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Hello. I've been preparing and cold-smoking fillets of trout for myself for a few months now. Lately, a few of my friends and lots of my family have asked me to them some. I thought that I'd do some research before agreeing and I've come across lots of info including the FSA guidlines. I'm completley puzzled as to how I can measure the salt content to ensure I'm achieving a 3.5% salt content in my fillets. I don't use a wet brine, I always use dry ingredients of salt and sugar. From what I understand, this level of salt, along with correct temperatures during a workflow, prohibits the growth of Clostridium Botulinium. I'd be very keen to understand how this can be measured.

Something I'm looking to do in the future as well, next on my list is a chicken fried rice on it though

Looks great @pittmab🍻

Leftover pizza? No chance!!! If its any consolation, I made the best ones yet Saturday night

Thats a fantastic colour!

About to come off in the next 30mins or so ...

Lookin good @U can do that again🍻 Leftovers for leftovers? Speaking of leftovers...where are our pizza's @pittmab😜

So far no wobble on the rotisserie......

@AdamG first rotisserie chicken on Napoleon kettle is on, rub based on grillstock bbq from memory, mix of briquettes, coconut & lump, smoke wood is hickory as mgmt & I both have colds & things don't really taste at present, so have gone a bit strong on the smoke

Nice, looks good. Have half grate cast iron plancha for my Broil King gasser for tortillas etc works for me

Bought an Onlyfire Full Griddle Insert for my Weber Genesis 335, was originally looking at the Blackstone or especially the new Weber Slate but being tight on space if I was to get one & with no date for it to become available in the Uk and if it was to be £600+ I then decided that a full insert would be a more practical option on what is already a decent Gas BBQ, I own. Originally looked at the either Weber's own Genesis Griddle insert or importing the Stanbroil Stainless Steel version, but after doing the research Stainless Steel needed a little bit to much care and attention for my liking. The Weber version looks good but only the Porcelain Enamelled version is available here, in the states they sell the same Carbon Steel griddle top that is on the Slate for the Genesis and is also Rust resistant. Unfortunately after contacting Weber Uk no plans to sell it in the UK. In the end opted for the Onlyfire enamelled version £170 cheaper than Weber's version and a bit of gamble as no reviews, I paid £99 can be had for less at time of posting with a promotion on. Arrived next day after ordering and it is a really solidly built bit of kit (12.5kg). Needed a good wash when it arrived, but no seasoning needed. It heats up fast and was ready to cook on in just over 10 minutes, initially started with 1st burner on 2/3 thirds power and the other 2 on 1/3 power but was running to hot at 475F so turned all three dials to lowest setting and it settled at 375F and remained at the temp for the whole cook with the lid open. I will be investigating dial settings (using 2 burners only etc) to see if I can get dual zone cooking with it over the coming weeks. For the price initial thoughts are well worth the money and if space is at premium, works well as a full size griddle if you have an exisiting Gas BBQ, cooks food well and cleaning up afterwards is a doddle The negative things are can't use metal spatulas on it, so invested in the Pit Boss Ultimate Plancha Set very solid set of spatulas, scraper and non abrasive griddle cleaning pad. So that is another cost to consider. Would have liked a bigger drainage hole for cleaning up afterwards, but still got all the oil, food scrapings and dirty water after cleaning, down it. They make full griddle inserts for all Weber gas grills Spirit 200, 300 and Genesis 300, 400 series as well as some generic sized ones for other makes of grill Couple of photos if interested (the buttery hash browns were amazing) and looking to do a Fried rice next in the coming few days, will try to post some pics

Who's delivering the left overs to me?

Pulled pork finished and turned out great (the little tip was a little overdone though). Went with an east Carolina style pepper sauce for the mop and a basic black pepper and paprika rub. Flavour was really good

Thats the other thermometer (im using a twin tempspike). Not really needed but I wanted to keep an eye on that thinner side of the pork shoulder. Its the first time using them so its curiosity having them both in, more than anything else lol

@AdamG get using a meter or similar but what is the white thing in line with right hand hinge??

Pork shoulder in

@U can do that again Don't you mean "rotisserie chicken WILL be done Sunday"? 😉😅😅

Hopefully get the rotisserie chicken done Sunday

@AdamG they certainly where, took on the oak smoke really well

@pittmab all looks good, never done pizza as have a Roman who does woodfired pizzas at the local brewery on a Friday night............

Those sausages look juicy @U can do that again🍻

Looks great Pittmab, my pulled pork is a definite go tomorrow😁

Bit late to this thread! But obviously took advantage of the weather myself!!! Did some pulled pork, which was incredible and pizzas, pizzas, pizzas, after treating myself to an Arc XL Steaks, burgers and some chicken kebabs over the last couple of weeks too.

Can't say balance has been a problem withe the Broil King gasser as has a counter balance which seems to work well, hoping to do first rotisserie chicken on the Napoleon kettle this weekend.....hopefully remember to post photos.....

Unexpectedly had this afternoon free so have cleaned the kettle & now trying to get a bit of oak smoke on some tuscan sausage before used in tonight's meal...sort of risotto, mgmt likes it so it a winner for me