hot sunny day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.

         Gary
 
Hi Graham, Welcome to our "Family" and "Addiction"

Plenty of good folk on here, ask any questions you can think of, and you will get your answers.

Please take time to look at the UK Smokers Group,

http://www.smokingmeatforums.com/f/3161/uk-smokers

And introduce your self on the UK Roll Call
http://www.smokingmeatforums.com/t/229926/roll-call

The UK Smokers Group Is where UK members can ask and share information that is unique to smoking and curing in the UK and does not obviously fit into any of the main forum categories.


Smokin Monkey [emoji]133660013031[/emoji]
 
Hi Graham and welcome to the Forum. We are quite close I think as I am in west Kent. 

I have not specifically used a Bar-Be-Quick before but I have used Brinkmanns. If they are similar and it has not been modified then the challenge you may have will be temperature control. The Brinkmann is great at hot smoking/roasting but it is hard to manage lower temperatures over a long period of time. Do you have photos of yours that you can post showing where the air vents are and also the charcoal tray and how it fits.

In the brinkmann the bottom air vent is a circular gap all around the charcoal tray and by using a minion setup for your charcoal and using foil to plug some of the air gap you can manage the low temperatures

This is an example of using a charcoal minion in a larger bullet smoker but it would look similar in yours...


Regarding rubs, Are you looking to make one yourself or buy one?

There are some very passable rubs available now from the supermarket. If you buy one make sure it is an actual "Rub" and not a seasoning. Rubs do contain salt but Seasonings contain mostly salt. A couple you could try are Waitrose Hot and Spicy Rub, Nandos Piri Piri,

One rub that always works well and is easy to make is simply a mix of salt, black pepper and garlic powder.
 
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Thanks wade1 for the welcome and pic, pic set up is similar to mine, did a whole chicken last week tasted lovely, was in smoker 4 hrs, used minion method,and used apple chips in foil pouch. Kids complained saying meat was pink after drumming into them don't eat chicken if pink inside, it was the smoking that done it I explained, they are it all lol.
 
Thanks wade1 for the welcome and pic, pic set up is similar to mine, did a whole chicken last week tasted lovely, was in smoker 4 hrs, used minion method,and used apple chips in foil pouch. Kids complained saying meat was pink after drumming into them don't eat chicken if pink inside, it was the smoking that done it I explained, they are it all lol.
Are you using a digital thermometer to tell when it is done?
 
It's easy.. just clip the one for the rack by the food without touching the food . and one going into the food at it's thicker center area and hit on buttons or one has a sync. I never use the alarms and all that.. just for grill and food temps.
 
You can see my roast is 41° as I had just took it out of the fridge [emoji]129299[/emoji] 2 chuck roasts today.. cooking to 160 then to about 200 in a pan with beef broth. Sprinting every 30 min with broth and some zip sauce.
 
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