sotv

Can see a lot of our partners and kids getting very pissed off with smoked foods being plonked in front of them most days of the week for the foreseeable, to cope with our boredom 😃. Experienced my first social distancing today, the postman delivered a verified by age parcel, which you normally have to show a form of id to them and sign for it. He left it on the step and stood at the end of the drive, (more like 20-25 feet) mumbled something, when I opened the door and picked it up and off he went. Sensible precaution , but all felt a little bit weird

Just had a call from Riverside saying they're sending mine out today and should be with me tomorrow. Will be delivered on a pallet, seemed to indicate it is a kerbside delivery only. Hoping I can sweet talk the driver if he has a pallet truck to bring it round the back for me? Hopefully all assembled, updated and initial burn in done on Friday and up and cooking by the weekend 🤞

Cooked this today on the ProQ, took a little over 12 hours to cook at 225F but well worth it. Lovely flavour, little bit different from the usual rubs , but very aromatic and well worth trying imho. Leftovers will be used in pulled pork cannelloni tomorrow Decided to serve it in warmed up piitta bread with a layer of chopped spring onions on the bottom with layers of the pulled pork with Hoisin Dipping Sauce in between each layer For the Rub I ran all ingredients ran through spice grinder into powder and after adding a couple of tbsp of soya sauce to the meat added to the rub over it made a lovely bark 1 tsp. cinnamon ½ tsp. cloves 1 tsp. ground ginger 2 whole star anise 2 tsp. black peppercorns 1 tbsp. paprika 1 tsp. dried lemongrass 2 tbs. brown sugar 2 tbsp. Kosher salt

Hopefully getting mine Thursday according to Riverside, if you get it set up tomorrow, can you check the grease channel-runoff they say it is different to USA ones and has a steeper incline in the barrel, that should help with the grease runoff. Not heard this before and difficult to compare to the US version without one to directly compare, obviously. But an interesting thing if true? All the other modifications I already knew about.

I thought I had retired my ProQ from Hot Smoking last week, but it looks too nice a day tomorrow, to miss out, so picked up a Pork Shoulder and done an Asian Rub and will stick it on at silly o'clock later. One of the reasons I got the Smokefire, I am hoping to be able to set and forget the temp say at a stable 240-250F so reduce the cooking times where I usually have to cook at a sometimes variable 225F during the cook on the ProQ Couple of Smokefire videos appeared over the last 24 hours, I found interesting. Harry Soo has posted a video using a Franklin Brisket today on Youtube and Trendkill posted a fascinating cook using a whole Beef neck (what a huge piece of meat) and despite all the naysayers out there, they are showing the Smokefire is up to the job.

Good news, had a dispatch note for all my accessories ordered from WowBBQ hopefully all should arrive alongside EX4 from Riverside by the end of the week then, Steaks on Saturday and Turkey Crown Sunday 😃 Forecasting a dry but cool weekend, fingers crossed it doesn't change to much.

Tried @Mick Mac N Cheese at he National last year and really enjoyed it, he has posted the recipe on here If you haven't tried it already, might be worth giving it ago?

Video showing the UK Spec of the EX6 once assembled. I assume from what she was saying although not shown the new hopper insert is already included with it. Looks lovely and shiny, won't last long, looking like that though

The code and extra discount they have added to the headline price of the Weber wood pellets, make them a good deal with free delivery, 4 bags work out at £53.82 (£13.45 a bag) They also do the drip pans needed for the Smokefire with the extra discount and code.

Answering my own question, seen Amaze-N do a pellet maze that lasts up to 12 hours, struggling to find any in this country, but can get shipped from Amazon US for £35

Is the maximum amount of time you can get with these sort of tubes 4 or 5 hours, or are there ones you can get that will let you cold smoke through the night for say up to 8+ hours. I have a ProQ maze that gives me 12-14 hours, but switching to a pellet grill and will have an abundance of pellets, so looking to switch to a pellet tube if possible.

Got some of this from Amazon last year and was fitted in July on all the segments of my ProQ and still creating a perfect seal around all sections and doors, 9 months later, made a big difference to the seal of the smoker and maintaining temperatures once fitted, I would imagine the offset firebox is subject to higher temps than my ProQ charcoal basket produces though? Various widths and lengths available if they are wide and long enough for the job you are looking for? In the images somebody seems to have had success with an offset with it.

My pellets still showing as pending from Wow, also noticed their Smokefire models are showing as in stock. Unfortunately still showing as pre-order on Riverside where I ordered mine from 😞

Looking to do some beer soaked hoagies in the coming weeks that I have seen done on Youtube. Never cooked with beer before, is the Spitfire pictured above a decent type of beer to use with sausages? Was looking at some of the German/Belgian Wheat beers originally. Nice looking links by the way.

Looks good, how long were they cooked for and how did they did they taste

Thanks Simon will have a look in the supermarket for some freezer paper, never heard of it before.

So I bought these steaks today, if I froze them as they are, then I know I would get ice crystals form inside the packaging as with the freezer bags. Had better success with vac bags but if in there for more than a couple of months, ice can form inside, I have found, Doubt they will be in there for longer than that tbh, but would like to know a more successful way of freezing meat, than I currently use

Had a DM off Riverside today, saying they're hoping to get them in next week, but Weber haven't booked them in yet.

I don't normally freeze steak but tend to buy it fresh. But Morrisons have a good deal on Rump and Ribeye at the Butchers Counter this week, so thinking of freezing a few KG of each. What is the best way to freeze them and thawing them when needed? As some meats don't come out the same way after freezing and suffer from ice crystals. I have a freezer that goes down to -18 Centigrade and a vacuum sealer or if there are any better ways of preparing or packaging them before freezing, happy to read any suggestions Thanks

Thinking of stocking up on some thick steaks up at Morrisons Butchers counter tomorrow as doing Rump for £7 a kg and Ribeye for £13 and you can get them cut to your preferred thickness from the counter, to try out the sear capabilities of it, when it finally arrives

Nice bark, sounds and looks like it was a successful cook.

I don't pretend to understand anything about electrics, but saw this video on the Masterbuilt and he was using a portable rechargable powerpack with a 12v/5v stepdown. Remembered your question, but not sure if it is what you were looking for though?

A few UK based videos starting to appear on Youtube now of this machine

Thanks for advice

Thanks for that, the Asda one looks a better size, popped into my local Wilko, but they don't have them instore, you have to click and collect. But for warming sauces and melting butter the Asda seems a better size, as well as being able to balance the mop brush in. Hopefully they will have them available in the next month or 2 as they should be displaying the BBQ stuff by then.