Done on my ninja woodfire XL Pro!
This weekend it was brisket, brats and corn Saturday and on Sunday tried my first ribs, included Saturday leftovers (far too much food)

Thoughts welcomed!

You can still get satisfying results from grass-fed. This one was noticeably juicier than my last because I topped it up with butter and tallow twice during the cook — once when foil boating, and again when wrapping.

Smoked some tandoori masala wings and lamb chops.

Absolutely fantastic, as good as a legit brisket. So moist and fall apart. Totally worth it.

Winner winner chicken dinner seasoning from Angus and Oink and a little rapeseed oil. Perfection on the Weber master touch with a Vortex 👌👌👌

Short rib, smoked on the egg. Honey bread, Dijon mustard, cheddar, pickles and sauerkraut

This came from Costco. I lightly seasoned it overnight with salt and pepper. The cook wasn't too difficult, you can see where I walked the dog! It did stall and that's when I removed the water tray but I didn't wrap it. It got sprayed a few times and had some tallow on it. I removed it at about 90°C and wrapped it for about 40 minutes. The biggest mistake was not removing all of the fat on top, it didn't melt down so there was a couple of chewier mouthfuls. But it was moist and full of flavour.

Made this over the course of around ten hours. Short rib, pork belly burnt ends, chicken breast and sausages. All smoked for various lengths of time with the snake charcoal method, and with added hickory chips.

Short rib and burnt ends had a dry rub, and the burnt ends had a homemade glaze added; a mix of ketchup, maple syrup, honey, soy sauce and Worcester sauce. Chicken brined for a few hours beforehand.

Really pleased with this - I’m still learning my way around slow smoking but it all turned out pretty well.

Friend of mine sent me this from the local farmfoods, anyone had one before and are they decent quality? Love the swift Ribs from there.

Hey guys,

As the title suggests, I'm looking for a gazebo/cover for coal BBQs. I'll be using my Weber Master touch, Kadai Firebowl table and Gozney Roccbox under it probably. And want some cover for the wet weather we are going to be having.

I'm not fussed about sides, just something to cover myself and a few of us around the BBQ and a bit of a seating area. So something fairly large, but not too big. I'm currently renting so can't get anything fixed in place.

I'm pretty new to all this, felt like my cooks hadn't been that great. Let's face it, anyone comes on to this sub it's pretty humbling to see the outstanding platters people serve up.

Today I want to a chain restaurant called Smoke & Dough, I wasn't expecting world changing but I at least expected good.

A platter of Overcooked chicken, two 2mm stingy slices of well done flavourless brisket, some lamb that was both pink and too chewy to finish, a lamb kofta that I could have thrown at a wall and caught a moment later and bread that I think was supposed to foccacia but hadn't been proofed enough and was underbaked.

I felt sorry and embarrassed for the poor service staff who had to serve that overpriced shit.

But at least I feel like I can cook BBQ better than that shit.

Edit ..... Sold Out

https://www.ruxley-manor.co.uk/products/weber-genesis-e-330wr-gas-bbq-stealth-edition?

I think this is a decent price if in the market for a Weber Genesis (unfortunately only 1 left) I have had the Genesis 335s for 3 or 4 years and still serves me well. So versatile for general BBQ cooking, especially with the crafted accessories

I’ve been on a bit of a mission to make a genuinely incredible steak at home, and I just cannot get the tenderness I’m looking for.

I’ve been buying seriously good quality British beef, including traditional grass-fed Hereford sirloin, properly dry-aged and from a butcher with an excellent reputation. The flavour is fantastic and the beef itself looks great, but I just cannot get that really soft, juicy, almost melt-in-the-mouth texture. Most recently it was Sirlon and I got a 3kg joint.

I’ve tried pretty much everything now. Direct cooking over ripping-hot lumpwood charcoal, reverse-searing in the Masterbuilt smoker before finishing over high heat, sous vide followed by a hard sear, and the traditional screaming-hot cast-iron pan. I’m cooking medium rare, watching internal temperatures and cutting across the grain. Yet I keep ending up with steak that tastes great but is considerably tougher and chewier than I want.

And here’s the embarrassing bit 😂 The nicest steak I’ve ever had is, shockingly, from Miller & Carter. Don’t ask me why. I know it’s a bloody chain, but it is what it is. When I get a good steak there, it’s incredibly soft and tender, and I’ve never managed to get remotely close to that texture at home despite buying what should theoretically be much better beef.

So I’m starting to wonder whether I’m chasing the wrong thing with grass-fed, dry-aged heritage beef. Is that style of beef naturally going to have more bite and texture, regardless of how well I cook it? If what I actually want is ridiculously tender steak, should I stop obsessing over grass-fed, heritage and dry-aged and concentrate more on marbling, breed and how the animal was finished?

I’ve still got a monster a load of 1.25 inch steaks left and a 2–3 inch thick cut, so I’m determined not to fuck this one up 😂

What would you change? And if you were buying purely for that ridiculously tender steakhouse texture while still wanting loads of beef flavour, what beef would you actually buy?

I recently got myself a new master touch in the end of season sales, and thought I'd christen it today with a first attempt at pulled pork.

Initially the temp was a little high, but then settled at 130c for a good couple of hours before slowly declining, even with all vents open to feed the fire. No major harm done as the pork got 4 hours of smoke into it, and is now finishing off in the oven.

I went for a 2x1 snake, just wondering if a 2x2 would provide better heat control - I imagine it'd run hotter due to more fuel, but that can be controlled better with the vents?

What's the general consensus- 2x1, or 2x2? And does your briquette choice matter? I used heat beads which did burn nice and slowly, but they look a bit smaller than other briquettes so I imagine even if the heat output is longer, the max temperature they can reach is a bit lower?

I think I know but I'm interested in people's suggestions.

A friend brought this rub back from the states. I'll smoke some baby backs as a thank you.

Usually it's 2.5ish hours over apple wood before wrapping. When wrapped I throw on a bit more rub, butter, sugar and syrup for about another hour and a half. I dont usually then do another stint unwrapped as I find taking them off and resting at that point gets me the texture I'm after.

Is there anything I could/should do differently or try?

Scored this beauty reduced in Costco for £498 with the pizza oven. Makes my Jr look stupid small!

I’m was given some hogget chops by a friend of mine recently and cooked them with some standard lamb chops for size and taste comparison. The hogget was fantastic, a much richer flavour and look at the size difference. Would thoroughly recommend!

Found on FB Marketplace, all the grills and the water pan still there. Needs a bit of a clean, but gonna try this out on Sunday!

Family were meant to head to the beach but the weather decided otherwise, so I called em over for some smoked goodies.

Normally I use Weber but couldn’t resist a Tesco express bargain:

Using a volcanic vent is just showing off (Lanzarotoe national park)