Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
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.
Got a piece of short back at the weekend from our local market, smoked it over cherry
Glazed it with a orange Jack Daniels sauce turned out really nice. Although next time I will cure it my self:grilling_smilie:
Got a piece of short back at the weekend from our local market, smoked it over cherry
Glazed it with a orange Jack Daniels sauce turned out really nice. Although next time I will cure it my self:grilling_smilie:
RHad an attempt at wades nuts the other week and decided they would be better if smoked in some kind of basket, found these on eBay worked a treat only a couple of quid each, winner they're for cooking oven chips in
Hi guys I'm smoking some bacon using a pro q with some of James's whiskey oak dust it's been going 13 hrs and there still looks to be enough unburned to give me another 3-4 hrs smoke all vents on the Webber are wide open is this length of smoke from one fill, is this normal I think I only got...
Well it's time to take the plunge and go for a brisket, got one prepped up for tomorrow with a coffee rub. Hope to get a uds build finished as well so there goes my lay in!
Well my young un's got one so I had to have one got my self a Webber. trouble is I over did it 2 racks of ribs 6abt's,12,3 bone wings, 1 chicken shishkebab & 3 minted lamb kebabs. forgot to take photos of end results too exited. Over the moon with the results.thanks for all the tips the other...
It's pi****g down and I'm sat here smoking a brined chicken for tea mad dogs and Englishman eh.will post photos of end result later.:grilling_smilie::grilling_smilie:
Hi guys I'm Steve from the UK bought a cheap bullet type smoker and with a few mods I seem to be doing ok with it. Managed to do 2 pork butts and a chicken with reasonable results. Looking forward to some new ideas and recipes thanks guys in anticipation