The Smoking Thread

Found this at Builders

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If I place it here

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Could still have loads of space

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AT 2000w should be able to heat up nicely!


Just need to plug it into this and its all systems go!

The PID probe can take up to 1000c so no issues there. This could be a fun one, Should also be able to do hot and cold smokes with ZERO issues!

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New to the smoking thing as of end of last year. Starting off with a weber...

20231215_150552.jpg

I have watched an unhealthy amount of YouTube vids and qualified as a YouTube certified pitmaster. And now ventured into practicals

I bought a small pack of pecan wood chunks (don't ask why, just as a start) and cheap meat probe off takealot.

First Cook:
Used snake method with a beef spare ribs rack. Googled and messed around with my own rub recipe and store bought marinade.

Struggled to get the grill up to temp and maintaining good heat above 220 consistently. In hindsight it was because I used to few coals upfront. I then tried adding new coals in the baskets and it pushed heat up too high I think. Total time was about 4.5 hours.

Result was okay. Flavour wasn't that great and we felt for us the smoky flavour was too strong, not as tender as we would have liked.

20240112_082636.jpg

Second cook:

Got a piece of beef short rib. Snake method again with some lessons learned from first Cook. Tried a different rub and marinade. This time I was able to manage the Temps better. Also dialed down on the wood chunks. Better Result than before. Total time about 8hrs. I am Mindful I am still learning. Keen to try different wood types.

20240112_080238.jpg

Been following the thread and trying to pick up as I go along!

P.s. Halal pitmaster in training so u will see beef, lamb, chicken mostly. Haven't thought about fish yet!
 
Last edited:
nad_isa said:
New to the smoking thing as of end of last year. Starting off with a weber...

View attachment 1644825

I have watched an unhealthy amount of YouTube vids and qualified as a YouTube certified pitmaster. And now ventured into practicals

I bought a small pack of pecan wood chunks (don't ask why, just as a start) and cheap meat probe off takealot.

First Cook:
Used snake method with a beef spare ribs rack. Googled and messed around with my own rub recipe and store bought marinade.

Struggled to get the grill up to temp and maintaining good heat above 220 consistently. In hindsight it was because I used to few coals upfront. I then tried adding new coals in the baskets and it pushed heat up too high I think. Total time was about 4.5 hours.

Result was okay. Flavour wasn't that great and we felt for us the smoky flavour was too strong, not as tender as we would have liked.

View attachment 1644841

Second cook:

Got a piece of beef short rib. Snake method again with some lessons learned from first Cook. Tried a different rub and marinade. This time I was able to manage the Temps better. Also dialed down on the wood chunks. Better Result than before. I am Mindful I am still learning. Keen to try different wood types.

View attachment 1644827

Been following the thread and trying to pick up as I go along!

P.s. Halal pitmaster in training so u will see beef, lamb, chicken mostly. Haven't thought about fish yet!
Click to expand...
Welcome, and decent looking job on those beef ribs which are in my opinion not the easiest cut to get right!

When you say 220, I assume you mean Fahrenheit?

If you want to build your confidence (and try other meats) I'd recommend chicken and lamb as they are more forgiving to temperature fluctuations and other things that can go wrong during a cook.

Smoked chicken on the Weber is particularly good and the 57cm can fit 2 spatchcock birds at a push.
 
Vades said:
Welcome, and decent looking job on those beef ribs which are in my opinion not the easiest cut to get right!

When you say 220, I assume you mean Fahrenheit?

If you want to build your confidence (and try other meats) I'd recommend chicken and lamb as they are more forgiving to temperature fluctuations and other things that can go wrong during a cook.

Smoked chicken on the Weber is particularly good and the 57cm can fit 2 spatchcock birds at a push.
Click to expand...
Thanks!

Yep. Fahrenheit, consequence of the YouTube vids!

Need to get some full birds and lamb and try. We mostly do oven leg of lamb, interested to see how it fairs on the weber. Thanks.
 
nad_isa said:
Thanks!

Yep. Fahrenheit, consequence of the YouTube vids!

Need to get some full birds and lamb and try. We mostly do oven leg of lamb, interested to see how it fairs on the weber. Thanks.
Click to expand...
I've smoked leg of lamb on the Weber a few times (pulled, not sliced). Highly recommended!
 
Are you using the Weber lid temp gauge to monitor your "pit" temp?
 
Vades said:
Are you using the Weber lid temp gauge to monitor your "pit" temp?
Click to expand...
Nope. The meat thermometer I have has one probe. Stuck it through half a potato to keep it steady at grill temps (don't have probe grill clip). Using that to monitor grill temp.
 
Ah, so it has a probe on a wire cable as well as the fixed meat probe.
 
Gedink mense gaan hul fancy cigars wys.

Only thing worth smoking is bacon and fish.
 
netstrider said:
Gedink mense gaan hul fancy cigars wys.

Only thing worth smoking is bacon and fish.
Click to expand...
Smoke is good. Electronics work with smoke. I know that because once the smoke comes out of them, they stop working.

Fun fact - that is why Debian has the magic smoke logo - the smoke that makes the computer work.
 
nad_isa said:
Thanks!

Yep. Fahrenheit, consequence of the YouTube vids!

Need to get some full birds and lamb and try. We mostly do oven leg of lamb, interested to see how it fairs on the weber. Thanks.
Click to expand...

Try the leg of lamb. You may never go back to the oven.

Vades said:
Are you using the Weber lid temp gauge to monitor your "pit" temp?
Click to expand...

I use the lid temp gauge. It's in the wrong place and I doubt it's accurate, but I get good results.
 
RanzB said:
Those look meatier than the sht we normally get, where did you find those?
Click to expand...
It's exactly why I snapped them up. Got them at a random Checkers, unbranded, only those two racks on the shelf.

Meat, when uncooked was also more red than the usual off white.
 
nad_isa said:
New to the smoking thing as of end of last year. Starting off with a weber...

View attachment 1644825

I have watched an unhealthy amount of YouTube vids and qualified as a YouTube certified pitmaster. And now ventured into practicals

I bought a small pack of pecan wood chunks (don't ask why, just as a start) and cheap meat probe off takealot.

First Cook:
Used snake method with a beef spare ribs rack. Googled and messed around with my own rub recipe and store bought marinade.

Struggled to get the grill up to temp and maintaining good heat above 220 consistently. In hindsight it was because I used to few coals upfront. I then tried adding new coals in the baskets and it pushed heat up too high I think. Total time was about 4.5 hours.

Result was okay. Flavour wasn't that great and we felt for us the smoky flavour was too strong, not as tender as we would have liked.

View attachment 1644841

Second cook:

Got a piece of beef short rib. Snake method again with some lessons learned from first Cook. Tried a different rub and marinade. This time I was able to manage the Temps better. Also dialed down on the wood chunks. Better Result than before. Total time about 8hrs. I am Mindful I am still learning. Keen to try different wood types.

View attachment 1644827

Been following the thread and trying to pick up as I go along!

P.s. Halal pitmaster in training so u will see beef, lamb, chicken mostly. Haven't thought about fish yet!
Click to expand...

where you based , i need to do sampling :D
 
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