Bar B Que

[Runwell-Steve]

Smells wonderful,

I've just had a peak, I think we might be done.

 

[tubby_shaw]

Next we have our Chargriller Smokin Pro - this was marketed as a horizontal smoker due to the side firebox but in reality IMHO horizontal smokers like this are rubbish for smoking as I found it doesn't hold temperature very well and is not very controllable so we only use it for charcoal grilling at our partys now. We've had this for 3 years.

Don't forget guys that for smoking purposes these are supposed burn hardwood :thumb:
As such keeping it to temp is not a problem just add more wood
Using dry hardwood shouldn't create a lot of smoke but just enough to give a smoky aroma to the food

 

[Runwell-Steve]

It's not that easy getting hold of hardwood for the BBQ over here.

It's more common to use charcoal to provide the heat and then some wood chips to provide some smoke.

It does mean you need to have some hot coals ready to go on when you need to add more heat.

My pork was very nice.

 

[snail59]

Coals are up to temperature

Added my soaked Apple wood flakes in SWMBO's loaf tin

And now for the meat, a few small bits we picked up cheap.

Shoulder of pork at the front, loin behind it, and a small bit of silverside to the right.

I love BBQ but only used the cheapo standard coles in the bottom meat over the coles types. Looking at your pic's it looks like the only heat is coming from the box on the side, or are there coles under the tin foil in the main body of the BBQ :wha:

 

[tubby_shaw]

Err I am over here  :lol: and hardwood fire wood is readily avilable and most of it will be well seasoned oak  :thumb: [quote=Runwell-Steve]It's not that easy getting hold of hardwood for the BBQ over here.

It's more common to use charcoal to provide the heat and then some wood chips to provide some smoke.

It does mean you need to have some hot coals ready to go on when you need to add more heat.

My pork was very nice. :D[/quote]

 

[Runwell-Steve]

I love BBQ but only used the cheapo standard coles in the bottom meat over the coles types. Looking at your pic's it looks like the only heat is coming from the box on the side, or are there coles under the tin foil in the main body of the BBQ :wha:

Just coals in the side providing the heat, you are only cooking at about 200F so a totally different process to a normal BBQ. My joints of meat were cooking for 4 hours, and they were superb. really juicy and flavoursome.

Err I am over here :lol: and hardwood fire wood is readily avilable and most of it will be well seasoned oak :thumb:

Sorry, I assumed you were over there in BBQ world

I will endeavour to find somewhere to sell me some logs at a sensible price. I looked on the interweb for hardwood logs and fell off my chair at the ludicrous price.

 

[snail59]

Thanks Steve. Might just have to get me one of those bad boys :thumb: