British BBQ Society Forums

In case it comes up again, 6kg cold smoked uncooked bone in gammon was in the smoker nearly 12 hours, though if I hadn't been busy with Xmas day it would have come out an hour earlier.

I can thoroughly recommend double smoke gammon, everyone wanted seconds and a doggy bag.

Dunno how I missed it, this link http://howtobbqright.com/smokeaholidayham.html was in the he recipes section.

I've been wondering about cooking times too, seems to be a lot of variance when you look online, ranging from 6 hours to 11 hours.

Definitely want to low-n-slow it rather than grill, anyone got any tips on a ballpark guesstimate for doing an uncooked gammon?

Hey folks,

Someone local to me has some Cedar and Lime wood for sale, are these any good for smoking, if so any idea what flavours to expect?

Thanks,

James.

Took 21 hours all in to reach the magic 200F, i'll get some pictures up soon, right now i am just trying to find out where to store this mountain of pork as my guests has departed by the time it was ready to eat.

The guy that coined the phrase 'a watched pot never boils' wants to try a pork shoulder. Its sitting at 180f and has been for about the past 45 minutes, had came out of its stall quite nicely but seems to have hung again. Looks like it might just be ribs for dinner tonight, on the plus side pulled ...

How it looked as it went in the foil.

It was raining last night but i decided to take a gamble and it went into the smoker at 1am, charcoal basket a mix of lump and cocoshells with 3 chunks of oak and 2 chunks of cherry. Set the Maverick to beep if the temp dropped below 180 or above 250 and it only went off once, at 8am because it was ...

Empty beer bottle to provide a little scale.

Theres a site supporting the show with all the recipes online and in PDF to download

Here.