Icefever

Looking good.  ?

Test the grapes with a refractometer and see how the sugar content is....if it's high enough, pick and make wine dude..    LOL

4 hours ago, slimjim said:

Tried to book the Aquadrome online... but the dates only go up to December. Will double check with the wife and call them ASAP.

I booked very easy Jim,  within 24hrs of this OP.....told the guy Woodsmoke 19 and he booked us in...

@Smokin Monkey  I booked into "Shelduck 3" as per Wade's first post???? does this mean we're on Puddleduck.??

ice

How did you cut checker plate??? We have it as a cat walk on the artics and it's smegging thick.

Why change from a water bath?? To a flat plate...I thought using water kept it moist inside the stove?

Ice.

We have in the past had the pleasure of picking a 50 yd double vine up the allotments for free....but it does take so much time we didn't bother this year.  Shame about the yield thou Wade...less bottle to lay down.

Hi ya @slimjim

I see from the West Midland group that we're not that far from each other.   ?

10-Rog on that....whats the insulation plate for ???? it doesn't fit on the top, as it drops through into the firebox.

Brillant Steve thanks.... that does like like a mod for me.....I must admit when I see no grill for the coals I did think this is a repeat of the Brinkman were there's no way for air to get under the fire.   I have a couple of old grills left over from old bbq's,  will have to get my thinking head on.  

Ice.

I just need to clear the last hurdle for a Booker's card, I had a look at their ribs and if I remember correctly the best ones are in a yellow box???  are these them??

https://www.booker.co.uk/catalog/displayimage.aspx?vid=18188

On 7/26/2018 at 3:27 PM, valve90210 said:

I have a Bookers card, all I took in was my headed paper and an invoice I'd previously sent out to a client, and that was for my self-employed work as a graphic designer, they didn't seem too bothered with checking anything out really, though to be fair this was a few years ago, so they may be stricter now.

Hi Scott.

I've just filled in the online form,  got a customer number,  now just need to take in any paperwork that will cover whatever they want.

14 hours ago, Justin said:

Well done mate. Your equipment inventory is going up.

Tell me about it  ?

Ice.    

Why o why do we have these "Experts"  telling us how to do this or that???  This morning I looked on Youtube for any info on this Jumbuck spit I'm going to collect today.  The first couple of videos were really helpful,  the guys give the spit the thumbs-up. 

Then I noticed a video about controlling the heat while bbq'ing,  I need to work on this part,  I'm getting better (slowly ? )   so I started watching this vid.....

https://www.youtube.com/watch?v=5Elt4d3cH8Y

When I watched the lady pour mega hot coals all over the fire grill , then put the cooking grill in place,  I thought where is your hot end??.  Even I've learned in my short time that you need a hot end,  and a cooler end.   Then I read the comments to find folks making the same points about heat zones, but also putting food on to early......"Experts don't you just love them"   ?

Ice.

Managed to get through in the end, ordered one for collection tomorrow,  something else to play with next weekend when the family turn up..

Just been on site they have 19 at Lemington Spa....tried to reserve but something is cockeyed on their site so will call over tomorrow.  Thanks, Steve saves messing about with fitting one to the Landmann....(mind you've cost me my pocket money for the next two months).   ?

I don't think you'll regret the decision about coming over.....we'll be in Faro airport at 0800 on that Friday,  we hit Bristol at about noon.  Drive to Warwick pickup our bits for the weekend and drive to Holmfirth, hopefully,  get there by 1800.

If you're not into camping, there's s pub about 4 miles away,  we were staying there but we've managed to get a pod on site.

Glad to be of service matey,  more the merrier. Just had a thought Adman what about coming over to Holmfirth for the Northern Tailgate ???? 

Hi & welcome Adman.....only joined about 4/5 weeks myself.....we went to the Woodsmoke 18 brilliant time,  great folks to be with and I learned a lot. 

I followed the same way happened on this site from a USA one,  good to have one of our own (UK).   I do the odd brew and wine so who knows what we'll get up to at Woodsmoke 19. 

We have the Gourmet also,  bought back in 2016.... like a lot of guys I've had to do a few mods, .......

The whole side is now cut into bacon size slabs.....first was Wade's pepper spice,  2nd was a brown sugar, and the last one has bays leaves in.

I'm thinking of buying a  rotisserie for the Landmann that we have.  No problem with fixing it altho I'll have to cut two slots for the lid to close.  As anyone  tried this make ..

https://www.amazon.co.uk/BARBECUE-ROTISSERIE-UNIVERSAL-CHARCOAL-ELECTRIC/dp/B00UI9KK0S/ref=sr_1_4?ie=UTF8&qid=1532770244&sr=8-4&keywords=Rotisserie

Ice.

"The journey of a thousand miles begins with one step." - Lao Tzu

I've taken my first step this morning,  followed Wade's instructions to the T.  

1 & 2....There was a small piece of bone,  maybe missed by the butcher I'm not sure....so I trimmed it.

3....  Rind off....I'm chuffed I think I did a good job. ?

4....It finished at 983g.

5....All salted & sealed.

6....Ready for the next 10 days in the fridge....notice the double seal on both ends.....  thanks for that Wade.

I'm now thinking of doing another one but this time add the Bay leaves,   just to run alongside each other for comparison.   Because if this works out well it ain't going to hang around very long...

Ice.

10 minutes ago, Wade said:

It is easy enough though to move the singled sealed bag out a few millimetres and press the seal only button to get the second seal. 

Never thought of that,  we did have a pork belly spoil once, we did it in the sous vide and it blew your head off when we opened the bag after cooking.....needless to say it went in the bin.

Today we start on our trip down bacon road....didn't have the time the last few days. ?

Clarke hi,

Rhubarb can be dry, we like a medium wine, so I back sweeten it for us.

Hi Clarke from a newbie of 4 weeks, you know what you've  written fits me to a T.   Home brewer, wines and a few other bits and bobs....this is a great forum,  we decided to go to Woodsmoke 18 and you couldn't wish to meet a better gang. 

There's a beer wine section on here, I posted, a rhubarb wine t'other week what's your favourite brew ???

Ice.

13 minutes ago, valve90210 said:

Scott.... ?

Sorry mate I should have remembered the valve connection...Ice Ice Lady says she will give you a big hug next time we see you. ?

Cheers Paul, I'll give it a go in a few weeks. It's  worth a try.