valve90210

Regulator, that's exactly the word I was struggling for! ? (wow, where did all the emojis come from! :)) Yep., something along those lines, though I'll add in an inline quick release coupling so I can use either my camping gaz bottle or my bbq gas bottle, depending on which one I have handy. ????

I've acquired a secondhand, slightly knackered gas bbq which has a side burner that I'm hoping to get working (need to get a new hose and adapter thingy (for want of the actual word that is currently escaping me) for this very function

And rather cheaper than others that are out there, thinking I might order up a couple, one for me and one for my brother.

Just spotted this listing on ebay for stainless steel smoker generator tubes which seem to be pretty good value so I thought I'd flag it up. They sell different lengths and interestingly different shapes.... https://www.ebay.co.uk/itm/1Pc-BBQ-Smoker-Tube-Grill-Wood-Pellet-Hot-Cold-Smoke-Generator-Smoking-Mesh/123082255570?hash=item1ca8462cd2:m:mmiyoczPDMKYE__uTo195Sw

Thanks, I do love a roast, and the pulled pork went very nicely with the veg!

Thought I'd add a photo of my Easter lunch - Pulled Pork with roast potatoes, broccoli, carrots, candied parsnips, apple sauce and and a homemade onion and balsamic jam.

That sounds great, and clearly pretty effective!

That's great going! How do you light them, is it a case of a small starter chimney and our them in once lit? or does it have it's own method of lighting as it seems to recock it's ready to cook in 5 minutes?

I love that you got a smokeless grill and your thought was, how can I make this a smoker!! Looks like a smashing idea! Is it nice and efficient on the charcoal?

Good stuff! Might be the next addition to my collection...

I look forward to hearing all about how the new callow performs! I need to get myself some meaty ribs at some point, would be great to have some in the freezer! My next cold smoking project is going to be smoked eggs I think. Saturday I had two ideas lumps of pork in my kettle, enough for lunch yesterday and several portions for the freezer.

I'm intrigued by this portable electric smoker! Very much looking forward to pics!

I'm contemplating some lamb or a pulled pork, maybe smoke it Saturday and have it sunday with roast potatoes etc.

No idea I'm afraid, though my mum picked up three this morning at my local store...

Just a quick heads up, Morrisons will be stocking whole salmon at £5 a kilo over the easter period, as ever I'm sure it'll sell out quickly.

That's a very good plan!!

Thanks Maybe I need to be cooking more racks in one go, so there's enough trimmings and potentially ribs to have some left over.

This was for my Dad's birthday: And this (the back dish) was for a bbq spread I did when I went away for a weekend with friends...a little tricky to reheat with the minimal facilities at a center parcs but turned out fine: And even a before and after of the center parcs joint: Before: After:

Having had to have a clearout of one of my freezers last week after the door fell off (yep literally) I've decided I'm going to get myself prepared for the summer by stocking up on some pre-smoked (by me of course) meaty goodness. In the past I've had a lot of success with pulled pork , pulled lamb and brisket so i'll be doing some of each of those but I'm wondering if there's anything else that works well when smoked, portioned up, vacuum-packed and then frozen?

Very true, I don't feel I know him well enough to invite him along to the smoking weekend unfortunately.

I just did the beef, If I had had time I would have smoked it but I enjoyed the sous vide cooking too - mainly as I was asleep the whole time! The chap I was talking to was a friend of my parents and I think he would be interested but unfortunately he lives in Bromsgrove, so a bit of a trek...lol I was talking with my mum though and might do something about getting my brother on a course with you as he got an entry offset smoker last summer and I got him an Inkbird for christmas.

As promised , reporting back on how the joint of beef went. Vacuum-packed and in the water bath at 60C: I had left the beef to cook over night for about 7 hours, then in the morning had removed it from the water bath, allowed it to cool off a bit and then put it in the fridge for the day. in the absence of a big blow torch, my best option for searing was in a big frying pan. This required me cutting the joint into three pieces so it would fit into the pan. Two of the pieces seared - the third piece was in the pan while I took the pic.: After the searing, I let the pieces cool down before slicing nice and thinly with my electric slicer and plating up: The plates were clingfilmed and put in the fridge ready for the party on Saturday. The day itself was really busy as we had get the village hall ready for the party, putting out tables, chairs, bunting etc etc. Annoyingly I forgot to take a pic of the whole spread of food until after everyone had been at it below is what it looked like afterwards...ready for second helpings. The beef had toned down slightly and was a little less pink but still with a nice blush to it, just as I had hoped. Several people commented on all the food and I was pleased that one of the guests described the beef as "sublime". I then had a good conversation with him about how I had cooked it, and went on to talk about the joys of hot and cold smoking! All-in-all a very successful first attempt at cooking a joint this way. The only improvement really would have been better searing using a blowtorch as searing in the pan was very smoky and fiddly. I didn't bother with the 'warm aging' but cna't believe it would have made any improvement, not sure the meat could have been much more tender without being really smooshy!!

On Wednesday I picked up a nice piece of beef from my parents, took it home and trimmed nicely and treated it to my beef rub, the wrapped it and put it in the fridge. Last night I vacuum packed it and put it in the water bath at 60C and left it over night (giving it about 7 hours). This morning I took it out, let it cool a bit then stuck it in the fridge. This evening I will be searing and slicing. Hopefully it'll turn out nice, photos will be coming (if it's worthy... Lol)

Another recipe I'll be adding to my list to produce this summer, Sounds delicious!!

Hi Wade Thanks for that guide, tis very helpful and will definitely prove useful in future too. I was only thinking of a little bit pre searing before putting it in the sous vide as someone mentioned that it would make it easier/quicker to do a final sear at the end, my initial thought had been to just sear at the end. I have to say I wasn't too sure on the 'warm aging' either and figure it's probably more hassle than it's worth...