Chris from Peterborough

[Chris__M]

Actually, I'm just over the Lincolnshire border from Peterborough, but it is the nearest place of note.

Discovered this board following a late night session with Google, and it hits the spot - nice to see how other Brits are doing BBQ, what with our meat cuts being different from the US etc.

Have already semi-outed myself in another topic, but will introduce myself properly here.

I have had several cheap BBQs in the past, but for the last 3 years I have had a Weber 22.5" kettle, which I have loved. Up to recently it usually got an outing once a month or so, except during the winter months, but so far I have generally only been cooking small cuts with direct heat - burgers, sausages, steaks, chicken pieces, and some fish. Have been longing to be more adventurous, but never gotten around to it.

For the last few weeks, my kitchen has been in the midst of a refit, so my BBQ has been pretty much in constant use, and I finally started experimenting with indirect heat - have cooked some extremely successful beercan chicken (or in my case, cider-can chicken) and some small pork shoulder joints. Currently working my way up to doing a proper Butt for my friends, but still need to get some practice in.

I wondered if I needed more specialist kit for indirect/smoking, but my Weber seems to be coping nicely, at least for now, and I have just bought some thermometers to help me maintain a steady temperature. In particular, smoking is of great interest to me, but I am avoiding looking at dedicated smokers, until I am sure that this isn't a five minute wonder, and any new toys won't be consigned to the back of the garage after a while.

My local butcher is owned by Grasmere Farm, who specialise in pork, so I think I am going to be in good hands, there.

[All Weather Griller]

Hi Chris, welcome to the forum.

I think the cautious approach you're taking to increasing your smoker family is wise, this is one of those hobbies that can become quite expensive. A friend of mine took the same approach, he has a Weber Performer 22.5 and having seen me smoke a few choice cuts on my WSM he tried to replicate the same cooking process.

He was mildly successful in that, he could pretty much do the small cuts no problems but the bigger the cut became the harder it was for him to keep the low temps for longer without having to constantly restock with fuel and water. It did burn quite hot for him too as the vent control was often made redundant by him often having to lift the lid.

He had better success by using my weber rotisserie attachment but I think there was still quite a large gap around the sections. I suspect using the minion method in the coal baskets either side of your cook may help.

I think you have tackled the hardest part of this past time already, establishing links with a good butcher is imperative and many of us have spent a good couple of years training the butchers to do the cuts that we want. Right now I have separate butchers that are good at specific things, a butcher that can do it all has so far evaded me.

My beef comes from Banks Beef near Retford, Notts and I get to select the beast prior, my pork comes from a farm in Scarborough, a good rib butcher is still proving to be hard to track down.

One of the joys for a lot of people is either building their own smoker or "tinkering" with the kit they already have. I know my mate Graham ended up footing the bill for a WSM and he hasn't looked back, but this followed about 18 months of playing.

I think as long as your having fun, not going hungry and getting some good results, there is no rush to dive in and shell out for a purpose built device.

Hope you enjoy the forum, there is a lot of friendly people on here with some interesting experiences, I'm sure some will be happy to share.

All the best,

look forward to seeing your posts.

Adie

[philnewts]

Hi Chris

I live in Grantham and know Grasmere also. If they do turn out to provide decent and proper cuts, let me know as it would be useful. If you want to chat about anything else let me know.

All the best

Phil

[ozza]

hey Chris welcome to the board, have fun

[Chris__M]

Hi Phil

I live in Grantham and know Grasmere also. If they do turn out to provide decent and proper cuts, let me know as it would be useful. If you want to chat about anything else let me know.

I've been talking to Grasmere Farm direct, and received the answer that although they hadn't come across the term "Boston Butt" before, on viewing the link I provided with, they can see what I want, and are happy to supply them, if given at least 2 days notice.

I am going to be ordering via the shop, as it is only 15 minutes walk away; as a result, I will probably give them a week's notice to allow for communication between the shop and the farm. However, I am sure they will take orders for delivery, as they are getting an online shop together.

I have no immediate plan to order one, but it is on my list of things to try out. When I do order, will take some snaps of the uncooked butt, so you guys can tell me how close they have got to perfection.

[stickthekettleon]

Hey Chris, welcome to the forum