Icefever

Absolutely beautiful mate....my last lot is in the fridge drying ready for tomorrow smokin... Ice.

Welcome Eddie to the forum...there's loads of topics to read up on....any questions just give us a shout. Ice.

Porks our fav....so maybe one of the butts that's in the freezer will get used?? Ice.

Looking good dude...👍...I love Pastrami....but you just can't keep cooking just what you want....🤣...or can you....😎 Ice.

Hi Vaughan & welcome mate.....this is all easy going forum...post whatever your up to...or ask whatever you what. Ice.

The fillets have been resting in the fridge for 36 hrs...they are now vac-packed and in the freezer.....at the same time I rinsed the last block of loin bacon that's now in the fridge to dry...that's heading to the smoker on Sat. "Happy days are here again" Ice.

Ok Garland..my brine was 3/1...3 cups of water to 1 cup of kosher salt...along with a grind of black pepper & a good pinch of coriander. Use whatever spice suit you...I didn' t weighed the fillets ☹️....but for time wise ....brined for 20 mins as they were big fillets. Smoke time was around 5 hours maybe a little longer I went by colour on the fish I enjoy making our sausages. I do have a stuffer but I just add a slice of bread to take the last bit of meat out of the stuffer....I also do this trick when grinding the meat. With a smoke gen you go with what fits you...I use the ProQ CSG but I pop the dust in the microwave for 3 mins to make sure it's dry...that way I don't have any problems. Ice.

Many & varied my friend...🤣 but back to bbq & smoking. I started curing our own bacon about 3 years, I smoke a lot of our bacon, pancetta...I did knock up a cold smoke cabinet a while back so that I didn't have to use my ProQ bullet.... Over last weekend I did 5 large haddock fillets, I make our sausages...looking to do some Polish one and then smoke them maybe this weekend?? Ice.

Welcome Garland.....I started down the same road as you a few years back and I'm enjoying it very much. Are you curing or smoking anything at the moment?? Ice.

Sorry for the long delay Mick....broadband went down last night, guys coming out tomorrow....doing this on my phone....not easy with big mitts like I've got.😅. I've got a landman...there's a large post on here about them...not the best but at the time the price fitted my pocket...sort of got me started so to say. Ice.

I have one but have not used it for a year or so, but only yesterday was talking to the wife about dragging it out of the shed and using it..what's the problem Mike?? Ice.

Jonboy hi. I hope you have deep pockets dude.... I'm a KCBS judge and when you attend an event and see all the kit these teams have to run a BBQ team...😲😲...I'll stick to being a judge 😆. Start with the KCBS site...https://mms.kcbs.us/members/toy_scores.php?org_id=KCBA&year=2021&backyard=X This link is for a team site https://www.grillocracy.com/blog/2015/6/17/starting-a-competition-bbq-team-101 This should give you some insight into what's needed to run a team.....best of luck will be keeping an eye open for you..🤞 Ice.

"Patience is a virtue " they say.... I just like to keep an eye on things. 😉 I do have a small pc fan that I may fit..it's finding the time. Hope the salmon comes out ok...we do like photos of what's going on. 👍. Ice.

Just finished the smoke run...took about 7.5/8 hours looking good. All in bags sat in the fridge ready for vac-packing tomorrow. Ice.

Had time to think today about this smoker and I think I've sorted it......will take a little DIY but should work a treat... Ice.

Well done dude....spot on, as long as you both enjoyed that's what it's all about. Ice.

I use heat beads and I never see white smoke??? in fact I've used them today to cook ribs. how old is the Proq?? and the beads?? Ice.

Tom I just check the link and it went to the page for the kettle???? That was £85 when I posted.....make you think either it was listed wrong or they started to sell so they up'd the price??? Ice.

I'll give you yellow when I see you....🤣😎...that's the main reason I'm doing my own...Morrisons do sell the yellow fillets but they also do natural smoke haddock. Ice.

Just started off some Haddock fillets and got to thinking about this cabinet I'm using. Every time I want to check the smoke generator I open the door and let a load of smoke out....I know it's not rocket science 🤣....so I need a tray fixed at the bottom so as not to disturb the flow of smoke. I'm now thinking about making a shallow section to add under the cabinet which will hold the tray for the CSG. Ice.

Picked up 6 large fillets from Morrisons on Thur....brined them this morning....now dried and in the smoker.. Ice.

No mate...we're in Warwick as far from the sea as you get...😆...just taken the fillets out the brine to dry, then I'm prepping a rack of ribs ready for the ProQ for later. Ice.

Hi Traveler & welcome....your in the best place mate....a fair few of us are curing meats, fish, and other things 😉. I've just put 5 large Haddock fillet's in the brine ready for cold smoking today. Ice.

Came across this....😲😵👍 Ice.

BBQ'ing a rack of ribs this Sunday...and getting the cold smoker out tomorrow to smoke some Haddock fillets and 2 kgs of cheddar cheese 👍 Ice.