Search results

Guests arrived just while I was typing my message yesterday! Well, the Weber probe therm in the chicken began to show a temperature rise quite quickly and the birds only took about one and a half hours - so I think the therm in the top of the WSM must have been faulty - or touching the cold...

Well, just fired up the WSM to smoke 2 chickens at about 350 F. I only had last years lump charcoal, but it worked fine a few weeks back. Today is mild but wet and a slight wind. I CANNOT get it up to temp!!! Just lit and added a 2cnd chimney (half chimney -run out of lump) and it is still not...

Has anyone smoked one of these joints? Very economical here in the UK but usually used for a potroast... Andrew

This may sound stupid - but which way up do you put the saucer? Is it inverted, to trap heat between it and the waterpan, or the other way? Andrew

what is wet aging? How do you do it? Will it improve thw flavour of, say, a piece of lamb which hasn't been hung long enough to tenderise and gain flavour? Thanks, Andrew

Incidentally, I've got a juicer by Matstone - makes very good veg and fruit juice. BUT - it also has an attachment which allows you to put onions, garlic, chillis, rosemary etc through and out comes a highly flavoured puree. Add olive oil to this and it makes a FABULOUS rub / marinade all in one...

Had some trouble keeping the temp down to 350 - it kept drifting up to 380, but taking the lid right off a couple of times slowed the cook down a little! End result was excellent - beautifully rare meat, gentle smoke flavour and wonderfully tender. My guests were knocked out! So - thanks Kevin...

Thanks for that. I'll follow instructions to the letter! Planning to rub it with a slather of olive oil, crushed garlic, finely chopped rosemary, basil, thyme and parsley, plenty black pepper and leave for 6 hours or so to absorb flavours. Hope it comes out well! Thanks, Andrew

Hi. I'm planning to smoke a topside tomorrow - my first smoke of the year. I'm anxious not to overcook it - last time I followed the temps on the Weber thermometer and it was way over cooked for my tastes. I like it fairly rare - not bloody, but very pink in the middle. I plan to cook on a...

I've just been given some wood for my smoker (friends here in the UK are quite taken with my WSM and a tree surgeon is proving very helpful over wood!!) So far, two sacks of apple logs, and now a sack of wild plum. Is it a good smoke wood, and if so, any recommendations? I must say, the amount...

Jerry - you're right - the meat was pulled at 120 F!!! The problem arises here because it seems that the government wants us to go Celcius to be like the rest of Europe (I want to stay Imperial) so things like thermometers made in UK or Europe are now in Celcius. My Weber thermometer in contrast...

I cooked another roast yesterday, following the advice given, and pulled the beef at 120 Celsius. Left it wrapped in foil for about 15 minutes, and it was awesome! Tender, rare - just as I like it. So thanks, everyone. Covered it in a paste of garlic, olive oil, pomegranate molasses, cayenne and...

Thanks for the detailed replies! So ideally meat will be at room temp when it goes on the WSM and the hoter it is being cooked at, the more the temp bump when removed so the answwer is to remove at a lower internal temp?! So if I want rare (my rare is quite rare - distinctly bloody in the centre...

Thanks for the replies. So - 135 plus 15 would be 150. Plus 5 would be 140. And if I'd pulled the emat at 125° and it had risen 10° it would still have hit 135 - so would be medium? So does this mean that to get rare, cooking at 350° and resting for 15 minutes, I'd really need to pull the meat...

Hi. Yesterday I decided to cook a roasting joint of beef on my WSM. Cooked it at 180° C (I think thats about 350° F ). and used my weber probe thermometer to check the temp. Set the probe to rare and took the meat off when the temp reached 135° (which Weber state to be rare). It was medium to...

Well, today might be the first chance for me to cook in over 100° - the temperature is predicted to reach 102 - a record for the UK! And exhausting when your not used to it - this has been quite a heat wave!

I love the idea of smoked sausages and will be doing some. Is low and slow the rpeferred method? Also, I want to make my own sausages and have bought some skins. Anyone got any good sausage recipes????

Ingredients : 5 tablespoons peanut oil; I teaspoon black mustard seed; 1 inch fresh ginger cut into strips finely; 1 onion, medium, cut into rings; half teaspoon turmeric; 2 star anise; 2 finely chopped chillies (or more or less, depending on how hot you like it); 1 large cauliflower broken into...

Rita , what a wise - and warm - response! AND it has the great advantage , in my opinion, that any excess meat will not be going away with the neighbours but remain where it belongs - in Sam's fridge!!! Andrew

Rita - I go with the fat on this one. Why cover chicken with bacon if it doesn't work? Why does a boned duck stuffed with a boned chicken produce stunningly moist chicken if it doesn't work? Yes - it's the fat. And failing chicken fat - butter is pretty good, too. Andrew