Smokin Monkey

HI Peter, welcome to the forum. 

Hi Chris, welcome to the forum. That's the problem with this hobby, it's very addictive!

Hi Jon, welcome to the forum.

we are hoping to carry on the same vibe as CWS, but in a forum version, where you can post recipes etc, and search for other members recipes etc, which the Facebook site is not practical for this.

Hi Martin, welcome to the forum, be sure to join the East Midlands Group.

Look forward to your posts, and just shout if you need any help!!!

James has booked as well

Pulled Ham

Ingridients 

Pork Shoulder (1.5kg)

Salt

Sugar

Cure #1

Favorite Rub

Apple Juice

Directions

Weigh your Pork Shoulder, then using a reputable Cure calculator weight out the Cure

Place the Pork in a Vac Bag, then add the Cure Mix. Massage the meat.

Seal the bag.

Place in the fridge and cure for a minimum 10 days, I did 14 days, and turn every day.

After 14 days remove from bag and wash under cold running water.

Place back in the fridge uncovered for a day.

Apply American Mustard as the glue and cover with your favorite rub.

Set your smoker up for indirect cooking. I used the GMG and fruit wood pellets.

Set temperature to run @ 105'C

Place Pork in smoker.

Three hours in and it reached 73'C (163F) Added Apple Juice and foiled.

Final IT 97'C (208F) 5 1/2 hours total cooking time.

Remove and allow to rest before pulling.

1.5 Kg Pork Shoulder

Cure Mixture

Pork & Cure in Vac Bag.

Pork after 14 days.

Pork with Mustard and Rub applied

On to the Smoker

3 1/2 hours into the cook ready for Apple Juice and foiling.

Pulled Ham, notice the nice colour that's associated with Ham.

Back to The Smokin Monkey Cook Book

Spicy Mongolian Lamb

Ingridients

1 Breast Of Lamb

For the marinade,

1 inch piece of ginger chopped
2 Gloves of Garlic Chopped
2 TBS Light Brown Sugar
2 tsp Chinese Five Spice
1/4 Cup of White Wine Rice Vinegar
2 TBS Dark Soya Sauce

Directions

Mix the marinade ingredients together.

Unroll the Breast Of Lamb, and place in a foil tray

Pour over the Marinade, and massage in to the Lamb

Place in the fridge for a minimum of two hours, over night is best

Set your Smoker up for in direct cooking with your favorite wood and run at 105'C

Place the foil container on to the smoker and cook for around six hours.

I did not cover the lamb with foil, as I wanted to get some crispy bits.

Remove from the smoker, cover with foil and allow to rest for 30 minutes.

Remove from the foil tray and keep the juices.

Pull the meat from the membranes that run between the layers of meat.

You can separate the fat from the juices and mix the juice back in to the meat.

One Lamb Breast Roll

Little bit disappointed when it was unrolled, it was in 3 pieces.

Covered in the marinade ready for the fridge.

On the smoker

Cooking nicely.

Removed from the juices.

Lamb pulled from the membrane.

Back to The Smokin Monkey Cook Book

Black Pudding Battenberg 

Ingridients 

1 Black Pudding (I used Bury Black Pudding)

500g Sausage Meat

750g Streaky Bacon

2 Tbs Mixed Herbs

Salt & Pepper

Directions

Season the sausage meat with Salt & Pepper and add the Mixed Herbs.

Remove outer casing of the Black Pudding, and cut long ways into four segments.

Using the Streaky Bacon, make a Basket weave.

Devide the Sausage Meat into two. Roll both into a sausage shape.

Lay one roll of Sausage Meat on the weave, lay a segment of Black Pudding next to it.

Place another segment of Black Pudding on top of the Sausage Meat, and Sausage Meat

on top of the first layer of Black Pudding to form a chequered pattern.

Roll the basket weave of bacon around the Battenberg, make in sure it's tight.

Wrap in Cling film tightly and allow to sit in the fridge for a minimum of 2 hours to firm.

Set smoker up for indirect cooking, using your favorite wood to 120'C

Cook Battenberg for approx 4 hours or until IT is 76'C.

Bury Black Pudding

Sausage Meat

Seasoned Sausage Meat

Two segments of Black Pudding & Two Sausage Meat

Bacon Weave

First layer of Black Pudding & Bacon

Second layer of Black Pudding & Bacon

In The smoker Cooking

Finished Cooking, notice the Battenberg effect.

Back to The Smokin Monkey Cook Book.

Just signed up for KCBS Judging Course @ Smoke On The Waters 2018.

https://quietwatersfarm.co.uk/shop/promotions/smoke-waters-2018-judges-course-weekender/

I use Stock Chilli Powder, but I will look out for your recommendations.

Yes that's the stuff.

i would measure a third the way up and cut the cooling rack to that say 70mm, then this will keep the tube off the duct so reducing the risk of burning the duct.

Good looking crop. I could not even grow weeds!

You would of needed to buy the duct any way, so try this, it could save you some money.

HI Scott, length of 100mm Aluminum duct 3 meters or longer. 

Cooling rack cut down so it sits in the duct at the perforated tube sits on it. Use foil over the smoke generator end with an hole to draw in air. 

Not sure of the inlet on the Callow, but I an sure 100mm duct would fit over it. Couple of bungee straps to hold it tight?

I call it my "Chinese Cooker"

This is my version of a St Lucia Coal Pot.

I had seen Steve Johnson an original one at one of our Smokers Weekend with the Clay Stove. 

I had some spare Refrigerant Cylinders hanging around my workshop so went to work on one.

Filled the cylinder with soapy water and let sit for 24 hours.

Removed the valve.

Marked around the Centre and cut with an angle grinder.

Drilled several 10mm holes around the place where the valve was fitted.

Welded a plate onto the handle part of the cylinder.

Made a grill of mesh to fit inside to sit the burning coals on then made a grill grate with a handle.

10mm holes drilled

Charcoal grate fitted

Plate ten welded on to the handle part of the cylinder 

Cooking Grate. It's sat on a cooling rack as the base gets hot.

Cookin "Dirty Steaks"

Nice guide, but a few pictures of the actual probe insertion into the meats would show the beginner the exact positioning of the probes.

Picked up some Angus & Oink rubs today from Barlows Butchers, Nuncargate Road, Kirkby In Ashfield.

Looking for a more Central location, possibly near M1.

Nottingham down to Northampton, but must have Pods.

National Water Centre @ Nottingham have new Pods this year so could be a possibility"

Welcome to the Forum James. It was great to meet you and your family at the recent Smokers Weekend.

Hope you enjoy the Forum.

1 hour ago, Thenegativeone said:

Here are the food safety guidelines as recommended by the UK FSA (food standards agency).

 

while the document itself is aimed towards the professional catering industry, the information is useful to know as a home cook. 

Great information, just forwarded the link to someone who asked me about this yesterday.

Must admit they were tasty. Will have to post the recipe up!

Good source of information.

Don't forget these two imposters trying there hand on a Weber!

This was the Birth Place of the WoodSmokeForum!

Great post, and as ever a very good "How To" video.