OK
Right here is a link to all the pics we took but i will post some thumbnails
http://s774.photobucket.com/albums/yy27 ... 1%20smoke/I will start with the pork - 5lb (just over) bone in from Asda
Our earlier post will show how we prep'd it - we cooked it at quite a consistant heat of 225*F - was on for about 8 hours and reached an internal temp of 198*F - we removed, foiled, wrapped in towels and rested for 2 hours - when we came to pull this it didn't really pull
it seemed a little on the dry side
Any comments??
Next the Beef - now this we were really concerned about at first
same as pork really (cos on the same smoker) 225*F heat (now we don't have another thermometer so here we played a guessing game
) was on for 3 hours then we put in a roasting tin ,foiled it (and added some stock) and returned to the smoker for another 6 hours, we removed this and wrapped more foil on it and reduced the liquid gold from the roasting tin
well as we removed it from the roasting tin it started to fall apart
This is still resting but i might post another pic later when we cut it
Wings (not thighs
)
to be honest can't remember what time these went on - about 2pm ish i think
First up the Hooters wings (thanks Scott)
Lee loved these - well after i crisped them off a little more in the oven (nothing like sloppy chicken skin to put you off but it was my fault as i placed these on a tray in the smoker so they didnt crisp like they should)
2nd up, rubbed wings - which i kept in the smoker for a good hour longer than the Hooters ones (hindsight is a wonderful thing and these went straight on the grill)
All in all a positive smoke (just gutted about the pork
)
Feedback appreciated as always - off to scoff now