hoogl
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Everything posted by hoogl
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No problem. Let us know what you go with it might help influence my decision.
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Very nice, I've never used silver birch. I'll need to try it at some point. A full 24 hrs in the fridge nice. I don't think my good lady would give up the space for that long. Do you feel that the smoke can penetrate blocks that big? Nice review on the cheese I'll need to pick up a block.
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I prefer the layout of this picture but I'd like to see more of the food in it, But I'd dump the blue border around the text at bottom. It's too harsh a colour or go for a softer more muted shade of blue. A black border around white text can be read on any background. I like your wee logo, I'd keep that in the video for brand recognition. I think I prefer the picture of the food in this one but feel the text takes up too much plus the colour as above. Though this is only my opinion. Hope it helps. 😀Best of luck and I'll check out more of your stuff.
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Good to know. I'm thinking it might be time to do another batch of cheese myself. What wood/method are you using? 📷
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I had a couple bags in my shed last year that must've gotten damp so had a little mould on them and I was looking at storage. I don't really want a big plastic box in my garden/shed so I had considered these Plastic Storage bins from Ikea as they are stack able and also Pet food storage with seal as it should help keep out any moisture and Kingsford Caddy as this is exactly what it's designed for but is pricey to get over here. Living around Glasgow area I do get a fair share of rain. At least twice a day🌧️.
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Agree with Icefever. I bought 3 types of wood (Oak, Apple Cherry) from Smokeshack I think last year. Some of it had the bark on it and I used it without noticing any bitter taste or extra cresote/darker smoke. That being commercial wood I'm assuming it hasn't been chemically treated etc. that would be my major concern with any wood. I'd say give it a bash and see how you feel personally with it. As for skinning it I'd assume any decent knife but I haven't personally tried it before.
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Jim. You can smoke fine on a Barrel BBQ to get the hang of things while you decide what smoker best fits your style/budget. Also could consider second hand market fr a good deal. Now is a good time as many people buy for summer and throw out plus end of season lines in shops.
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I've never been to visit. A little too far but it's where I got my 57cm WSM delivered from online. Must agree great service and price. I'm hoping to rebuild my fence next year have a pent shed off it with an extended roof so I can have an outdoor kitchen. We had a nice BBQ restaurant in Glasgow last year called "Smoke BBQ" think there is one in Sheffield also. it was really good but it closed last November for some reason.
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Do you mean a place or a channel/source for info?
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Hi Nathan, Absolutely I have the 22"/57cm WSM and purchased the ProQ Cold Smoke Generator. I was able to smoke over 5kg of cheese in one go and about 500g of salt after. I still have one pack of the Cheddar and Gouda Left. My Mrs eats the salt with every meal 😋
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Wilko BBQ Pizza Oven Grill Reduced To £30 Instore
hoogl replied to sotv's topic in General Discussion
Hmmm, I wonder if I could smuggle one of these into the garden as well if i can find one in local store. 🤔- 1 reply
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Nathan. Bullet style smokers are a great starting place. Any smoker is a good smoker IMO.
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Bruce, I'm looking forward to seeing what you add to the forum. Looks like you've got a wealth of experience.
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I picked up one of these and finally used it for the first time last weekend. On both occasions I did steak and peppers. I look forward to seeing what others have done. do you have links to the accessories? I do want to get myself a deflector so I can do a bit of smoking as it's only me and the gf so feel it's a bit much to always fire up the 22" WSM.
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Looks great. Nice bark and smoke ring. I do like a nice bit of pulled pork.
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Hi Rob,
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it should be. I did a 16hr over night cook on 3 pork butts. decided not to wrap pork turned out dynamite. I'm looking forward to updates on yours 📷
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I'd agree with @Smokin Monkey. I'd rather waste some extra fuel rather than have my heat drop/have the hassle of refuelling a WSM mid cook. What did you go with? How did it work out?
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I would maybe try and avoid it if it was me as the longer the Salmon sits in the Danger zone i'd be worried. I'm unsure if curing removes this risk. But if you really need to do it then I would try and do it after the sun has gone down. I know when my WSM sits in the sun the dome temp can easily go over 50c. or at least keep the callow in the shade. Maybe some others can advise you better.
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What was the restaurant called? I do like to visit historic places.
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Nice, I'm going to Corfu in 4 weeks. I'm in Dassia only a 25 min drive. I may make the trip over.
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Looks good always helpful to get a hand or claw to help. Your shelter set up look interesting. Does it do enough to keep the heavy weather off your kit?
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Some not bad deals. Unfortunately my local Hombase shut down so would need to drive a bit. But I have a B&Q near me and the MIL works there so may get a better discount.
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@pastabake
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That looks great, as you said the sear could be better. I personally prefer to reverse sear my meat when smoking that way the rest is done and I can tuck in straightaway.
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