Hi from London, UK
2 posters
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Hi from London, UK
Hi everyone
I am a newbie smoker who just started. A friend of mine at work got a pro Q XL and after eating at his place i was sure i had to have one.
He has been a lot of help to me with regards all the little questions i needed help with and then for everything else i posted here.
My first smoke consisted of catering for 60 people and i had a very steep learning curve. Chicken thighs & legs ... 7kgs brisket.
It went pretty well. The chicken ended up on both grills and had to be double stacked (am wondering if there is another grill i could place above each grill without needing another stacker unit) ... it took about 4 hours at 230 deg F. The brisket took about 6 hours and the first 2 hours i ramped the heat up to 300 - 310 deg F ... then dropped it down to about 250 deg F for the next 4 hours but wrapped in foil for most of that with the rest of the marinade and some BBQ sauce.
The chicken got grilled to reheat/sear and mopped with the marinade mixed wth a little BBQ sauce. Apparently it had a great smokey flavour yet also that lovely BBQ crispyness. The brisket was flavoursome and moist ... a friend of mine had come over from texas and he gave me the thumbs up, so i am happy with my first smoke.
Sadly i didnt get to eat any of it because i was away running errands when dinner was served ... lol.
Anyway i would just like to htank everyone who helped and also say that i have been reading through everyone's recipes and ideas and it really has given me so much to think about and try out.
Here is to a long and happy smoking future.
Next up ... lamb, duck and spuds
Q.
I am a newbie smoker who just started. A friend of mine at work got a pro Q XL and after eating at his place i was sure i had to have one.
He has been a lot of help to me with regards all the little questions i needed help with and then for everything else i posted here.
My first smoke consisted of catering for 60 people and i had a very steep learning curve. Chicken thighs & legs ... 7kgs brisket.
It went pretty well. The chicken ended up on both grills and had to be double stacked (am wondering if there is another grill i could place above each grill without needing another stacker unit) ... it took about 4 hours at 230 deg F. The brisket took about 6 hours and the first 2 hours i ramped the heat up to 300 - 310 deg F ... then dropped it down to about 250 deg F for the next 4 hours but wrapped in foil for most of that with the rest of the marinade and some BBQ sauce.
The chicken got grilled to reheat/sear and mopped with the marinade mixed wth a little BBQ sauce. Apparently it had a great smokey flavour yet also that lovely BBQ crispyness. The brisket was flavoursome and moist ... a friend of mine had come over from texas and he gave me the thumbs up, so i am happy with my first smoke.
Sadly i didnt get to eat any of it because i was away running errands when dinner was served ... lol.
Anyway i would just like to htank everyone who helped and also say that i have been reading through everyone's recipes and ideas and it really has given me so much to think about and try out.
Here is to a long and happy smoking future.
Next up ... lamb, duck and spuds
Q.
Blaq Sun- Sausage Burner
- Number of posts : 26
Location : Blaq Sun
Registration date : 2011-08-12
Re: Hi from London, UK
Whaaat!? 60 people!?
Pork Chop- Sausage Burner
- Number of posts : 2
Location : Smoking
Registration date : 2012-03-08
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