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  1. niallam

    Light v's Dark Sugar

    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?
  2. Light v's Dark Sugar

    Light v's Dark Sugar

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    image.jpeg

  4. niallam

    apple wood

    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.
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    image.jpeg

  6. apple wood

    apple wood

  7. niallam

    apple wood

    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...
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    image.jpeg

  9. niallam

    Missed the boat on this one :)

    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
  10. Missed the boat on this one :)

    Missed the boat on this one :)

  11. niallam

    Missed the boat on this one :)

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

    Capture.PNG

  13. Smoking Woods..........bark or no bark??

    Smoking Woods..........bark or no bark??

  14. niallam

    Smoking Woods..........bark or no bark??

    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...
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    image.jpeg

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    image.jpeg

  17. niallam

    cut a little wood

    Looks like my sort of way of spending an afternoon (",)
  18. Dry ribs please help

    Dry ribs please help

  19. niallam

    Dry ribs please help

    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...
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    image.jpeg

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