Hey there.
Posted: 27 Aug 2011, 17:41Thought I would finally say hi, been lurking here for a while, totally new to smoking. Was due a WSM for my birthday at the start of the summer, but a new baby is expensive and settled on a weber kettle. After a few smokes on the weber: Costco babybacks, some beer can chicken and about what felt like a 1000 moinks, we were addicted to smoke, the mrs returned to work and we picked up a WSM when we found one with a good discount.
Had a first smoke of ribs and chicken thighs, both really good, second smoke was four lamb shanks, marinated overnight in yoghurt, lemon juice and tandoori paste, cooked at 225F for six hours with two chunks of hickory. I hate to say it but they were really disappointing, they weren't dry at all, but they were a bit tough, there was no tandoori flavour, and there was a bitter after-taste to the smoke flavour.
If I had to guess I would say cooked too long (but maybe not enough) and oversmoked.
Anyway Hi, the advice I have found here on charcoal, thermometers, welding gloves etc has been invaluable.
Tomorrow, it's ribs, oxtail beans, ABTs and turkey legs. It's ultimately all about the butt, but building up to that to avoid potentially expensive mistakes.
Had a first smoke of ribs and chicken thighs, both really good, second smoke was four lamb shanks, marinated overnight in yoghurt, lemon juice and tandoori paste, cooked at 225F for six hours with two chunks of hickory. I hate to say it but they were really disappointing, they weren't dry at all, but they were a bit tough, there was no tandoori flavour, and there was a bitter after-taste to the smoke flavour.
If I had to guess I would say cooked too long (but maybe not enough) and oversmoked.
Anyway Hi, the advice I have found here on charcoal, thermometers, welding gloves etc has been invaluable.
Tomorrow, it's ribs, oxtail beans, ABTs and turkey legs. It's ultimately all about the butt, but building up to that to avoid potentially expensive mistakes.
