Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. A

    Help...another AMNPS related thread

    Got A-Maze-N pellets at the moment, hickory, maple and cherry blend. Hopefully this will be ok for now.
  2. A

    Help...another AMNPS related thread

    Yeah Lumberjack isn’t really here. We have cookinpellets. One of theirs looks interesting call Apple Mash. we have another brand called Smoke Ring. Here are some of the brands: https://shop.americanbbq.co.uk/bbq-pellets-26-c.asp Apologies if I am not allowed to link. Any thoughts on those?
  3. A

    Help...another AMNPS related thread

    Would it be the same temps for lamb ribs?
  4. A

    Help...another AMNPS related thread

    Thank you for the advice. The GMG seem to be a blend. For example the Apple is Red oak, hickory and Apple in thirds. will do some more digging today to see if there are other brands.
  5. A

    Help...another AMNPS related thread

    Thanks for the heads up. not sure I can get those over here but will have a look.
  6. A

    Help...another AMNPS related thread

    Thanks for the added info. Your posts in general across the forums have proved really useful for me!
  7. A

    Help...another AMNPS related thread

    Can only get limited options of some of those. But thanks for steering in the right direction.
  8. A

    Help...another AMNPS related thread

    Can anyone name some decent pellet brands please? I most likely won’t have access to some of the beans you have. A quick google shows I can get some Traeger, GMG and Monolith.
  9. A

    Help...another AMNPS related thread

    Thanks. 160 or 145? I have used 145 with chops etc.
  10. A

    Help...another AMNPS related thread

    Thank you for the advice. On second thoughts I am inclined to agree!! I have done a few different type of smokes (Pulled pork, chicken, pork chops and loin chops, veggies, duck breasts) successfully, but plenty of things I haven’t tried. One is ribs!! Need to do some reading on the best way to...
  11. A

    Help...another AMNPS related thread

    Thank you very much Gary. yep the dinner plate idea is a top one. Going forward I will fill each row, most likely around 3/4 of the height. I didn’t want to over commit and find the smoke was nasty. I have managed on the odd occasion to have 5* swings either side of the target temp. I would...
  12. A

    Help...another AMNPS related thread

    To your last point, as the smoke leaves the top vent it quickly gets thinner and often, if I get the right angle,I can see the smoke that drifts off has a blue-ish hue. the picture with the phone flash, just to clarify it looks like tons of smoke is being outputted. In reality no more than in...
  13. A

    Help...another AMNPS related thread

    Yep! got a full rack of lamb ribs (definitely lamb!), individual pork ribs, whole chickens, boned and rolled pork leg and more. see what the weather will allow for now.
  14. A

    Help...another AMNPS related thread

    Thanks for the heads up. Had read this a couple of times. I put them in a microwaveable bowl (heard someone put it on a paper plate) and don’t leave them.
  15. A

    Help...another AMNPS related thread

    So before I do a bit of a write up, one minor problem. The piece of meat I pulled out of the freezer turned out not to be a piece of lamb leg but instead Ham hock (not sure if it’s called that in the States). Completely on auto pilot prepping the meat before a work meeting, just wasn’t thinking...
  16. A

    Very true

    Being from England, that one is easy 😉😊
  17. A

    Hi from the UK

    Thank you both!
  18. A

    Help...another AMNPS related thread

    Well the weather is on my side today so a small experimental cook is underway. On the face of it, so far so good. Just a bit of lamb, will do a full write up in here once it’s cooked and more importantly eaten. I have taken photos/videos at all stages.
  19. A

    Hi from the UK

    Thanks, I thought it would be something like that.
  20. A

    Hi from the UK

    I have a tray rather than tube. Yet to be used on meat, done a few dry runs though. you are spot on with the thread. All my posts are reviewed currently also. Couldn’t find in the forum rules when this is likely to stop. Any ideas?
Top Bottom
Back
Clicky