Gourmet Meat Centre

Wow...thats great value...is there a max per customer?

Now Im not saying Im in agreement but what started off with a simple "just going to weigh up the new bbq" ended up with it filling my entire day. More to boot...ive even managed to talk Sarah around to us building a bespoke bbq for family occassions. I feel a plan comming together ?

Hi Wade...I have to say those seedlings look so innocent...until they show their seeds that is. Good news...following you advice uve just received my new Ink Bird wireless food thermometers and tomorrow im collecting the new WSM ?. The neighbours are so going to love me.

Ive achieved good results from sous vide snd cold smoke which is sufficient and controlable on the unit side. As for home...Im thinking a weber smokey mountain.

Hi Guys...having spent 5 days experimenting with the Bradley Smoker I thought I might share the experiance. I have hot smoked several different meats from game bird breasts to joints and the usual ribs and brisket. The heat timer and temperature target functions are good and easy to set and offers peace of mind. Again, the smoke duration timer is good. However, I found the single heat element slow to reach the target temperature and again to recover if the door was opened. Also, with the heat element being positioned towards the rear of the cabinet the heat isnt distributed evenly and products towards the rear dry out or overcooked compared to those at the front. I would advise against advancing the brisquettes until you have allowed 15 minutes for the plate to heat up otherwise you may find little smoke generated in the first 20 min cycle and most part of the first bisquette unused. In all...the item isnt fit for purpose especially given the cost and ongoing bisquette cost. The Bradley smoke generator works well but again the bisquette cost and running 2 different systems (1 for hot smoking and 1 for cold) leaves me looking for an alternative. I wouldnt recommend a Bradley Smoker.

Ive never had a day off work in my life but that last bout was something else. Ive been on to Phil (next door) to start saving the oak dust again. Surprising, hes just started a new build so we should be good for dust for the next decade ir two.

Oh god...youve gone mad. That said the event locations you travel to you had best invest in a snorkel and much bigger winch ?

STOP ALL THE CLOCKS....LET THE WORLD END..just checked the diary and were definately working the weekend of the smokers weekend. Totally gutted ?

Correct me if im wrong but wasnt it more or less finished late summer 2018....what gave you been doing....plrase tell me you havent been pimping the landy again ?

Hi Steve...ooohhhh.that would be nice and yes, Tobi would live it (well anything that involves burning that is (not the food though). Will check the diary later. How are youre mobile pods coming aling?

Hi Wade...I have to confess its all Steves fault as we cant have a coversation that doesnt in some way involve smoking ?. I initially purchased a Bradley hot smoker but quickly rearnt that the single element was slow and therefore sous vide the meat first on occasions. Ive since purchased a second Bradley smoke generator which again uses the bisquettes (£ ?) and channelled the smoke up through a disused fridge. This allows for greater volume to be smoked and havjng experimented with the connecting hose length im achieving a steady temperature between +12 to + 18c. I dare say this may well increase once the weather warms towards summer. Pictures will follow shortly as were having something of an annual sort out at present. Ive tried the usual ribs, brisket and bacon etc but want to try pigeon, pheasant, duck and chicken breasts and naturally wild venison and boar haunch.

Hi all...my name is Darren and ive finally recovered from the many types if flu exoerienced by so many during the past 2 months and now im looking forward to gaining and sharing experiences and great tasting real food with everyone on the forum. For those who dont know, I together with Sarah, own and run the Gourmet Meat Centre (Seasons) in Stafford. We specialise in British game, rare breed meats and exotic meats. No more on that otherwise I'll be receiving a rap on the knuckles from Steve. Weve just completed building our hot and cold smokers and have been experimenting with some sucess (wont mention the disasters - out of ashes comes...). So, if you hear of a unit on fire in Stafford check here first for updates and photos..lol.