- Aug 8, 2020
- 3
- 2
Hi All
As you can see from my name I’m a very new smoker from the UK. I’ve done a few pieces of chicken in my new smoker quite successfully but now the wife has invited 20 meat eaters over next weekend for our 30th anniversary. She has pushed me to do a beef brisket and a pork butt and I’m looking forward to the challenge but I have some questions.
Can I cook both of them in my smoker (it only has 1 rack) together? Would I put the beef in first and then the pork as it cooks quicker? (Beef is just under 8lb and the pork is about the same). I only have one wireless thermometer with 1 meat probe and 1 grill probe. Do I put this in the beef or the pork? I do have a manual probe thermometer as well. What sort of time will they take? I know it’s a lot of quite simple questions but I am a newb!!
I’m using the Azuma Bandit Barrel Smoker (see picture). It’s not the biggest of smokers but to be honest there’s not a huge selection in the UK yet at reasonable prices. I’ve sealed it all with high temperature resistant mastic and used fire rope on the lid. It holds its temperature quite well and I lose hardly any smoke at all. I’ve also got a good selection of UK woods including oak, apple and cherry. Any help gratefully appreciated.
As you can see from my name I’m a very new smoker from the UK. I’ve done a few pieces of chicken in my new smoker quite successfully but now the wife has invited 20 meat eaters over next weekend for our 30th anniversary. She has pushed me to do a beef brisket and a pork butt and I’m looking forward to the challenge but I have some questions.
Can I cook both of them in my smoker (it only has 1 rack) together? Would I put the beef in first and then the pork as it cooks quicker? (Beef is just under 8lb and the pork is about the same). I only have one wireless thermometer with 1 meat probe and 1 grill probe. Do I put this in the beef or the pork? I do have a manual probe thermometer as well. What sort of time will they take? I know it’s a lot of quite simple questions but I am a newb!!
I’m using the Azuma Bandit Barrel Smoker (see picture). It’s not the biggest of smokers but to be honest there’s not a huge selection in the UK yet at reasonable prices. I’ve sealed it all with high temperature resistant mastic and used fire rope on the lid. It holds its temperature quite well and I lose hardly any smoke at all. I’ve also got a good selection of UK woods including oak, apple and cherry. Any help gratefully appreciated.