It’s 2022!
We moved into our house in December 2021 and in late December a self bought present arrived. A New BBQ.
The weather and other things going on with the house meant I could do nothing with it at all. it had to stay in the box for a while before I could get it out to build and put into the space that it was going to be used in.
What did I buy and why?
I bought a Masterbuilt Gravity Series 1050. I purchased this from Pro Smoke BBQ. Overall I’ve spent around £1300 on this.
I had been doing research for a while. This BBQ gives me more space than the drums I had (I still have 1, another has gone to a friend who is still using it), incredible temp control (212f to 700f in very fast times) and fairly easy to clean.
It’s also a charcoal gravity fed smoker rather than a pellet grill so still get the great charcoal flavour as well as being able to use wood chunks for the best overall smoke flavour.
I am aware it can have issues, I don’t think any bbq doesn’t (and I’m just dealing with my first now mid 2023) but I still think that it’s the best option for me.
I actually get to build it at the start of March, a friend helped and it took us around 2.5 hours to put together. I follow the seasoning instructions the next day and I have to say, it is easy to season, quick to light and very quickly gets to the temp needed. From cold to 250f in less than 10mins!
Having seasoned, the following weekend I set about to cook a pork shoulder.
I want a brisket but prices have gone up quite a bit and just cannot afford one (I’ve still not done a whole brisket and it’s June 2023 when writing this).
The shoulder was nothing special, just something smaller that I would usually cook from Morrisons but it was still a great piece of meat.
I did inject this pork with Big Poppa Smokers Pork Prod injection mix to give it added flavour and Heath Riles Cheery BBQ Rub (I quite like pork and cherry) for a little sweetness.
The beast of the BBQ fired up to 250f and the butt goes in. And I spend the next few hours just watching the temps. The BBQ remains at a solid temp throughout with very little variance but variance is expected so very very happy.
Time to wrap and the butt looks incredible! Best bark I’ve ever had so I’m even more happy with the BBQ.
Wrapped in foil with some apple juice and back on until ready to take off.
And finally, it’s ready, I open up the foil and the smell is divine, the bone pulls out cleanly and the bark is still gorgeous.
I pull the pork, leaving it in it’s juices while I finish off making a BBQ sauce using a smokey coke mixer.
Together the pork and sauce worked perfectly and I am really looking forward to what I get to cook next.
