The Outdoor cooking/BBQ/Smoking thread

[Trev Latter]

Looking at the pic, you’ll probably be best controlling the temp with the bottom vent(s) fairly well closed and the top vent somewhere between half and fully open. Keep closing the bottom vent by 50% at a time s you approach the target temp for cooking and you should be fine.

 

[Trev Latter]

Here’s a few pics from a party on Sat and our Backwoods Smoker from Louisianawe bought about this time last year for overnight cooks.

 

[CatmanV2]

I guess I need to decide what to smoke!

C

 

[Trev Latter]

Pork is the most forgiving in my experience. Wings can be a bit fussy about time/temp. Squeaky bacon (on the right in the pic next to the smoker) is simply haloumi wrapped in bacon with a little rub and glaze. Completely unfussy about time/temp and usually take about 2 hours at 250f. Glaze about 20 min before finishing off rather than at the start. The Mac bombs are a little more time consuming on prep, needing attention the day before, but well worth the effort and another 2-3hr smoke. Happy to send over recipe, just shout.

 

[Harry]

Pork is the most forgiving in my experience. Wings can be a bit fussy about time/temp. Squeaky bacon (on the right in the pic next to the smoker) is simply haloumi wrapped in bacon with a little rub and glaze. Completely unfussy about time/temp and usually take about 2 hours at 250f. Glaze about 20 min before finishing off rather than at the start. The Mac bombs are a little more time consuming on prep, needing attention the day before, but well worth the effort and another 2-3hr smoke. Happy to send over recipe, just shout.

Is a Mac bomb macaroni wrapped? But how? Do please share the recipe!
I like the name of the “squeaky bacon”, having always called halloumi squeaky cheese.

 

[CatmanV2]

Pork is the most forgiving in my experience. Wings can be a bit fussy about time/temp. Squeaky bacon (on the right in the pic next to the smoker) is simply haloumi wrapped in bacon with a little rub and glaze. Completely unfussy about time/temp and usually take about 2 hours at 250f. Glaze about 20 min before finishing off rather than at the start. The Mac bombs are a little more time consuming on prep, needing attention the day before, but well worth the effort and another 2-3hr smoke. Happy to send over recipe, just shout.

Thanks! Pork chops or ribs seem like a good start? I don't want to do anything huge first off

C

 

[lozcb]

Just outside Lowestoft. You're not going to come and steal my brisket are you ?

Oh yes i am .................exactly how close to me are you ...............let me know when your cooking and i'll follow my nose

 

[Trev Latter]

Every weekend now until the end of October with weddings and a couple of beer festivals.

 

[CatmanV2]

It's very cheap and cheerful, thin steel. I imagine an Aldi or Lidl special but if it works, great. If it doesn't I actually have 2 other people asking me for it!

The crank handle raises and lowers the fire bed which you can access through the door. The stainless steel handle below is an ash tray. A vent at each end which can be opened or closed, as well as the chimney vent you can see.

And it has a built in bottle opener

<edit> Appears to be a CosmoGill or damned close (impressive Google search!)

XL Smoker Charcoal Barbecue

Elevate your barbecue game with our CosmoGrill XL Smoker, the perfect outdoor companion for those intimate long weekends. Our family-friendly American-style outdoor charcoal barbecue is perfect for grilling, smoking, and roasting your favourite meats, vegetables, and more. Order yours today!

cosmogrill.com

C

Turns out it's a Tesco special. £150!!!!

They just got them in our local

C

 

[DLax69]

 

[DLax69]

Have a full leg of lamb going on the grill on Sunday for roughly 6 hours, with some apple wood and matching glaze. Maybe. May go another direction. Don't care for mint jelly. Mustard...?

 

[CatmanV2]

Have a full leg of lamb going on the grill on Sunday for roughly 6 hours, with some apple wood and matching glaze. Maybe. May go another direction. Don't care for mint jelly. Mustard...?

I like dijon with lamb, personally. Never been a fan of mint sauce

C

 

[zagatoes30]

Weekend looking good so might be an opportunity to kick off the outdoor cooking (we don't get many optimal days here)

 

[Trev Latter]

Busy day tomorrow. Significant birthday party with its own classic american car show. There's about 15kg of brisket and 16kg of pork going in the smoker overnight and a further 10kg of wings and 5kg of hotlinks (sausages) going in tomorrow at the venue . Plus sides, of course and some smoked vegan stuff too. Got about 150 to feed in total.

 

[CatmanV2]

Busy day tomorrow. Significant birthday party with its own classic american car show. There's about 15kg of brisket and 16kg of pork going in the smoker overnight and a further 10kg of wings and 5kg of hotlinks (sausages) going in tomorrow at the venue . Plus sides, of course and some smoked vegan stuff too. Got about 150 to feed in total.

In awe. I'm going for a couple of pork chops and Mrs C is making ratatouille.

C

 

[Trev Latter]

In awe. I'm going for a couple of pork chops and Mrs C is making ratatouille.

C

Nothing to be in awe of. It’s the same thing, but on a bigger scale. Bigger pieces of meat are easier in some ways as they’re a bit more forgiving time wise, although they do benefit from a nice long resting time at the end.

I do love a nice pork chop from the bbq. A nice German bacon sauce would go well with those, kind of a-la-schnitzel but without the breadcrumbs.

 

[zagatoes30]

Busy day tomorrow. Significant birthday party with its own classic american car show. There's about 15kg of brisket and 16kg of pork going in the smoker overnight and a further 10kg of wings and 5kg of hotlinks (sausages) going in tomorrow at the venue . Plus sides, of course and some smoked vegan stuff too. Got about 150 to feed in total.

That's some cooking, I'm half a dozen burgers, a dozen snags, wings and supplementaries at best sort of outdoor chef

 

[DLax69]

That's some cooking, I'm half a dozen burgers, a dozen snags, wings and supplementaries at best sort of outdoor chef

I cook out as much as in; the grill/smoker is direct connected to the house NG, so no fiddling with propane tanks...though today's torrential rains combined with a high of 46F means I'll be doing the halibut (for sandwiches) on the range instead...

 

[Trev Latter]

No gas here. Just oak at the rate of two splits every 40 min in the trailer mount to maintain a stable 250/275f. It’s a bit of a squeeze, but I can get 16 x 6kg briskets in the main chamber.

 

[DLax69]

View attachment 113060
No gas here. Just oak at the rate of two splits every 40 min in the trailer mount to maintain a stable 250/275f. It’s a bit of a squeeze, but I can get 16 x 6kg briskets in the main chamber.

Do have a wood-fired deal, as well...but convenience is nice...and your rig is very nice.