August 2020 First smoke.

In August 2020 just as Covid was beginning to feel 'normal' I bought what I know know is a COS (cheap offset smoker).

The first few cooks went OK, plenty of smoke and some good ribs. The early days of me being hooked on outdoor cooking. I used tons of charcoal and the flavors were a little too strong.

Some lessons learnt,

1) These things are leaky. Some modifications are needed to keep the heat in and the temps steady.

2) The temp gauge on the lid is useless.

3) The more practice the more you realise the hot spots and how to keep the temp going.

4) Wood is best to burn. (Not pine) 

Ribs and a recipe called 'dragon eggs'. The ribs were my first try, after a masterclass from a good friend of mine who lives in Spain. Homemade BBQ sauce glaze and lemon juice spray while it cooks.

I have now sealed the doors with fireproof rope/tape, like this stuff...

Amazon Link

Dragon Eggs

1. Chicken Thighs with bone removed

2. Mini Sweet Red peppers stuffed with cheddar cubes.

3. Wrap the chicken thigh round the mini peppers

4. Make a secure parcel using a streaky bacon (which shrinks and pulls tight as it cooks)

5. Cook closest to the heat but not directly over. Brush with BBQ glaze every 30mins or so.