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Smokin Monkey

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Smokin Monkey last won the day on October 30 2020

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  1. So, a little bit of light at the end of the Tunnel! As it stands at the moment, gatherings outdoors can be attended by up to 30 people, so who’s up for the 1st Midland Tailgate?
  2. So today is the “Big Announcement” from Boris! From the leaks in the press, it could be a very slow release to normal life! I would certainly be up for some type of “Informal” gathering! I did have an Email back in January from The National Watersports Centre @ Nottingham, they still rolling over last years booking for me.
  3. Jill has gone on a Diet, so “Apparently” I have to go on a Diet as well!
  4. Smokin Monkey


    Haha, these are very similar to the Cypriot Grill. Are you looking at a manual turning type, or going fully automatic? There is a great automatic one, El Charro that a good friend of mine uses, but think they are only available in the USA🇺🇸
  5. That’s correct @Wade only took it to 67’C they blow torch out side to give a bit of char!
  6. Hi Viva, welcome to the Forum, where abouts in Derbyshire are you?
  7. Hi Scotty, welcome to the Forum. unless they are huge chunks, I would leave them as they are.
  8. Is that the total mix for all the pork (2kg) or per kilo?
  9. Hi Chae, once again welcome to the Forum. If it’s been between 1’C and 7’C you will be OK.
  10. @sotv any input from a Pellet Smoker user?
  11. Hi Simon, welcome to the Forum. A few things to consider when choosing between a Pellet Smoker and a Kamado. 1. Cost and availability of pellets over charcoal 2. Easy of use, Pellet Smoker, set and leave over Kamado that requires some attention. 3. Amount of smoke flavour, more depth of smoke flavour with Kamado over a pellet smoker.
  12. Smokin Monkey

    First Bacon

    I would say it’s under cured by the amount of cure you added. Then 4 days in the fridge and 2 days hung (what temperature?) so that’s 6 days old.
  13. @Wade might be able to answer this one?
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