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Wade

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Wade last won the day on September 20

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  • Birthday 10/10/1957

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  1. @Justin The insulation around the smoke chamber should not be a problem as the fire is quote a way from the chamber. The only risk would be of embers/sparks from the fire possibly entering the wooden chamber but that is highly unlikely. It may be worthwhile placing some non flammable covering on the floor though when the smoker is being used for hot smoking - just some tinfoil would suffice. You make a good point regarding the wood. @MikeM Justin makes a good point about the wood. Using wood alone will not give you the heat that you need with such a long pipe. As suggested use some high calorific briquettes as a base for your heat and then place some wood chunks/splits/pellets on top of that that for the smoke. Any good quality briquettes should do the trick - Heat Beads, Weber, Pro-Q etc. Restaurant grade charcoal should do the trick too but it is less convenient as you need the larger chunks to give you the most heat. Briquettes are nice even shaped lozenges and can be used at a higher density in the fire box.
  2. Wade

    Vents

    I can thoroughly recommend smokewood shack. https://www.smokewoodshack.com/ He stocks a large selection of smoking wood and he supplies many large restaurants. Phone James and let him know what you want to do and he will give you good advice as to what you need.
  3. Yes you can. You do not need to buy a complete packer. Ask your butcher for what you want. Alternatively go to your wholesaler (e.g. Booker) and look at one they have flat or rolled. You can tell from the end of the roll the thickness of the brisket.
  4. Hi Robin and welcome to the forum It looks as if you have a good range of BBQ/Smokers there and you are set to tackle anything. Tell your wife that I have said a pizza oven is the only thing missing from her life and it will make her life complete Cold smoking and curing at home is something that we are here to promote. It isn't rocket science and we hope to demystify the process and give people the confidence to try. What are you looking to cold smoke? A lot start with cheese, salt and veg. Are you looking at curing/smoking things like salmon, bacon, charcuterie etc.? Wade
  5. I am not sure that I agree with some of your comments - however I admire your enthusiasm. All I will say again is that before rushing headlong into organising a new start-up competition I strongly suggest that you attend and watch several other competition formats before you commit too heavily. Organising a KCBS competition is very different to organising a tail-gate.
  6. You do not need to feed the teams - SOTW is almost unique in this respect. It adds to the cost and also adds to the complexity. You would be better considering an open event in a venue that would also attract the public who would pay an entrance fee. Brew 'n Q did it this way. Personally, I am more interested in raising the awareness of competition BBQ with the general public rather than closing down the event as if it were a secret society. I am also not keen as a judge to be asked to pay for the "privilege" of judging. After the costs of certifying with KCBS, travel to and from the event, paying for overnight accommodation and other incidentals, being a judge should at least entitle you to free entry. SOTW has been the only event that I have been asked to pay to attend. I strongly suggest that you wait, attend and watch several other competitions before you decide on the best format for a new start-up competition.
  7. Do not underestimate the amount of effort and cost it takes to organise an event like that. Finding a suitable venue would be the first challenge. The competition calendar also gets quite full during the season and it would be important to choose a date so it doesn't clash with other UK or European competitions. If it is a KCBS event there are KCBS rules regarding the minimum requirements and the expenses of the Reps and prizes needs to be covered - many events use a combination of team entry fees, sponsorship and public ticketing to cover these. Certainly possible, but anyone thinking about organising such an event would need to go in with their eyes wide open.
  8. Hi Justin - with it being pushed back I cannot make it this year - my birthday and the family has plans. It is also probably a good idea to let things settle down a bit regarding travel too. Next year should see the competition world begin again in earnest.
  9. Wade

    Vents

    That would work but would take up quite a lot of potential charcoal space. I was thinking more of just placing an old saucer on the grate.
  10. Wade

    Vents

    Unfortunately this is a design flaw of BBQs that have air vents in the centre at the bottom. The first, and easiest, thing to try is to place a disk on the fire basket that is slightly bigger in diameter than the air intake holes. This will cause the ash to fall around the vent holes and not directly over them. The disk can be metal, an old ceramic plate or flowerpot base, a disk of thick tinfoil etc. The next thing to also try are briquettes/charcoal that produce less ash.
  11. They look great. I love mussels but unfortunately they don't like me. Just looking at them made my mouth water... 🤤
  12. We are all in the same boat I think... starting to get back into it now but mostly grilling at the moment at home. Some smoking for a 21st birthday for a customer but that was all done in the FEC.
  13. If you position it on the patio then it should not cause a problem as (surprisingly) the bottom of the drum does not get that hot. At the competitions they are often placed directly on the grass. It is still better to place it on a couple of additional slabs though to make sure. Clearly, if you are using it on decking then putting slabs underneath will be essential.
  14. Have just judged at Smoke & Fire in Essex but cannot make it down to Smoke on the Water this year due to SWMBO significant birthday celebrations . I hope that everything goes OK and the weather holds. It looks like they have had to cancel the Judging course there this year as not enough people registered. That is a pity as we need more judges in the UK. Have fun and enjoy the weekend.
  15. Wade

    Vents

    Hi Philip - The answer is not as cut and dry as it may appear as it will depend on your smoker, the temperature you are cooking at, the meat you are cooking and the air temperature on the day. Having said that you need not worry. Firstly you should look to use the Minion method for burning your charcoal. If you are not familiar with this method it involves placing most of the briquettes unlit in your fire basket, leaving a hole in the centre. Place your smoking wood/pellets on top of these briquettes. Fill the hole with fully lit briquettes (about 15-20 lit briquettes). This will allow the smoker to gradually get up to the desired temperature as more of the unlit briquettes catch. As the temperature gets up to about 2/3 of the desired temperature begin closing down the bottom vents. The top vents should be fully open all of the time. Preparing the briquettes for Minion in a ProQ Frontier The Minion setup in a Callow (Cook4All) bullet smoker. This shows the use of both lump wood and pellets and was an example from one of my BBQ training courses. Be patient. The internal temperature will increase at an increasing rate. The trick is to manage this increasing rate of burn by closing down the bottom vents a bit at a time. As the temperature in the smoking chamber reaches the desired cooking temperature do not be surprised if the bottom vents are ALMOST completely closed. The internal temperature profile over time will look something like this. This cook was in a Callow (Cook4All) bullet smoker and my desired cooking temperature was 105-110 C. The two temperature lines are the temperature on the top and bottom cooking grates. The 2 Kg of Heat Beads gave over 8 hours of usable cooking time. The increase in temperature at about 20:40 was due to the wind picking up and allowing more air through the vents. Remember - it is easy to overshoot your target temperature than it is to bring it back down afterwards. Back to your original question... Fill your fire basket level using the Minion method and add 15-20 fully lit briquettes in the centre. The amount will depend on your specific smoker. Let the smoker reach cooking temperature - this will take about 45 minutes. Cook. As soon as your cook if finished, fully close both the top and bottom vents. This will cut off all of the air to the coals and they will extinguish. When they are cold, shake off any loose ash and keep the unburned coals in a sealed container ready for your next cook. These unburned coals are great for using as the lit coals in your next Minion smoke. This way you only use the amount of briquettes that you need - which will be the right amount for your specific smoker / temperature / meat combination.
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