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As a long time lurker and now member your posts have been invaluable to me and my smoking journey. Whenever I see a post from you I know the info within is reliable and quality.
this is a sad day indeed, I hope you remain to impart your wisdom.
Stay healthy, and thank you from the U.K.!
Thanks for all the messages everyone and all the positive comments. Greatly appreciated.
Thanks, well the cost will be in British pounds but the St. Louis cut was £16.95 (1.3-1.4kg)and the iberico baby backs were £8 (1.1kg). The belly was a slice from a larger bone in belly that I had...
Thanks everyone for your help. I have just posted a new thread with the results.
yeah I use it regularly. Never had a problem keeping it burning to be honest. The only issues I have is that when it hits a turn it pumps out all that extra smoke. That being said, never been an issue.
Following on from the questions thread I thought I would post a separate thread on the outcomes (apologies mods if I have made mistake here).
had some friends around yesterday and smoked up some stuff and did a direct heat bbq too.
so, smoked a St. Louis cut rack, an Iberico pork baby back...
Thank you all!
I suspected as much, however couldn’t remember what I did last time. Equally, the guests are not as used to eating smoked food as me so just didn’t want to overdo it through a simple error.
guess this makes the cook a bit more straight forward. Do my timings look ok? I will...
Hi all,
We have a few friends over on the weekend for the first time since all this Covid stuff started (I’m in the U.K.).
as part of this I am doing a smoke and bbq. I have a St. Louis cut ribs and iberico pork baby backs (for some reason cut in half horizontally) and a piece of pork belly...
Yep.
I try to pick something that will complement the smoke/rub.
that being said if you want to spend a day and a half making something like pulled pork and stick tomato ketchup on it, then that’s fine. You just won’t ever catch me doing it!
Depends what I am doing with the pulled pork.
I use shop bought condiments usually, which are likely to differ from the ones available to yourself because I am based in the U.K.
If I was using them in a burger/pitta/wrap etc then usually a BBQ sauce, something like Sweet Baby Ray.
I am also...
Made some smoked pulled pork yesterday.
Overnight rub, that I kind of made up. A mix of salt, pepper, paprika, cayenne, light brown sugar and garlic granules.
smoked with an oak, hickory and cherry blend.
the shoulder was a little over 2.2kg, so around 5lbs. Took 11hrs to get to 203 and which...
Flavour was good, nice and light.
I really dried the pellets out before lighting them. That may have contributed in some way.
I would say definitely melty fat.
Not posted in a while, but have been smoking.
Smoked some pork belly in the MES30 (hence no ring) with a cherry, maple, hickory pellet blend. Finished on the bbq with direct heat.
Only a single person portion. Didn’t finish it all, so having the rest sliced up with rice tonight.
Update on this, just finished my second attempt on a 3.5kg/7.7lbs pork belly.
took the rib tips off this time and squared it up. Think it came out ok. Unfortunately don’t get much practice at these things.
also some shots of the belly squares.
100% maple smoked ribs.
wrapped for 1hr and finished with a mild heat BBQ sauce.
fell off the bone easily and clean bones left behind.
they tasted awesome and the maple smoke (for 4hrs) was very light and subtle.
I did not.
the water pan has only ever been used to catch dripping fat.
everything I have ever read regarding the MES and the water pan suggests it is superfluous!
Done a little reading, I am confident I was describing the rib tips at the bottom of the spare ribs.
of which I have removed some but not all. I will remove the rest before cooking and cook separately as an appetiser.
Choice is always a double edged sword but nice to have neither the less.
I think it’s likely I will have to put up with whatever my skills produce for now.
Ah, I had some that I took off, a much softer bone. I cleaned the bone and added the meat to the skirt and other off cuts for tonight’s...