Recent content by joncurtis

Hi,  My wife has come home with the above. I want to smoke it. Some people say 5 hours at 215f yet others say 80 minutes at 131f.  Any ideas? Jon

Thanks guys. my smoke is a bit white. I'm using 5-7 month old oak so maybe I should soak it a bit.  Hopefully wont be an issue once I get the Yoder smoker.  I'll try the liquid tears too.  It sometimes happens when direct grilling too. Shame it effects me so much when I love it.  JC

Hi, I'm Jon. I live In Eastbourne, East Sussex UK.  I have been into smoking meat for along time as we have family in Houston TX. I visit TX twice a year and manage to get a lot of BBQ in.  Mainly visit Austin, San Antonio and Houston for it. I use a weber kettle at the moment and I'm in the...

Hi all,  I've been reading for a while and gained some great tips. I currently smoke using a weber kettle using the indirect method. I use restaurant lump wood charcoal and oak wood however lately I end up with very red eyes after doing this.  It flares up the next 2/3 days and questions are...