Icefever

Welcome to the forum......we're all looking forward to the tailgates. 👍.

Ice.

1 minute ago, sotv said:

Definitely would need a decent butane torch to get them a light, if you don't already own one.  

I have both a chefs torch, and a gas solder gun, for when it doesn't want to play ball..

Ice.

I did see this only the other day,  it comes with the bottle brush and for the money it's worth a punt.  The only question I have is...is a tube smoker better than a maze???,  I'm finding my old ProQ maze harder to keep going than it use to be when new, I brush it to make sure the mesh is clean and yet the other day it took me about 3 tries to get it going well enough.

Ice.

10-Rog on that...when I started looking for the Masterbuilt I found some firms  £50/£70 lower price than others.  Which looks good but then you add shipping and other bits & bobs, I got a brilliant deal with Oliver and free delivery...

Ice.

1 minute ago, sotv said:

You can get a 175 ft x 18 inches roll delivered from the States for under £20 and it will last you an age and much cheaper than you can find over here.

Link to this if you please dude...I use pink now and that looks a good deal.

Ice.

Makes you wonder just what the markup is on some of this products....🤔.

Ice.

2 minutes ago, sotv said:

You going down that equipment rabbit hole again 😄

Not sure Steve 😉...I put it down to evolution..🤣...the more I learn about this hobby, the further I go. The question now is how many smegging bits of kit do we really need????

I can see me thining some of my stuff out sooner than later, just for the space..🤔.

ice.

1 hour ago, Matty.wh said:

Hi Ice,

 

I will take a look no doubt about that! And yes it has a water pan. I use charcoal with a few coconut briquettes (napoleon brand) as they are meant to last 8 hours for steady heat.

 

Matt

Matt there's a load of us that don't put water in the pan....when you think about it....it as to be topped up with water.  We use sand in the pan...buy a bag of kiddies play sand from Homebase...it's sterile,  half fill the pan....there's a load of info on here about using sand.

Ice.

1 hour ago, Grandadfatboy said:

I've told the wife I haven't got dementia, it's just that I've absorbed so my much useless information over the years my brain (hard drive) is so full that RAM (Rambling Alzheimer's Mouthpiece) has great difficulty locating and relating what needs to be recalled. 🤔

I'm going to remember this......if I can....🤣..

Ice

19 minutes ago, Grandadfatboy said:

Sorry for the newbie question, but I've read that using butchers "pink" paper is better for wrapping than foil. Is this the case, and should I buy some "pink" paper?

There's been test's on both pink paper & foil....I have both and use both and IMHO I can't see any difference....the only thing I will say is any liquid is held in the foil better...

Ice.

32 minutes ago, AdamG said:

no yellow fish ice?😜

Dixon of Dockgreen would say ..."There's nothing to see here sunshine....move on please" 🤣

Ice

I've had lots of fun cold smoking in my homemade cabinet smoker, last week I hot smoked the Kielbasa by using a camping gas stove in the bottom of it. It works well, it cooked the Kielbasa but I got to question what I was doing. At the finish of the cook I took the gas stove out and of course it was warm, the cabinet sat at 85/90c the whole cooking time. Now this is where I put my thinking head-on, was I doing right to use this gas stove as I did???..🤔 ..it all looked ok...it hadn't blown the side out the garage....but a little voice whispered "what if it had???".

After some time thinking about it and talking it over with Mrs Icefever, it was agreed that I had permission to start looking for a hot smoker cabinet....so I did....and I have...bought it today a new Masterbuild 140b from Oliver at Prosmoke, delivery tomorrow or Thurs.

https://prosmokebbq.co.uk/collections/masterbuilt-gravity-fed-560-smoker/products/140b-masterbuilt-digital-electric-smoker?variant=39249536745566

We thought about the smaller 130B but it's ok for just the two of us but for family or friends coming around?? no way.
I found that out on Sunday I had the ProQ, & the Weber going,  checking them every so often and swapping the chucks in the ProQ.....so for the extra few bucks it made sense to go for the 140...it's only 10" taller....and what's 10" between friends???

Ice.

36 minutes ago, Chae said:

but then it has been blowing a hoolie since sunday here! 🙄

Your forgiven Chae....just don't let it happen again....🤣🤣👍.

Ice.

Just now, Sarah87 said:

Thanks! I looked on the callow group and saw there now seems to be a mark 3, and also looked at the website wade mentions here, took the plunge as could only see one model everywhere. Got a book and a probe thermometer, just gonna grab him some charcoal and wood and his present is ready. Any reccomendations welcome. Thanks!

For his first cook I always suggest a spachcock chicken.  It's easy  just cook it nice & slow, you have the thermo with is a great bit of kit that we all use.  Just cook to the internal temp,  there's loads of info on here, any questions just shout out and somebody will try to help.

Ice.

19 hours ago, Ripple said:

Overall a really successful first big cook but I think I overestimated how much food 6 people could eat! Not to worry, had ribs for brunch and have leftover lamb for dinner

🤣  Same here Ripple...full rake, 2 chucks, burnt bits & a ring of Kielbasa..2 types of quiche's, new pots and salade...   all for 6 of us.

Ice.

14 hours ago, Sarah87 said:

I now want to buy this smoker gor my husband, but all i find are obes that look like the vents are in the position of the original model.... has there been another release?

Wade is the guy for this one....

Ice.

Hi Matt,  the Napoleon AS200 smoker looks like any bullet smoker...take a look in that section on here.  Getting  to know how to run them takes time, does it have a water pan?....what fuel are you using??.

Ice

1 hour ago, AdamG said:

I did some hot smoked salmon on Friday, smash burgers on Saturday and a chicken tikka masala on Sunday...nothin planned for today though1

Have a good rest,  you deserve it...😉.

Ice.

Now we can have family over to sit outside I'm prepping ribs & a chuck for later today. Frost here (Warwickshire) at the moment, they say we could hit 15c by noon...😎..😆.

Hope everybody as a great time.....enjoy it folks..👍.

Ice.

7 hours ago, Elecrafter said:

Looks good. Ive done Kielbasa a couple of times, both came out good. not much of it left in the freezer!

Ele.

 

I remember you doing them, they looks good also....I think next time I'll grind down to the next plate size. My girls are coming over later so I said I'll get the ribs on along with a chuck....it's bbq time...I'm also going to throw a ring of Kielbasa on.

Ice.

1 hour ago, Grandadfatboy said:

 delivery on Tuesday, which is wifey's birthday. Looking forward to getting going now.

How did you manage that dude???  when my better half has a birthday I have to buy her a gift...🤣😆😎

Ice.

Welcome to the forum Ian....your in the best place for anything BBQing...

Ice.

That's that finished.........just a few photo to show how it went....

Ready for the off....                                                                    First hour in.....                                               Cabinet temp...steady at 83/85c....            

         Internal temp @ 40c                                                    Finished  @  66/68c                                                            Now in the cold water

Ice.

We go to Bookers every two weeks or so...every now & then they have half priced 1lt bottles of double cream.  Now we love our cream,  from cornflakes to porridge to mashed spuds, on this occasion we finised up with a couple of bottles.

We've made our own butter before and it's so easy.....so I think more cream will find its way into the basket in future...

The butter milk left over went  into a batch of scones,  with a cup of it into a marinade for the chicken we had last night.

Ice.

I managed to find time to grind half of the 4kg pork shoulder I had...2kg for the Kielbasa,  t'other 2kg cut into chunks and vac'ed, now in the freezer.

I  started off with popping the grinder bits in the freezer for an hour, along with the pork,  got stuck in and it only takes a couple of minutes to grind 2 kg of meat....finished up with this..

Weighed out the spice mixture.....

Wrapped and into the fridge for overnight.

Stuffer was out yesterday...sausages now sat in the fridge waiting for the hot smoke this morning....

Ice.