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  1. joker smoker

    BBQ Champ

    Hi Steve,                I assure you that I was not attacking you or anybody else in particular. I'd like to say I think what you did was very commendable. I am also guilty of slating the show even though I find it irresistible viewing. I suppose in a way that I could be seen as a hypocrite...
  2. joker smoker

    BBQ Champ

    Hi resurrected,                         my message regarding hurtful comments were not directed at all towards anybody on this or any other forum in particular but just my observations across the board. You are absolutely correct,  other forums [which I take part in] have contained what I...
  3. joker smoker

    BBQ Champ

    We're now 4 episodes in to BBQ Champ and whilst it is everything I detest about TV Cooking Competition shows , I can't help myself and I feel compelled to catch up each week on itv player. My biggest gripe , like many others, would probably be with the format and particularly the judges and...
  4. joker smoker

    What happens after "summer"?

    If you intend to cook on a GMG over the winter more than 4 or 5 times they will probably save you money.
  5. joker smoker

    What happens after "summer"?

    The thermal jackets for the Green Mountain Grills work very well.They help to maintain a more even, consistent temperature with fewer spikes. As well as reducing cooking times they reduce the cost of cooking as less pellets are needed.
  6. joker smoker

    hot and fast

    Hi Danny, 
  7. joker smoker

    hot and fast

    and those in Streatham say St. Reatham
  8. joker smoker

    hot and fast

    I've been telling southerners that they're French for years The proof is in their pronunciation of words such as glass, bath and fast none of which contain the letter R yet they pronounce these words as  glars. barth and farst a little like the French pronounce France as Frarns
  9. joker smoker

    hot and fast

  10. joker smoker

    BBQ Champ

    I just tried to see how long it would take to cook full spares at 300F on the middle shelves of an FEC 100 and the first rack ready took 2hrs 23 mins. No crutch was used but flipped at 1hr 40. I reckon I could knock out baby backs in 1hr 45 though but I doubt there'll be much smoke on  'em.
  11. joker smoker

    hot and fast

    Hi Danny,               nice to hear from you. My question wasn't really ''is it good to smoke at 300 plus?'' but more ''is anybody else doing it?'' and ''how do you like the results?'' I've probably cooked at least 2 briskets every day for the last 5 years  , some as low as170 for 10 hours...
  12. joker smoker

    hot and fast

    hi there. I'm new here and was wondering if there are any of you out there who cook their briskets at 300F or is everyone low and slow?
  13. joker smoker

    hello, hello

    Hi there, I'm originally from Lowton near Warrington but have travelled for most of my life. I was originally a butcher but ended up as a chef. I have studied charcoal grilling in India and Thailand and learned how to smoke  big hunks of meat in Houston , Texas. I have a unit filled with kitchen...
  14. joker smoker

    hello from the UK

    Hi there. I've just arrived here after a period of time abstaining from BBQ forums. I have been cooking outdoors for around 30 years or so with several years in Texas and some more in India and Thailand. I currently have a variety of grills, tandoors and smokers housed within an industrial unit...
  15. joker smoker

    What happens after "summer"?

    I have an indoor kitchen with extraction unit and several gravity fed smokers, offsets. open grills. Tandoor and much commercial kitchen equipment such as 6 ring stove, wok burners, pizza ovens and more. This is in Nottingham area and can be used for private parties, demonstrations,master...
  16. joker smoker

    BBQ Champ

    Why is nobody using a Thermapen or some kind of meat thermometer? Should novices not know about such elementary procedures. How about fire management? I think I prefer draught assisted systems to control a fire more than spraying the fire with Guinness. Mark Blatchford seems like some kind of...
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