A panicking noob

[wade]

Oh the wonders of Autocomplete LOL

 

[resurrected]

Spelling???  Do we have an educator here??  An educator who needs educating??  No surprise there then.  As in a teacher?  "He who can DOES.  He who can not do, teaches".  Have eaten Wade's food.  Don't really care how he spells it.  It is GOOD!.
Danny

It was a joke.

 

[kc5tpy]

I'm sorry.  I guess I am getting grumpy in my old age.  Also a bad day at work.  Still, not an excuse for bad behaviour.  I normally get tha joke.  In fact it is usually ME taking tha piss.  I WAS WRONG!   I do apologise Sir.

Danny

 

[resurrected]

Danny,

There is no need to apologise. No offence was taken at all.

I just thought you'd misunderstood. I'm also one of those grumpy old men so you're in good company :biggrin:

 

[kc5tpy]

Thank you for letting my bad behaviour off so gently.  Far as I am concerned, done and over.  Bring your self to the smoking weekend!

Danny

 

[chef jimmyj]

Thanks very much.

I never realised how different (difficult) smoking was compared to a straight forward direct flame bbq. That's where the pressure came from

. I did research on what smoker to buy but not on the technique of using one. DOH!

So, having read a few things above I'm just a little confused and I think it's going to help on my journey if I ask a few things.

Is it best not to use water in the Proq? Answers above say bowl empty and another says put in sand.

Wade says to use briquettes or heat beads? Never heard of heat beads. Also most places I've been reading recommend to use lump charcoal and not briquettes, as they can have nasty stuff in. Can you see where my confusion is coming from......

Oh and Wade you asked where I'm from. I live just outside of Lichfield, Staffordshire.

Paul.

Water eats fuel like crazy and holds the temp down. Not a big deal for low and slow but for higher temps, with water you will be feeding fuel by the Kilo. Sand helps keep the temp level and speeds recovery after opening the door to do whatever to the meat. As far as maintaining the fire for long overnight cooks, " how " you build the fire matters. Look at the Minion Method. Since low temps are used in for the cook a small fire is used to light the rest of the charcoal over a long time...JJ

http://www.smokingmeatforums.com/t/85924/the-minion-method-explained-w-tutorial

 

[resurrected]

Is there any reference on the forum of the names in the UK for meat cuts and the US equivalent?

The local butcher to me has said he can get flat ribs in. However I have no idea if these are the equivalent of short ribs or back ribs.

The same with other cuts mentioned in the smoking recipe book I have.

 

[chef jimmyj]

Is there any reference on the forum of the names in the UK for meat cuts and the US equivalent?

The local butcher to me has said he can get flat ribs in. However I have no idea if these are the equivalent of short ribs or back ribs.

The same with other cuts mentioned in the smoking recipe book I have.

These may help. Has nice pictures of British and American meat cuts for comparison. The second link is the UK Meat Purchasing Guide. Give the Butcher the cut number you are looking for...JJ

http://separatedbyacommonlanguage.blogspot.com/2009/12/buying-meat.html

http://www.eblextrade.co.uk/books/m...ts/common/downloads/meat-purchasing-guide.pdf   See page 28 for Beef Rib styles.

 

[the black spot]

My butcher does beef short ribs for me, so some things are the same but I know what you mean there are a lot of different terms.

 

[kc5tpy]

Hello.  JJ I wanna come give you a BIG OLE SLOPPPY WET KISS!!  I have been searching for such a guide for YEARS!  

  Not all local butchers know what I am talking about.  I have a GREAT local butcher who even makes sausage for me to my recipe.  BUT!  Ask for a chuck roast, a 7 bone roast, short ribs and he has no clue.  Even a Butt is out of the question but that is just a shoulder blade joint of a forequarter.

  Thanks Buddy.  Keep Smokin!

Danny

 

[chef jimmyj]

Glad to help you out Danny. Even in the US the grocery butchers will label the same standard cuts with local names. But all the store butchers, restaurant Chefs and any other professional meat buyers go by the North American Meat Purveyors, Meat Purchasing Guide. Give the Butcher a NAMP number for a cut and we are all talking the same language...JJ

 

[kc5tpy]

But JJ.  My feelings are hurt here.  

  You mean you don't want a big ole sloppy wet kiss??  Is it cause I'm ugly?  If you have a BUNCH of beers, turn the lights off and close your eyes; I ain't that bad!  I won't tell anyone! 

  Be careful! don't lose your composure, being a Mod. and all.  I have tears laughing so hard!!!  I just HAD to go there!  

Thanks again Chef!

Danny

 

[chef jimmyj]

Danny, If I responded, then EVERYBODY would know...My next trip to the UK wouldn't be...Special. 

....JJ