markie_q

On 3/20/2019 at 9:51 PM, Smokin Monkey said:

Lots of folks on the Unni sites use non food grade pellets. They burn that hot that no smoke is or very little Is produced.

Do you know of any brands I can look for?

11 hours ago, Wade said:

The Uuni burns through pellets like they are going out of fashion. Don't buy expensive pellets as the high heat that they burn at they do not actually impart any distinct wood flavours.

I've always bought the uuni ones previously. I used to be able to get them without a delivery charge, but not anymore. Makes them expensive

11 hours ago, Smokin Monkey said:

Any pellets would work in the Uuni, even the heating pellets, as you are not looking for smoke only heat.

Don't they need to be food grade?

11 hours ago, Tabs said:

Should really update this seeing as I started it!

Ended up finding a local pellet supplier in Liverpool, called Liverpool Wood Pellets. They stock a brand called Lil' Devils and they come in at roughly £5-6 per 9kg bag if I  buy in bulk and collect.

http://www.liverpoolwoodpellets.co.uk/ourshop/cat_1462169-BBQ-Smoking-Wood-Pellets.html

Tried fancy, expensive pellets and the rate my Yoder goes through them in winter just doesn't make it economical unless I'm using a cheaper supply.

Results have been fantastic with Lil' Devils. Smoke ring always present and they impart a nice medium wood flavour on anything I cook. For reference a bag lasts upwards of 12 hours. Which, cost wise, is getting in to the charcoal territory for bang per buck.

Excuse the barbaric cutting but you can see the smoke ring on these short ribs. Best I've had considering pellets were the source.

Those ribs look great

21 minutes ago, Simon said:

Heatbeads seem to be the popular choice for people. I must admit the C02 Neutral briquettes seem to do the job for myself at the moment. 

I'm switching between both. Always been a loyal heat bead user, but really liked the coconut briquettes. 

11 hours ago, Sluggy said:

Van Hage garden centre in Peterborough has started stocking Traeger pellets if anyone’s interested. 

Do you think they'd work okay in an Ooni pizza oven? Van Have is just down the road from me and will save me having to pay a delivery charge. 

I've ordered too. My local garden centre sold it last year. It's some of the best lump I've used. 

10 hours ago, Raptor72 said:

 

I need to get some 

 

Apparently this is also good stuff 

https://www.greenolivefirewood.co.uk/about-green-olive-firewood-co

My local garden centre sold their lumpwood last year. It was a little expensive, but the quality was the best I've used. Huge lumps which lasted forever. Hoping they stock it again this year. 

I have two of the smokerig planchas, one for the Weber 57 kettle and the other for my Weber Q2200. They are really really addictive!

I've also made the steam domes from the range's stainless steel bowls. Although find I only use the larger ones. 

The planchas are ace and built to last. Great for steaks, Philly cheese steaks, cooking with salt blocks, stir frustrates, pancakes, drop crumpets, fry ups etc. Would be lost without them. 😁

Peterborough

3 hours ago, Justin said:

Nice one.  Leg of lamb in oven. Lindsey is cooking.

Nice!

4 hours ago, Raptor72 said:

It’s running hot so need to get some different coals for slower stuff 

but chicken has turned out good and the ribs look good 

Once it’s alight and 20 minutes later just stick the food on 

Sounds good

8 minutes ago, Raptor72 said:

Got some baby backs in my pit barrel at moment 

That's what we're supposed to be doing today, but had a last minute change of plan. 

Been craving baby backs for weeks now. 

How are you getting on with the pit barrel?

On 1/16/2019 at 10:32 PM, Raptor72 said:

Was in Morrison’s today . And have to say they have an impressive range of pork shoulder, babyback ribs  and other pork products . For low prices and looked good quality . They even had 650 g rump steak for £4.60 

Will be returning next week to get some meat 

Picked up a pork shoulder from the butcher's counter last night, only £3 per kilo. A bargain 

Thanks for the info. 

I have a smoked batch from when I trimmed my fingers. It's been vac packed as a smoked joint since 19/12. I've tasted some and or could do with being a little smokier. It's it too late to smoke again? It still tastes nice, so not bothered if I can't. 

He'll be getting fed up of me 😁

How long can you store bacon in fridge sliced and unsliced?

What's the longest you can leave between smoking sessions?

10 hours ago, Icefever said:

We've had the same Markie, if that was me I would trust my nose....if it smells ok....or trim the end bit off???  

Ice.

I don't have a great sense of smell, so will get the other half to later. It doesn't look healthy. The other half of the loin that was cut and cured separately looks fine

Just been checking some bacon I have curing currently. 

It went in on 23/12 and was planning on removing tomorrow. 

It's going brown in places, hopefully you can see in the pictures. (Along the top)

Is this a sign that the meat has spoiled and should be discarded?

Hi Robert, welcome to the forum.

Mark

Welcome Simon. 

Happy new year

Thanks for enquiring Wade. 

Maybe I'll have to look at a road trip in 2020. 

Do they ever host courses in other parts of the country?

Would be interested in taking a course, but live in the east Midlands.

Looks good