Finally decided to give whole fish ago at being grilled on the Smokefire. I have had so many failures on a charcoal BBQ that it has always put me off grilling fish. But decided the time was right to give it ago on the Smokefire.
I chose 6 Sardines and a whole Sea Bass to try out, After gutting and cleaning them I covered them in a Piri Piri Marinade for an hour before grilling. Preheated the grill to 425F and left it at that temp for 15 minutes to make sure the grills themselves were up to
4 months into ownership of the Smokefire EX4 and i thought I would update my blog now with my thoughts on how it has performed for me over that time as I think 4 months is a fair time to assess it.
I know there have been some worries and concerns from some owners of Smokefire's for reliability issues etc. I have to say from my own personal experience, I haven't experienced any of them and my machine has worked pretty flawlessly, I have experienced a very occasional electronic failure in the
In this glorious weather decided to do a Seafood Platter for the first time ever on a smoker/grill. It turned out better than I hoped and seafood with a slightly smoky flavour is really divine and a relatively simple to do and a satisfying meal.
I did three different shellfish all cooked at 385F.
The Mussels I cooked them in a white wine, minced garlic , fresh lemon juice and ghee butter and cooked them in the preheated hot liquid for 15 minutes in a skillet.
The Crab Legs I injec
Using the vortex, . Chicken rubbed with 2 teaspoons smoked paprika, 1 teaspoon salt, 1/2 teaspoons each of garlic granules and freshly ground black pepper.
Sauce 320ml tomato sauce, 1 table spoon soft brown sugar two tablespoons apple cider vinegar, two teaspoons of chilli sauce (as you prefer) and 1 tablespoon of Dijon mustard, combine in pan and simmer for 6 to 10 minutes stirring occasionally until it thickens a bit and is not runny, noting it will thicken a little more as it c
Okay, I mainly ordered Hanger Steak to get free delivery. Hanger steaks, or "the butchers secret" woohoooooo.
I expected something nice and watched youtube videos on how to prepare them (pitmaster x and so).
Okay, first how to trim them. Nope, no trim... the steaks are just cut down in squares by the meat provider. So in the middle of the steak is silver skin.
Could be worse, could be a bone...
Wrong! A bone is much better than silver skin. But okay, it's the butcher's secret...
I had to cook it.
I really looked forward to cook it.
Sous-vide to a perfect medium rare, sear it off over hot red glowing, until I finally taste this wonderful cut of meat in my mouth.
Although everything worked as planned, at one end of the steak it tasted like blood (iron).
So I wonder if it was the meat, or my cooking 🤔
Received my first order from Tom Hixson today. Ordered two Irish Picanha, got two Uruguayan Grain Fed Picanha. Don't know the difference though, except of the prize.
My plan is to cut them into steaks, sous vide them, and then sear them on a small hot charcoal bbq.
Decided to cook a Sirloin joint on a Smoker for the first time and try to do some of the sides alongside it. I initially bought a 2kg piece, but as only feeding 2 of us, thought it was a bit of overkill tbh, so sliced it in half and froze the other.
I decided to try a piece of meat with no rub added, just cooked as is 🤯 I set the Smokefire to cook at 210F and aimed for an internal temp of 145F. Decided to try and do a jus/gravy to go with it and chose this recipe, I have had for a lon
In these different times, finding it difficult to get meat locally that used to be so readily available. So I was pleased to be able to get some Beef Short Ribs from my local supermarket delivery service. I was pleasantly surprised at the price and how little trimming and tidying up of the ribs were required and although singular ribs rather than a rack at £7 a kg were good value.
After removing a little silverskin and the membrane, I added about a ½ tsp of kosher salt to each of them and
Chicken is one of my favourite things to cook outdoors and one of the main reasons I got the Smokefire as for my own personal taste, I have never thought my old bullet smoker cooked chicken very well, due to its limitations of cooking at much higher than 275F even with all vents open and an empty waterpan. I think chicken cooks best at 350F and higher to get the crispy skin and I have been hoping this is where the Smokefire will shine and for the most part it has, from my early attempts.
I haven't used the Smokefire for over a week, so was keen to give it ago today, I completed the Firmware update to 4008 and decided to try a Pizza for the first time, as it was quick and easy and a way to check the firmware update hadn't broken anything.The Smokefire took about 20 minutes to get up to temperature and another 10 minutes to make sure the pizza stone had reached 500F as well
I really wanted to make my own base, but haven't been able to find any Pizza 00 Flour anywhere, due to
First of apologies, intended taking photos of the various assembly stages, but I was battling the wet weather when I did it yesterday, so cracked on with it to get it done.
The box is very big and heavy, personally I couldn't have managed to get it round the back of my house on my own from the kerbside delivery, but broke it down and managed to get it on my sack truck to do it. There are handles built into the box if 2 people need to lift and carry it.
The assembly wasn't too difficult
Thought I would start a blog about my experience with the new Weber Smokefire EX4 from ordering, setup and hopefully some successful cooks, over time.
This is the first pellet grill I have ever owned and I pre-ordered from Riverside Garden Centre in early January 2020 after seeing all the pre-release promotions that started appearing in November 2019 onwards.
The product appealed to me initially as I have always wanted a grill, pizza cooker and also the ability to cook lo&slo (this
After 2 consecutive weekends with parties for 8 friends, we feel that this coming weekend is going to be just for us. I'm going to get into smoking some cheese, we now have all we need to start re-making sausages.
Hopefully, the weather looks like it will hold out, finger crossed, as I am trying to erect the new shed that the Brinkman is going to take pride of place.
We have a pork shoulder ready for the sausage making, another belly for the curing, this is going to be a wonderfu
Where will it all end??? we started off back in 2016 buying a Brinkman smoker grill, used it mainly as a bbq. We wanted to try smoking but never got around to it that year.
2017 went buy in a flash, we had a couple of bbqs, but then this year we dragged the grill out of the shed when it stopped raining, I remember that was around April.
After joining the Woodsmokeforum.uk, BBQing as taken off big time for us both...so we had the Brinkman but then there's this offset just at the righ
What can I say about the event??? it was a brilliant time for Rosie & myself. To start off with, this was the first time either of us had been to anything like it
We were like the proverbial newbies in every sense of the word, but everyone was so cool and kind, giving us tips and showing us how to do stuff.
After a wet Friday start setting up the area where we would be working, read cooking, on the Saturday we settled down to "chewing the fat " with a load of new friends.
Yipee... I've got to get on & finish the mods on the Brinkman today. It has to be all done & ready for this Saturday at the Billing Smoker18. ?......more later on with a photo or two.
Ok the Brinkman is now starting to look like it may work....fingers crossed.
Photo 1....silicone grommets.
Photo 2....Fire rope around the lid.
Photo 3....The gasket around fire .door
Like a lot of folks we've been having BBQ's forever, and I mean years. Like lots of folks, our BBQ's have been burgers, sausages, chicken wings etc.
A few years earlier while staying with friends in France we learnt to do a "beer can chicken", this opened our eyes, they also did hot & cold smoking, we got to talking and thought maybe we can do the same.
In 2016 we went out and ordered a Brinkman Smoker, because of health problems we didn't get to use it. That all changed a