Justin

Lots of wsm tips. I gave a smartfire attached to mone and can dial in temp accurately. I love it and have used the small one for years. I use water in foill lined bowl at low temperatures and and if I want higher temps so as to save on the effort of refilling bowl with boiling water I use sand. Before I got smartfire, for years I learnt how to use the air vents through trial and practice but the smartfire makes it easy.

Oh yes . Delicious sweet and sticky chicken. Weber rotisserie. Hivkory smoke. Maple and mustard glaze.

Today rotisserie suffolk chicken

I tasted the salmon after freezing the vac pacced slices for a week and let it defrost in fridge for couple of days. Still strong smoke but decent with a slice of tomato on an oat cake

Mixed results. Risotto delivious sith fish stock from the head. Salmon fillets salty and over smoked.I rinsed it and rinsed it but still salty. Far too smoky. Not sure why. Must have made a mistake. Oh well. Live and learn

Swimbo descaled and hacked fillets out. Cured the salmon overnight in fridge on slanted grate .50 50 salt and sugar. 24 hours. Rinsed down to get rid of cure and the patted dry and put back in fridge for an hour. Boiled up the head and scraps to make fish stock to be used in seafood risotto tomorrow. Now smoking on maple dust in pro q maze. Ceramic bulb plugged into elitech controller set to 20c Bulb and probe and maze are in small wsm. Salmon laying flat two fillets weighing in at just over 2.3kg. Bulbed wrapped to protect from any rain and insulated in case of cold night. Maze should go for 20 hours plus so overnight smoke. No1

Mixed results. Risotto delivious sith fish dtock from the head. Salmon fillets salty and over smoked.I rinsed it and rinsed it but still salty. Far too smoky. Not sure why. Must have made a mistake. Oh well. Live and learn

Swimbo descaled and hacked fillets out. Cured the salmon overnight in fridge on slanted grate .50 50 salt and sugar. 24 hours. Rinsed down to get rid of cure and the patted dry and put back in fridge for an hour. Boiled up the head and scraps to make fish stock to be used in seafood risotto tomorrow. Now smoking on maple dust in pro q maze. Ceramic bulb plugged into elitech controller set to 20c Bulb and probe and maze are in small wsm. Salmon laying flat two fillets weighing in at just over 2.3kg. Bulbed wrapped to protect from any rain and insulated in case of cold night. Maze should go for 20 hours plus so overnight smoke.

Great, I have just had a salmon delivered from wharfseafood.co.uk and filleted it.. it is curing now to smoke cold on Sunday.

I am booked on this for next 3rd-5th September. 3rd time lucky maybe, had to sell my ticket last year as on holiday and then this year postponed, next year: who knows.

First bash at dutch oven soughdough. I can see how I can improve but it looks good. Will see how it tastes later.

Hogoblin Ruby Krausen is up. Burton Ale Yeast. Spunding valve set to 10 psi. Naturally carbonating. All going very well.

HIC

Who does not like free beer!

Offer stands for free 500ml bottle of beer to experiment with for next person making black bacon. Happy to do a trade beer (dry Irish stout) for some bacon too. Fermenting at the moment is Hobgoblin Ruby clone too which will be ready in about 6 weeks. Happy to trade some of that too when that comes. "Hobgoblin bacon" sounds like a winner

How are you brews going fellas . I have dry stout bottled, lablled for the BBOC swap on FB and now hobgoblin is starting to bubble away in next ferment from brew last Sunday. German Pilsner is next, once I keg the Hobgoblin.

I often brew dark beers if anyone wants to try a bottle of that to make black bacon with that, I have a load of Irish Stout at the moment all bottled up

What a laugh. Panic bbq.

Nice. I love to do desserts on my weber kettle. Check out weber recipe chocolate dream cake. It is perfect.

Welcome

Love my meater thermometer. In the bbq and in the oven.

Walked into local abbatoire butchers shop at Ranks Green, Essex and saw this for 14 quid. Be rude not too to bought.

Welcome Sarah

Dead links

https://www.bbqland.co.uk/bbq-smokers/pellet-grills/traeger-pro-575-winter-promo-pellet-grill-package.html