Justin

ok mate, i was booking it online but you had ot pick an area so I guess I will phone instead at 4.30 ish....Any idea what the number count is so far?  not that it maters, it is bound to ramp up with time and more promotion

which pitch in the park  is the group pitching in please?

ingredients ordered £59 plus meat so about £80, not bad not the cheapest but that is Ocado for you, Costco is miles here and I can not be bothered to walk round a supermarket

38 minutes ago, Justin said:

Could try do one without a pepper?

 I meant this not the fatty donut

Could try do one without a pepper?

yep, i was figuring herbs and  spices but I will bring. Happy to share what i bring beyond what I need.  Cooking time, bring it on

On 7/9/2018 at 4:45 PM, Justin said:

Just put together  a ingredient list to bring and it occurs to me there will a certain amount of commonalty here, Anything in the below (excuse typos) that is available between us or should I brig everything?  What sort of monetary contribution to the centre is suitable?

May i ask again, do I need to buy all these or is there centralised resources on any of these things?  Mrs Ice is bring tray of farm fresh eggs...fr Saturday breakfast recipe I posted

12 minutes ago, Justin said:

May make this too whilst things smoking. Peppers Ice....sorry mate.  Stuffed with tuna mix. Another Weber recipe

COFFEE: will bring my cafetiere and coffee grinder.  Strong Americanos are  must, do not lie nasty coffee, will bring Aeropress too for those that like Aeropress Expressos. (like me)

Yes please xxl assuming xxl is 44 to 46 chest?

Chill, simple life happy life, you are right but it is not worth the rant. Too much of the web is a scam. Such is life, free enterprise

Finishing off in oven is cool. There are no rules.

I believe smoke is best first part of cook and it will part that Smokey flavour better. But more knowledgable people than me on this section

https://tvwbb.com/showthread.php?69413-Triangle-stand

Ok. I can't quote see how to do this. Will research

Wow ok. Triangle frame work you mean like a brace to join the 3 legs? Made from steel. Hmm metalwork. Not set up for that.

yes I figured that, coffee in hand and a comfy chair. I will be bringing my fishing chair, it is comfy comfy. No different to fishing, up with the dawn down with the sunset. up in the night and the wet catching something you swear is big with nothing on your feet in the mud but at least the head torch is on!

Bought adodgy one yes, so lesson learnt there! Defo following your advice next time wade. Yes rinsed before smoking.  Thank you Wade

1 minute ago, Justin said:

Just been to Springwood Meats in Braintree, Very reasonable prices and top draw supplier,  Anything needs he can supply, He is a meat smoker himself just starting out.  Had a good chat with him (Rick) and pointed him to this forum for advice as his smoker has paint peeling on the first smoke! was not cheap thing, offset smoker. Hope he comes sees what is going on here and the support available.

www.springwoodmeats.co.uk

Pork shoulder bone in £4 per kg.. seems cheap to me and their web profile is frankly excellent so must be good.

Oh I i might add half the price of Humphreys in Braintree town center (who are on the member map). good as Humphreys are, they are a rip off

Just been to Springwood Meats in Braintree, Very reasonable prices and top draw supplier,  Anything needs he can supply, He is a meat smoker himself just starting out.  Had a good chat with him (Rick) and pointed him to this forum for advice as his smoker has paint peeling on the first smoke! was not cheap thing, offset smoker. Hope he comes sees what is going on here and the support available.

www.springwoodmeats.co.uk

Pork shoulder bone in £4 per kg.. seems cheap to me and their web profile is frankly excellent so must be good.

Trip to the WI is on order!

On 7/7/2018 at 9:15 AM, Wade said:

On Saturday there is a time fixed for the feast to begin and everyone works towards that. This will be at about 5 pm - but we will confirm the exact time on the Friday evening. This means that if your food is only going to take 30 minutes then start preparing you need to start at ~4:30 pm but if it takes 12 hours then you will need to start at 5 am ?. In practice we find that most BBQs are lit between 8 and 9 am. Because there is such a variety of foods being prepared there is a lot of time where things are just cooking and need little attention and this is why we try to find a venue that also offers things to do for the non smokers. This is the first year we have been at Billing but it is a family orientated location and we have the added bonus that there is the tribute band festival happening that weekend too.

As there is only a limited amount of food that any one person can eat, we find that we end up with several times more food than than is needed for the group. We therefore open up the food table to other people on the campsite to come and experience good smoked BBQ. We find this generates a lot of interest and has started people smoking BBQ that would not have considered it before.

Depending on peoples requirements we can also arrange "master classes" during the day if there is something that they want to see demonstrated. Often these go along with the food preparation itself - e.g. preparing ribs, brisket, pulled pork and Fattys. We can also demonstrate things like salmon curing or  bacon making if there is a demand.

Yes, there will be two walk in fridge trailers. At least one will be cold and the other can be used for storage. These are available for everyone to use. We are very hot on food safety and will be monitoring correct food handling - we don't want anyone to get sick. Because of this we will provide raw meat preparation tables, disinfectant sprays, latex gloves etc. Most of it is simple common sense and we will help if you have any questions. We will also provide heated serving trays to ensure that the food remains hot as it is being served. 

Just worked out pacific pork roast takes 8 to 10 hours so for a 4 o/c out followed by 30 min rest 6 am on.  Not sure wether to light the wsm the night before and let it burn to settle down and then refresh in the early morning otherwise it is up at 5 and prime and wait for it to settle which can take 20 mins can take an hour depending on weather conditions? I suppose  all doing the long smoke have the same challenge.

I use belly to make my bacon, i find it tastier. and more tender.  But I am learning all the time.  I make it too salty so i need to work on that as I usually rinse it and pat down before drying which is kind of counter intuitive

It is a dry spice added to the yogurt as a marinade...