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[delay]

Nom nom nom nom nom

[Mambopoa]

My advice, don't do it.....

You want more and you know it will take 10 hours before you get more. :/

[Joric]

 

[Mambopoa]

OK, Chicken now...
Nothing special on the skin, cooked for 2 hours.
Chicken was really nice, but the skin was a bit rubbery. Not sure how to fix that, either higher temp or a rub.

[Mambopoa]

First BBQ of the year planning.

I usually take in BBQ instead of cakes after my birthday.

I am not 100% sure what I am cooking, store depending, but I hope to do:
5 Baby Back Rack of Ribs
1.5 kg Pork Shoulder for Pulled Pork
1 kg Beef Brisket
5 Chicken Breasts.

See what the shops have, it may have to wait until next week.

[Joric]

Now that sounds like a lot of meat... for how many people will you do this BBQ?

[Mambopoa]

I will take this all in to work for everyone.
15 in our office, but if word gets out it will go very quickly.

Updated what I got in the end.

[Joric]

Ah... now I understand that "take in" ... I thought you invite guests to your place and "take in" made no sense to me then...

Funny thing is - we got a new colleague last year and he announced, that he dislikes to bake or bring cake... and prefers rolls with minced pork and sausage etc.

[Mambopoa]

Funny thing is - we got a new colleague last year and he announced, that he dislikes to bake or bring cake... and prefers rolls with minced pork and sausage etc.

I mainly do this for a change, people get cakes and biscuits all the time.
So people try and do something different.

Anyway its 6c outside and raining, even though stuff is covered its hard to keep temperature.

[Mambopoa]

Today's photos:

[Mambopoa]

Forgot to add.

My rub on Pork and Ribs.
Brisket is a different rub, more like steak seasoning.
Chicken just has salt and pepper.

[Mambopoa]

Well for some reason, it was cold and we decided to get the grill out.
Nothing special, just some steak.

Anyway. It was 0c with a very cold wind and dark.
For fun here are some photos. 

[Mambopoa]

What to do, what to do..........................

I am really happy with my Green Mountain Grill (Davey Crockett)...........
But it has a small cook space.

Do I buy the next size up, do I buy a Cookshack instead. Do I just keep what I have.
Anyway here is the choices for purchase:
Green Mountain. : http://greenmountaingrills.com/products/grills/daniel-boone-pellet-grill-wifi/
Cook Shack : http://www.cookshack.com/store/Smokers_2/Smokette-Elite-Model-SM025
Or just stick with what I have........

Or wait until I see the size of brisket or pork shoulder and see if I can fit it on mine.

 

[Joric]

If you want to use an oversized smoker, you HAVE to build it on your own. Yes, companies sell them... but that's not the spirit and not how the true (US based) BBQ lovers do it.

Get that old barrel, clean it and DIY, darnit! BBQ was invented by the poor people, so get back to the roots and don't by a huge high tech BBQ.

And ofc we demand photos of the build process AND an invite to your place to see it in action and taste the results. Otherwise it didn't happen. ;p

[Mambopoa]

Hi Jor,

That would be a horizontal offset charcoal smoker and yes I am trying to get one made. 

But the ones I am thinking about are pellet smokers, so they are a different beast.
I am trying to get some full size pork shoulder and brisket ordered (local butcher is helping in finding the right cut)
Once I have tried those for size, I will know if I need to get larger size or not.
Plus the advantage of a larger hopper.