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  2. I shall have to have a look and see if they have anything in the store near me... not that i really need another smoker....
  3. Yesterday
  4. I have tagged @Wade in so he should be able to point you in the right direction.
  5. @Wade cold smokes all year round. He has a link on here to his set up.
  6. Hi all so a bit of a lurker . Flit between various hobbies and obsessions and never have enough time to do anything properly! I have been cold smoking for a few years ( knew of Wade from other forums and teased him with talk of my uuni !) but want to try and up my game. I have a simple wooden chamber with remote fire box set up bought from ebay several years ago but it is now past its best and not really big enough. Since i struggle with time etc and end up tying to smoke in the summer i really struggle with the tempratures. So I had this idea of using a fridge as a smoking chamber and started investigating ( or rather googling) and i have come up with loads of obstacles but they all seem to be fairly easy to cure . the problem is that the threads always go off on tangents and lose the plot. So I was wondering if i could ramble on with some thoughts and see if i am heading on the right track? 1st problem - plastic insulation could cause problems with heat causing toxic release the firebox will be remote so there should be very little heat, the fridge will be cooling. buy a industrial fridge or drinks cooler (stainless steel interior) 2nd problem the smoke wont rise due to the fridge being cold have the smoke come in at the top and have a (variable) extraction fan to move the smoke through some how "hack the thermostat " so that the fridge isn't fridge cold but cool That seems to be the 2 main problems. Can you think of any more and do you think my solutions are viable? many thanks in advance
  7. Raptor72

    Lamb Shank Curry

    Looks lovely I’m gonna do this sans hoodie and rape kit ready gloves
  8. Wade

    Forage day.

    Joyce used to make rosehip syrup in her youth - she is looking to make some this year too. I am waiting to see what it tastes like 🙂
  9. They were in Homebase Folkestone - in the business park there
  10. Yes I tink so - they were claiminh 30% off From the quick look I had the build quality seems very similar.
  11. Last week
  12. Hi Charlie, What were the two websites? MacsBBQ is the official UK distributor. https://www.macsbbq.com/accessories/thermometers-controllers/proq-smartfire This is Smartfire in Australia (where these were invented) https://smartfirebbq.com/products/smartfire-controller-super-summer-pack. This is currently working out to £191 ish. The website converts for you. However, if you order from here, the item has to be shipped from Australia and you have to pay UK customs and VAT before it is delivered. So a two week wait and a bill for something like £40+ of import duty and VAT. Currency changes will affect these two values. When i ordered mine in March, i had no choice but to import myself. If i was doing it now, I would order from MacsBBQ with a two day lead time and guaranteed pricing. Plus, there is a 10% code on here posted by MacsBBQ which may still work. Phil.
  13. Hi all, Was looking at the smartfire, to be able to cook through the night and get better controlled. I have found the kit at 250£ on one website but also at 191£... can't see the difference between the two. Anybody knows why? Thanks Charlie
  14. Mick

    Forage day.

    Lovely, never tried it, saw it made on TV once, river cottage I think
  15. Nice, they look fab, are they on clearance? How would you say build quality compares to the ProQ?
  16. Icefever

    Forage day.

    Rose hip syrup... Ice.
  17. Mick

    Forage day.

    Lovely haul, what are you going to do with the rosehips?
  18. Icefever

    Forage day.

    Yesterday we did a forage around the top field... and came back with this little lot.... Over 7 lbs of Damsons....4 lbs Blackberries....3 lbs Plums...& 3 lbs of Apples. We then set to and did 5 x 1lb jars of B-berry jam and 5 x 1/2 lb jars of Plum. Tomorrow we'll do some of the Damsons, maybe 4lbs we've given some to an old friend as she what's to make jam. We have to collet Rose hips along with Crab apples later this week....we also what to make apple leather.... Walnuts are coming along nice some are starting to drop, so they'll just be ready for Chrimbo. Ice.
  19. The seaweed samples are now dried off - just need to grind them down and look at the difference between them - ran out of time. But I did get the first batch of elderberries harvested and in cider vinegar - aiming for 5l of cider vinegar and 5l of red vinegar. Last year I only made a few litres and didn't have enough!
  20. Got the GF upto 325° then was amazed at how much crap the onion removed. Plus the smell was awesome. If you haven't tried definitely give it a go.
  21. Raptor72

    Wings

    I definitely think some salt or brining helps
  22. Diggerg

    Wings

    To be honest much I wouldn't know as it's my first time doing both brining and wings. Let's just say I would be more then happy to brine wings again if they continue to turn out this good.
  23. Just back from a holiday in southern Snowdonia and brought some bits back from the butchers at London House Stores in Dyffryn Ardudwy. Amazing produce from here including award winning sausages (be having those later). I bought a double cut bone in pork loin chop and fancied trying a recipe from Marcus Bawdons Food and Fire book. I made up some nduja butter using equal quantities of softened butter and nduja, chilled it for a bit in the fridge before rolling into a cylinder wrapped in cling film, set up in the freezer for half an hour then into the fridge. The chop still had the chine bone in so I cut through this using a hack saw so I could slice the joint into two for serving. Rubbed plenty of salt into the scored skin then rubbed the meat with A&O harissa rub. I set the Weber kettle up for indirect cooking with lump charcoal, temp at around 350f (180c) and put a bit of pear wood in for smoke. Started the cook skin side down direct over the coals to get some crackling started and seared each side before moving to cook indirect until 60c internal. When rested I sliced into two chops, added a thick disc of the nduja butter to each chop before placing a piece of lit charcoal on top to melt the butter into each chop. I served these with a smoked potato salad (recipe from Fire Food by DJ BBQ), potatoes were cooked and cooled before before being tossed in olive oil and salt and pepper, then hot smoked at about 400f (204c) for around 45 minutes until smoky and golden. Then mixed with mayo, sliced spring onions, sliced chillies, lemon juice, and chopped coriander. Crackling was ok but not great but the taste was amazing, nice and spicy from the nduja butter and a subtle smoky flavour. The potato salad is a regular for me, so tasty and easy to knock up.
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