martin_b

Hi, any hints or tips on building a cold smoker out of a garden incinerator? My current cabinet has had it, ( TBF due to abuse and my neglect) and a similar sized one is now £140. However a XL incinerator can be found for £18, so guess which option I took! Will be used with a ProQ smoker ( Big and small), so what I was mulling over was should I also buy a small 15L version and run a duct between the two chimneys, with the aim of making refilling the ProQ a lot simpler. Thanks Martin

The idea is to do it with bland supermarket chicken pieces to givem them a bit more interest when you just havnt got time to set up the BBQ. So buy them unfrozen, smoke them, freeze them, cook in the oven when required.

I paln was to do it soon, over night when its still bl**dy cold!

Hi Guy's Just a general comment Ive been involved in the importation of £1000's worth of goods from China, (in whats called these days as a side hustle) its really not that scary. People are helpful, damages in my experience are replaced FOC with no questions, and quality is proportional to what you pay, just like the UK but orders of magnitude cheaper.

Hi All, Is it feasable/advisable to take fresh raw chicken or bits of, put it in the cold smoker for a few hours, then remove and cook it in the oven in the usual way, or freeze it for later?

went well, started it as soon as I got back and was cooking in around 40mins,,

I need to set up a small BBQ using CPL lumpwood charcoal, and optionally a Chimney starter. Question is ideally the BBQ should be ready to cook at 6:30PM, however I have to be out between 4:30pm and 6pm, so do I.. A: Start everthing off beofre I leave maybe without the chimney starter? using just a few wood shaving things.. and hope its all OK when I return. B: Use the Chimney starter and fire things up when I get back.

Just did my first BBQ on my new Napoleon. Very impressed with the grill especially the cast Iron grate, great char lines on the stake. I was even more impressed with the whole raw King prwans however they weren't cheap form the local Fishmongers. Can you achieve a similar result from raw shelled king prawns that I think i can get from the cash and carry. cheers Martin

Yes, SNAFU and FUBAR'ed as well. Not the services but 40 years+ in IT have taught me the meaning of both!

Ops.. After doing dozens of sides of cold smoked salmon over the years Ive made my first major screw up. ALl my fault I used a weber kettle instead of my smoking box, as I hadnt cleaned it from last year. Then I used my big pro q as I couldnt find the small one, next i didnt check the pro q has lit correctly, it had in two diferent places, and then finnaly not checking how things were going. the result a side of hot smoked salmon! not sure what to do with it now? it tastes OK if a bit salty, maybe flake it and use it in fish pies? any other suggestions?

Its in a roasting dish, so i could put another on top, however the fridge is used exclusively for beer, and the odd bottle of milk so as you say I should be OK.

When cureing the salmon do I really need to cover the salmon with cling film? ( as I've run out!) I can leave on its own it in a seperate fridge so the odour isnt a problem.

So Im now a member at Bookers 😀 Easy to join and prices seen good, so just need a bit of Sun to try things out.

Interesting.. I've got my own limited company, would that be good enough? Or would the fact I'm an IT consultant exclude me?

Ops.. Somehow I missed the preceding post, that list seems a good place to start!