Weber Smokey Mountain

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Martinh2

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Dec 23, 2016
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Hi guys,

I have been searching hi and low on SA sights and Facebook pages for any pages or forums related to South Africans who enjoy the American meat smoking styles. We often travelled to the USA and realy enjoy the smoking style and we would love to grow the community in SA in order to share local recipies, tips and tricks that would yield as good smokes but done based on the SA market and locally available products.

One of the things I do know is very scarce in SA is proper smoking wood chunks (Hickory, Apple, Pican etc) and I have actually sourced some which I can share. Normally here you can find mainly chips which is not actually suited for low and slow long smokes.

This is just a kick off and I would like to test the waters to see how what the interest is like in getting other folks that practice the low and slow art together.

I just purchased a Weber Smokey Mountain and previously did smoking in my Weber Kettle. So my first question is what charcoal do you guys use in you WSM ? I got me a bag of Big Green Egg Lump charcoal and I have a 5Kg brisket to put on the WSM tonight.

Let me know what you guys think of a dedicated South African Facebook Page and I will put one together (If one like this exists my searching skills suck :crylaugh:
 
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Martinh2 said:
Hi guys,

I have been searching hi and low on SA sights and Facebook pages for any pages or forums related to South Africans who enjoy the American meat smoking styles. We often travelled to the USA and realy enjoy the smoking style and we would love to grow the community in SA in order to share local recipies, tips and tricks that would yield as good smokes but done based on the SA market and locally available products.
Click to expand...

Hey bud. A couple of us enjoy the (real) BBQ cooking method. I started a thread a while back but it's been a while:
https://mybroadband.co.za/vb/showthread.php/651022-The-Smoking-Thread?highlight=

I'm currently using a GMG Daniel Boone, but I also started on my Weber.
 
Hi guys, Well we did our first Brisket in the WSM on the 24th of Dec and I learned a few lessons. I also had a very successful smoke and the Brisket turned out great.

As I stated in my original post, I would like to know from other people here in SA what charcoal you use for your smoking (Especially in the WSM). My experience with the Big Green Egg charcoal was that it burned hot and fast. I had a bit of trouble getting the temp (Smoking at between 215 - 245 F) stabilised but once it was stable it stuck there for about 4 hours. My charcoal had to be replenished after 4 hours as it burnt out and the temp dropped very quickly at one point with vents fully open. So, it seemed this charcoal is not the correct one for a low and slow 9 plus hour smoke.

Another thing that would be nice to hear from other smokers is rub recipes with local ingredients. A lot of the recipes refer to products you only get in the states.

I know I will adapt mine a bit next time as it had a bit too much heat in the bark, so I will tone down the chilli powder a bit. I also added coffee to my second pan of meat. (The point which I separated from the Flat)

@Randhir I had a look at the GMG Daniel Boone after seeing your reply.

I don't know how to post pics here so here is a link to my Facebook post with some pics.

https://www.facebook.com/photo.php?fbid=10154874378458420&set=ms.c.eJxlyskJADAMA7CNSg6HOPsvVvoqOF8hNy~_wkU0UEXb8Sy3pSpEJOeMpZwIquQS2hE8uTLAggQ~-~-.bps.a.10154874382638420.1073741833.694018419&type=3&theater
 
Martinh2 said:
Well then it seems I am in the wrong place here then.
Click to expand...

How do you deduce that?

You said you did not know how to post pics here so I thought I would try and help you out.

People here generally don't like links to facebook, many people don't even have facebook accounts and those that do are probably blocked at work. When I click on your link I see nothing but a login screen. Do you now maybe understand why facebook links are an issue and generally not encouraged, it's not about you or something personal against you.
 
I've been looking into building my own smoker. Perhaps I should instead just look into buying one. The Daniel Boone looks good but I shudder at the thought of what it'll cost.
 
Martinh2 said:
I had a bit of trouble getting the temp (Smoking at between 215 - 245 F) stabilised but once it was stable it stuck there for about 4 hours. My charcoal had to be replenished after 4 hours as it burnt out and the temp dropped very quickly at one point with vents fully open. So, it seemed this charcoal is not the correct one for a low and slow 9 plus hour smoke.
Click to expand...

It's not going to make a huge difference, if you're looking at long cooks you're going to have to replenish the coals unless you use a something like the Snake Method.

Martinh2 said:
Another thing that would be nice to hear from other smokers is rub recipes with local ingredients. A lot of the recipes refer to products you only get in the states.
Click to expand...

Check out amazingribs, I used to use his Memphis Dust rub a lot of the time, it's pretty standard stuff, the only difference is that I cut out most of the sugar.

Martinh2 said:
I don't know how to post pics here so here is a link to my Facebook post with some pics.
Click to expand...

Link seems broken, I can't view anything there.

Messugga said:
I've been looking into building my own smoker. Perhaps I should instead just look into buying one. The Daniel Boone looks good but I shudder at the thought of what it'll cost.
Click to expand...

Mine cost around R3k, lived666 got his for R5k including a few bags of pellets iirc.
 
Randhir said:
It's not going to make a huge difference, if you're looking at long cooks you're going to have to replenish the coals unless you use a something like the Snake Method.



Check out amazingribs, I used to use his Memphis Dust rub a lot of the time, it's pretty standard stuff, the only difference is that I cut out most of the sugar.



Link seems broken, I can't view anything there.



Mine cost around R3k, lived666 got his for R5k including a few bags of pellets iirc.
Click to expand...
Oh that's plenty cheap. Where did you buy it from? Not seeing many current stockists, with a quick Google.
 
Messugga said:
Oh that's plenty cheap. Where did you buy it from? Not seeing many current stockists, with a quick Google.
Click to expand...

Got mine from a place called Rockwood Leisure in Durban, not sure if they still carry stock though.
 
I make my own charcoal from Bluegum. Burns well and clean but i add coals every half an hour as my smoker is big.
ad8f1e4e7a847f710eb86ffaf409d293.jpg
 
Martinh2 said:
Hi guys,

I have been searching hi and low on SA sights and Facebook pages for any pages or forums related to South Africans who enjoy the American meat smoking styles. We often travelled to the USA and realy enjoy the smoking style and we would love to grow the community in SA in order to share local recipies, tips and tricks that would yield as good smokes but done based on the SA market and locally available products.

One of the things I do know is very scarce in SA is proper smoking wood chunks (Hickory, Apple, Pican etc) and I have actually sourced some which I can share. Normally here you can find mainly chips which is not actually suited for low and slow long smokes.

This is just a kick off and I would like to test the waters to see how what the interest is like in getting other folks that practice the low and slow art together.

I just purchased a Weber Smokey Mountain and previously did smoking in my Weber Kettle. So my first question is what charcoal do you guys use in you WSM ? I got me a bag of Big Green Egg Lump charcoal and I have a 5Kg brisket to put on the WSM tonight.

Let me know what you guys think of a dedicated South African Facebook Page and I will put one together (If one like this exists my searching skills suck :crylaugh:
Click to expand...
You mentioned a source for smoking wood chunks pls share.
 
There is a wood importer near us who sells raw white oak offcuts after they cut to make furniture. At least that way im guarenteed of the species quality and dryness.
 
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