The Smoking Thread

ninjaman509 said:
I use Etosha, also expensive but good when on special. From the website:

They work great for snake method, this was just my first time attempting minion. I think I do need to add my extension piece first so the I can have a gap between the top of the coals and a larger water bowl. More closely replicating a Smokey Mountain.

That being said this was a happy accident where lots of smoke flavour happened as well as great rendering of the beef rib fat.

Also that being said I will definitely give the WW briquettes a try when I buy again, still have one more Etosha 5kg left.
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Ah ok then all good, I tried snake for years always had my best success with it, tried minion once or twice def not my fav method.
 
Prepping for Christmas smoke - lamb rib, pork shoulder and a nice chicken. Gonna be a busy weekend with great food again!

Not this level again :p

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The usual helpers wll be there again though :)

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Snyper564 said:
Ah ok then all good, I tried snake for years always had my best success with it, tried minion once or twice def not my fav method.
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I think the wind that was pumping last night in Durban did not help either. A snake would have been easier to manage for sure.

And definitely what I will be going back to for Christmas. 7.5kg Pork shoulder waiting to be turned into pulled pork with the snake method!
 
Snyper564 said:
Prepping for Christmas smoke - lamb rib, pork shoulder and a nice chicken. Gonna be a busy weekend with great food again!

Not this level again :p
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That smoke is the stuff of dreams! And your smoke for this year sounds awesome! I'm just doing a shoulder, but now I kind of want to do a chicken in the Mini Smokey Mountain as well :laugh:
 
ninjaman509 said:
I think the wind that was pumping last night in Durban did not help either. A snake would have been easier to manage for sure.

And definitely what I will be going back to for Christmas. 7.5kg Pork shoulder waiting to be turned into pulled pork with the snake method!
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Beautiful!

So my only advice and please hear me out from years of doing this. START early you cannot start early enough.

Even overnight esp at that weight. Then wrap and pop in cooler when you done and you can eat at anytime.

Nothing is more stressful than it being time to eat and your meat is no where near done. Esp something this big.

Low and slow and remember IF YOU LOOKN YOU AINT COOKN :P

Also enjoy!
 
Snyper564 said:
Beautiful!

So my only advice and please hear me out from years of doing this. START early you cannot start early enough.

Even overnight esp at that weight. Then wrap and pop in cooler when you done and you can eat at anytime.

Nothing is more stressful than it being time to eat and your meat is no where near done. Esp something this big.

Low and slow and remember IF YOU LOOKN YOU AINT COOKN :p

Also enjoy!
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Oh yes definitely starting the afternoon before! The biggest one I've done previous was about 6kg and that was probably a 15 hour cook, not that I cook to time of course. I have done the coolerbox move before as well, works great! And same to you enjoy man!
 
ninjaman509 said:
Oh yes definitely starting the afternoon before! The biggest one I've done previous was about 6kg and that was probably a 15 hour cook, not that I cook to time of course. I have done the coolerbox move before as well, works great! And same to you enjoy man!
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Perfect then you sorted! Enjoy and post pics!
 
bwana said:
Even if you hang the food?

I use a weber atm and it's already getting a little on the small side. Can't afford much more than the BushBaby right now.
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Get another kettle think outside the box nothing wrong with 2
 
Some progress on my mini "smokey mountain". Did a rough cut out of the bottom of the stainless pot and added a terracotta plate as heat diffusor. Used it to do a smoked reverse seared portherhouse. Smoked at about 215-225F until 50C internal. Then took the pot off and seared the steaks on the normal smokey joe grid position right above the coals. Was pretty good and as a principle the mod works as a smoker that also quickly converts back to braai/sear mode :)
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Snyper564 said:
Thanks! Only problem with these is if you struggle finding pellets in the future otherwise a dcent looking price.
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I reckon with not only Traeger but also Nexgrill that's affiliated with Megamaster available locally it may not be a problem in future.
 
zeb said:
I reckon with not only Traeger but also Nexgrill that's affiliated with Megamaster available locally it may not be a problem in future.
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hopefully! Im a stick/log burner so not to phased
 
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