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  #201  
Old 10-06-2016, 05:48 PM
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OK will be my first attempt with my new Weber Smokey Mountain tomorrow...

Now I appreciate I'm gonna need a fair bit of trial and error to begin with but after some pointers

I'm gonna get a decent book - likely the pittcue book but in the meantime I'm thinking about getting either some Beef Short Rib or some racks of Pork Ribs tomorrow

I'll sort out a rub and a sauce but could do with a few pointers please

Guess you don't want to use too much wood. I've got apple and Mesquite chunks so I guess just sort of 3 chunks on a decent stack of briquettes?

Also I can look on the web for this sort of stuff but how hot do you want the smoker to run at and what kind of temperature internally on the meat are we looking for? The guide indicates around 5hrs for pork ribs and cook until meat pulls from bone and around 7 hours for the beef rib with around 160 degrees meat temperature. Sound about right?

Do you find food takes longer when you have more in the smoker, I. E. If I fill up both racks will it take longer than the advised timings.

Gonna enjoy playing around with it but also got a couple over for the footie and don't want to destroy it by overlooking or kill them under cooking!!!
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  #202  
Old 10-06-2016, 05:50 PM
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SEASON THE SMOKER FIRST
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  #203  
Old 10-06-2016, 05:52 PM
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I hope that got the message across

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  #204  
Old 10-06-2016, 06:01 PM
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SEASON THE SMOKER FIRST
Assume you mean give it a burn for a few hours pre cooking
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  #205  
Old 10-06-2016, 06:03 PM
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Read the link!
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  #206  
Old 10-06-2016, 06:10 PM
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Yep sorry responded then looked at it. Great link, very helpful. Cheers dude. Happy smoking
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  #207  
Old 10-06-2016, 09:31 PM
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You might find this useful as well

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The Defector looks like no other breaking pitch in the game. It is well-supinated, leaving the right hand of Fernandez at a fastball trajectory before the laws of physics cease to apply and the laws of awesome take over.
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  #208  
Old 20-06-2016, 05:57 PM
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Txuleta, first read about these a while ago - anyone had the experience?

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good cooking tips in third from last paragraph.
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  #209  
Old 20-06-2016, 10:20 PM
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I NEED THIS ^
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  #210  
Old 21-06-2016, 10:07 AM
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Txuleta, first read about these a while ago - anyone had the experience?

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good cooking tips in third from last paragraph.
I'd never heard of it before.

Interesting, but I'd defiantly prefer to try the Galician Blond as opposed to some poor old milked out polish Fresian cow imported and finished on grass.
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  #211  
Old 21-06-2016, 10:13 AM
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I'd never heard of it before.

Interesting, but I'd defiantly prefer to try the Galician Blond as opposed to some poor old milked out polish Fresian cow imported and finished on grass.
I think I saw these cows on a documentary on Netflix called 'Steak Revolution' which had a French chef pissed off with beef in his country going around the world finding the best steak.

Very interesting stuff.
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Forgive me if I ignore your pork based recommendations in the future.
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  #212  
Old 21-06-2016, 10:56 AM
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Txuleta, first read about these a while ago - anyone had the experience?

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good cooking tips in third from last paragraph.
I think I have seen it for sale but didn't know what it was ...... but will definitely be keeping an eye out for it will let you know the results
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  #213  
Old 21-06-2016, 11:17 AM
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My favorite steak over in Spain right now is "chuleton" normally a rib in steak but often found rib out ..... it has a nice deep flavor usually cooked in larger pieces and then cut off the bone to be served. I have read that its quite popular in the UK now.

Actually wondering if this is the same as the 'txuleta' which the article says is pronounced "choo-letah" which given that is in Basque not Spanish is quite possible.
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  #214  
Old 21-06-2016, 11:28 AM
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Just moved house, trying to convince my partner to spend some of the remaining mortgage money on a BGE (albeit the mini max).

What would I need to get with it? Bearing in mind we have nothing but utensils!
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Old 21-06-2016, 12:45 PM
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Just moved house, trying to convince my partner to spend some of the remaining mortgage money on a BGE (albeit the mini max).

What would I need to get with it? Bearing in mind we have nothing but utensils!
There are bundle options on the website, but, am not an owner so the other guys on here will speak with more authority.

Going back to the txuleta, I think 90mins spent watching the blood be drawn out of one by osmosis would have been preferable to the pony from England last night.
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Old 22-06-2016, 09:17 AM
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Weber Smokey Mountain seasoned three times with the last time trying to regulate the heat but it's quite difficult and will take a bit of getting used to.

Ordered the gasket tape so that should help with the amount of smoke / heat lost without it.

Ordered the Maverick ET733 wireless thermometer

Will cook for the first time this weekend and no doubt destroy whatever I'm going to attempt...

Get through some briquettes on these things though dont you! I've already done a couple of bags. Any advice which ones to use going forward or does it not matter greatly? Also, any advice on smothering at the end of a burn/cook in order to preserve whatever briquettes remain? I tried just shutting all vents but they still burnt down.
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  #217  
Old 22-06-2016, 09:29 AM
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Popped my Green Egg cherry over the weekend. Some great wings on the Saturday but a slow cooked lamb turned out too dry on Sunday, I suspect there will be a good deal more trial and error.
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Old 22-06-2016, 10:12 AM
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Originally Posted by Jerry Murphy's Fringe View Post
There are bundle options on the website, but, am not an owner so the other guys on here will speak with more authority.

Going back to the txuleta, I think 90mins spent watching the blood be drawn out of one by osmosis would have been preferable to the pony from England last night.
Always fancied pony.
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  #219  
Old 25-06-2016, 07:04 PM
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Got a 2lb brisket in the fridge which I've rubbed in a smokey Chipotle rub until tomorrow. Not got my wireless thermo or the gasket kit yet but I've read that about a 2lb brisket is good to get your smoker legs. Going to aim for around 210 - 220 but only got the lid to go on for this. Will think it will take 3-4 hours and have a meat thermo to check it and book says meat temp of 190 is well done for a brisket. Got a BBQ sauce to spread over for last 30 mins or so.

Anyone finish off in foil?
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Old 25-06-2016, 07:34 PM
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Hello friends. Longtime reader, first time poster.

My first BGE arrived last Saturday. I've cooked on it three times already and *love* it. I have a large with the shelf and bartop.

So far I've cooked legs of lamb (x2), wings, sausages, burgers, bacon, eggs and a whole chicken.

I got the Pitt Cue book for my birthday and look forward to trying many more recipes. I'm also going to buy the baking stone to cook pizza and I also want to attempt this:

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