hoogl

I have the 57cm WSM and I love it. Use it for low and slow cooks but also remove the midsection and can use more as a traditional kettle grill. 

I think regardless which you buy you'll have a great time. 

I should've got the MIL to get the B&Q lumpwood as she gets her employee discount. 

Glasgow.

11 hours ago, sub333 said:

Very happy with how it turned out! 

It was 145F internal after just 1hr - I should have checked it earlier, was hoping for 125-130, but let it rest then seared it right above the coals. 

I needn't have worried - was nice and pink inside and tasted delicious. I served it with Asian coleslaw and some spuds roasted in beef fat 😋

 

@sub333 looks great. I bet it tasted awesome. 

Do you have a Wireless thermometer or anything to track the progress whilst cooking? 

3 hours ago, Smokin Monkey said:

That looks a great piece of meat!

Cheers, I did have a couple of Gifs but they won't upload. 

Nice, I did one of these last Easter with a side of salmon. Smoked until internal was 56.8C. rested for 10 mins or so then I reverse seared caveman style on briquettes. It worked rather well. The only thing is I didn't quite have all my briquettes hot enough as I was over eager and hungry. I do prefer the Cold Grate method as I found the steak a little ashy. But I would also say it's worth the experience trying it out the way you have originally planned. 

@sotv Sounds good. I'm looking forward to tasting the cheese. Only a couple days left  

I'll keep my eye out for that cheese next time I'm in Morrisons. 

On 5/2/2019 at 2:24 AM, Icefever said:

Looking gooood....I did a test on time spent in the smoker on mature cheddar last year I think it was.

The first lot had one hour,  then a section came out every 30 mins after that up to 5 hours. Now for our taste, the 3-hour mark was the better of all the blocks...so I stick with that now.

 

Ice. 

Excellent, I'm doing a rest test. I have some blocks marked to "use after" and have them set at 1 Week, 2 Week and 3 Week. So the plan is to open them at these intervals and see how the mellow effects them. I'll probably do a smoke test and see how that changes the flavour at a later date. Though my GF is kinda wanting the fridge back. 😊

On 5/2/2019 at 7:52 AM, sotv said:

What an impressive amount of cheese. Hope it all works out in time, ok for the bowling club.do. I've used the Asda Gouda to smoke as well and it tasted lovely. The 18 month old Gouda at Lidl although more expensive, cold smokes beautifully as well.

Cheers, There is going to be other cheese on the night so if it doesn't work then it's nothing major. I'm looking forward to the Gouda, I'll need to try the Lidl cheese (I don't mind paying more for a better quality) I think they doing 400g blocks soon for 99p. So i may invest in some. 😀

On 5/2/2019 at 8:48 AM, Justin said:

Well done. to quote a tip from wade, when you take cheese out of the smoker. leave it outside for an hour (I put a loose bit of clingfilm on top ) before vaccing. Helps with the mellowing and moisture content on the cheese.  Does not matter to much but takes up a little level of smoothness in my experience.

Curious, did you read the cold smoke cheese smoking thread before doing this?

Experience has led me to do 3 hour smoke, 1 hours open rest, then vac.

Nice to see your fridge full of cheese , mine is too, I am up to 3 weeks now, so into the zone of tasting but I will leave it another week. 

I will bring some to the spring tailgate next weekend and see what people think.

Yeah I had read through the cold smoking section here particularly the cheese posts including yours. Great source of advice 🙂. I did rest uncovered in the fridge for an hour before vac. I had tasted it during an hour of smoke, Two hours, Three hours and after rest and I'd say it wasn't over smoked. I'll see how it tastes on Thursday morning /evening and I'll update. 

Hi @Toucs, I found my way here a few days ago for the same reason. Glad I did. 

I'm sure Tesco bought the Bookers group early 2017 or so. I've never been to either but there is one of each in Glasgow which is accessible. I sometimes hit Costco but that was more for a bottle of Lagavulin <£40. 😋 

Just finishing my first cold smoke. I couldn't wait to try out the Cold smoke generator. Decided to go with Oak.

• Put the CSG in the bottom.
• Water bowl empty foil on bottom from last smoke.
• Grease proof paper over the grates after I stabbed holes in it. 
• 5kg Mature CheddarCostco
• 800g Gouda - Asda

18:30 - Lit the CSG

18:45 - Cheese in the WSM

19:45 - Checked the taste of one block of Cheddar. - Very light smoke

20:45 - Checked the taste of the same block - A nice wee smoke flavour appearing. (Decided to brave one more hour)

21:45 - Quick taste as I take off the WSM and rest in the fridge for an hour or so - Very nice smoke flavour and smell. 

22:00 - Throw on some random Rock salt I have since the CSG is still going. 🤷‍♂️

22:45 - Start Vac packing. (I hope my neighbours don't mind the noise)

00:10 - Finish packing (last block wouldn't work so used cling film.) 

I've included pictures. I did put some labels on the cheese with a use after date on it. Up to 6 blocks are going to be used next week for my Dad's Bowling club Cheese and Wine night ( there will be other cheese available plus once the wines open they won't care😁). The rest i'll keep or give to friends/family and ask for feedback on the taste. I did read previously that 3 weeks is an ideal rest period but thought I'll give it a bash. 

Hi @E d, I was just saying in another new post I'm looking for updates on the Aldi Kamado as I'm considering it also. Plus 👋 form a fellow Newbie to forum. 

Hi @Captain73, I've also just joined so thought it would be rude to not say 👋.  I look forward to updates with the Aldi Kamado. I have been considering it since last year. 

On 4/29/2019 at 8:01 AM, Icefever said:

Hi Hoogl .....with two years under your belt running the WSM you should have a lot to offer on here.. Welcome

 

Ice.   

Hi @Icefever, Yeah it'll be two years this summer. I seasoned it with a couple racks of ribs and some chicken. I do have some pics which I'll upload later. 

On 4/29/2019 at 10:13 AM, Simon said:

Hi and welcome to the group. Let us know how the cold smoking goes. 

Hi @Simon, I will do. I'm making a run to Costco after work tomorrow get some cheese and maybe nuts. I'm planning on serving the cheese etc next Thursday. I'd rather wait longer for it to mature but I did say to my dad I'd have some for his bowling club. So i'm thinking an hour or two max, rest for an hour or so then vac pak until next thursday. 

On 4/29/2019 at 10:34 AM, Smokin Monkey said:

Once again welcome to the Forum. 

Hi again @Smokin Monkey, Thanks for the warm welcome. 

On 4/29/2019 at 4:50 PM, Justin said:

Looking forward to your smoked salmon adventures on the pro Q cold smoke, just do not let the box get wet.

Hi @Justin, I have hot smoked salmon several times. I have done it for Christmas eve dinner the last two years along with a gammon joint. I'm definitely looking to try a cold smoke salmon asap. My Mrs doesn't like it cold so all the more for me  

Thought it was easier to reply to all in one message. If that's not etiquette then feel free to keep me right. 

Cheers, I like the idea of regional groups especially if more members join. 

Hi All, 

Stumbled upon this forum today. I have enjoyed reading the posts so I thought I should join and say hi. 👋

I bought a WSM 57cm almost two years ago and have loved using it as often as I can. My other half usually moans about the lack of fridge/freezer space until it's time to taste.   I did build a wee shelter for my WSM so the dreich weather we get won't spoil my fun. 

I have a ProQ cold smoke kit arriving tomorrow, which I can't wait to use. 

Cheers,

Adieu from the BBQ