Hello from the UK and help please


 
J

Jonty T

New member
I'm new to using a Smokey and buying the 22" (57cm) model,it's on order. I'm looking forward to preparing the Xmas dinner from the smoker this year rather than a conventional oven. My plan is to cook 3 small joints of meat each about 2lbs in weight, lamb,beef and pork, all of them being boned and rolled. My thoughts were to cook them all on the top grid simply to make access easy but would take advice if they should be split top and bottom. I'm keen to get them all to finish at the same time and hoping for 6-7 hour smoke. ( I don't want to get up too early after Christmas Eve celebrations! ) I'm not sure as to what the best cuts would be for this size i.e. leg,shoulder etc,or what type of wood is suitable or best for a combination of meats. Any advice re the above or extra tips like marinating or soaking would be gratefully received,thanks in advance.
 
Welcome to the forum. Lamb and beef usually require a little more robust smoke. Since you are also doing pork, I would recommend Apple or Cherry wood. Mesquite would also work, but it might be a bit too bold for everyone's tastes at Christmas time.
 
Jonty - suggest you do a lamb shoulder - but it doesn;t need a huge amount of smoke.
suggest you practise lots between now and Xmas to be on the safe side!!!!
 
Welcome Jonty.

Remember to check the cooking times for each different meat. The pork will take longer than the beef / lamb.

I agree with Chris. A gigot of lamb, (leg boned and rolled), would be good, as would a rolled pork loin & a nice piece of beef fillet.
 
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Getting them all to peak at the same time is going to be tricky, and very dependent on the cuts you choose. I would go with a prime rib of beef, a leg of lamb and a pork loin roast. Pork shoulder would take too long compared to any cut of lamb and most of beef. To make it a bit more festive, I might do a stuffed pork loin. You're still going to have to watch your timing closely and possibly stagger your start times. I would think all three would fit on one cooking grate. How large a gathering are you feeding?
 
Maybe it's a tad too ambitious, I'm feeding 8 and wanted to impress but most will be the worst for alcohol wear by the time I get to the table! Thanks for the advice and I'll probably look at just two cuts with a chicken or turkey in a conventional oven in case the main event goes belly up.

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That looks fantastic,I'm coming to yours for lunch!
 
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