Oh and regarding the pellets, people with the GMG have used different brands with success, only problem is that the diverse range they have in the US isn't available here. I'm happy with the hardwood blend they offer, but I'm going to see if I can introduce other flavours. I quite like the smoke flavour that Applewood produces.
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Question of the Day: Did you buy your last car with cash or on a finance plan?
The Smoking Thread
- Thread starter RanzB
- Start date
lived666
Executive Member
How long do you think a bag of pellets will last, how many did you use for ribs?
I can easily import from the USA but meh just easier to get some bags from them if I buy it.
If it's that easy, get some for me
I dunno how long it will, will let you know. So far I've done around 1.5 hours on Sunday, 6+ hours yesterday.
The bag is 11kg and costs around R110.
lived666
Executive Member
If it's that easy, get some for me
I dunno how long it will, will let you know. So far I've done around 1.5 hours on Sunday, 6+ hours yesterday.
The bag is 11kg and costs around R110.
Or you could just ask Toni what flavour pellets he has in stock
lived666
Executive Member
Toni sells the bradley smokers, I was considering getting one but I just paid for my daniel boone
If I like what it does then might get a 6 rack digital bradley
toni (@) bradleysmoker(dot) co (dot)za
They probably different but can be made to work maybe, I dunno, will wait to get mine and see
Anyhow he has or can get:
Apple Bisquettes
Cherry Bisquettes
Hickory Bisquettes 24-Pack
Maple Bisquettes 24-Pack
Mesquite Bisquettes 24-Pack
Oak Bisquettes 24-Pack
Pacific Blend Bisquettes 24-Pack
Pecan Bisquettes 24-Pack
Special Blend Bisquettes 24-Pack
Whisky Oak Special Edition Bisquettes 24-Pack
5 Flavour Variety 120-Pack
lived666
Executive Member
You can call Lisa, tell her she owes you commission
I just hope this thing is worth it, I tried to get it at R3k she ignored me, so was close to 5k with shipping and 3 packs of pellets
You can call Lisa, tell her she owes you commission
I just hope this thing is worth it, I tried to get it at R3k she ignored me, so was close to 5k with shipping and 3 packs of pellets
As I mentioned, the R3k was a special price since I didn't get a box. I also didn't need shipping. Let me know how it goes
lived666
Executive Member
As I mentioned, the R3k was a special price since I didn't get a box. I also didn't need shipping. Let me know how it goes
Yeh, I did read that, no harm in trying, I still tried, if you don't play you cant win
lived666
Executive Member
TBH it looks like smoking grills are not really catching on here, its braai and braai.
It appears also the Bradley smokers are struggling to take off.
I see they even tried a groupon on these - anyhow mine is on the way, and its the remote model so if I understand I throw in the food and then chill wherever and monitor the temp with my remote.
I wonder if smoked ribs are as tasty as they look, maybe they just bleh.....oh well its worth the expense to find out, been wanting one for ages.
UDS
After much deliberation, and against the advice of my wife, I decided to build a UDS. There are a lot of ideas out there to help with the design.
Materials
200 L drum - R200
Sandblasting the drum - R80
Stainless steel bolts - R12
Some steel strip to make air vents - R50
Wire mesh to make fire basket - R135
Basic thermometer - R40
Heat resistant paint - R350
Top grill is the grill from my 57cm Weber
Base of the fire basket is the bottom grate from my 57cm Weber
My first smoke - Deboned pork shoulder
Soaked overnight in a molasses, salt and water brine then rubbed with a spicy dry rub
Into the smoker for about 10 hours at 105-115 deg C
The result
Mark II - used Weber lid and shelled out R1200 for a dual probe wireless thermometer (a must have)
Some ribs
Couple of chickens
My first attempt at bacon - delicious, I don't buy bacon anymore.
I will be doing some more bacon this weekend, after it has been curing all week.
The UDS uses about half a bag of lumpwood charcoal for a 12 hour smoking session.
I have also tried my hand at pastrami with limited success. The taste was great but it was a little dry. But, as they say practice makes perfect.
After much deliberation, and against the advice of my wife, I decided to build a UDS. There are a lot of ideas out there to help with the design.
Materials
200 L drum - R200
Sandblasting the drum - R80
Stainless steel bolts - R12
Some steel strip to make air vents - R50
Wire mesh to make fire basket - R135
Basic thermometer - R40
Heat resistant paint - R350
Top grill is the grill from my 57cm Weber
Base of the fire basket is the bottom grate from my 57cm Weber
My first smoke - Deboned pork shoulder
Soaked overnight in a molasses, salt and water brine then rubbed with a spicy dry rub
Into the smoker for about 10 hours at 105-115 deg C
The result
Mark II - used Weber lid and shelled out R1200 for a dual probe wireless thermometer (a must have)
Some ribs
Couple of chickens
My first attempt at bacon - delicious, I don't buy bacon anymore.
I will be doing some more bacon this weekend, after it has been curing all week.
The UDS uses about half a bag of lumpwood charcoal for a 12 hour smoking session.
I have also tried my hand at pastrami with limited success. The taste was great but it was a little dry. But, as they say practice makes perfect.
After much deliberation, and against the advice of my wife, I decided to build a UDS. There are a lot of ideas out there to help with the design.
Materials
200 L drum - R200
Sandblasting the drum - R80
Stainless steel bolts - R12
Some steel strip to make air vents - R50
Wire mesh to make fire basket - R135
Basic thermometer - R40
Heat resistant paint - R350
Top grill is the grill from my 57cm Weber
Base of the fire basket is the bottom grate from my 57cm Weber
My first smoke - Deboned pork shoulder
Soaked overnight in a molasses, salt and water brine then rubbed with a spicy dry rub
Into the smoker for about 10 hours at 105-115 deg C
The result
Mark II - used Weber lid and shelled out R1200 for a dual probe wireless thermometer (a must have)
Some ribs
Couple of chickens
My first attempt at bacon - delicious, I don't buy bacon anymore.
I will be doing some more bacon this weekend, after it has been curing all week.
The UDS uses about half a bag of lumpwood charcoal for a 12 hour smoking session.
I have also tried my hand at pastrami with limited success. The taste was great but it was a little dry. But, as they say practice makes perfect.
Wow. I was looking into building one (or more accurately, getting one built for me) but I'm renting and the place doesn't have much actual yard.
That bacon looks amazing.
lived666
Executive Member
am I the only one with broken images
Can't see anything either.
lived666
Executive Member
So just arrived a couple of days late, but non the less.
Looks quite sturdy, just finished the leg assembly, looks a sturdy unit.
Now better go watch the cd to see how to operate this beast.
Not too difficult. Make sure the auger has pellets either by inserting pellets directly, or by using the startup operation via the control panel.