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  1. L

    Traeger timberline 850

    Hi guy's, I'm thinking about getting a Traeger timberline 850. What are people's thoughts on it? All I've heard is good so far.
  2. L

    The secret to good brisket

    Hi guy's, I'm looking at doing brisket. From what I have read about brisket is that it just requires a basic rub with no basting or wrapping in foil. Is it something that is good with an injection marinade? If not wrapping I assume you should leave the majority of the fat on. Any thoughts...
  3. L

    Beef short ribs

    Hi guy's, I'm thinking about trying beef short ribs. I've found basting works well on other meats. Any recommendations on what to baste with?
  4. L

    Weber Smokey Mountain Temperature Rise

    Hi guy's, I've got my baby back ribs on the go. The temperature is running too high at 290F and got there quick. I have all vents bar the top one closed. I'm using the minion method. I used 10 hot briquettes. I think this is too many. Can anyone confirm this or suggest other solutions?
  5. L

    Pork shoulder steaks

    Hi guy's, I'm going to smoke pork shoulder steaks at the weekend. I've ask for them to be 2 inches thick. What temperature should I cook them to? I want them to still be Juicy. Anyone got any tips and tricks?
  6. L

    Cooked temperature with ribs

    Hi, I'm cooking pork spare ribs on my weber smokey mountain at around 250F. They have been going 45 minutes and I'm getting a reading of 150F internal of the meat. I have read that pork is cooked at 145F. I understand I may not have the centre of the meat, but I can't be far off. Should I...
  7. L

    Basting Baby Backs

    Hi guy's, If I was going to baste baby back ribs what should I use to baste with? Any suggestions would be helpful.
  8. L

    BBQ sauce

    Anyone up for sharing some BBQ sauce recipes? I keep making one with tomato sauce, mustard and maple syrup. It's pretty good, but I fancy a change. I like making it myself rather buying off the shelf.
  9. L

    Wifi thermometers

    Hi guy's, I'm looking at wifi thermometers. At the moment I'm considering the Ink-bird IBBQ-4T, Thermoworks Signals and the Fireboard 2. I don't need the 6 probes of the fireboard but 3 food probes and one ambient sounds good. I read somewhere the Signals has a bad connection and that is...
  10. 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?
  11. 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?
  12. 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?
  13. 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.
  14. 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?
  15. L

    Smoking brisket on 22" WSM

    Hi guy's, I have ordered my first brisket joint for the weekend. It will weigh about 2.5 - 3kg (5.5 - 6.5lbs) hopefully including the flat and the point. How long should it take to smoke at roughly 250 degrees? I'm picking up differing information from websites. Can anyone help me out?
    • LexB89
    • Thread
    • Replies: 23
    • Forum: Beef
  16. L

    Beef brisket on the bone or boneless

    Hi guy's, If I'm buying beef brisket to smoke do I buy boned or boneless? When I watch videos it looks like there is no bone. When you look at pictures of boneless brisket it is rolled. Which I don't want? Will the butcher's do a smaller cut of brisket still with the flat and point...
  17. L

    What knife to remove fat and rind from pork shoulder.

    Hi guys, I want to get a knife to prepare a pork shoulder for smoking. I want to remove the rind and some of the fat Not sure what type of knife I need. Can anyone help me out?
  18. L

    WSM charcoal quantity

    Hi, I just bought the 22.5" Weber smokey mountain. I'm in the process of my first smoke on it (Pork spare ribs). The plan was a 6 hour smoke. I was hovering on a good temperature and then got too hot very quickly. I have two vents closed and one not open much at all. I think my issue is...
  19. L

    Charcoal briquettes vs heat beads

    Hi, What works best? Charcoal briquettes or heat beads?
  20. L

    Char-broil bullet vs Weber smokey mountain

    Hi, I'm looking at buying a vertical charcoal smoker. I have been looking at the Char-broil bullet and the Weber smokey mountain. These two have large doors on the front making it easy to add more charcoal. I like this feature. Is the 47mm Weber smokey mountain large enough for a 12 hour...
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