What have you been smoking on bbq?

[Brewnaldo]

Apologies. Forgot to link to salmon recipe. Cedar planks were from Amazon.

https://www.howsweeteats.com/2021/05/cedar-plank-salmon/

How much stock do you put in the cedar plank. I have always assumed them to be more for show

 

[Alastair70]

How much stock do you put in the cedar plank. I have always assumed them to be more for show

This was the first time I used one. I soaked it for an hour and gave 10 minutes over flames before flipping it and putting the salmon on. It did give a lovely subtle smoke, but you probably would have got a similar result from wood chips.
The plank adds a lovely bit of theatre when you’re serving that you wouldn’t get otherwise.

 

[Brianbrewed]

Smoke oyster thighs. 2 hours smoked with cherry chips at 150celcius

Chicken was brined overnight
Siracha rub.
Glazed with bbq sauce

 

[Brewnaldo]

Currently smoking some shallots for the shallot butter steak in the Weber book.

Mesquite smoke occasionally meandering through the patio doors.... Nice.

 

[Brewnaldo]

A truly delicious way to cook a bone-in steak, and the butter was nice, but I'd leave the sherry out next time. Brings nowt to the party IMHO.

 

[Brewnaldo]

Just re did the Apricot hoi sin thighs.

Thus time it was bone in, skin on. I substituted cumin for 5 spice (1/4 tsp) in the rub and used mesquite chips.

It was absolutely ******* glorious

 

[Alastair70]

Just re did the Apricot hoi sin thighs.

Thus time it was bone in, skin on. I substituted cumin for 5 spice (1/4 tsp) in the rub and used mesquite chips.

It was absolutely ******* glorious

Oh, I think I’ll be giving that a go

 

[Brewnaldo]

Oh, I think I’ll be giving that a go

Choice of wood tends to be availability based for me and I had read mesquite is too strong for chicken, but I don't agree.

FWIW I'm on a gas grill with a wee box for the smoke, maybe that's a factor I don't know, but wither way I appreciate a bit strong hit of smoke so I won't hesitate to use mesquite for chicken.

 

[Alastair70]

I’ve only had mesquite until recently too. I’m adding chips to the kamado so that’s probably also reducing the exposure too. I’ve got hickory and apple now too. I’ll do a foil wrapped bundle on the coals to increase the smoke delivery during the cook.

 

[Brewnaldo]

I’ve only had mesquite until recently too. I’m adding chips to the kamado so that’s probably also reducing the exposure too. I’ve got hickory and apple now too. I’ll do a foil wrapped bundle on the coals to increase the smoke delivery during the cook.

That's my next plan. The wee box of chips on the burner works fine but they don't last that long. A foil wrap of chips sat on the grill grate would probably catch enough to smoke for a bit linger.

Of course, I could also use my Pro Q and just take out a section to run like a proper bbq but gas + chips comes with an enviable degree of speed and ease.

 

[Alastair70]

My mate sold off his bullet smoker a couple of years back and does everything on the gas Weber now. It works really well.

 

[Brewnaldo]

My mate sold off his bullet smoker a couple of years back and does everything on the gas Weber now. It works really well.

I really don't utilise it enough. It really doesn't help that I still haven't got the temperature control mastered yet. I also don't have a sheltered area to do it in inclement conditions. Not great when it's going to running for hours at a time.

 

[Dutto]

…. It really doesn't help that I still haven't got the temperature control mastered yet. …..

I gave up using the water bath ages ago and now use “play-pit” sand from Homebase and a spray-bottle of water.

It makes it easier to control the temperature.

 

[Brewnaldo]

I gave up using the water bath ages ago and now use “play-pit” sand from Homebase and a spray-bottle of water.

It makes it easier to control the temperature.

Yeaj I have gone to sand. I tipped some out after my first cook with sand. It didn't heat up to over 100. Even with 2 baskets of charcoal.

Next time I am going to briquettes.

 

[damienair]

Try this out. Absolutely gorgeous. I served it with Coconut Rice. Cooked on a Weber BBQ.

 

[Brianbrewed]

Jambalaya with turkey sausage on the Kamado

 

[hesstondriver]

As usual, a bit late to the party, but last weekend’s efforts:

Boston butt , 8 hours with hickory and maple

 

[Alastair70]

3-2-1 smoked pork ribs.

And Pit Beans, both on the Kamado.

Now I need to the the Weber going to cook the steaks and sweetcorn.

 

[Cheshire Cat]

Turkish chicken kebabs and sausage

 

[SMP Brewery]

Gone back to spatchcock chicken after a foray into beer can chicken with cabbage and aubergine and flat bread