Justin

I have this, it is cold smoke not hot mate, works brilliantly. Just do not leave it in the rain

I am doing turkey burgers Greek style.. Will post

All Antti is a fellow brewer and bbq guru. He is friend of mine that I swap beers with. And also an active brewtube poster. No doubt a woodsmoke video coming up sometime mate. Welcome and ask any questions you want on the threads and looking forward to your advice too. This thread is interesting re your ex 6 mate, member have been on journey since it launch , lots of tips an experience on it. I sure they will all welcome your experience

Count me in if is able to go a ahead, worth trying

Hi Is this Antti? Welcome aboard mate

I have the small wsm, perfect for 2 to 6 people, more even you can get two chickens 6 ribs, two brisket etc on it easy. Combined with smartfire, set and forget, smoke away beauty.

Difficult to decide when the short term future is so fluid and unknown, even this road map to 8th March is unknown , anything could happen to shoot it down. Dammed if you do and dammed if you don't. Patience and wait see is best advice I think. Northern Tailgate seems to be best bet but can we do a contingent booking for the national for late June Early July? Just an idea

Well done

57 litres in kegs in situ now, dogbolter, spring ale and czech pilsner, hic, I will mostly be drinking home brew, next brew next weekend home designed recipe New Zealand Maori Bramble Pale Ale Kveik voss . https://share.brewfather.app/2KydMGfxTxc0f5

Road map if all goes well out of lock down that National may be possible and Northern tailgate almost certain. Yes?

Road map if all goes well out of lock down that National may be possible and Northern tailgate almost certain. Yes?

Road map if all goes well out of lock down that National may be possible and Northern tailgate almost certain. Yes?

Bravo mate

I think the principle is the same as for brisket sousvide. https://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html

You could get a "tip top temp" pro smoke have write ups and review so of this. You fit that to top vent.and close any bottom vents...air temp outside is not an issue, people around the world do same in some very in-climate places with lower air temp that that. It will be airflow .

I might as well get this i before the nut smoking master @Wade gets here! There is the weber recipe I did summer 2018 tailgate. Hot smoked on kettle 1 tsp soft light brown sugar 1 tsp cumin seeds. Ground in matter and pestle or mill in grinder. 1/4 tsp ground cayenne pepper 500g salted nuts mixed nuts or peanuts 2 tsp ground but oil. Use kettle BBQ. 180-230degs c. Mix sugar, cumin, and cayenne pepper in foil tray. Add nuts and stir. Add oil. And toss mixture Add hickory chips to charcoal I use soaked chips) and smoke indirect heat for about 20 mins. Be attentive. A shade or two darker is enough. When they'll try will crisp up. Make sure nuts are in single layer. Serve at room temp. Store in airtight container I like wades idea of smoked salt. If nuts are bought unsalted like they sell in Lidl then maybe try this.

Glad you found that helpful. I have a weber recipe i use for hickory spiced smoked mixed nuts I use.

Oh I have so many good memories and am still happy now, look for the good everyday. Work and homebrew is keeping me busy, czech pilsner and dogbolter kegged and cold conditioning at the moment, empty fermenters to be filled soon, Exe Valley Spring Beer going on this weekend or next to condition for march drinking. Pilsner is for a interclub competition too. Dude keep busty plenty going on that is happy. Considering what to put in 2nd fermenter presently... maybe a neipa. Oh and February is traditional kebabs time to kick things off. have the last pack of the smoked salmon in the fridge form when I cold smoked two sides last year before Christmas. Thanks for the name check, yes that was good day. Shame Anglia and South East tailgate is highly unlikely but I am holding out for one tailgate at least this yer to bring things back again. Also holding out for the Quiet Farms Judging course in Devon September but who knows, what ever happens I will find good things to experience and do. Finally I am lending some cash on lendwithcare, and those that are borrowing are paying back already which enables me to lend that to more. It is good way of sharing.

Exactly what i do on pork chops for instance when I sous vide them. I put them in the skillet and blow torch the fat cap for a min. comes out lively tender tasty pork

Re compressing dust I just tap it lightly with my finger. I use pro q maze. No need to push it right down, it will easy last 12 hours maybe longer. Simple to use

Bar Keepers Friend is marvellous at cleaning off grease and all sorts of things on metal and glass mate. I use it to clean my mash boil beer kit and also the log fire stove door window and baking trays saucepans sink, bbq grate and so forth etc, all comes up gleaming. https://www.amazon.co.uk/Bar-Keepers-Friend-Surface-Household/dp/B00BLKGJ2G

Fingers crossed this come so off this year, i think so, it will be ever so popular.

Looks good. Metal version of my Proq eco cold smoker (cardboard) albeit bigger. I also use non stick mesh in mine, leaves a nice chequered imprint and very useful for cheese, salmon etc

Like this though this photo is missing the foil tray under the meat

I put the briquettes in charcoal baskets either side of the kettle then a foil tray underneath the rotating meat to catch the dropping fat. It is indirect bbq not direct for rotisserie. Lid on .