Sarah Duffy

Upgraded vac pack machine. Cheap was was horrific and has been sent back! £20 more and I got a pretty good one I think! I’ll give it a couple months and then review. 

got a tank for £14, small one but suffice for now. It’s been used at least once per day since it arrived. Absolute life saver! 

I was debating whether to get a second on; One for veg and one for meats. I read that one way to do it (if you have time) if Cook your veg, reduce temp for meat but leave veg in.

Anyone tried this? Any adverse effects?

love the balls but a bit like playing ker plunk. Probably over filled tank

rice pudding in for now!

1 hour ago, Neil Craven said:

You need to do 63"c eggs I waited far to long before I tried them the perfect boiled egg with a creamy yolk 

I will have a bash at some point! Steak Friday. Can not wait for that. Love my steak. 

Wand finally arrived today and put straight to use. It’s the thing of dreams for more interesting tea time around 3 school run/pick ups. Also means I can cook different meats! We love salmon but one doesn’t so I often end up cooking twice. Something usually ends up over cooked as kids.. you know. 

Was too hungry to take pics. Veg was ok, needed a bit longer maybe. Chicken to die for. Flavour throughout and cooked just perfectly. Browned off in a pan. 

Alllll the yes! I now need a second one so can set different heats. This will be used almost daily, without doubt. 

1 hour ago, Wade said:

When you have finished cooking just unclip the smoker body and take it off. voila... an instant fire pit ?

I tried but couldn’t get it to separate! I guess the heat expanded the steel. 

8 minutes ago, Justin said:

My only observation which is obviously down to individual taste is the beef if I did this would be medium rare at most.  Did you use probes to help decide when to take off and allow for a 5 degs c rise whilst rests?

Yes, but I prefer it well done. Steak I like medium rare but I generally like a well done joint (for the cheaper cut) and medium for the more tender cuts

12 minutes ago, Justin said:

Sarah, not sure. I need to decide what to do but no point until we know numbers, I could just rent a cabin to myself! But count on Christmas pudding if not rice pudding.   Next rice pudding maybe cardamon caramel flavoured

Ah nice! And yes, probably easier really, they don’t look huge and the kids utilise a surprising amount of space!

7 minutes ago, Icefever said:

See told you so...  ? 

Ice.

? see how pulled pork goes over 8 hours. ‘Should’ be good ... I sort of didn’t doubt myself but at the same time I was concerned by my arrogance.. 

6 minutes ago, Justin said:

Sounds good

Which bit? ‘Rice pudding man’ or the 5am wake up

11 minutes ago, Justin said:

I happy to take a bedroom on another.

Living room and bivvy? We can go in one room if needed. Can’t promise no 5am wake up tho ? Isaac is happy to share with the ‘rice pudding man’ tho 

5 minutes ago, Justin said:

I do hope so. Not sure what the tipping point is. Who is chief arranger. If we have say 10 people. Is that enough to make it worthwhile. Kids not counted of course. 

 

What is the latest count?

Think it was based more on cabin count, 3-5? We’re one for starters. 

Is there any thoughts on if this is going ahead yet? 

Nice heat source for a few beers outside! 

2 minutes ago, Smokin Monkey said:

You should be really pleased. First attempt, not the best weather and a hungry audience!

Thanks! Figured I should be ok... pretty used to oil drum style and getting the heat how I want but not maintaining to this level of accuracy! Hopefully it wasn’t beginners luck ?

Pretty good first attempt I think! We’ve been going 7 hours now, just popped some beef cubes in that were brought by friends. See what happens with those.

small beef joint, bbq chicken and souvlaki chicken (finished on grill for a few mins to brown off as we were starving) and some sausages. 

Almost all of it has been eaten and no one has vommitted yet. Sausages especially amazing! Much nicer than grilled.

Had a bit of wind, rain, sun but seemed to take little effort to keep the temp in range. 

Before and after pics!

Thank you all for your help so far!

On 9/18/2018 at 10:46 PM, sotv said:

I have the ProQ Frontier Elite and has given me good service for 2 summers now whether Hot or cold smoking, it maintains temperature of 225F very well for me and has required no mods and little or no maintenance in that time. The grill plates clean up easily after each cook and the water pan is just starting to show signs of use after all this time. The coals basket at the bottom is still as sturdy and same shape as when bought. (My last brinkman before this buckled and warped after 1 summer)

You are looking at the 2018 model which has one improvement that would really help me with mine, in that they have added cool touch grips for the vents, many a time I have burnt my fingers forgetting how hot they can get when adjusting when it is hot. 

I wouldn't rely on the temperature reader on the lid, way out (as are most inbuilt ones) worth investing in a digital one with probes, I have a Maverick E732 but other ones like inkbird are available as well. much more accurate and if wifi/bluetooth enabled, you can keep the receiver in the house, save having to run out and keep checking the temperature is still 225F or whatever you want it at.

As I say I have the Frontier Elite and although the Ranger would be adequate for just us 2, if you want to cook for more than 4-6 people, you may find the Ranger is short on the space/volume you need and the Frontier can easily cook 3 or 4 x 3kg pork shoulders or 8 to 10 racks of ribs in rib holders.

I have cold smoked sides of salmon joints of bacon and up to 4 kg of cheese at once in mine

I invested in the cover as mine has been kept outside all the time in all weathers and has no rust whatsoever in the 2 years i have owned it..

Can't help with the Napoleon, but if you have any further questions about the ProQ please feel free to ask

 

Left over stove rope stuff. Two layers and absolutely fine after 5-6 hours. No burns yet!

But of left over stove rope on the vent handles seems to suffice! Put two layers on each and only slightly warm to the touch. Smoker has been going for over 5 hours now. 

Just now, Sarah Duffy said:

Not too shabby for first attempt! Bit longer wouldn’t have hurt for the bark tho. 

Yes, tiny joint I know! Didn’t want to get too ahead of myself. Will step it up next time

Not too shabby for first attempt! Bit longer wouldn’t have hurt for the bark tho. 

8 minutes ago, Smokin Monkey said:

I would say it’s condensate. Hot moist air rising up and hitting the relatively cooler lid.

Yep. Certainly no problems anyway. Temp management is fine, meat is cooking fine, smells good.

Almost seems too easy?? I’ve probably made some epic mistake somewhere ?

2 minutes ago, sotv said:

Baffled how water can come through the lid for that sort of height from its position. Even really hot boiling bubbling water wouldn't spit and rise that much, i would have thought maybe steam was causing condensation to form inside?.

I am intrigued. I mean if you fill or nearly fill  a kettle full it will come out the top when boiled, but half fill it and it wouldn't or shouldn't come over the top? Was it doing this when the temp had settled at 225F ? Glad it has settled down anyway.

It’ll be steam / condensation I imagine. Cooking fine etc. Just chucked some sausages in

10 minutes ago, sotv said:

I don't own this one. but where have you got the waterpan situated inside. For it to leak out of the lid seems strange unless you have it up a higher level than normal. I would have thought it would have been above the coals in its correct position.  below the first first grill and if it was going to leak then it would have come out the door first not the lid. Have you got it directly below the top rack?

As I say don't own it, but just seems strange the water can bubble over to a height of what would be about 20-30cm I estimate from where I would expect the waterpan to be.Based on my experiences of my ProQ?

Water pan is correct position, above coals, below bottom grill. It’s settled now. Probably was the initial heat up. 

Just now, Sarah Duffy said:

Temp seems fine. Adjusting vents a little here and there but steady away. But of wind and I’ve not put up a wind break yet. Should be fine I think!

But thinning ahead to smoking in high winds. I imagine sealing up the vents a little will give me much better control

9 minutes ago, Neil Craven said:

What's happening with the temperature even a badly fitted vent should slow down the air intake enough to hold the temperature steady 

Temp seems fine. Adjusting vents a little here and there but steady away. But of wind and I’ve not put up a wind break yet. Should be fine I think!

3 minutes ago, Icefever said:

Yes, it may well sort out any gaps that you think are detrimental to the working of a unit.  Take a look here....  https://www.amazon.co.uk/s/ref=nb_sb_ss_i_1_9?url=search-alias%3Daps&field-keywords=fire+tape+for+stoves&sprefix=fire+tape%2Caps%2C168&crid=13T77PKK7OAKZ

Ice.

 

Thanks. I thought about doing it before hand. Should have really. Not causing a problem for now but will get some ordered I think. Give them a good clean up and apply!

10 minutes ago, Neil Craven said:

Most forget the water pan either fill it with play pit sand or with some clay plant sorcers to help regulate the heat.

But you'll always get some water as the meat cooks nothing to worry about 

Thanks. Thought I may have been over thinking! I filled about 3/4 but when I put the meat in, I topped up as had evaporated quite a bit