Show me your smokers...
Discussion
I have a Kamodo Joe - all the BBQ/Smoker you will ever need.
Pricey at £900 incl all the accessories but oh so worth it!
A Porchetta joint about to be smoked at 110c for approx 4 hours till it reached 65 internal & then finished off on the direct heat.
The KJ will smoke, direct grill, half & half, pizzas - you name it!
Have mainly done beef & pork ribs so far. Can't be bothered with a 14 hour brisket!
Pricey at £900 incl all the accessories but oh so worth it!
A Porchetta joint about to be smoked at 110c for approx 4 hours till it reached 65 internal & then finished off on the direct heat.
The KJ will smoke, direct grill, half & half, pizzas - you name it!
Have mainly done beef & pork ribs so far. Can't be bothered with a 14 hour brisket!
piecost76 said:
I have a Kamodo Joe - all the BBQ/Smoker you will ever need.
Pricey at £900 incl all the accessories but oh so worth it!
A Porchetta joint about to be smoked at 110c for approx 4 hours till it reached 65 internal & then finished off on the direct heat.
The KJ will smoke, direct grill, half & half, pizzas - you name it!
Same here except mine's Black. Fraction the price of the Big Green Egg and does the samePricey at £900 incl all the accessories but oh so worth it!
A Porchetta joint about to be smoked at 110c for approx 4 hours till it reached 65 internal & then finished off on the direct heat.
The KJ will smoke, direct grill, half & half, pizzas - you name it!
Very versatile piece of kit. Will smoke for up to 18 hours on a full load. Holds a nice low stable temperature. Dual probe thermometer essential. Need to be patient at first to get the settings right. can take longer to get to a stable low temperature than a high temperature. Give yourself a lot longer than you think you need. with lighting and prolonged stalls I usually reckon on up to 12 hours for a 6 hour smoke. i.e.. up at 7 to light it for an evening barbie. If the slow cooked stuff is finished early it will be happy in foil for ages and then you can do the quicker stuff like wings, fish and steaks.
Great for fatty meats. I don't think the brisket we get in the UK is fatty enough to BBQ well.
Hot smoked fish is delicious and can be done in an hour.
Another relatively quick 'smoke' is a reverse seared steak. Nice thick sirloin or ribeye - smoke to internal temp 50 - 60 depending on how you like it. Rearrange the innards of the Kamado Joe and open the vents and then sear the outside.
I have a 'T' Barrel type smoker, rough but does the job. It's getting some custom upgrades soon too. Technique through trial and error was how I got to grips with mine.
If you are on Facebook join the British BBQ society - Forum, some great posts and some sales (rubs, grills, meat... etc)
Some stuff cooked on it over the last few years.
If you are on Facebook join the British BBQ society - Forum, some great posts and some sales (rubs, grills, meat... etc)
Some stuff cooked on it over the last few years.
Phud said:
I use a weber smokey mountain, cook everything from ribs, brisket and hams.
Also use my one touch for offset smoking, just as good.
Another vote for the WSM , ribs using the 3 2 1 method , hams and chickens mainly . Oh and Buffalo Turds which were very good . Only used twice this year so far cos it's still fecking snowing !!Also use my one touch for offset smoking, just as good.
Edit , went to stock up on spices today and the store had the Komado ? range on display , very well built but pricey , I'd like one though .
Edited by fttm on Tuesday 18th April 22:13
Got a ProQ Frontier a few months ago, done a few relatively successful longer smokes and this weekend did a 4 hour spatchcock chicken and ribs for 4 hours then ramped up the temp, removed the water bath and did 16 sausages, 12 burgers and two peppers
Really versatile, fits in the boot of my clio but still has enough space for plenty of meat!
Nearly went with the Webber smokey mountain but the ProQ won it on the fact you can make it so modular - by adding one more layer I can hang a whole small pig in there eventually!!!
Really versatile, fits in the boot of my clio but still has enough space for plenty of meat!
Nearly went with the Webber smokey mountain but the ProQ won it on the fact you can make it so modular - by adding one more layer I can hang a whole small pig in there eventually!!!
Some great inspiration chaps thanks. Great to see a couple of pro q owners. The versatality factor is what is swinging me that way. Although the WSM gets consistently great reviews and the 10year warranty is brilliant.
Argos currently got it down to £255 so price difference is very small now!
Argos currently got it down to £255 so price difference is very small now!
Another smokey mountain owner, wonderful piece of kit. Must say though, if I was getting into it now knowing what I now know, I would bite the bullet and go ceramic. The KJ et al are masters of all trades.
The Country Woodsmoke group on Facebook is worth joining if smoking is your bag!
The Country Woodsmoke group on Facebook is worth joining if smoking is your bag!
piecost76 said:
I have a Kamodo Joe - all the BBQ/Smoker you will ever need.
Pricey at £900 incl all the accessories but oh so worth it!
A Porchetta joint about to be smoked at 110c for approx 4 hours till it reached 65 internal & then finished off on the direct heat.
The KJ will smoke, direct grill, half & half, pizzas - you name it!
Have mainly done beef & pork ribs so far. Can't be bothered with a 14 hour brisket!
+1 for the Kamado Joe, not really master it yet but getting there. Managed to just about get ribs sorted and made a half decent fist of a brisket eventually too. Would agree with the comments about leaving longer than you need but even things as simple as a roast chicken come out much juicer than any other way I've tried. Pricey at £900 incl all the accessories but oh so worth it!
A Porchetta joint about to be smoked at 110c for approx 4 hours till it reached 65 internal & then finished off on the direct heat.
The KJ will smoke, direct grill, half & half, pizzas - you name it!
Have mainly done beef & pork ribs so far. Can't be bothered with a 14 hour brisket!
The John Setzler youtube videos are well worth a watch. Did a nice hot smoked salmon following his method that came out lovely but the smoked almonds were a terrible mess.
Smoked mackerel is something I want to try, any tips to share please?
Tony Angelino said:
Smoked mackerel is something I want to try, any tips to share please?
My preferred method is brine first then cold smoke then cook, as they like a lot of smoke. No doubt you could do them in a hot smoker (KJ, bullet etc.) but I think you'd dry them out before you got them smokey enough. I have a pellet smoker which i love deeply: http://shop.americanbbq.co.uk/daniel-boone-wifi-10...
It has WiFi, and thermometers for the grill area and the meat. You fill it with wood pellets and meat, and program from an app on your phone: "cook at 55 for 4 hours, then cook at 80 until the meat reaches 65, sound the alarm and keep warm at 65".
Science, b
h!
It has WiFi, and thermometers for the grill area and the meat. You fill it with wood pellets and meat, and program from an app on your phone: "cook at 55 for 4 hours, then cook at 80 until the meat reaches 65, sound the alarm and keep warm at 65".
Science, b
h!
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