Hey from Brixton, London

[clairbare]

HI Matt

Welcom to the forum, sounds like you have a good starter kit

[mattjenn]

So, last weekend I waded in and did my first smoke - an overnighter. As you may have guessed from the kit list - I don't do things by halves so the story goes like this...its not short.

Firstly I got half drunk with 2 half wits I know then tried to put together the WSM - which went surprisingly well. Half of it anyway.

We then swaggered off to Tesco to buy some test meats. I didn't want to go large in the butchers what with it being a test run n'all.

What was smoked:
16 hour pork shoulder
10 hour beef briskets (portions) x 3
2 hour chicken thighs and drumsticks


Most recipes from Big Bob Gibsons book.

Highlights

- chimney - never used one and it was brilliant
- WSM - really impressed on how well it holds temp and worked great even with a newbie
- Maverick remote thermometer. I think this would have been a disaster without it, since I would have been opening the lid to take the temp all the time. This allowed a much more relaxed and informed cook. Can't recommend it highly enough. When they can make its range allow me in my local pub it will truly be the best gadget I own.
- not oversmoking. I think the adhoc method of chips worked for me
- getting internal temps to very near Big Bobs recommended

Mistakes
- not listening to the recommendation of buying a head torch
- not reading the instructions on the Maverick and so pulling out the batteries to shut it up at 4am
- falling asleep to find the temp had dropped to 100c at 8am
- inviting 20 people round to try the results - could have been a trip to KFC
- not buying a whole brisket, results were therefore dry but remarkably tasty

The eatin'
- the pork was great - but I wholly admit not having great experience of the end result so who knows. It came apart easily enough and vanished. Served North Carolina style; white bun with vinegar based spicy 'slaw (hey we're in Brixton, UK here so no taking me up on correctness)
- the chicken - amazing - yet so simple
- the 'slaw rocked


Questions
- how often should I expect to need to add more fuel on a long burn?
- how much fuel should I be adding and should it be already lit?

More smokin tomorrow!

Cheers
Matt

Half wits in a half shell

Butt

[Eddie]

I use heat beads, after 2 hours I add two brickets per hour. Don't know about Restraurant grade Charcoal. Sounds like you had a ball last weekend. Why not try a bit of beer can chicken this weekend, can get the recipe from utube by the pit boys.The first time I cooked it, the chicken disolved in my mouth.

Good luck

Eddie.

[LM600]

Very cool post! And, btw, vinegar 'slaw or sauce on pulled pork is the way forward!