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  1. L

    Basting meat when smoking

    What should I use to baste with?
  2. L

    Basting meat when smoking

    Hi guy's, I'm going to smoke lamb shoulder at the weekend. I want to try basting instead of wrapping the meat. How long do I cook for before first basting, and how often after that?
  3. L

    Apple and Maple

    Hi guy's, I've just bought some maple and some apple wood. The problem I have is two boxes of wood and don't know which is which! Lol Can anyone help me out?
  4. L

    Square coconut shell briquettes

    I will get some and let you know how I get on.
  5. L

    Square coconut shell briquettes

    Hi guy's, Has anyone ever used square coconut shell briquettes? I have attached a picture. They are cheaper than weber briquettes. Any thoughts?
  6. L

    Is bark on the wood a problem

    Hi guy's, When smoking, does it make a difference if I keep the bark on the wood? Or should I remove it? It would be easier just to leave it on. If it makes a difference I will remove it.
  7. L

    Sweet tasting woods

    Does it matter if I have bark on the wood?
  8. L

    Sweet tasting woods

    I've been using hickory and apple. Could using too much hickory affect it? I think I have pear, plum, apple, hickory and whisky barrel chunks. I also have some maple chips.
  9. L

    Sweet tasting woods

    Hi guy's, I'm am trying to get a sweeter taste from my pork ribs. Could someone advise on an appropriate wood to get a sweeter taste?
  10. L

    Smoking brisket on 22" WSM

    When you say you do 90% of what he does. Does that mean you trim more fat or less fat? My joint of brisket had no fat at all!
  11. L

    Smoking brisket on 22" WSM

    Thanks for the input! I will just need to work out how much fat to trim. I think I will get point cut rather than flat aswell. It's amazing how much the weather makes a difference. I had way more vents open this time, with similar internal temperature. It was a lot colder weather than I've...
  12. L

    Smoking brisket on 22" WSM

    Ok great! Overnight cook sounds much better than the 6am start! How much fat do I leave on?
  13. L

    Smoking brisket on 22" WSM

    I think the brisket I bought was already trimmed. Next time I'll ask for the fat left on and do it myself. It's funny you say about it tasting like roast beef! That is what it tasted like. I assumed it was because I over cooked it? But I also thought I worked to correct internal meat...
  14. L

    Smoking brisket on 22" WSM

    Ok thanks. I've got a drink, which helps! I've wrapped it. I'm not running low on briquettes tho. How should I go about adding more? I know if you stir up the briquettes too much the temperature sky rockets.
  15. L

    Smoking brisket on 22" WSM

    I'm cooking my brisket and running at 270F. It's been on for 5 hours and the internal temperature of the meat is stuck at 158F. It's been at 158F for at least an hour or so. Am I doing something wrong?
  16. L

    Smoking brisket on 22" WSM

    All good stuff! Thanks! Should I have more fat on the brisket?
  17. L

    Smoking brisket on 22" WSM

    Which way do I put it on the smoker? The same way as on the picture?
  18. L

    Smoking brisket on 22" WSM

    Gi guy's, This is what I got from my butcher's. I'm pretty sure it's just the flat. 3.2kg (7lb).
  19. L

    The Picture Journey of a Point Cut Brisket

    Hi Civilsmoker, Can I have the recipe for the glaze on the brisket.
  20. L

    Smoking brisket on 22" WSM

    Thanks. I will post some pictures. I asked for half a Brisket including the flat and the point. I'm not sure what I'll end up with.
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