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Skagg2000

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Skagg2000 last won the day on April 5

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  1. So from my experience crazing on the glazing is superficial. However, if you can see cracks the extend from one end to the other either internally or externally these could be an issue. If you give it a light tap with something solid it should ring to a degree. If it sounds dull & flat, it probably has a crack in the casting. Cheers n Gone Nick
  2. The only thing missing is a bottle of chilled beer, enjoy. Cheers n Gone Nick
  3. I think I saw that video some time ago too. When I remember, I have put the wood in the bottom of the fire basket. I'm not sure if it makes any difference. My own thinking is that you want a continuous supply of smoke for the first few hours of the cook. If the smoke comes in to late in the cook because it's buried beneath the lump wood you won't get as good absorption / smoke ring. I therefore tend to mix it through the burn as a general rule. Cheers n Gone Nick
  4. Does anyone know how noisy the Luvele Deluxe is? Our Low Noise Eiffel has just about given up & we need to buy another. The Eiffel was good & I like the fact it wasn't noisy like the cheaper domestic sealers such as the Foodsaver. The Luvele seems to get good reviews but if is noisy then i'll pass & buy another Eiffel. Cheers n Gone Nick
  5. Did my cook yesterday, so I can enjoy the fruits of my labour today Maybe Texas chilli in the dutch oven using some of the brisket on Monday or if the weather is nice, get the pizza oven out & some sparkling french cider Cheers n Gone Nick
  6. Just about managed to shoehorn this 7KG piece of locally sourced brisket onto the ProQ yesterday morning. trimmed & applied an SPG rub 12 hours earlier. Whiskey Barrel Oak was the smoking wood of choice on this occasion. 16 1/2 hours on the smoker. wrapped in butcher paper 8 hours in to minimise the stall, then ramped the heat up a tad. rested overnight wrapped in a towel & placed in a cool box. Unwrapped this morning & had some on toast for breakfast with Sauerkraut. Lush I used GloBaltic briquettes on this cook. They did produce a lot of ash compared to Heatbeads or Weber briquettes, & the temperature was a bit hit & miss at times, so not the best in my opinion. I'll stick with their lumpwood for short cooks I think. Cheers n Gone NIck
  7. I notice the wild garlic is beginning to sprout around here. I want to have a go at making some wild garlic butter this year. I see the OP gave a recipe in his post but just wondered when is the best time to pick garlic, i,e before, during or after flower & which parts of the plant to use, just the leaves, or leaves & stems, or everything except the bulb? Cheers n Gone Nick
  8. As Wade says Australian Heatbeads are very low ash but unless on a deal somewhere rather pricey. The Globaltic ones gave no more ash that the Weber or Green Olive ones I've used & were reasonably priced. Cheers n Gone Nick
  9. I have a couple of bags at the moment & quite happy with it, Lights easier than Heatbeads, decent, steady hot burn. no nasty smells. I'd buy it again. Cheers n Gone Nick
  10. Great bit of kit, i've been through a few brands & have to say the Meater+ is the best i've had. Some say the estimated cook time is a bit off sometimes but it;s a smoker, not a microwave! There are a few me too products around now, not that i've tried them. But the meater+ i'd certainly recommend. Cheers n Gone Nick
  11. I'd got fed up with having to spend over the odds for replacement braided cables for my various blowers, thermometers etc. They kept failing due to heat surges. I noticed that with my bullet smokers it was the entry point into the smoker where the heat was causing them to fail I presume the heat travelling up the side of the bullet without any baffle as such was the problem. In the centre behind the water / sand pan all was fine. I'd seen that some people used foil to protect the cable at this entry point, but I found that was a bit of a faff & the foil had a tendency to move during the cook. I turned to the internet for a better solution. Heat resistant sheath was in my head, I found THIS. In the 6mm size it can take a couple of cables & will fit into the grommet on the ProQ & Fornetto giving a secure fit & protecting the cables at there vulnerable points. I've not had a cable fail due to heat spikes since. For £3 a metre it's worth having a length in your man cave. Cheers n Gone Nick
  12. Just completed my first attempt at Pastrami and rather please with the outcome. Followed Meatheads Katz recipe. 10 hours at 230f the rested for 2 hours before enjoyed in a Reuben Sandwich. Cheers n Gone Nick
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