New Smoker

[PeanutZA]

Marc, im currently learning to smoke on a weber one touch and it really is so easy. Best tool in your arsenal is a good dual probe thermometer. Then all you need is tinfoil. Its so versatile, the weber kettle.

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[dobba1988]

Marc, im currently learning to smoke on a weber one touch and it really is so easy. Best tool in your arsenal is a good dual probe thermometer. Then all you need is tinfoil. Its so versatile, the weber kettle.

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Really? its something i would really have to have a look into in all honesty. I know its a 57cm but in terms on smoking how much meat does that allow you? i tend to smoke ribs more than anything else. Sorry to be a pain haa!

[dobba1988]

Marc, im currently learning to smoke on a weber one touch and it really is so easy. Best tool in your arsenal is a good dual probe thermometer. Then all you need is tinfoil. Its so versatile, the weber kettle.

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Do you have photos or videos from your cooks??

[Tiny]

Hi mark,
The Weber is class, I am an anti Weber man in that I felt they monopolised the market and charged accordingly. I layed hands on my kettle for just £50 at the end of last season.

It is white so this may put some folk off, but doesn't matter to me because I am blind.

So in terms of advice I do things ab it different, no need for charcoal dividers or baskets, pile the unlit charcoal either side, dump half a chimney in the middle and stack the lit coals onto the unlit. I recommend keclar gloves at this point if like me you intend to move them by hand.

You put a drip tray in the middle, your chosen lump of meat above it and happy days, handfuls of soaked chips posted down the dsdes onto the lit coals and smokiliciousness.

My offerings may or may not look the part, but they eat well and there are seldom leftovers.

This is of course unless my cook is cursed by beezelbub himself, see the thread whats cooking this weekend and you will share my pain on the botched beef ribs, that said they ate ok and are the main event in tomorrow nights chilli.

Go well,
cheers
Tiny

[dobba1988]

Hi mark,
The Weber is class, I am an anti Weber man in that I felt they monopolised the market and charged accordingly. I layed hands on my kettle for just £50 at the end of last season.

It is white so this may put some folk off, but doesn't matter to me because I am blind.

So in terms of advice I do things ab it different, no need for charcoal dividers or baskets, pile the unlit charcoal either side, dump half a chimney in the middle and stack the lit coals onto the unlit. I recommend keclar gloves at this point if like me you intend to move them by hand.

You put a drip tray in the middle, your chosen lump of meat above it and happy days, handfuls of soaked chips posted down the dsdes onto the lit coals and smokiliciousness.

My offerings may or may not look the part, but they eat well and there are seldom leftovers.

This is of course unless my cook is cursed by beezelbub himself, see the thread whats cooking this weekend and you will share my pain on the botched beef ribs, that said they ate ok and are the main event in tomorrow nights chilli.

Go well,
cheers
Tiny

haha see colour really does not bother me in the slighest...it could be bright pink with flashing lights for all i care!

Ah i see, do you have the link for that cook? i would very much like to take a peek

I understand where your coming from with your cook and it does make sense when you say it like that...the drip tray obvs stops the direct heat. Its starting to make sense now!!! how big would you say the grill is...i know it 57cm but would i be able to fit say three racks of ribs on there?

[slatts]

Hi dobba

My wife went and booked florida for us this year so me setting up a smoker and thermometers etc had to be downgraded from wsm to a pro q frontier, so far 3 cooks and im very happy with it, the wife paid £190
Must admit the maverick thermometer is a god send,well worth the money.

Ps,when I say downgraded I didnt meant quality just price. Ive never seen a wsm in the flesh so cant compare smokers.

[PeanutZA]

No pics yet sorry. But have done 2 pork shoulders, largest was 3.5 kilo, and had a butterfly chicken next to it half way through the cook. All this using only half the grid. Have done 4 good sized racks of ribs using a rib rack/stand.

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[keith157]

Follow Tiny's advice, but with one change. Buy cheap metal roasting tins and double line with foil. They are cheaper and dont collapse when full of hot juices. As to capacity get a rack for your ribs. I'd honestly advise against buying a premium brand rib rack as that's all most of them do (mine included). Check your local Aldi they may still have their roasting tin and rack, the rack has ribs to support the joint and inverted they support racks of ribs. Depending on the size of the rack you should be able to cook 5 or 6 racks. Yes a long cook on a kettle is a pain but whilst refilling charcoal, wood etc it gives you the chance to turn racks around and "fettle" to your hearts content.
This is the type of roasting rack I was on about. Not to expensive and versatile.

http://www.amazon.co.uk/DEFAULT-Kitchen ... ting+racks

[dobba1988]

Hi dobba

My wife went and booked florida for us this year so me setting up a smoker and thermometers etc had to be downgraded from wsm to a pro q frontier, so far 3 cooks and im very happy with it, the wife paid £190
Must admit the maverick thermometer is a god send,well worth the money.

Ps,when I say downgraded I didnt meant quality just price. Ive never seen a wsm in the flesh so cant compare smokers.

Hi slatts!

Thanks for the reply! do you have any photos of the pro q in action? just been reading a few reviews and its sounds like the next best thing from the WSM! Will watch a couple of youtube vids later on and see how it perfroms.

[YetiDave]

I can't comment on the Frontier, but I have the Excel and it is great. I'd highly recommend the brand and the customer service is excellent