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markie_q

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Posts posted by markie_q

    Nuts.

    in Other

    Posted

    On 2/1/2019 at 7:33 AM, Wade said:

    The purpose of wetting them is not to help the smoke stick but to give them an even coating of the smoked salt brine. As the nuts roast the water evaporates and leaves a very fine coating of salt crystals and a base smoke flavour around the nuts. The cold smoking period after the roasting then builds upon the smoke flavors from the brine.

    Do you have to roast them? Is there any reason why you can't just cold smoke them as they are?

    Traeger Lawsuit

    in Chewing the fat

    Posted

    2 hours ago, Tabs said:

    https://eu.statesmanjournal.com/story/news/local/silverton/2019/10/26/class-action-lawsuit-traeger-grills-bbq-wood-pellets-utah/4014211002/

    Interesting development. No details of Trager's response other than the marketing blurb being changed to update the wording. 

    I've not used Traeger Pellets before but I have long suspected some brands don't quite do what they say on the tin.

    Think I'll stick with Lil' Devils for the time being ☠️

    I saw this on meat heads site, they apparently use a blend of 'lesser' woods and add an oil to them to create the flavour. Here I was thinking pellets were the purest form of fuel. 😁

    • Like 1

    WiFi controller

    in General Discussion

    Posted

    8 hours ago, David said:

    I’ve watched the YouTube channel and it appears from the demo that the fan is either on or off, there does not appear to be any pulsing. Also there only appears to be one thermocouple, is this for ambient control only? Does it work on logarithm to manage the cook or does it just monitor and control ambient temp? I suppose it’s horses for courses and I looked for a long time for a controller and I wanted a system that managed the cooking process rather than just a temperature controller, as I was sitting up all night watching brisket cooks. With only  an ambient temperature monitoring system I suppose you could still over cook. I was going to buy a pellet smoker at the time so the guru was a cheaper option and I am so impressed. The last 12 hour smoke I did I used about 1.5 kg of charcoal or maybe even less. I haven’t looked in detail so please correct me if I have underestimated this piece of kit.

    For a quarter of the price, you wouldn't expect it to have all the features of one of the top named brands. 

    It looks a good option if you want to hold the BBQ temp overnight, but still want to have more involvement in the cook. 

    I get that a £300 controller can do the whole cook on auto pilot, but that's the same reason I'd never go for a pellet grill. I don't mind accessories that help, but where is the fun in clicking a button and doing nothing. May as well just eat in a restaurant. 

    If I wasn't desperately tired and covered in charcoal when I eventually started eating 5 hours late, I'm in danger of realising my food doesn't taste that good. 

     

    WiFi controller

    in General Discussion

    Posted

    I've also been looking, but can't justify the huge price of most controllers. They cost more than the actual smokers.

     

    This is looks much more reasonable. Bit hard to follow, but I gather you need to buy the fan and probes separately, so nearer €170 I guess

    Weber Beer Can Chicken

    in Chewing the fat

    Posted

    1 minute ago, Justin said:

    Nice. Also when you take cake out, put white chocilate in the middle part melts and makes dip for chocolate cake. Winner 

    Great idea. We also use it for nachos and put salsa in the middle. 

    Obviously great for chicken too 😁

    F or C ??

    in Chewing the fat

    Posted

    1 minute ago, Simon said:

    Do you think we can call Snickers, Marathon bars again. 🤣🤣🤣

    Marathon Bars were actually originally called snickers, as they were named after one of the owners pets. They changed its name to marathon to market it as a healthier snack. 

    That's an answer to the question you didn't ask 😂

    • Haha 2

    F or C ??

    in Chewing the fat

    Posted

    6 minutes ago, Skagg2000 said:

    What did our ancestors do without thermometers and an open flame? They probably had the constitution of a rock.  If it looks right, smells right, go for it.

    Of course this is my personal view and I strongly suggest you check to ensure your food is throughly cooked with an accurate food thermometer 😋

    Cheers n Gone  Nick

    They had botulism. 😁

    • Haha 1

    Best briquettes?

    in General Discussion

    Posted

    Just now, sotv said:

    They don't do a lot of Weber Accessories, but noticed you can pick the griddle up for the Master Touch for £30.60 delivered with the code also, along with a 57cm Master for £163.20 . Which seems a good price and saw a lot of people using one at Woodsmoke19

    I picked up a Weber GoAnywhere from there for under £50. A great price for the griddle. Only use mine for cornbread these days

    Best briquettes?

    in General Discussion

    Posted

    5 minutes ago, sotv said:

    Gooutdoors currently doing 8kg bags of Weber Briquettes for £7.82 delivered using code Summer15 either click & collect if store nearby or currently offering Free Standard Delivery on all orders (No minimum value) if in no rush

    Pretty good deal for these Briquettes

    That's A great offer. 

    BBQ tools.

    in General Discussion

    Posted

    On 7/18/2019 at 8:44 PM, martin_b said:

    This evening my wife is entertaining the members of her local opera club, I was on BBQ duty, the food was a great success but to my eternal embarrassment one of the meals contained a little extra iron in the form of a screw  from my tongs.  I was never that happy with the set i had so can anyone recomend a good set of tools, I'd rather have quality over quantity.

    My Weber ones have been going strong for five years now. Can't fault them. The thought they were over priced at first, but they're still good as new. 

    Wood keeps catching fire

    in General Discussion

    Posted

    On 7/13/2019 at 6:37 PM, Wilf said:

    Evening all hope ya well.... I've been playing with my pro Q and doing a fair bit of cooking since having it but I have stopped using wood. 

    Reason being is it keeps catching fire. 

    I set up my Pro Q cut 2 of the air ports shut and leave one open about a pencil width but the wood still bursts in to flames. 

    I fill the Warter bowl and use the minion method for the coals and drop a chunk of wood on the edge so on the unlit coals. Bring up to temp and then drop the meat on, but every time the coals light up so does the wood. Even using wood chips wrapped in foil.. What am I doing wrong or what do I need to do... I was under the impression that if there was heavy air flow the wood, would catch fire..but with the vents shut down this should prevent this. 

     

    Theory is great, it's the practice that's the difficult part 😁

     

    Your right that the wood should only catch fire if there is enough oxygen/air. I've not had an issue with my wood chunks catching fire in my proq. I do occasionally on my Weber kettle. 

     

    However, I've started burying my wood chunks at the bottom of the proq fuel basket, then pile the coals on top of them. Harry Soo uses that method and he knows a thing or two.

     

    That way the positioning of the coals also reduce the oxygen around the chunks. I make sure the chunks are aligned with the vents as that tends to control the direction of the burn. 

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