Simon

All the bacon chopped and frozen apart from the bit we used for today’s dinner. Some bacon, eggs, broccoli and chips. Absolutely brilliant. The bacon is so good, had 5 slices 🤤

Cheers Ice. I was too blind/lazy to look for that thread.

I did 2 batches of bacon just before the new year, and after 10 days took it out to try some. Absolutely brilliant, this is the 2nd attempt of curing my own bacon and it is amazing. Once paid I’m going to look into getting a cold smoke generator. One thing I was wondering was how long can you keep the bacon in the fridge? Should I cut it up and freeze it ASAP?

This is very much the same method used by the Irish which I learnt when visiting my grandparents. If you look outside and it’s wet then it’s raining. If you look outside and it’s dry then it’s not raining...yet.

Wish I hadn’t got it when I did now 🙄. Oh well. I won’t tell the wife

I am lucky to be one of those people that doesn’t mind a bit of mowing. I find it a bit therapeutic to mow every/every other week. Gives me more excuse to be out the house so the wife is happy too.

I think Ice’s advice is good. I would say on the fuel source, Heatbeads are popular by all accounts but they seem to be pricey, I’ve not used them personally. I use CO2 neutral briquettes, I got them at bbqworld at a good price. If you are concerned about the smoke taste then these might be a good idea to use. They are also cheaper than heatbeads so not a bad choice to practice. How many cooks like this have you tried? There’s still cooks where I get it wrong. Keeping a set temperature isn’t easy and takes time. I think you might also have to do some modifications on the callow.

Hi and welcome to the group. If we move again the wife has agreed that it will be a place with a bigger garden so I can get an outdoor kitchen.

Hi. Welcome to the group.

My sympathies.

Might have a new year’s resolution of rearranging my kitchen so I have space for a few more bits. Once I’ve got the bacon right I might move on to sausages.

What did everyone go for in the end? I had the obvious turkey, but cooked it on the WSM. Made some roast potatoes cooked in garlic and clementine which is always a favourite at our house. Had some Yorkshire puddings, sprouts, broccoli, carrots, parsnips, pigs in blankets, and stuffing with it.

Great job. I gotta ask. How big is your kitchen? Me and the wife have talked about doing more things but we only have a small kitchen.

🤣🤣🤣

Great to hear about your chicken. It’s all worth it once you sit down with the end result.

What temperature are you hitting?

i put in hot water and it does ok. I’m gonna get sand later so it’s good to know you need to leave it to warm up

I did it whole. Just got it started up in the morning and put a temperature probe in. It was so nice not having to juggle items going into the oven.

Fantastic advice. Thanks a lot. I’ll start looking around for a decent knife.

You’re lucky there Mick. I had a look at prices and they are high. I was thinking of maybe getting a really good carving knife.

Hi Steve. Welcome to the group. I recently got a WSM and there is lots of help on the forum.

Great cook there mate. I used the WSM on Christmas Day for the turkey. Hope you are feeling better now.

That worked for me. Thanks a lot Ice.

Happy New Year to all. May the New Year find you all well.

Hi Paul. Those briquettes can last a long time with minion method. I had them last for 9 hours when using the minion method and they could have carried on for another 9, but this was in the Weber Kettle.