jay_dyker88

Yeh that it buddy  say the roll I've got is imitation Kraft  pepper 90gsm .and I have some other paper to but I'll trail it what's the worst can happen ..

Morning guys and gals so this weekend I've got 5 kilos of beef ribs to cook and 4 kilos of brisket along with sausages etc ..

Now I've seen people using butchers paper etc but could I use imitation Kraft paper as I have around 5 metres of it ..

It's not waxed either,but it is not fda approved..

I've read on american fourm thatbsome people use the Kraft paper 90gsm ,I just want to no if anyone on here has used it ..

I'd go on to there new site they are doing awesome deals at the moment I've just brought the x2 of the coco shell briquettes  deal 

31 minutes ago, hoogl said:

Hey @jay_dyker88 what about something like one of these? http://www.horizonbbqsmokers.com/trailer-smokers or a uk company https://www.bbqmates.co.uk/product-category/bm-commercial-bbq-trailers/

That way you can just transport it to venue and pitch up. Maybe you could use a decent pop up Gazebo to give a little weather protection or as @Smokin Monkey said go for bullet smokers on a similar trailer. Could you get a wooden shack that you can cut and fasten together to make a popup shop?

Best of luck in it dude

Hey buddy cheers for that but I'd like it to be a truck so i can drive it there and serve the food out the hatch ....I've spoken To a fabricator this afternoon said about having 3 usd  on a stilts and with chimney out of the roof when cooking ...

5 hours ago, Smokin Monkey said:

All here to help.

Personally, I think the Bradley option is going to be very expensive in “Pucks” the wood disks for cooking.

You would also need a generator as these run on mains voltage.

Horizontal space in a truck will be limiting with worktops, sinks etc, so vertical Smokers is the way, and I think that’s why you choose the Bradley Cabinets.

I would look down the UDS route. Three In a line, no power required to run them.

How would I get a uds  into he truck ???just a question as I've got a design going on at the moment  ,just trying to find a company who can bespoke the van for us 

Morning bud yeh something similar like long wheelbase transit or merc sprinter long wheelbase...and yeh around 7.5ton be great ..

So after working in a factory for many years I have had enough and it's time to go work for my self ...

I have been cooking for a long time and I have got level 1 level 2 ,I have food hygiene certificates as well ..I can go on an on ..

Am looking to go in the world of street food but in a truck with smokers .now were i live it's not heard of but people love bbq /smoked food i have done all my research  etc ,all i need is some help on were i can get a truck converted with 3 smokers in the truck .i was thinking of doing 3 Bradley  smokers or something similar  and if i could do a open bbq with coal ...,if anyone could point me in the right direction  etc or ideas that would be great ..at the moment am in talks with the council were i can pitch up from Tuesday to Saturday  ...i have lots of suppliers  as well to ,seems to be going to plan ,like insaid all the help would be great  and please no negative comments  am just doing what I love and enjoy and what to bring my cooking to your bellys  ...

Cheers bro yeah my second attempt and I've smashed it ...not only that its the meat as well you buy cheap meat it's not good ..I always go to my local farm shop and its unreal ...

Yoooo  lads thanks for the advise and here the out come ...

Nice on guys Thanks I've took of the top layer of skin not to much removed thou..rubbed back up and it's been on since 4am lol ...nice a low in temp cooking around 210f to 220f ..

How would cook the crackling??any ideas 

Afternoon guys so just been up to my local  farm shop and I picked up a 5kilo pork shoulder with the bone .it has the skin on ect would you say trim it at all ? They have done some trimming on it already ..

Thank you sounds good to me 

Morning guys so this weekend in an planning to smoke a 3kg of beef chuck I have got ,now would anyone recommend putting the beef in a brine or just leaving it rubbing it up and smoke the baby ??am looking to do a 8 to 10 cook on the offset smoker using hickory and Apple wood.if anyone has any recommendations other then this i am all ears 

Hi guys just so you all no am not on Facebook but I am on Instagram feel  free to follow me @holysmokes_jays_bbq

Duno they had a deal on 

Went to b&q today brought 16kg of weber Briquettes for 16 quid I also just order big k coconut briquettes 8kg and there reaturant grade ump wood 15kg that was 53 quid delivered

I found the weber Briquettes burnt amzing the other day lasted for 5 hours one full chimney starter supplied it with a little oxygen and kept the temp at 150-160 nice and slow cooked the the leg of lamb beautiful  .. 

I like to use big k restaurant grand lump wood charcoal or I use oxford charcoal which am very impressed with .I have also just purchased a bag of big k coconut briqettes..

ok thank you ..have you seen there new gourmet briquettes ?thats what am after ..have you tried oxford charcoal at all 

Morning guys 

so this weekend am going to be firing up the old Oklahoma smoker iv yet to get coal or wood but what are your experience with big k coal ???/ am looking at oxford charcoal to purchase some coal of them and also  small chunks of wood 

am cooking a Boston butt (pork shoulder) and some wings i may even get some big ass ribs ..

could any of you give me some help on what coal and wood to use etc 

Looks so good mate

smoking and roasting not tried cold smoking as of yet

Cheers lads I'll be defo smoking next weekend got a lovely pork butt and ribs to cook 

Cheers guys bidford not far from I am from leamington 

Afternoon ladies and gentlemen my name Jason am from Warwick I've been smoking food now for around 1 year now am still learning each time I use the smoker which is great .

I have a Oklahoma Joe smoker and a landman xl smoker to 

Like I said am still learning using different wood ect which is great made a few mistake in the times I have done but oh well ..