Martyn Catanach

A cold smoke salmon question, having cured and smoked a side when slicing it there seems to be a 'grey' area running through the middle of the fish which is slightly tougher than the rest of the flesh, am I doing something wrong or do I need to change the cure/smoke to negate it ?

Dave, we can both walk up to the Billing smoke meet together lol

Hi Dave, I'm Northants too, live in Grendon ... Welcome

23 here today, might be 29 by monday .... what a waste of money lol

Well it is a Bank Holiday, and a hot one at that ...

So I contacted the local butcher yesterday and spoke to them about the BBQ packs they do saying that I'd pop in today, I get there at 3pm only to find the bugger's closed already, so no nice butchers meat this week end, might have to call in at the local shop which rhymes with Wescos.... dam dam dam , i'm not upset, really I'm not ???

That's my way of thinking and it has a 36 month guarantee, it's got to be a winner, chicken dinner

Thoughts on one of these ? https://www.aldi.co.uk/gardenline-bbq-pizza-oven/p/083072199802200?utm_source=Aldi&utm_medium=email&utm_campaign=SpringEmail2&utm_content=aldi&sap-outbound-id=5925E70FB9D6CA5D2F7EF2A9952CB8B8C0888FA1

I, as I'm sure lots of others on here use Facebook and other social media sites, I am on a FB page CountryWoodSmoke - UK BBQ - CWS and found today that there are at least 4 members within driving distance from me, I was just wondering if others knew of locals on a FB page, I have pointed then towards this group , the more the merrier

They're only just 'popping out' so will be there a fair few weeks yet, I'm sure

Wade, they're slowly coming through, some varieties quicker than others , they are in a heated propagator as well

Has anyone any experience with one of these? https://www.ultimatedrumsmoker.co.uk/shop/hunsaker-vortex-fire-basket-for-wsm

Yummy, as was the pulled pork done at the same time

Smoking ......

Legs in brine as I type ready for the smoke in the morning ?