British BBQ Society Forums

Lamb shoulder done, took 14.5 hours in the end. Really pleased with overnight, sat at 110 c all night on chimney of unlit heat beads and one lit chimney of heat beads. First time I've used them, really impressed.
Can't figure out how to post photos.

YetiDave wrote:That's some great looking grub! My pork turned out probably the best I've made to date. I took a different approach with the rub and just applied the seasonings I wanted in layers, rather than mix it all up and dump it on and hope for the best. It's more time consuming, but I got a better result. Plenty of salt, some sugar, celery seed and black pepper and finally a coat of sweet paprika

https://fbcdn-sphotos-a-a.akamaihd.net/ ... 273c042019

No pulled pictures as it was devoured instantly, but it just fell apart (and a chunk tore off and stuck to the grate as I removed it to foil and rest)

Cook was at 290f for about 8-9 hours, no foiling

Nice. Sure that didn't last long.

Nodding scooby wrote:Lamb shoulder done, took 14.5 hours in the end. Really pleased with overnight, sat at 110 c all night on chimney of unlit heat beads and one lit chimney of heat beads. First time I've used them, really impressed.
Can't figure out how to post photos.

Sounds good. Follow this link to learn how to post pics
http://bbbqs.com/Forum/viewtopic.php?f=5&t=4

BraaiMeesterWannabe wrote:

Nodding scooby wrote:Lamb shoulder done, took 14.5 hours in the end. Really pleased with overnight, sat at 110 c all night on chimney of unlit heat beads and one lit chimney of heat beads. First time I've used them, really impressed.
Can't figure out how to post photos.

Sounds good. Follow this link to learn how to post pics

You need to use [ url ] tags for links. Guide on posting pics http://bbbqs.com/Forum/viewtopic.php?t=4

Couldn't see link, could you do it again please

Nodding scooby wrote:Couldn't see link, could you do it again please

Ive just posted it for you

Looks good! Where did u get the celery seed? Can't find them.

I ordered some from http://thespicery.co.uk/ - awesome, awesome quality spices from this place. Do yourself a favour and order some Kampot black pepper too regular black pepper is so dull in comparison

Been a tad busy to post, but yes...I did a couple of smokes over the weekend (Saturday and Sunday).

Bit of a sod though. Perhaps I was getting too cocky, but we were out for most of the weekend.
On Saturday I left the a beef brisket (more on that in another thread - it as the stout beef pepper recipe) to cook pretty slow (225) for 5/6 hours, but on returning at around 6, the smoker had all but gone out (dial on 100c).
Managed to get it back up to higher temp and finished it several hours later.

Almost the same thing happened the next day, although it didn't actually go out this time, more a case of the temp dropping to around 150c.
Weather's been lovely and stable for weeks now, so I can discount bad weather.
Can only think I didn't put enough coals in, or perhaps I'm not centring the hot coals when they go in?! Something I'll have to play with.

BTW - look out for the stout beef pepper outcome in the low n slow threads, but Sunday's cook as pork loin. This isn't a cut that will pull, but all the same it turned out fantastic. I'm just using a standard rub for everything at the moment whilst I find my feet (sweet and smoked paprika, black pepper, salt and brown sugar - I'll also chuck in a load of rosemary into the smoker as we have loads in the garden).
Turned out really well.

There's an aroma to a seasoned BBQ smoker than pretty evocative...it's quickly joined my lexicon of addictive habits (alongside good coffee etc etc!). You'll all know that smell

Fast running out of wood though so will be placing an order for a net bag over the next couple of weeks.