Liomer

Sandwich, Kent

Thanks. done

Ta

Nah, just get another line with the same thing!  And the third line!

Still comes up with a row of, I think, exclamation marks and the words “Sorry.  Error here” or some such, in the line under “United Kingdom”

Can’t put address in!!

3 hours ago, Smokin Monkey said:

Added up to XXXXL

Ah!  Don’t quite need that high, but will get on and order an XXXL!

Only seems to go up to XXL!

Thanks, both

I am starting to do some cold smoking beyond the basic cheese, salmon etc, and your commentsabove, Wade, are very useful.  One question, though - accuracy of weight is obviously highly important, so can you recommend any scales that will measure to decimal points in grammes?

TIA

After a bit of correspondence with Debbie of Callow (I bought through Amazon, not directly with them) I received this morning a complete set of grills FOC!  To say I’m impressed is an understatement!  This company deserves all the plaudits it can get.

Hi Wade,

Yup, I do that, and never had a problem with the Weber.  I think it’s just a combination of a limited vertical airflow because of the positions of the vents, together with slightly damp night air.  Last night I turned the charcoal basket over and it worked fine, though I would still prefer to have the grate to prevent the CSG sliding off if I have to move the smoker.

Valve90210 - I’ve sent them an email, and will wait to see what they come back with.

Thanks for your replies

Peter

Hey ho, just after I’ve bought the earlier one!  So far I’ve only used it for cold smoking with the ProQ CSG, so I don’t know about temp maintenance.  One thing I do know, though - quite often I have to relight, which I very rarely had to do when using the Weber 57.  I think it’s because of airflow restrictions with the existing charcoal basket. I thought of using one of the grates directly on top of the basket, which means sacrificing a grate for holding cheese etc.  I’ve got it on the go right now, but had too much cheese for just one grate, so had another bright idea - turn the charcoal basket upside down so the vents are below it, so I can use both grates for the cheese.  This seems to be working, but it was a right devil to get a good angle with my flamethrower, because it’s too near the top of the door-space.  So, Wade, here’s the question - do you know if it’s possible to get spare grates,  so I can have all three in the smoker?

The way I do it, using my Slow ‘n’ Sear, but I imagine 2-zone’s fine.  I use maple syrup glaze, but not too heavy - it doesn’t come out over sweet.  This is Kelly’s recipe, slightly adapted for SnS

2 kilo gammon, skin off, as much fat as poss.  Soak in cold water all day, changing water every 3 - 4 hours. Then soak in milk overnight.  Drain off, and using kitchen paper make sure it’s as dry as poss.  Criss-cross fat with a sharp knife, and cover with maple syrup.  Most will run off, but some will stay.

Light around 14 good briquettes, and place in corner of charcoal reservoir when ashed over.  Add a chimney of unlit briquettes plus 2 cherry wood blocks, then 1.5 litres hot water to the water reservoir. Let heat come up to around 250F, place gammon on cool side and let cook to 160F IT. Cooking temp can vary from 225F to 300F without problem.

I now have to do this about every 2 - 3 weeks!

Came out OK.......ish.  Used 8 fairly large boneless thighs - bought at Brogdale on Saturday.  Doubled the marinade, but I think I will quadruple it for this number, as it didn’t really add much in the way of citrus flavour.  Perhaps because thighs have more intrinsic chicken flavour than do breasts, and the chicken won.  Will do it again, though.

Many thanks - done!

1 hour ago, Smokin Monkey said:

If you message me your Avitar I can add it for you.

Many thanks - I haven’t quite decided which photo I want to use yet, but I’ll pick one today and send it to you.

Hi

I’d like to use a photo for my avatar.  Can anyone explain to me how I do it, please?

Great to meet you today, Wade, and put a face to a name!  Can’t wait to test the bacon!  Hope the demo went OK - just sorry we couldn’t wait to watch it

On 13/10/2017 at 1:42 PM, Liomer said:

Yumm......looks good!  Will try this one soon

 

Trying it tomorrow, but using boneless thighs and the rotisserie, a la kellybab

Yumm......looks good!  Will try this one soon

18 hours ago, Wade said:

Sorry Liomer - I accidentally deleted your post asking about the recipe I used for the Chillies

 

Apology accepted, Wade!!  I must admit I did wonder - even checked my armpits to see if I was that offensive!

Anyway, many thanks for the recipe.

Ah - way outside my league, but thanks anyway!  Re the liquid, thanks again.  With the first option, thought about that, but I'd be worried about too much air left inside. Re the second, I hadn't thought about that, but it looks good.  I'll try it next time.  Thanks again!

1 hour ago, Wade said:

I will probably have the ProQ and maybe a Weber Kettle fired up with ribs and a fatty so you should be able to smell where we are...

Mouth drooling already!

What make is the new one?  I've got a Foodsaver one, which is great, but thinking of something else as well.  Also, possibly a silly question, but how do you prevent liquid being sucked out?  At present I put kitchen towel between the food and the open edge, but there must be a better way (or not, perhaps!)