Living up to the name I see! Also, the meat in that picture looks like it's worth dying for.Might be a bit late... In my experience, anything "Weber" is good stuff. I've got a Weber charcoal kettle grill that's been following me around since about 1985. I've replaced the grill and charcoal grates, but the thing just won't die.
As far as smokers, I've got a Brinkman that looks similar - it works great for fish, chickens and jalapeno peppers.
I'd think you'll find a friend for life. Go for it!!
Just about to press buy on a 47cm (18.5") one of these. Are they any good?
Agreedsomething weird and unappetizing about the beheaded chicken standing upright on its own legs like that
The peasants are revolting, & the pheasants are running scared of that smoker.I realise you're away from home a lot, but by all that is holy, do have a word with the staff.
Excellent Duncan - & from you, expectedhttps://www.youtube.com/watch?v=jzZSZOAgR_s
Apologies for the poor quality video but for some reason, this sprang to mind...
Did you recently get away with robbing a bank?
Mart61
I realise you're away from home a lot, but by all that is holy, do have a word with the staff.
The lawn could do with a trim and getting the roller out.
And your folly is going to wrack and ruin in your absence.
The grounds keeper and the maintenance foreman are both robbing you blind, judging by the quality of their work.
Give them an inch and they'll take a yard. They have no shame I tell you!
Marty, great piece of kit there mate. Haven't seen one of those before. I'm more of the recycled oil barrel persuasion. That is posh nosh - bosh!
Looks delicious and you made enough for company so what time should we arrive for dining?
Thanks. I use what's called the minion method. You basically get a couple of dozen coals burning and then drop them on top of a full basket of unlit coals. This way the burning coals slowly ignite the unlit coals and they stay alight for 10+ hours.
If they need topping up you can do this via the door in the front of the smoker, but I've never needed to do this yet.
Don't you get a very tar-y/kerosene flavour?
Whenever I've cooked with charcoal I've always let the coals reach the white and powdery stage to avoid flavour contamination.