Some Advice please :)

[jimdove]

Hi all, great forum, really love the fact is a british one too so dont have to interpret the meat cut names from the americans hehe.

I live on the coast of essex in Frinton so its theres always a little breeze around here to keep the firepits going strong

The first time I used the UNmodded smoker was a bit of a disaster imo, took about 7 hours to smoke some ribs and the brisket i had to finish off in the kitceh. I was too eager to start off at an advanced stage

Anyway my GF bought me a brinkman upright smoker, yeah the ECB, but watching loads of yt vids I have done some mods.

Drilled about 14 airholes around the side of the fire pit, using a proper thermo now, got a charcoal grate to sit the lumpwood onto to prevent the ash smothering the heat, put the legs on the outside. Was wondering if its worth putting a vent in the lid since my temps seem fine, the small gap around the lid seems to act as such (as per instructions) And I now use some playsand in the water bowl instead of water (JB on yt swears by this method)



Anyway after the mods I managed to get a good stable 250f (the yank influence lol) and did some chicken breasts and sausages which turned out great.

3rd go today since its a nice day Im trying some topside 800g and a bit of co op bacon joint of around the same size, I put the bacon joint in honey all night long as advised by a crazy friend. got them both on the smoker now at 250-275f.

I plan on adding some Pork Steaks and Belly ribs later. Just would love some advice on the timings

Plan on taking the Bacon and Topside out after about 5 hours? Was thinking of wrapping the topside in tinfoil for the final hour too. does that sound about right? Also keeping it in the tinfoil to rest for an hour or so later?

The Pork Steaks and Belly ribs will go on for about 3 hours also. does this sound about right?

Many MANY thanks in advance lads. Its great to be a member here, theres so much info I can learn from this place

Regards
Jim

[paulfire]

Sounds about right to me, foil, I would. Be careful when "changing over", I find it difficult to get back up to temp when adding meat, I usually open every vent in panic the temp goes too high then I'm choking it to get down, and then I worry about the fuel situation. Stress free cooking it isn't, fun though.
Rule of thumb- work out your times then add an hour!!!!!
Good luck

[keith157]

If you do add an hour, don't forget to check your temps regularly.

[jimdove]

thanks for the advice lads. I had a bit of a spackout moment earlier but the temps have risen to 300f after I changed out the firepit. Seems this tesco lumpwood I bought is all smashed up into tiny peices and burns super quick lol. Anyway its sitting nice and hot now. Beef and Bacon joint been in there since midday, Might put the beef in tinfoil at 4pm then take out at 5pm ish to rest for 30mins.

The chips that came with the smoker dont last very long do they, put them in foil and cut holes in but they are gone very quickly hehe. since i am considering this still the learning part Im not too bothered about the flavour of the smoke today, theres prolly enough chips being burnt today to put a small amount of flavour but next time im buying some proper big bits of wood as recmommended in another thread.

the biggest hurdle I see to have no is getting the chiney to light quick enough, or perhaps im just being impatient. I put 2 or 3 bits of newspaper in a dougnut shape around the bottom and light that. the fuel never seems to get white all the way through, ie just the bottom bits, seems ok once i pit into the put however. am I simply not leaving it to burn long enough or am i doing something wrong? Mustve gone thru about 15 matches today hehe

[YetiDave]

I can't stand to use chips any more, proper lumps of wood are the only way to go for long cooks

[jimdove]

Just took the lid off to foil the beef and the bacon, NOM NBOM NOM looks pretty good so far imo. everything is dripping with moisture so it wont be dry as i feared

Another hour and itll be perfect me thinks. TBH i think id eat it now lol

https://fbcdn-sphotos-c-a.akamaihd.net/ ... 8624_o.jpg

[jimdove]

I can't stand to use chips any more, proper lumps of wood are the only way to go for long cooks

wheres best to get em these days matey? I live in the middle of nowhere so online only for me also are there different grades of lumpwood? this tesco stuff seems to burn quick as hell and is in tiny bits...

[jimdove]

Iknow what im asking the mrs for xmas this year. A digital wireless remote thermo lol. I have a cheap 7quid analogue one from amazon that just i drilled a hole in the smoker for which seems pretty accurate since i calibrated it from the oven but going all the way downstairs to check it every 45mins or so gets tiresome lol. Defo want one with a nice readout that can sit next to me at this desk

[YetiDave]

Liverpool Wood Pellets will deliver 30kg of good quality lumpwood for £32 As for wood, I buy from www.druidswood.co.uk and pay £30 for 10kg of 'smalls' (in reality bloody big chunks) which includes next day delivery. I believe that's a little pricier than some places, like Goulden's - http://bbqsmokingwood.co.uk/ - but I like to use pecan, which he doesn't stock. That 10kg goes a very long way anyhow, I think I used maybe 5 lumps for a 7 hour smoke and you get a big canvas bag full of them

[derekmiller]

I also use Paul Gourden, excellant servce from him.