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Smoke Bloke

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  1. I know that people recommend hot smoking for mackerel but is it possible to cold smoke them? If so what is the curing process and smoking time?
  2. The first time I saw anyone having a BBQ was Fred Flintsone cooking a bronto steak way back in the day (early 60s). That image always stuck with me so the first time I tried to BBQ anything was with a 2" thick T bone, that was also in nearly prehistoric times (1970's).
  3. Smoke Bloke


    Hi Monkey Can't see one on their website, I'll contact them during office hours and find out what they've got.
  4. Smoke Bloke


    Hi Ice I've already got the Weber gourmet griddle but I'm after something that I can easily do smash burgers on. The second one looks like just the thing that I'm after. I'll wait and see if I get any alternative posts but if not I'll probably get the Smokerig. Cheers
  5. Smoke Bloke


    Hi all I'm looking for a steel plancha to fit my Weber 57cm kettle. Does anyone know where I can get one or maybe have one made?
  6. What's KCBS? Excuse my ignorance. I'm gonna guess that the B stands for barbecue.
  7. Cheers Ice I'm looking forward to trying out some new recipes as well as submitting a couple of tried and true ones of my own.
  8. Duh! I've just discovered that if I use the tablet in landscape mode, rather than portrait, I can see all the tabs & headings. Sorry for the last couple of posts.
  9. Thanks Justin No wonder I couldn't find the link, the tabs and headings just don't show up on the Safari browser that I'm using on my iPad. I'll have to try a different browser or use my laptop instead. Cheers
  10. How do I join a local group? I can't find a link to them on the forum.
  11. Sorry Justin I'm away visiting friends in North Wales next weekend, I'll keep my eyes (and potatoes) peeled for the next event.
  12. Smoke Bloke

    Smoke Bloke

  13. Smoke Bloke

    New Member

    Hi there! I'm from Manchester, have recently retired and have been grilling stuff outside for over 30 years. You may think that makes me sound like an expert but for the most part it's just been burgers, sausages, chicken breasts and the occasional steak. I started off with a small Hibachi then graduated to a brick supported open charcoal grill. These were followed by a series of gas fired, hooded grills. About ten years ago I came across some maple smoking planks in my local Asda and that's when I started to get a bit more adventurous, planked salmon, planked steak with blue cheese etc. then on to beer can chicken with wood chips smouldering in a cast iron smoker. I've never been totally happy using gas, I found that, even with flavoriser bars or lava rocks, the heat for direct grilling was never even and would be hotter over the burners than an inch or two either side. Two years ago I decided to go back to charcoal after watching a couple of Riverside Garden Centre videos on YouTube and bought a 57cm Weber Mastertouch and have found it a lot easier to control the heat. Since then I've tried loads of different recipes from low and slow cooks to rotisserie roasted joints. I follow several BBQ channels on YouTube, DJ BBQ, County Woodsmoke, BBQ Pit Boys etc. As well as none BBQ cooks like Jamie Oliver and his chefy mates from FoodTube. Recently I saw John Quilter aka. Food Busker make a filing cabinet smoker using a single electric hob as a heat source and decided to have a go myself (see attached pics). I'm still experimenting with it, watch this space for a full review. I'm looking forward to learning some new tips and ideas on this forum. Cheers Colin aka. Smoke Bloke
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