sotv

Good to hear registering is easy. If you get chance and go instore, can you check the Ribs and Pork Collars out. they seem to do 3 or 4 different types of ribs and happy to travel the 12 miles to my nearest one, if they look decent quality.

Not sure how easy it is to register with them, but looks as you can register as an individual as well as a business. JJfoodservice are doing 15kg bags and boxes of Big K Restaurant Grade Charcoal for £14.99 collection only if you have a depot near you (not sure if VAT needs to be added) still good value if it does. Also sell some decent cuts of meat also, by the looks of it List of Branches Aston Branch Basingstoke Branch Bristol Branch Dagenham Branch Doncaster Branch Leeds Branch Leicester Branch Enfield Branch Manchester Branch Newcastle Branch Sidcup Branch

These have popped up on the Asda website, look like the ones in your picture. If they are can you confirm the diameter as can't see anything in the description, but they look a fair price, if my store has any in stock.

Let me down badly, just refunded my payment. No email to explain why. Not got enough pellets for the weekend now. Re-ordered from Wow-BBQ. Won't be using Alton again. Give them the finger from me, if passing.🖕

Thanks, ordered a small amount of already ground ancho powder to try first off ebay, as I really am a wimp when it comes to heat. Will see how my palate reacts to them first and if not to spicy will look to buy more. Got a cupboard full of stuff that will never be used, that I have previously bought. That is meant to be mild in the description and they have still been to powerful for me. Got a large bottle of Super Bock in the fridge to have with the Carnita's over the weekend if my mouth needs cooling, whilst eating them 😀

Looks lovely, never considered Loin of Lamb before, really like it as a piece of meat, but always looked to lean to cook on smoker to me and only ever cooked it at high temps for roasting. Will have to reconsider it for the future

How hot are these chili's, I am quite sensitive to strong heat and it can easily spoil a meal for me. Looking to try doing Carnitas on the smoker the weekend and frying them off the the end in a skillet. They all call for this ground dried Ancho chilli in it. Don't know whether to leave them out or give them a go if they're on the mild side. Anyone any experience of them. Ta

I ended up ordering 10 bags of the Weber from Alton Garden Centre, cheapest I could see at £16.14 bag at this moment in time. The free delivery is £150 though, which is quite steep, but 10 bags covered what I wanted, anyway. Went mainly for the Hickory ones this time, as preferring the flavour that it gives to meat of the 3 different ones we have tried so far. Interested to see how you find the GMG pellets, keep me updated.

Hi & Welcome plenty of ProQ owners on here, if any questions. You only just bought the Ranger as well didn't you? Early signs of an addiction there 😀 It'll be the Excel next month!

Went with a single one in the end as a second socket not really needed now and as it was best secured to the fence itself rather than the concrete post. Glad I got an electrician and the fencers were here at the same time to do it as a groove had to be cut into and along a slab and the rounding of a corner so the armour cable could run from the external wall along the edge of the patio to the fence, and wasn't bent at a sharp 90 degree angle at any time. Not sure how true it is, but buried mine under stone chippings along the edge of patio and fence , as advised covering it in concrete is corrosive to the casing, long term. No interruptions to cooking with the grill now, due to wet weather now hopefully 😀

Looking to buy around 10 bags of pellets to hopefully to see me through summer over the next couple of days, at the moment only used Weber. Has anyone had any success over the long term with their Smokefire using other brands who may have different flavoured woods than the 3 currently Weber offer?

Back on sale again on Thursday 21st May for £79 at Lidl

Hi and welcome Pawel, With the budget you mention then the Callow sounds a good bet and with the difference, Callow also make a portable fish smoker, if you like to cook what you have caught there and then for under £50

It was, noticing a lot of cooks I am doing with beef, the guideline temps for the cooked temps, don't match what I do in the real world. Did this to 145F and restedit, so it should have been medium/well done, how my wife likes it. But the colour of the meat and blood after resting and slicing it, suggested it was medium/rare which I prefer.(Used 3 different temp probes during and after cook as well as checking accuracy of my Weber probes at the moment Going to have to start making notes for my own temps as Roast beef is always a problem between finished result and expected result

Of course it, is the jars with the rubber seals I have 😀

Some nice write ups there and information from both of you 👍

Thanks guys, will have a look at the methods and the links over the coming days.

Made a Paella on the Smokefire today, winged it a bit as never done a Paella at varying temps outdoors before, but it worked really well and I know you shouldn't blow your own trumpet. But it was by far the best thing I have cooked on it so far. 😀 Started cooking the thigh fillets whole and the red pepper sliced into quarters at 225F for 40 minutes to get some smoke flavour and char and heated the olive oil in the pan at the same time on them I then cut them into small bite size pieces and added to them to the pan along with some pancetta, turned the Smokefire upto 425F and cooked them off for another 15 minutes, then added 250g of Paella Rice to soak up the juices and oil first for a couple of minutes. I also added a skillet to the top rack and melted some butter, 2 cloves of garlic chopped and some lemon juice for the prawns later. The only thing I couldn't do on the grill (as I need to buy a decent cast iron saucepan) so whilst the chicken etc was browning, I boiled 650ml of chicken stock, with 2g of Paellero Valencian Paella mix and a little more saffron on the hob, then added it to the pan and left it for 30 minutes till all the liquid had dissolved. I then turned it up to 525F & 10 minutes before the liquid had dissolved and the dish was ready, I added the prawns to the skillet and cooked them both sides for 6-7 minutes Then added the prawns and some peas for the final 3 minutes. The paella rice was soft and really flavourful and just slightly baked on the bottom and the meat and prawns had a lovely smoky flavour. I normally add about half a dozen Green Lipped Mussels in shells at the end, but unfortunately none to be found at the moment.

Wondering the best way to sterilise kilner jars. I know there are some home brewers on here, who know the best way and what products to use. I am looking to render some pigs kidney fat to make some of my own tallow and if successful look at using some chicken skin to make some schmaltz.

I saw that, gherkins along with bananas are evil incarnate as far as I am concerned and would have to be done without it, I am afraid😀

Yes, getting a little obsessed with wings at the moment, they taste so good, used a soy sauce and rice vinegar based marinade with these for the first time yesterday and they turned out well. The bacon onion rings are very tasty, the bacon fat softens the onion rings and produce a really good flavour and bite. Next time I do some smash burgers, going to be adding these to the finished bun.

looks great, I think the Weber has a high consumption rate of Weber pellets, but 2/3rds of a bag in 6 hours seems on the high side from my experience? Consumption definitely seems better on lo&slo than on high temps, I am assuming due to the constant cooking times being shorter but still needing the start up/shut down procedures

As I was grilling on my Smokefire at a high temp today, took the chance to try these out these for burgers in the future. Really tasty and you can add whatever sauce to the outside you like, spicy or sweet. I bought something called a Cannonball Onion and the rings are very large on them and worked well as a solid onion ring to wrap the bacon round.

Looks great, will try these out in the future, minus the Gherkin 😃

Lovely colour and looks as it pulled apart nicely