Gave my new offset smoker its first run yesterday, it was a very steep learning curve.
I had bought a brisket and steeped it in sea salt water most of the previous day then dried it of.
I then marinade it in sweet chilli sauce and condemned it to a night in the fridge in a sealed bag
My rub was a mix of meat seasoning and brown sugar
It then got complicated, it was a windy day and the outside temperature was only 11c.
The box fired up without any problems and I was using cut up whisky barrels for the smoke. All started well but I had trouble getting the smoke box up to 225c and holding it there.
As a baste I used apple juice and brown sugar.
After 7Hrs and 2 resting I felt I had a result
I munched on the end, it is brilliant.
The whole exercise was success but a lot of work and very time consuming. I will be using the smoker over the summer but feel that I will be looking at an electric jobo for next year.
Trouble is most of the serious smokers on the market are set for 110 v and I live over the pond where it is 240v.
I had bought a brisket and steeped it in sea salt water most of the previous day then dried it of.
I then marinade it in sweet chilli sauce and condemned it to a night in the fridge in a sealed bag
My rub was a mix of meat seasoning and brown sugar
It then got complicated, it was a windy day and the outside temperature was only 11c.
The box fired up without any problems and I was using cut up whisky barrels for the smoke. All started well but I had trouble getting the smoke box up to 225c and holding it there.
As a baste I used apple juice and brown sugar.
After 7Hrs and 2 resting I felt I had a result
I munched on the end, it is brilliant.
The whole exercise was success but a lot of work and very time consuming. I will be using the smoker over the summer but feel that I will be looking at an electric jobo for next year.
Trouble is most of the serious smokers on the market are set for 110 v and I live over the pond where it is 240v.