Sarah Duffy Posted September 15, 2018 Share Posted September 15, 2018 (edited) Hello! Sarah here (along with Bryon the hubby, Adelyn and Isaac) massive bbq fans, often look at smoker barrels but haven’t yet subcum. Love making burgers, sausage patties, kebabs, marinades for meats. Never smoked but love the idea of smoking our own salmon. Accidently fell upon you guys while camping this weekend and mind is blown! Would LOVE to get involved it the next get together. Meanwhile, I’ll be after some inspiration as my meat joints are generally the same old thing; I’d have never thought about BBQ’ing a joint. on another note... Thank you for the invite this evening and being so welcoming of us all. Pretty big hit with the kiddies! (Possibly due to toffee sauce and rice pudding?) but my 4 year old enjoyed munching ribs and chicken wings aswell. Whoever made the lamb/pomegranate dish.. byron loves it and a reciepe would be grand! Apologies that our only contribution was a few beers! Wish I’d know before hand and I could have knocked a few bits up! look forwards to getting involved in your next ‘meat up’ (no one has used that pun before right?) Edited September 15, 2018 by Sarah Duffy 3 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 15, 2018 Share Posted September 15, 2018 Hi Sarah, was great to meet you and the family today. We try and get the people who cooked food over the weekend to post up their recipes, so you should be able to cook the lamb dish. Look forward to you contributions to the Forum Quote Link to comment Share on other sites More sharing options...
Icefever Posted September 16, 2018 Share Posted September 16, 2018 Hi and welcome to the forum Sarah. Great to have you on board, we're all new to this only started 6 months back. Went along to Woodsmoke 18 and wow what an eye opener, to us bbq was basically sausages & burgers. You will pick up loads idea's from the forum, what Rosie likes is you pop a joint on the go and relax. ...no standing over a kitchen stove. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Thenegativeone Posted September 16, 2018 Share Posted September 16, 2018 Hi Sarah, great to have you all join us this year and I’m glad you enjoyed it! Hope to see you all at some of our future meets and until then, keep checking in here and joining in on the fun! Quote Link to comment Share on other sites More sharing options...
Justin Posted September 16, 2018 Share Posted September 16, 2018 Is was nice chatting to you all yesterday. Welcome to the group. To see Isaac saying "I love it" made my day. Glad the rice pudding and dulce de leche sauce were such a hit with him. Hope you can make the next meet. Keeps eyes peeled for future news on that. Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted September 16, 2018 Author Share Posted September 16, 2018 Isaac loved it! Especially the salmon and the rice pudding! Quote Link to comment Share on other sites More sharing options...
Justin Posted September 16, 2018 Share Posted September 16, 2018 And that chicken wing. Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted September 16, 2018 Author Share Posted September 16, 2018 He loves a good chicken wing! im currently scanning the forum trying to work out what to ask where ? Quote Link to comment Share on other sites More sharing options...
Icefever Posted September 16, 2018 Share Posted September 16, 2018 Just ask away.....your questions are what the forum is all about. Ice. Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted September 16, 2018 Author Share Posted September 16, 2018 Thanks! Just having a good read to try and decide where to start. I generally find temperature control isn’t an issue when I barbe so I’m hoping this gives me a head start on knowing what to do with a smoker. then again, also fancying the idea of cold smoking! 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 16, 2018 Share Posted September 16, 2018 Hi Sarah , their is a myriad different smokers and choices . What have you got at the moment ? And what do you want to smoke. Budget is also a major factor Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted September 16, 2018 Author Share Posted September 16, 2018 Yep! Just put up a post in the charcoal smoker forum! Quote Link to comment Share on other sites More sharing options...
Justin Posted September 16, 2018 Share Posted September 16, 2018 I could smoke with pro q cardboard box.. Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted September 16, 2018 Author Share Posted September 16, 2018 Good for you ? I could not! Recently had 18 of our trees taken down in the garden. I kept all the trunks for some bizarre reason. Shame they’re not suitable for smoking! 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted September 17, 2018 Share Posted September 17, 2018 (edited) Depends on the trees, what were they?? if they were fruit trees??? if not you can use Oak, Birch, Beech. I've a bag of Birch sawdust for cold smoking cheese later today. Ice. Edited September 17, 2018 by Icefever Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted September 17, 2018 Author Share Posted September 17, 2018 45 minutes ago, Icefever said: Depends on the trees, what were they?? if they were fruit trees??? if not you can use Oak, Birch, Beech. I've a bag of Birch sawdust for cold smoking cheese later today. Ice. Nah, various strains of conifer Quote Link to comment Share on other sites More sharing options...
Justin Posted September 17, 2018 Share Posted September 17, 2018 Conifer no. Too oily and bitter? 1 Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted September 17, 2018 Author Share Posted September 17, 2018 14 minutes ago, Justin said: Conifer no. Too oily and bitter? They are very, very sappy. Smell lovely but wouldn’t fancy the taste. Too fresh anyway. Only around 4 months so far Quote Link to comment Share on other sites More sharing options...
Icefever Posted September 17, 2018 Share Posted September 17, 2018 Shame that, would have been nice if you'd had an apple or cheery. Time would have been my next post, fresh cut wood can take years to dry fully when we lived in France any wood we used was always over 3 years old. Never mind you can burn them on a fire pit or in a log burner. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted September 17, 2018 Author Share Posted September 17, 2018 Just now, Icefever said: Shame that, would have been nice if you'd had an apple or cheery. Time would have been my next post, fresh cut wood can take years to dry fully when we lived in France any wood we used was always over 3 years old. Never mind you can burn them on a fire pit or in a log burner. Ice. Yes these would need a couple years at least! We have plans to make stepping stones for the kids and some reindeers around xmas. Quote Link to comment Share on other sites More sharing options...
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