Jump to content

Leaderboard

Popular Content

Showing content with the highest reputation since 10/30/2020 in all areas

  1. Hi & welcome to the forum Barstonlita, I won't bore you with a long reply about pellet smokers as you seem to have decided on a Kamado type smoker. But to address the point of smoke from a pellet grill, yes the smoke flavour isn't as pronounced on a pellet grill as a charcoal/wood one. But what I have found is the people I have served the food I have cooked have been far more appreciative of the sligtlyl milder/not so pronounced smoke flavour from the pellet grill in most cases than what I used to produce on my old bullet smoker, and as much as your doing all the cooking yourself, you
    4 points
  2. Thank you wade. I used a chilli and honey rub. And the total time cooking was seven and a half hours. We finished what was left tonight. Cut up and heated up in the pan. Very yummy.
    4 points
  3. Little bit early, but Happy Thanksgiving!
    3 points
  4. I cold smoke Cashews & peanuts After reading some of the methods here - seems I do things a lot simpler ...... these are my steps, be interested in your comments Start with Raw unsalted Cashews ( I do 500gm at a time in my mesh basket) Dry roast at 180C on a baking tray in the oven for aprox 10min ...... watch they dont burn. Sprinkle lightly with groundnut oil ... enough to coat all nuts lightly (makes salt & smoke stick) Then sprinkle with Sugar:Salt mix (about 4:1) Cold smoke in my ProQ for around 6Hrs .,.... I use Maple or Hickory Vac pack o
    3 points
  5. Well a first today. Smoked lamb shoulder. Cooked for 6 hrs and pulled after resting. So yummy.
    3 points
  6. as in Smoky and...... Hi all. Arrived here via serching for info about cold smoking. I have a general interest in cooking and watched a Nadiya Hussain tv programme a while back where she used a ProQ smoke generator in a cardboard box to do some cold smoking, thus the seed was sown. Moving on a couple of years (maybe more, maybe less) I'm working in a school during a pandemic and decide to retire early. I now have time on my hands to do some things I've wanted to but never got around to. Mention to hubby the idea of trying cold smoking, get a favourable response and here we are. The
    3 points
  7. Hi Bandit. As you are just starting up please send me a private message with your name and address and I will send you a bacon making kit and a pack of Cure#1. I am trying to encourage people who are new to curing and so there will be no charge. The bacon making kit has a ready mixed cure that you use directly on the pork (full instructions included) and the cure#1 will be ready for when you take the next steps. Cheers Wade
    3 points
  8. This is my first time at smoking and with a newly purchased ProQ frontier. Was a rack of pork ribs and a small pork shoulder. The crackling done separately. Very pleased and tasty for my first attempt.
    3 points
  9. Mrs Ice loved banana wine, I've made it a few times over the last 12/14 years, we were in Bookers shopping and they always have a load of bagged bananas on the sale shelf. Up to 2kgs in a bag and marked off at 40p per bag. Now, these bananas have not "gone overripe"...in fact they needed a week or so to ripen to the brown spotted type to be sweeter....better for making wine. Most recipes will say boil the bananas in a cloth bag in the water for 20/30 mins...I don't do that. 10 litres of water into the boiler along with about 10/12 kgs of nana's....bring
    2 points
  10. There is no hard and fast rule regarding the cold smoking temperatures though some are practical maximums and others are safety maximums. Some are a combination of both. Butter - thgis needs to be smoked at a temperature where the butter does not soften enough to melt through the grate. Anywhere from 8 C to about 12 C is fine. Be careful though where you place the smoke generator as it does produce quite a bit of heat in a confined space and can quickly raise the temperature by several degrees. Cheese - fine up to about 15 C. Much above that and it may start to sweat Bacon - bes
    2 points
  11. Kindle version of this book available for 99p Today Amazon Good recipe and technique book, hardback version of this is usually round the £20 mark
    2 points
  12. It is that time again and we should be thinking about getting things ready for Christmas. There is a lot that we will need to wait until nearer the time, but there are a number of things we can start now. Bacon It would be a good time to get your bacon started so that the smoke has time to fully penetrate. Smoked Nuts Dont wait until the last minute - get those nuts out of the way will in advance. Cheese Dont leave it much longer before smoking your cheese. It really improves the flavour having a few weeks resting after it has been smoked. Things to start thinking ab
    2 points
  13. I smoke the cheese for 3 hours in my offset smoker but in the larger fridge smoker the smoke is less dense and I find it needs 4 hours. Ir really depends on the size of your smoker and the smoke generator that you are using. Smoke butter just like cheese. I used to have a restaurant that I smoked it for in quantity. An important difference to smoking cheese is that you need to keep the smoking chamber cooler. Smoke as whole pats of butter (250g). Place on wire racks in the smoker and do the smoke in the evening when it is cooler. Place a large tray of ice under the butter to stop the
    2 points
  14. I got around to starting a pancetta the same time as my last batch of bacon that I smoked, not the 3 slabs of bacon now curing in the fridge at the moment. Final coat of herbs & spices today, now back in the fridge. Ice.
    2 points
  15. I was thinking about your Chrimbo ham only the other day....you should give us a shopping list. 3 slabs of bacon in the fridge will be ready in a few days.... Cheese is sorted.... Ice.
    2 points
  16. A nice straightforward method I dip mine in a smoked salt brine and then add powered smoked salt before roasting. It helps to bind the salt flavour to the nuts without making them oily. Would love to try yours sometime. It is great to see how others do things. Wade
    2 points
  17. I have a covered area where I can cook and smoke when the weather is bad 👍
    2 points
  18. I've built a small smoker as I get miffed having to get the ProQ down of the rack and set it up, so I've used an old kitchen wall unit that a friend had given me a while back when he re-done his kitchen. It can sit by the garage door, it's not in the way....I may have to fit a small PC fan just to help the burn, will find out in about 3 days when the bacon is dry....👍. Ice.
    2 points
  19. Hi all, Came across this forum whilst researching smoking. My dad and I have been dabbling in cold smoking and a bit of hot smoking over the last few years. I'm currently in my final year at Loughborough University studying Product Design, and have decided to focus my major project this year on the hot and cold smoking of foods. The aim of which is to design and develop a new smoking system that mitigates problems and issues that people currently have with smoking foods. Although I have some degree of experience with smoking, I am just embarking on this project so am in a very much r
    2 points
  20. I’ve recently progressed my shack. I cast the slab a few months back and have got the frame and roof on weekend just gone. Cladding will be going on next on the back and one side wall including an openable window/serving hatch/extra work space. Want to have my kamado on the left hand side cut into the work top with a work surface next to it (cupboard/fridge underneath) and then the custom offset smoker I’m having for Christmas, on the right hand side. The over hang to the right I’m planning on putting a fire pit underr there so I can hang a Dutch oven from the roof. Or i
    2 points
  21. Done these today and I’m super happy. Smoked over cherry wood in my fornetto basso
    2 points
  22. Looks well constructed, hopefully does a job for you. Found the dedicated smoke cabinet I have brings the smoke flavour to another level over the bullet smoker, although it burns the maze considerably quicker than the it did on the bullet
    2 points
  23. Get your laughing gear around this! 😬
    2 points
  24. We did this a few years back, and thought it would be fun to do it again in 2020, seen as a lot of people will have time on their hands in the coming month! (Lockdown) So November is quickly approaching, and the outside temperatures dropping, so its time to get Your Smoke On! Get Cold Smoking (or Hot Smoke if you prefer) post up some pictures or a recipe, and we will try and find some prizes to give away. START A NEW THREAD YOUR YOUR SMOKEVEMBER. We will give each post a Number, then at the end of November a number will be randomly generated to win. depending o
    2 points
  25. Swimbo descaled and hacked fillets out. Cured the salmon overnight in fridge on slanted grate .50 50 salt and sugar. 24 hours. Rinsed down to get rid of cure and the patted dry and put back in fridge for an hour. Boiled up the head and scraps to make fish stock to be used in seafood risotto tomorrow. Now smoking on maple dust in pro q maze. Ceramic bulb plugged into elitech controller set to 20c Bulb and probe and maze are in small wsm. Salmon laying flat two fillets weighing in at just over 2.3kg. Bulbed wrapped to protect from any rain and in
    2 points
  26. Hi all and thank you for letting me join your forum. I have been doing basic BBQ for a fair time and after many years of assuring everyone I wouldnt do it I finally gave in and went gas. To be honest it is very easy and is pretty similar to the old basic charcoal BBQ I had before albeit without the smoke. I am now looking to take it beyond an odd BBQ at the weekend to something more of a hobby and raise my game. I am looking to do some slow cooked meats as well as whatever else I can think of as I take things "to the next level" I started looking at smokers "Traeger" etc havin
    1 point
  27. You can make a pocket out of foil. Put 1/3rd cup of pellets in seal and pierce small hole in foil parcel to let smoke out of it. That will give you a initial smoke. Not too strong but good flavour.
    1 point
  28. 1 point
  29. Don't be sorry to ask questions. The only pointless questions are the ones that DONT get asked. We are here to help people to gain confidence - we have all had to start at some point and needed exactly the same reassurances.
    1 point
  30. It is perfectly safe to eat as the salt and cure levels are fine. After that it us down to personal taste. The sugar is there mainly to balance out the flavour of the salt - how much you add (within reason) is down to your personal taste. It is like making a cup of tea 🍵... some people don't take sugar whereas others will take 4+ heaped teaspoons. In my opinion adding any sugar at all to a cup of tea makes it undrinkable but it does not mean that it isn't safe to drink 🥴
    1 point
  31. Char-Broil Kamander for sale on Amazon, great price for a rock solid Kamado style grill. https://www.amazon.co.uk/Char-Broil-Grill-Kamander-Kamado/dp/B07D8WTQWB/ref=sr_1_13?dchild=1&keywords=bbq&psr=EY17&qid=1606136823&rnid=161428031&s=black-friday&sr=1-13
    1 point
  32. I am already for next xmas and the one after.
    1 point
  33. Brilliant. I found them on you tube. Didnt even know they existed until now. I am definately going to try that Thank you
    1 point
  34. Hi wade. Thanks. Yes it's #1 and says 6.25% The fat does taste bad but the meat is OK. Next time I'll use the proper amount.
    1 point
  35. Thanks SOTV That’s valuable info thank you and you raise a really good point. I am not sure how much Smokey flavour I (and as you say the family) would actually like to have. I did start the process looking at the pellet smoker so I haven’t completely written it off yet. Can I ask which pellet smoker you have and any recommendations for which one I should consider. I have only really looked at the traeger, and only because I saw that one on the TV. I usually dive in and buy stuff but I am planning on buying my next cooker for the long term so want to make sure it is
    1 point
  36. Thank you That’s really useful. I assumed there would be more smoke with the pellet smoker. I like the idea of having to pay more attention and manage the cook more manually (I might regret that statement one day). I think I am leaning even more towards the Kamado now, and I think it’s between the Komodo joe and the monolith thank you
    1 point
  37. Only smoking hard cheese cut from vac sealed blocks, no slices, pasteurised or soft cheeses - thanks for the detailed response.
    1 point
  38. I've made Scott Rea's corned beef a number of times and it always turns out lovely. I've tried less bringing time but it doesn't penetrate the meat so you get a grey middle bit. As Smokin Monkey says I'd use Cure #1 (Not #2) rather than saltpeter
    1 point
  39. Wades bacon making kit is the dogs dodas. It is the one I use.
    1 point
  40. A rack of ribs would be my cook mate.....nice & slow...gives you time to sit, drink & chew the fat with family. Ice..
    1 point
  41. Looking good dude.....looks like you'll be cooking Chrimbo dinner this year..... Ice.
    1 point
  42. Are you looking to begin your bacon making or have you been doing it for a while? I am not a great fan of Supracure as it contains both Nitrate as well as Nitrite. At least they are now recommending that it only be used at a rate of 3% - their original rate produced bacon that was way too salty and delivered twice the commercially permitted maximum of Nitrite. I suggest that you use their Cure #1 and use it to mix your own cure https://www.weschenfelder.co.uk/professional-weschenfelder-cure-no-1-500g.html Wade
    1 point
  43. This is not my usual type of cook (Seafood) but this is my Calamari Sub (Po Boy)
    1 point
  44. Hi KingFrank welcome to the forum....I've used a manual grinder and brother is it hard work. I started of with a cheap electric grinder and that would clog up everytime, but if your set on buying a manual one then go for it....this will get you stared making bangers...this one you've linked to (pardon the pun) looks ok. The one thing I will point out is the manual costs nearly a £100...I bought my FAMA #12 in a sale for around £200..... Ice.
    1 point
  45. Looking good WB 👍.. Ice.
    1 point
  46. They look very tasty. The ProQ smokers are good for low and slow and give great results What rub did you use on your ribs and how long did you smoke them?
    1 point
  47. Great, I have just had a salmon delivered from wharfseafood.co.uk and filleted it.. it is curing now to smoke cold on Sunday.
    1 point
  48. First bash at dutch oven soughdough. I can see how I can improve but it looks good. Will see how it tastes later.
    1 point
  49. Not a major cook but was nice to get the Weber out for dinner.
    1 point
  50. So the Apple rhubarb cider is on...in the end I forgot the ginger, which I was so very bummed out about. What your thought of an additive to ‘preserve’ cider? And do you bottle carbonated or not? If you carbonate what has been successful?
    1 point


×
×
  • Create New...