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Sluggy last won the day on July 26 2018

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  1. I use a large aluminium cake tin wrapped in foil sat on a 5mm stainless steel disc in my wsm and never noticed any problems. Tins not even discoloured so probably doesn’t get hot enough to cause concern.
  2. Van Hage garden centre in Peterborough has started stocking Traeger pellets if anyone’s interested.
  3. Not been here for a while and only just seen this. A couple of years ago I was told I was pre diabetic and to fix it now or face medication. Needless to say I fixed it. Found a thing on Reddit regarding the ketogenic diet which is basically a low carb hi fat diet. Thought at that point I had nothing to lose by giving it a shot. Best thing I ever did. Lost 7.5 stone so far no sign of diabetes and feel a hell of a lot better than I have for years. Look it up, well worth the effort if you can stick to it. The best thing about it is meat and fat is your friend. I had a few issues with rubs to start with but after a few weeks of abstinence from sugar you’ll be surprised how much you’ve been desensitised by sugar and how little you actually need to use. I personally don’t use it at all in rubs anymore, if I use anything sweet it’ll be a watered down wash of maple syrup on the meat before the rub. Ok you might not get the fabled bark you’re used to but once desensitised you probably won’t want it. For me the choice was either carry on with the sugar and live with type 2, or quit it not have to worry about it.
  4. Gout has got to be the worst pain I’ve ever felt ? Got put on Allopurinol and not suffered since ?
  5. Sluggy


    Very true Wade ? I do use Weber briquettes a lot because a garden centre near me insists on sending me a £5 off voucher every week, be stupid not to ? My favourite is the heat beads though, they seem to burn better with an even consistency.
  6. Sluggy


    I use their briquettes for hot and fast using my vortex, I’m lucky to have a stockist down the road 5 minutes away. They really do burn hot and fast, as in crazy hot but they don’t last long. Don’t think I would trust them for low and slow burning to be honest, not sure about the fillers, that is unless another user can vouch for them. Unfortunatly they don’t stock any of their wood products so can’t help there.
  7. My tubes and discs arrived yesterday, stitched them together with some stainless wire. Looking forward to trying them out with my pecan and hickory pellets.
  8. No clue on the science bit, I’ll leave that to the smart guys ? I often defrost meat in brine as I’m convinced it does a better job than a plain soak, maybe a really long would work better but I’m too lazy for that and usually only make a decision on what I’m cooking the day before. Another favourite is to rub the meat up before freezing and when it defrosts in the standard way it definitely pulls in more flavour, to my reckoning anyway.
  9. For cold fermenting on fruit you probably don’t need it but using a steamer adds heat which can cause problems if you don’t add it.
  10. Thanks muchly for your answers. With the help of your specifications and pictures I have just ordered 2 exhaust tubes of e-bay for £14, much cheaper than the commercial ones, a big thanks for that ? Hoping they’ll also be useful on the kettle with my vortex for chicken pieces.
  11. I keep seeing this fancy perforated wood pellet tubes that you fill and put on the grill grate. Particularly useful for gas grills I assume. Just wondering if they can be used on the coals of a wsm instead of wood chunks. Seen some interesting pellets to try but not sure if it will work. Any ideas??
  12. I use a big steamer to extract juice rather than a pulp ferment, I find it’s much cleaner. Just don’t forget the pectolase
  13. Bought it ready cut from e-bay 3mm thick for £45. I think it depends on what’s being cooked, this is not a permanent replacement just another option. As for moisture, I’ll have to see how it goes for various meats. I often freeze joints to defrost in a brine solution as I believe the defrosting actually pulls in the brine much better than a plain soak or injecting. With that done I probably don’t need extra water for the cook just maybe a spray bottle for the odd spritz. Gonna do ribs today so shall be interesting to how they go. Bear in mind they will be wrapped at some point so why the water pan. Keeps things interesting
  14. Today I got around to using my planned water pan replacement, as promised I have preliminary results. Today I cooked a £15 supermarket brisket and my version of bacon bombs on my wsm using a stainless plate instead of the standard water pan. I chose stainless tread plate as I thought the extra ridges would ensure against warping... so far so good. This is a foil lined cake tin nearly the same size as the metal plate which I sat this directly on top of. This is the brisket I cooked using the above setup. Not the best picture, sorry. This was heavily rubbed in a balance of salt, pepper, garlic, onion and paprika. Sliced up but literally pulled apart and as far as I’m concerned it was the best brisket I have ever done. These are my version of bacon bombs consisting of beef and pork mince and a blend of spices and ghee along with a lump of cheese for the centre, wrapped up in streaky bacon. The foil package is black pudding. All in all, no regrets on the plate whatsoever, if anything it was much easier to hold temps and cleanup was a doddle. The only real difference I noticed today was I needed to close the vents a little more but seeing as I got a 10 hour cook at 120c at the rack from a 4kg bag of heat beads with heat left over I’m not complaining. Considering the weather in Peterborough today has been wet and windy I’m happy with my decision. 8 Racks of ribs tomorrow nomnomnom. Could have got better pics and whatnot but me, beer, bbq and F1 limits my functionality somewhat.
  15. No worries, not looking for admiration, just putting my tips forward to help a chap out with his brisket problems and maybe get a few tips for mine
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