considering its usd 1000 its pricing is pretty decent. Hope you come right on the offset tooAh, so Kloppers are stocking Traeger! Pricing seems to be reasonable, but still way off what I'd like to spend.
I still need a proper offset smoker.
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The Smoking Thread
- Thread starter RanzB
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I just need the pellets for my smoker.
ninjaman509
Senior Member
Hi guys I'm just starting get into the beginning steps of smoking, using a Weber, a thermopro tp-17 and wood chunks from Intothewoods.
I would like to know if there are any recommendations for good butcheries in Durban? I have been buying whole pork shoulders from Oxford but would like to do just the Boston butt in future as these 5-6kg shoulders take a long time.
I would like to know if there are any recommendations for good butcheries in Durban? I have been buying whole pork shoulders from Oxford but would like to do just the Boston butt in future as these 5-6kg shoulders take a long time.
I recommend leaving those expensive wood chunks and do what Aaron Franklin recommends. Use the wood that readily available to us.
In this instance I can recommend kameeldoring, sekelbos and debarked black wattle all great choices.
Can't recommend any butchers though but definitely change your wood.
ninjaman509
Senior Member
Thanks for the reply. Whereabouts in KZN can I buy kameeldoring, sekelbos and black wattle? My experience with buying wood here is that is usually wet and really poor quality compared to the north coast of KZN or even just a petrol garage in Gauteng. I suppose wet would be ok as we are looking for smoke? I do enjoy the varieties of different wood chunks that I have right now but I know it is more expensive.
For a weber setup would you use a combination of briquettes and kameeldoring cut into chunks or just wood? I have seen offset smokers being used with just wood being used just trying to picture in the Weber?
I did a +/- 6kg pork shoulder yesterday using the snake method. Started the fire at about 5AM and by 6AM the shoulder went in with the Weber running between 110 and 120 degrees Celsius.
I have been using Etosha triquettes as I find them to be very good quality, but again I am a noob. Had some mesquite chunks in the snake as well and spritzed the shoulder with 50/50 Apple juice and apple cider vinegar.
At about 12:30 the shoulder was reading 65 degrees C internal so I set it in a stainless steel roasting dish wrapping foil over the top because I am cheap with foil
Pulled it at about 18:00 at 95 degrees C Internal and rested for 1 hour. I was very happy with this shoulder and quite excited to smoke more kinds of meat in the future. Sorry for these not so great pictures I just wanted to share my second attempt
MeatMatters
Hope Butchery
Karoo Kitchen
All in Durban North, although Karoo has other branches. In which area are you?
ninjaman509
Senior Member
I live in Queensburgh and work in Westmead Pinetown but I don't mind a little drive to Durban North to secure some good cuts, thanks for the recommendations I'll check them out!
What I have been enjoying about Oxford is that they sell the shoulder based on their Pork Braai Tjops prices, which was R46/kg this last Tuesday.
Another plug for Mondanette Butchery
Mondanette – Online Butchery Deli Braai Meats Venison Processing Biltong ready meals
mondanettebutchery.co.za
Sent Jacques these pics and asked if he could help - he said no problem and collected a few hours later.
Got my meat and im ready for a mega smoke on Christmas
Last edited:
Great job!Thanks for the reply. Whereabouts in KZN can I buy kameeldoring, sekelbos and black wattle? My experience with buying wood here is that is usually wet and really poor quality compared to the north coast of KZN or even just a petrol garage in Gauteng. I suppose wet would be ok as we are looking for smoke? I do enjoy the varieties of different wood chunks that I have right now but I know it is more expensive.
For a weber setup would you use a combination of briquettes and kameeldoring cut into chunks or just wood? I have seen offset smokers being used with just wood being used just trying to picture in the Weber?
I did a +/- 6kg pork shoulder yesterday using the snake method. Started the fire at about 5AM and by 6AM the shoulder went in with the Weber running between 110 and 120 degrees Celsius.
I have been using Etosha triquettes as I find them to be very good quality, but again I am a noob. Had some mesquite chunks in the snake as well and spritzed the shoulder with 50/50 Apple juice and apple cider vinegar.
At about 12:30 the shoulder was reading 65 degrees C internal so I set it in a stainless steel roasting dish wrapping foil over the top because I am cheap with foil
Pulled it at about 18:00 at 95 degrees C Internal and rested for 1 hour. I was very happy with this shoulder and quite excited to smoke more kinds of meat in the future. Sorry for these not so great pictures I just wanted to share my second attempt
View attachment 1214218
View attachment 1214216
I also use a Weber but have not attempted the snake method as I am happy with the setup I have been using.
I mainly use Big Green Egg charcoal in one of the charcoal holders, placed against the side of the drum and in line with the bottom vent. (I do sometimes use briquettes as well).
For smoke I add a decent size wood chunk to the lit charcoal every hour or so.
A foil tray with water is then placed opposite the charcoal holder under the meat.
The lid is positioned so that the top vents are opposite and in line with the bottom vents. This assists heat/air/smoke flow over the meat.
ninjaman509
Senior Member
Awesome stuff man that is pretty much what I do for chicken and ribs! Except Etosha Triquettes and not charcoal. I do have Kenmere Charcoal which is well known in KZN for being high quality and big lumps which I could use I guess.
I use the snake only for these 5-6kg shoulders, with a lump of wood maybe every 20cm or so. This was my second time doing a snake as before I used to only do roasting in my weber, two indirect fires in charcoal bins at full tilt. Then I got interested in low and slow and actually managing the temperature and the vents. A very fun and exciting journey this BBQ story
Excuse my very roughly packed snake, was just keen to get going as this was 5 in the morning
Early start!Awesome stuff man that is pretty much what I do for chicken and ribs! Except Etosha Triquettes and not charcoal. I do have Kenmere Charcoal which is well known in KZN for being high quality and big lumps which I could use I guess.
I use the snake only for these 5-6kg shoulders, with a lump of wood maybe every 20cm or so. This was my second time doing a snake as before I used to only do roasting in my weber, two indirect fires in charcoal bins at full tilt. Then I got interested in low and slow and actually managing the temperature and the vents. A very fun and exciting journey this BBQ story
Excuse my very roughly packed snake, was just keen to get going as this was 5 in the morning
View attachment 1217076
And done Merry Christmas all!Another plug for Mondanette Butchery
Mondanette – Online Butchery Deli Braai Meats Venison Processing Biltong ready meals
Sent Jacques these pics and asked if he could help - he said no problem and collected a few hours later.
Got my meat and im ready for a mega smoke on Christmas
View attachment 1215570
View attachment 1215574
View attachment 1215576
View attachment 1215578
View attachment 1215580
ninjaman509
Senior Member
Did another 5kg pork shoulder over the weekend. Started at 21:00 Saturday evening for Sunday lunch. Salt, Pepper and a little bit of paprika and ground coffee made up the basic rub.
There wasn't much wind through the night so the weber using snake method temp was quite stable between 110 and 120 degrees Celsius. I was woken by the thermopro alarm at about 4:00 in the morning when the temp just ticked over 120. The Weber was sitting outside my bedroom which has a door leading outside so I could hear it easily.
By 6:00 the shoulder read 70 degrees internal, wanted to push a bit longer than the 65 the previous cook, with the hopes of more smoke and thicker bark. Wrapped in foil and back in the weber until 95. I rested it in a coolerbox because I was waiting for guests to arrive.
I then smoked some jalapenos and added a can of beans, some bbq sauce and habanero sauce.
Served on toasted baguette with coleslaw(just cabbage and mint leaves), fresh pineapple, pico de gallo and the beans and jalapenos. Great lunch with great leftovers for pizzas, nachos, noodles, tacos etc.
Want to try a brisket next
There wasn't much wind through the night so the weber using snake method temp was quite stable between 110 and 120 degrees Celsius. I was woken by the thermopro alarm at about 4:00 in the morning when the temp just ticked over 120. The Weber was sitting outside my bedroom which has a door leading outside so I could hear it easily.
By 6:00 the shoulder read 70 degrees internal, wanted to push a bit longer than the 65 the previous cook, with the hopes of more smoke and thicker bark. Wrapped in foil and back in the weber until 95. I rested it in a coolerbox because I was waiting for guests to arrive.
I then smoked some jalapenos and added a can of beans, some bbq sauce and habanero sauce.
Served on toasted baguette with coleslaw(just cabbage and mint leaves), fresh pineapple, pico de gallo and the beans and jalapenos. Great lunch with great leftovers for pizzas, nachos, noodles, tacos etc.
Want to try a brisket next
Nailed it!
That's a mighty fine looking meal!
Don't think I have seen you post here before.
Welcome to the smokey side!
If I may suggest something else, do a short rib or flat rib roast. You pull out the bones and it's just divine!
It's actually very hard finding decent brisket here in sa. Our beef isn't as fatty as the ones you see US side.
ninjaman509
Senior Member
I did change my forum name from gordanfreeman recently, but I haven't posted a lot on mybb before either
Thanks! I am very happy with my smoking journey so far, this is the third shoulder I've done and I'm learning more with each one.
That's interesting I didn't know that about our beef, I'll keep that in mind. I need to go and check out the Karoo Kitchen butchery in Durban North to get my hands on some short rib that isn't cut up.
Welcome back!I did change my forum name from gordanfreeman recently, but I haven't posted a lot on mybb before either
Thanks! I am very happy with my smoking journey so far, this is the third shoulder I've done and I'm learning more with each one.
That's interesting I didn't know that about our beef, I'll keep that in mind. I need to go and check out the Karoo Kitchen butchery in Durban North to get my hands on some short rib that isn't cut up.
This is what you can expect
ninjaman509
Senior Member
That looks amazing! What sort of price per kg does this cut go for usually?
Thanks!
Look at their online site all listed there
Mondanette – Online Butchery Deli Braai Meats Venison Processing Biltong ready meals
mondanettebutchery.co.za