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  1. natej

    Moist meat surface vs dry

    Saved that picture.. thankyou my friend! In terms of spritzing and water pans, do think they help with smoke absorbtion? Or no difference?
  2. natej

    Moist meat surface vs dry

    I was just curious as to the general concensus on keeping the surface of the meat moist being smoked regarding smoke absorbtion Ive read that dry meat absorbs more smoke however ive also read that moist meat absorbs more smoke Which side of the fence do you all sit on?
  3. natej

    I have to feed how many people?!?!

    Congrats on the new pit!! Wow thats alot of people!! Personally ive never fed that many people before but you cant go wrong with pork butt or pulled chuckie, budget concious and both very forgiving, tonnes of ways to serve.. rolls with slaw, by itself, tacos.. whatever tickles ya fancy, you...
  4. natej

    First sirloin smoke

    Cheers my friend!
  5. natej

    First sirloin smoke

    Thanks mate! Mrs and myself have both agreed on our need of a meat slicer
  6. First sirloin smoke

    First sirloin smoke

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  7. natej

    First sirloin smoke

    Local supermarket had sirloin roasts on sale and i decided to pick one up.. having never smoked one before i jumped straight onto this wonderful place and searched sirloin Rubbed down with salt n pepper, cumin, paprika and a good pinch of cayanne pepper In our house, we usually pefer a more...
    • natej
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    • Replies: 5
    • Forum: Beef
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    20170730_165704.jpg

    • natej
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  9. 20170730_165131.jpg

    20170730_165131.jpg

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    • Album: First sirloin smoke
  10. natej

    Smoked Chucky.

    Every time you open the cooker, you extend the cooking time.. sometimes your IT will drop a couple degrees if you take it out to wrap with room temp or cool liquid.. dont sweat it, chucks can take ages.. now that its wrapped just keep the cooker at 300ish and dont open it, cooking on a higher...
  11. natej

    Lamb

    Lamb is absolutey beautiful smoked, we frequently smoke it in our house, my favourite is shoulder pulled.. your plan is solid, leg is smoked to internal temp of your preferred doneness
  12. natej

    Smoked Chucky.

    :popcorn i LOVE a good chuck, whats the plan? Pulled or chopped? Perhaps sliced?
  13. natej

    The brisket smoke

    That barks lookin beaut :grilling_smilie:
  14. natej

    Pickled pork, where have you been all my life

    Yeah i always see it at the supermarket and butcher and wondered but never pulled the trigger and actually tried it.. so glad i have now though i can see many of them being smoked on the horizion! Definitley in the "do again" category
  15. natej

    Pickled pork, where have you been all my life

    Good to know thanks for the info! We had it on bread rolls with potato salad and was beautiful, we sliced the leftovers thin to use as lunch meat for the week ahead, i love how the smoke and flavor develop overnight
  16. natej

    Pickled pork, where have you been all my life

    There is plenty to go round my friend!
  17. Pickled pork, where have you been all my life

    Pickled pork, where have you been all my life

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  18. natej

    Pickled pork, where have you been all my life

    My lovely wife bought home some pickled pork to try, id never actually cooked or eaten a fresh pickled piece of pork before plus i wasnt exactly sure of where it was cut from, so i was wondering how to approach cooking it. Settled on smoking to 160F with a very light rub of some oakridge sweet...
    • natej
    • Thread
    • Replies: 6
    • Forum: Pork
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    20170729_140954.jpg

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  20. 20170729_140821.jpg

    20170729_140821.jpg

    • natej
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    • Album: Pickled pork, where have you been all my life
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