hi - good to be here.
I'm a noob to the smoking world - but I like to eat and play with fire so it really wasn't much of a leap to join them together!!
Brought up in England were there was much of a smoking/bbq culture. Moved to NH in 2000 and quickly got
proficient with a gas grill – to the point were of all my friends and family going back to England and buying one after trying mine out!
Now in Florida and whilst I wanted a smoker for a while I finally moved out of a temporary apartment and into a house that already has an outside bar and grill. So for xmas the wife got me a smoker! (I did tell her exactly what I wanted).
I’m now the owner of a Brinkman Trailmaster Limited Edition.
After spending a bit of time on here I’ve built it, seasoned it and run a few test cooks. Salmon and veg to start (went fine), a couple of Boston butts, drumsticks and sausages (butts – ok after I pulled them from the smoker and finished them in the oven – temp had dropped overnight and I had visitors arriving, drumsticks ok – sausages magnificent) .
Did a couple of whole chickens last weekend – after finding a spice stand at the local market on Saturday! Nom nom! A the masterpiece – bonless leg of lamb rubbed down with double garlic olive oil, and with sage and onion stuffing in the middle. Added citrus salt to the outside like a rub.
Only downside is that I had to finish the lamb in the oven again as I couldn’t get the temp right.
OK – so I could have asked why – but instead I’ve spent time researching and I’m certain that it’s the ash smothering the charcoal on a longer cook – I need to sort that out with the use of a charcoal basket and making sure I dispose of the ash more regularly.
I know, I know – no pics and it didn’t happen – but the above are just early experiments until I get a grip of it. But after seeing the smoke ring I laid down on that lamb – I may have to buy a better camera to share the results.
Anyway – off for now – have to build a charcoal basket and dream up a reason to cook this weekend…. Maybe just because it’s the weekend!!!
Mike
I'm a noob to the smoking world - but I like to eat and play with fire so it really wasn't much of a leap to join them together!!
Brought up in England were there was much of a smoking/bbq culture. Moved to NH in 2000 and quickly got
proficient with a gas grill – to the point were of all my friends and family going back to England and buying one after trying mine out!
Now in Florida and whilst I wanted a smoker for a while I finally moved out of a temporary apartment and into a house that already has an outside bar and grill. So for xmas the wife got me a smoker! (I did tell her exactly what I wanted).
I’m now the owner of a Brinkman Trailmaster Limited Edition.
After spending a bit of time on here I’ve built it, seasoned it and run a few test cooks. Salmon and veg to start (went fine), a couple of Boston butts, drumsticks and sausages (butts – ok after I pulled them from the smoker and finished them in the oven – temp had dropped overnight and I had visitors arriving, drumsticks ok – sausages magnificent) .
Did a couple of whole chickens last weekend – after finding a spice stand at the local market on Saturday! Nom nom! A the masterpiece – bonless leg of lamb rubbed down with double garlic olive oil, and with sage and onion stuffing in the middle. Added citrus salt to the outside like a rub.
Only downside is that I had to finish the lamb in the oven again as I couldn’t get the temp right.
OK – so I could have asked why – but instead I’ve spent time researching and I’m certain that it’s the ash smothering the charcoal on a longer cook – I need to sort that out with the use of a charcoal basket and making sure I dispose of the ash more regularly.
I know, I know – no pics and it didn’t happen – but the above are just early experiments until I get a grip of it. But after seeing the smoke ring I laid down on that lamb – I may have to buy a better camera to share the results.
Anyway – off for now – have to build a charcoal basket and dream up a reason to cook this weekend…. Maybe just because it’s the weekend!!!
Mike
