Smokin Monkey

Dry cure all the way for me.

Thanks to Wade for that, he's the IT Wizzard.

HI Rick, welcome to the forum. Sounds like you have plenty of fun with your cookers. Would like to see photos of your Barrel Pizza Oven. Always up for a build project. I have built a Beer Keg Tandoor, Beer Keg Rôtisserie, plus numerous Gas Bottle Builds, including the Smokin Monkey Smoking Pig UDS and my my go to Smoker, Table Top Gravity Feed Smoker.

This is the recipe that the owner of the Beach Shack gave me, that we visit every year in India. Nan Bread Serves: 6 Categories: Indian Ingredients: 5 cups Refined Flour 1 tsp baking powder 1/2 tsp Bicarbonate Of Soda 1 tsp 2 tsp Sugar 1 Beaten Egg 1 cup 2 tsp low fat natural yogurt 2 tsp oil 2 tsp Butter Directions: Sieve flour with baking powder, bicarb soda & salt. Add sugar,egg, milk, yogurt and water. Knead well into a medium soft dough. Apply a little oil, place under a damp cloth for one hour. Make equal sized balls, squeeze out between thumbs, to a round. Roll out with rolling pin until 6 inch in diameter. Stretch one end out to make a tear drop. Put onto a Gaddi and place onto wall of heated Tandoori oven, or cook in a pre heated oven at 200'C.

The looks great, pity we do not have smell a vision, I am sure it would smell amazing.

That looks like a nice cold smoker!

Don't forget to save the cooking juices, and add them once the Pork is Pulled.

Wade will answer this one. You will be surprised at how long you can store it, and the difference between dry cure and wet cured.

Thanks for the tip. The forum also looks good on the iPhone!

Hi Dodge, welcome to the forum. We like plenty of photos on here so members can see what's cooking!

Will check this out. Have you read Wades post on brineing chicken?

This forum will be bad for your wallet!

Andy, that sounds great, did you take any pictures.

Hi Jason, welcome to the forum. Hope the members on here can help you with your studies.

Hi Don, welcome to the forum. Sounds like you have lots of experience, look forward to seeing some of you curing experiences.

Hi Pete, welcome to the forum. You will get plenty of advice on the Brisket on the forum. Just ask the question.

Hi Adam, welcome to the forum. who are you doing the course with? I built a mini cross.

I am in Sutton In Ashfield. We will be adding location maps, so members can see each other's location.

HI Joab, welcome to the forum. Let us know how you get on with the Boston Butt.

HI Simon, welcome to the forum. I went to Grillstock for the first time this year.

HI, and welcome to the forum. We brought the launch of the forum forward by one week so it would coincide with The Big Meat.

HI Matt, welcome to the forum. We will be adding suppliers maps to the forum in the future.

HI Dan welcome to the forum. Please tell us more about the Weber Weekend, as we will be organising a BBQ weekend for next year.

HI Chris, welcome to the forum. I am sure we can get a thread started for the Joe, mods etc.

HI Asa, welcome to the forum. Thats one thing we are adding to the forum, a map where members can add there location.