Meat/braai Smoker help

[Grant smoke bbq]

Got mine from Brights.

Thanķs

 

[Zenbaas]

Builders for 15 bucks each. Bought 8, use 4 or 5... Build a wall like you would use the 'hekkies' that come with the weber to hold the coal. Then I put 2 on the meat grid as well to protect the meat from direct heat. Then also cover the rest of the coal grid with foil. Some times I'll build another little Bakkie outta foil for water but it's not essential. Also getting a good digital thermometer has made a HUGE difference.

Using the Minion Method. Checks youtube

Thanks. Had a look at the minion method but no one really uses the fire bricks. When you do one again please take some pics as well.

Which digital thermometer do you use? I love the thermo works products but their one is about 100 dollars which is a bit stiff.

 

[RanzB]

Which digital thermometer do you use? I love the thermo works products but their one is about 100 dollars which is a bit stiff.

For instant read, Thermo Works is the standard, but if you're looking for a steady measuring thermometer then Maverick isn't bad. Not sure of the availability here though.

 

[-db-]

Thanks. Had a look at the minion method but no one really uses the fire bricks. When you do one again please take some pics as well.

Which digital thermometer do you use? I love the thermo works products but their one is about 100 dollars which is a bit stiff.

Thermoworks

 

[-db-]

Here's my first attempt. The weber was uneven so I leaned the bricks against coal. Much better when it's level and the bricks stand up.

 

[Zenbaas]

For instant read, Thermo Works is the standard, but if you're looking for a steady measuring thermometer then Maverick isn't bad. Not sure of the availability here though.

Thermoworks

Did you guys buy direct or from a different site? I used Aramex global last time for my thermopops because the in-house shipping cost was simply too high.

 

[-db-]

Got mine muled from 'the overseas'

 

[-db-]

Gott, I lied. I got the Maverick

 

[-db-]

Minion method, starting with a heavy mesquite smoke followed by a medium smoke combo of hickory and oak. Using Charcoal as opposed to briquettes because it's what I got. Rub was tobasco salt, sugar, smoked paprika, garlic and onion powder, mustard powder, castor sugar, pepper, chili powder. Aiming for 3 hours then wrap in foil and off to friends where they'll be finished on the Braai. 1 hour in

 

[-db-]

 

[akescpt]

nice. why is the ribs (im guessing) directly on the wood like that?

 

[-db-]

Cause my rib rack is at a pals

 

[Grant smoke bbq]

Homemade blue gum lumpwood charcoal.

 

[Grant smoke bbq]

Selling smoked brisket, pork shoulder and bbq wings platters at Uncle Tims country market today as well as my homemade sauces. High road Benoni.

 

[Grant smoke bbq]

We sell this plate of food for R80 it consists of smoked pork shoulder and brisket with a homemade sauce of your choice. With 3 bean salad, coleslaw and tomato and onion pickle with ciabbata slices. Do you guys think its value for money?

 

[ponder]

Do you guys think its value for money?

Depends on how good it is I suppose. I won't pay R80 for that though.

 

[akescpt]

Tough to say without seeing the amount of meat

 

[Grant smoke bbq]

200g

 

[Zenbaas]

Depends on how good it is I suppose. I won't pay R80 for that though.

Yeah have to agree.

 

[Grant smoke bbq]

So what would you guys be willing to pay for a 200g sirloin and salads at a venue?