The Smoking Thread

Snyper564 said:
Assuming brisket? I found if I dont keep temps super low 200/225f and foil I dont get it moist
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Yes, a brisket. I had the temps up around 270°f for a lot of the time. I also think I cocked up by putting it into the kettle before it had reached temp. Non the less, it was great. Spent a lot of energy getting the sides just right. Overall, I'm pleased with the outcome. If it was up to me I'd be doing another this weekend.
 
George Netherby said:
Yes, a brisket. I had the temps up around 270°f for a lot of the time. I also think I cocked up by putting it into the kettle before it had reached temp. Non the less, it was great. Spent a lot of energy getting the sides just right. Overall, I'm pleased with the outcome. If it was up to me I'd be doing another this weekend.
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Smoking a brisket is always a pursuit of perfection you will get there!

Also give mondenette a shout
 
Vades said:
Excellent! I'm keen do do a pastrami.
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Totally worth it. Whats super interesting is the different cuts of meat have different colours, I have one section thats almost dark purple as in the whole muscle not just a portion. Also the tastiest part.

Remember you can do any part of the beef, brisket, short rib flat rib etc
 
Seems like Traeger will be available in SA soon.

I would not mind having a regular wood offset smoker as well as a pellet fired grill. The cost though...

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I am very keen to convert my megamaster smoker into a reverse flow smoker. Being able to disperse the heat better would be a win for me. I find as it currently stands there is a lot of "direct heat" coming from the fire which messes with things a bit.
 
Zenbaas said:
I am very keen to convert my megamaster smoker into a reverse flow smoker. Being able to disperse the heat better would be a win for me. I find as it currently stands there is a lot of "direct heat" coming from the fire which messes with things a bit.
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I modded my offset smoker a bit I placed bricks at a 45 deg angle to shift my woodpile/coal pile away from the main chamber and made a world of difference, I do have a reverse flow smoker though. I believe you shouldn't have much of a fire in the megamaster tho. They not built to be used for logs, which is why I'm not sure how much fire your coals are giving off?
 
Vades said:
Seems like Traeger will be available in SA soon.

I would not mind having a regular wood offset smoker as well as a pellet fired grill. The cost though...

Takealot.com: Online Shopping | SA's leading online store

South Africa's leading online store. Fast, reliable delivery to your door. Many ways to pay. Shop anything you can imagine: TVs, laptops, cellphones, kitchen appliances, toys, books, beauty & more. Shop the mobile app anytime, anywhere.
www.takealot.com www.takealot.com
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Dang that's quite a bit
 
Vades said:
Seems like Traeger will be available in SA soon.

I would not mind having a regular wood offset smoker as well as a pellet fired grill. The cost though...

Takealot.com: Online Shopping | SA's leading online store

South Africa's leading online store. Fast, reliable delivery to your door. Many ways to pay. Shop anything you can imagine: TVs, laptops, cellphones, kitchen appliances, toys, books, beauty & more. Shop the mobile app anytime, anywhere.
www.takealot.com www.takealot.com
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Oh my god thank you!!!! My Daniel Boone has been sitting in my garage for years now because I couldn't get hold of pellets locally!
 
Snyper564 said:
I modded my offset smoker a bit I placed bricks at a 45 deg angle to shift my woodpile/coal pile away from the main chamber and made a world of difference, I do have a reverse flow smoker though. I believe you shouldn't have much of a fire in the megamaster tho. They not built to be used for logs, which is why I'm not sure how much fire your coals are giving off?
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Nah I use wood/logs and haven't had a days issues in that sense. Just my preference as the metal is plenty thick enough.
 
Have day off tomorrow, decided to smoke something and do some work in the garden.

2xbeef hammer roasts and 2xeisbein

Mondenette butchery does a beautiful job at prepping the hammer roasts ready to smoke after adding your rub etc and R105 p/KG not bad for "specialty cut"

Will be following this

 
Snyper564 said:
Have day off tomorrow, decided to smoke something and do some work in the garden.

2xbeef hammer roasts and 2xeisbein

Mondenette butchery does a beautiful job at prepping the hammer roasts ready to smoke after adding your rub etc and R105 p/KG not bad for "specialty cut"

Will be following this

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And we off!

Screenshot_20211008-075936_WhatsApp.jpg

Both rubbed with mustard then the beef has that funky ouma Africa rub, really great stuff and the eisbein has braai masala spice from a shop in Sud agter paarl
 
Looks great! Do you eat all of that right away, large family/hosting others? Or use for different meals over a few days afterwards?
 
Vades said:
Looks great! Do you eat all of that right away, large family/hosting others? Or use for different meals over a few days afterwards?
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Just my wife and I :) the smoker uses the same amount of wood if its 1 chicken or 16 :P

So I do this and we freeze the rest. Freezes really well as well and then hook out as needed
 
Snyper564 said:
Just my wife and I :) the smoker uses the same amount of wood if its 1 chicken or 16 :p

So I do this and we freeze the rest. Freezes really well as well and then hook out as needed
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Sure, my space is constrained as I'm using a Weber kettle... I have frozen some leftovers. Always comes in handy. :)
 
Vades said:
Sure, my space is constrained as I'm using a Weber kettle... I have frozen some leftovers. Always comes in handy. :)
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100% nothing better than some smoked beef or pork for a multitude of meals especially nachos, tacos, pizza, pasta etc

We ensure each pack of meat is about 300g and packed individually so there is no issue
 
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