Recent content by Trev Latter

  1. Trev Latter

    The Outdoor cooking/BBQ/Smoking thread

    I can't remember the last time I cooked anything direct when grilling. I normally use the Dancook for grill purposes at home as its built into a 5ft steel catering table so provides a nice workstation. I've got dividers for the grate so I tend to pile the coals on one side (sometimes both) and...
  2. Trev Latter

    The Outdoor cooking/BBQ/Smoking thread

    To some extent, I guess. With the snake you have a fairly consistent fuel supply burning over an extended period of time and if the air flow is closed down enough, it stops the fire running away. As I mentioned earlier, water pans help to absorb excess energy as water just boils off if the temp...
  3. Trev Latter

    The Outdoor cooking/BBQ/Smoking thread

    Haven't got any of the minion in the Pro Q, or starting up in the backwoods. The big offset is a completely different animal as it runs solely on Oak.
  4. Trev Latter

    The Outdoor cooking/BBQ/Smoking thread

    An old pic, but a snake in the Dancook with about 10 briquettes in the starter. Once alight, stack them at one end the same as the unlit coals. Looking at the pics, that was a three briquette snake.
  5. Trev Latter

    The Outdoor cooking/BBQ/Smoking thread

    I've not tried a snake with lump. The thing with a snake is you only have 5 or 6 coals alight at any one time and the fire is fairly well choked by having the vents mostly shut down. Some of it will be experimentation and learning what the smoker likes. For example, a snake in a weber 57 likes...
  6. Trev Latter

    The Outdoor cooking/BBQ/Smoking thread

    Two options. Snake is where you make a run around the edge of the firebox (works best with briquettes) with three or four briquettes deep so it burns like a fuse when you light one end. The other option is the minion method. Nothing to do with the film, it's named after an american guy who used...
  7. Trev Latter

    The Outdoor cooking/BBQ/Smoking thread

    A few questions….What temp was it running at, what fuel (briquettes or lump charcoal) and what did you use for smoking wood? The temp issues may just have been too much fuel if it was running hot. One of the issues with the cheaper thin plate units is that the body doesn’t act well as a heat...
  8. Trev Latter

    The Outdoor cooking/BBQ/Smoking thread

    No gas here. Just oak at the rate of two splits every 40 min in the trailer mount to maintain a stable 250/275f. It’s a bit of a squeeze, but I can get 16 x 6kg briskets in the main chamber.
  9. Trev Latter

    The Outdoor cooking/BBQ/Smoking thread

    Nothing to be in awe of. It’s the same thing, but on a bigger scale. Bigger pieces of meat are easier in some ways as they’re a bit more forgiving time wise, although they do benefit from a nice long resting time at the end. I do love a nice pork chop from the bbq. A nice German bacon sauce...
  10. Trev Latter

    The Outdoor cooking/BBQ/Smoking thread

    Busy day tomorrow. Significant birthday party with its own classic american car show. There's about 15kg of brisket and 16kg of pork going in the smoker overnight and a further 10kg of wings and 5kg of hotlinks (sausages) going in tomorrow at the venue . Plus sides, of course and some smoked...
  11. Trev Latter

    The Outdoor cooking/BBQ/Smoking thread

    Every weekend now until the end of October with weddings and a couple of beer festivals.
  12. Trev Latter

    The Outdoor cooking/BBQ/Smoking thread

    Pork is the most forgiving in my experience. Wings can be a bit fussy about time/temp. Squeaky bacon (on the right in the pic next to the smoker) is simply haloumi wrapped in bacon with a little rub and glaze. Completely unfussy about time/temp and usually take about 2 hours at 250f. Glaze...
  13. Trev Latter

    The Outdoor cooking/BBQ/Smoking thread

    Here’s a few pics from a party on Sat and our Backwoods Smoker from Louisianawe bought about this time last year for overnight cooks.
  14. Trev Latter

    The Outdoor cooking/BBQ/Smoking thread

    Looking at the pic, you’ll probably be best controlling the temp with the bottom vent(s) fairly well closed and the top vent somewhere between half and fully open. Keep closing the bottom vent by 50% at a time s you approach the target temp for cooking and you should be fine.
  15. Trev Latter

    The Outdoor cooking/BBQ/Smoking thread

    Absolutely. You may find it easier to keep the temp in the medium low end of the scale at around 250-275f if you’re thinking of a low and slow smoke. At that temp baby back ribs would take around 5 hours ish as an example. Have you got a pic of the smoker? edit …ignore last comment, I just read...