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  1. the black spot

    Just some spatchcocked chickens fresh off the smoke

    When I do smoked chicken pieces on the wsm, to crisp up the.skin at the end of the.cook Itake the.barrel body off the coals and.rest the.grill.the.chicken is on directly over thoseremaining coals flipping and turning and watching it like.a.hawk.! They stay smoked and juicy but they crisp up...
  2. the black spot

    Smoked round roast.

    "Good as it looke?" Exsuse the typo, post night shift...
  3. the black spot

    Smoked round roast.

    That still looks like a nice sandwich waiting to happen Oleras. Isn't the ProQ a vertical smoker? It might be possible to get good results with a dry water pan between the meat and the fire. Then search it at the end of it doesn't look like it's got enough colour for your taste. With the offset...
  4. the black spot

    A panicking noob

    My butcher does beef short ribs for me, so some things are the same but I know what you mean there are a lot of different terms.
  5. the black spot

    tonight i will mainly be smoking...

    Today's 'feedback' from family and friends was all really positive. I have a few criticisms of my own, but other than that it was a hit. I'm happy though as a learning experience I discovered that the difference between my wsm mounted thermometer and a digital one I slipped through the top vent...
  6. the black spot

    tonight i will mainly be smoking...

    That sounds a nice do! Would give me a good excuseto get the mini smoke machine out (proQ smoke generator). Unfortunately busy today smoking the ribs for this afternoons family do. 2 racks on at 9 will do 321 and see how they go. Am tempted to leave one UN wrapped so I can compare and see what I...
  7. the black spot

    tonight i will mainly be smoking...

    Thanks Wade. The fish is moist and juicy, but I think that your method would probably be a bit more to my taste! A few of the other recipes I was looking at were cooking at 180℉ for much longer periods and the final product looked substantially different. I will try that too at some point, but...
  8. the black spot

    tonight i will mainly be smoking...

    Mmm... Just been back and tested again, and again... I might have been down on it too early. Will see what tomorrow brings.
  9. the black spot

    tonight i will mainly be smoking...

    Right. Just been to test the IT, and its done. Slightly over at 75℃ (167℉) This is about 1/2 hours early from what I was expecting at slightly lower temperature (225℉) than the one in the recipe. Was a good size salmon too. Juicy! Had a quick test now, and think I will be getting complaints...
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  12. tonight i will mainly be smoking...

    tonight i will mainly be smoking...

  13. the black spot

    tonight i will mainly be smoking...

    Salmon. Got a side of salmon from Makro, pin boned it and am now following this recipe found here http://geeksthatgrill.net/2012/07/01/simple-smoked-salmon/ There's some discussion on their blog by others saying this isn't propper hot smoked salmon, but I will try other recipes in the future...
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  15. the black spot

    A panicking noob

    Give your self time for the cook. My last pork shoulder took 14 hours to get up to temperatures... And that's not unusual! You can shorten that time by wrapping it in foil (a Texas crutch) after the first 4 hours on the smoker as it will have picked up flavour by then, but I've as yet to try...
  16. the black spot

    Two Butt Cheeks (w/ qview) - SFW

    Thanks for the sauce recipe! One of my hobbies is trying to make good hot sauce. That sounds a winner.
  17. the black spot

    New to the Forum - new to Smoking

    Cheers John, a bit of a sausage meatloaf then. Sounds good.
  18. the black spot

    Butt Rub

    Salt is a big part of getting in the flavour when cold smoking I've found. The other thing is time. Keep your smoker at a healthy low temperature possibly using freezer blocks and a water bath, over the night when outside temps drop and give what you're smoking the benefit of time in the cold...
  19. the black spot

    New to the Forum - new to Smoking

    And hello!
  20. the black spot

    New to the Forum - new to Smoking

    Probably English dumness, but what's a 'fatty' in bbq terms. I keep thinking "roll another fat one" and I can't think where that lyric came from but I'm not thinking 'Q'!
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