Icefever

We are now thinking of Smocking Monkeys recipe for the Lamb,  in place of the fattie... along with a gammon.

It works this end....don't understand...they are on Postimage so should work???

After reading up on all the mods that you can do to these smokers,  I decided to carry out a couple this afternoon.

First off was a fire basket to try and gain some sort of control over the coals.

The 2nd one which seems to be one of the most urgent ones is an air vent to help control the temp.

It all looks so good, what have we been missing all these years....we've done bbq's for years but like a lot of folks a bbq meant cooking chicken burgers & bangers.

Now here we are building fatties and all sort of dishes....let the good time roll. ? 

23 minutes ago, sotv said:

AdBlockPlus free programme that runs on Chrome, haven't seen a popup or advert in over a year. Only problem is some sites block you if they sense you have an Adblocker running, 90% off the time I move on (their loss) IBut I can disable adblocker if I choose to visit though.

2

I've noticed this...I forget what news site it was the other day,  they said about the adverts making them money and would I disable the blocker.....I clicked no and the site would not let me go any where other than the first page.  I closed the site and looked else where...as you say their loss not mine..

3 hours ago, Smokin Monkey said:

Will be cooking this at the Smokers Weekend.

Could do one side with peppers and one with something else.

Great...if I eat peppers I'd have my head down the ivory telephone.  ?

Ice.

That's one to try....but would have to change the peppers...I can't eat them. Maybe onion or leeks perhaps???.

Ice.

I've got you booked in to an anger management tomorrow at 1100.

? ?  

11 minutes ago, Wade said:

You can treat your smoker as just another source of heat - just like your kitchen oven. The only difference is that the kitchen oven does not (usually) also produce smoke. When the internal temperature of your smoker is, say, 170 C then it will cook in the same way as your kitchen oven set to 170 C. You just need to ensure that the centre of the meat has reached the required temperature at the end of the cooking period. Although the safe minimum internal temperature for pork is 62 C I find that joints like gammon are best taken up to around 74 C.

There are lots of different ways to cook gammon. Some poach in, say,  cider and then finish off with an oven roast. Others just roast the joint from the beginning. When roasting the joint this can safely be done in the smoker for the whole time - though joints like this are best hot smoked using indirect heat (150-180 C) rather than low-and-slow. Keep your eye on the thermometer probe that is in the meat - regardless of where you cook it, once it has reached temperature it is cooked.

As @Justin and @Smokin Monkey have said, you can mix and match and finish it off in the oven if you want. Once the meat has been foiled it is not going to gain any additional benefit from being in the smoker.

Cheers everyone..its strange on Sunday as the meat thermometer said 73c in the middle...just for us to find it not finished. 

We've been talking it through and we think what we'll do at billing will be smoke for up to 2/3 hours then wrap in foil until it hits 74c...  

Ice.

Ditto.. ?

+1  with both of you....I run an ad blocker within Firefox,  this does stop a large amount of them.  My main niggle is on Youtube when you click on a video,  you get the ad start,  they tell you that you can skip in 5 secs...WHY???.  Why put the ad on? then give folks the ability to cut it off??   Madness has gone mad .  ?

We did a gammon on Sunday,  we did it from raw,  not knowing if this was correct??.  When Mrs Ice checked it,  it still needed some time to finish, so it was popped in the kitchen oven to finish it off.

but we would feel better if it had been done in the smoker. 

Should we have pre-cooked or cooked the joint then followed up by putting it in the smoker for a couple of hours??

Ice

Now you've got me going...I have an old bottle chiller in the shed that's not been used for years. 

Not sure what the  solid top has inside, I think the main works are similar to a fridge.... so it maybe possible to put vents into it....cold smoking could be  on the books.

Ice

@Wade.

The Brinkman we have has one of those stupid temp gauge...it goes..warm-ideal-hot. ?

We did pop in an oven gauge on the top rack along side the bomb....had a peep when the stupid one was half way between warm-ideal,  and the other one was reading 122c...so we were some 50c too low.??

The bomb turned out great..never had anything like it.  The gammon thou was not so good. Mrs Ice finished him in the oven for 30mins...just hope he's not too dry.

I'm looking for a thermometer to replace the stupid one. 

Ice

Looks like a great bit of kit....but I've spent all my pocket money for the next few months.   ?

Would like to see one in action. 

We still have a lot to learn mate.....we didn't get the "hard"  crust on the bomb that we see on other ones.

Looking forward to the 21th,  we have a lot to learn.

Ice

I'm glad your next to us Justin.....I'll get the kettle on..

Ice

4 hours ago, Smokin Monkey said:

This could end in tears ?

Tears of joy SM.....the fattie was superb, bacon weave, sausage, chicken hammered to a thin sheet, ending in a mix of Mrs Ice stuffing.

Served with a salad,  and a glass or two of wine...    .

The gammon is still cooking. 

Ice.

Ok,

Fattie went in a 12.30....along with a gammon on the bottom shelf.   

We're sat here now with a bottle of Capt Morgan...... just a picking & a grinning ...

Ice.

.

Today we have a go at making a fattie,  Mrs Ice is going to put it together, as I have to pop into town for an appointment at 11am. I should be back by noon and then we can finish off the prep and shove it in the Brinkman.  ?

Ice.

We'll sort the money out over at the do,  no problemo dude..I will need your Surname   ? you're a distant cousin twice removed.  ? as far as they know. 

I have to email them with all your info later today so when you arrive you tell them your on our booking.  I'll send you a copy so that everything tallies up.

PM sent.

Ice

@ Justin.

Booking all done mate....    pm me as I need your car reg and your now family....  

Ice.

Mrs Ice will be bringing 3 of these tom & onion loaves along,  she will post the recipe later..

Also she will make good old fashion bread pudding.

Ice.

10 hours ago, Wade said:

Friday is a bit of a movable feast. We aim to get there at about 5-6 pm. It is mostly about getting set up ready for Saturday and then sharing some wine and beers and enjoying some ad-hoc food that anyone feels that they want to cook and share 

We'll be there around the same time, won't take long to throw our tent up.....so if another pair of hands are required on setting up just shout. we don't want to get in the way thou.

As we're new to all this,  how does Sat play out?.  Is there a sort of timeline??  I think I see mention of a fridge trailer?  is that for all the meats the folks are going to bring?

We have a small 12v fridge when camping but nowhere big enough for what we want to bring along.. ?

@Justin.

Tried twice yesterday but could not get through, will try later today.