Recent content by niallam

Slightly more of a bitter taste from the dark sugar but not really noticeable to most I'd say. Used all light for rub and BBQ sauce and all dark in the second pic. What do most use?

More Apple cut :) The pile is all apple, quite a bit of work taking all the moss and loose bark off but got 100kg chopped into chunks and hardly made a dent in the pile.

I dry all mine on an ice machine in work, has a huge hot air output and big fans :) Here's some I cut only yesterday, have 1,000kg I've to prep now for next years cooking. I always season it, but not too well. I spend most of my time cleaning the wood as Apple trees always seem to be covered...

He hadn't even the slightest clue what it was but knowing tom he'll chance his arm to get one sent to him in the UK :) lol

My friend has to go to ever Ryder cup to represent his family but he deffo missed out on this for me    

I've always left the bark on mine when the tree has a nice clean bark. Last few times I've gotten Apple wood it's been from very shaded areas and has a much greener and sometimes mossy bark so I take it off when it's like that alright. Apple and beech Apple I was getting help cutting :) I...

Looks like my sort of way of spending an afternoon (",)

I always foil and put 30ml fresh apple juice in at that stage. What weight are your ribs to begin with? Here's my last attempt and these were an 800g rack to begin with, all 5 racks turned out like this and I used the 3-2-1 method. I keep a very steady 225 for 5 hours and 250 for last hour...

Getting better with every cook 128522 These were last weekend.

Here's what I haven't cut for firewood yet. The big tree trunk is oak and about 40" diameter.

Anyone done it? I've have an endless wood supply thanks to a new motorway a few fields behind me and a lot of trees that needed "moving" to our yard :) lol I probably have 3000kg wood. I could cook with the wood but don't want to over smoke the food so going to try make some lumpwood instead...

I use lumpwood and fill the fire basket with it to the front (chamber side) then put the hot coals from my chimney to the back of the basket (door side) and lift it into the firebox. 1 small chunk wood every 30/45 mins and I'll get 3 hours and a few more pieces of lumpwood on Found it I waited...

Thanks :) Have the airflow under control, went with 3 different vents, 2 on the side and 1 on the door. My main problem is it wants to run too hot lol but that's easily sorted. Can hold 225f for 3 hours easy so far

First and most importantly you need to set up the workstation :) 7am start kinda means no beer 8 racks on, probably the limit of the cook area without using any sort of rib holder or putting them standing up. Wrapped up with a little apple juice Last hour I give 2 good coats of my...