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  1. essexsmoker

    Boston Butt?

    Hi All, Recently bought a pork joint, sold as a Boston butt. Obviously it's pretty rare in the UK, so I'm no expert on butts, but it doesn't look like one to me. As far as I know there shouldn't be a socket joint? Also I couldn't find the money muscle that shouldbe on one end. Anyone think...
  2. essexsmoker

    Well Hello

    Egyptian mummy. Lmao. 128077Keep the jokes coming like that! 128513
  3. essexsmoker

    Boston Butts

    I'd figure on finishing it early and holding it ready. Unless you have other titbits for people to be getting on with.
  4. essexsmoker

    Boston Butts

    About 1 and a quarter to 1 and a half hours per pound is the normal guesstimate I think. So, 12 to 15hrs sounds about right depending on weather, etc.
  5. essexsmoker

    How I prepare my peppers with Q-view

    Great idea! 128077
  6. essexsmoker

    GROWING TATERS IN BARRELS

    Make sure you have lots of nutrients, they are quite hungry things ISTR.
  7. essexsmoker

    Smoking a packer brisket for two

    I'd cook the lot and freeze it in sections. I have 2 packers in the freezer and intend to do that.
  8. essexsmoker

    Smoking breasts!

    Look really good.
  9. essexsmoker

    UDS from Sweden

    Halla! Great build. Love the shelf bracket idea, really good.
  10. essexsmoker

    Pellet Grills

    I have a GMG DB.and it's great. Slightly cheaper than a Traeger in the UK and slightly more grill area. It's pretty heavy gauge and well built. I'd imagine it's silly cheap for you guys. Personally I think pellet grills are the future.
  11. essexsmoker

    Would you like a rotisserie specific category added to smoking supplies and equipment?

    Bloody hell that is good! Shame they didn't have a lid too. Might have a nose myself. Lol.
  12. essexsmoker

    baby back ribs

    Grrr. Bit of kit...
  13. essexsmoker

    baby back ribs

    Hi bignick, it could be done at a low temp like that but you have to bear in mind the 4 hour guide for bugs. Being ribs I'd imagine that they would be up to a safe temp fairly quickly, i.e. less than 4 hours. I'd never heard of it until I came on here, but it's something to be aware of...
  14. essexsmoker

    Pecan wood bitter flavor or not

    Like Al said, I would suggest too much white smoke. White smoke is OK, but you dont want more than an hour or maybe two hours at a push.
  15. essexsmoker

    120 gallon smoker build

    Great looking smoker! I have a cylinder the same size and another one slightly smaller going at work. I'd love to do this but just don't have the time or room. 128546 I keep looking at it and thinking, well if just take it home and store it... one day... lol.
  16. essexsmoker

    Cold smoking bacon with a mailbox

    Just checked page again and now it's giving the same amount of cure for skin on or off. =/ Will have to try it on my pc when I get home. How much longer does it take skin on?
  17. essexsmoker

    Cold smoking bacon with a mailbox

    I'm gagging to try this too. I want to cold smoke mine. On a calculator I found it says taking the skin off require more cure? Surly you get better penetration with skin off and therefore need less? Is there any benefit in taking the skin off beforehand? Most sites seem to say not.
  18. essexsmoker

    Getting through danger zone

    Thanks JJ. Is there any info on the bugs generally associated with certain types of meats? Defo want to stay away from Clostridium!
  19. essexsmoker

    Jalapeno Pork Tenderloin

    That does look good!
  20. essexsmoker

    UDS, Rotisserie, Weber, Score!

    Thanks for the info! Might have to try turning one over now.
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