Skagg2000

Decent price at Blue Diamond Garden centres if you have one nearby & don't have a Go Outdoors members card. https://store.bluediamond.gg/product/outdoor-living/bbq-accessories/weber-briquettes-8kg/ Locations https://www.bluediamond.gg/garden-centres Cheers n Gone Nick

Hehe, the management here gets well grumpy when i say I've used the 22" Fornetto smoker as she has a real dislike for cleaning the grates & bowl on that one as they don't fit the sink. Hes actually seems pleased when I present the ProQ grates & bowls for cleaning. Bless. Cheers n Gone Nick

So here was my first streaky both green & smoked. It was cold smoked with maple for 10 hours then packed & rested for 4 days, then sliced & frozen. I think I may have forgotten to wash the smoked piece before smoking as it is a bit on the salty side. Green Smoked Cooked I now have 5kg of back curing. Thanks for giving the confidence through your videos & giving me the inspiration to give this a crack Ice Cheers n Gone Nick

It'll be fine, it's just carbon build up with will flake off if you give it a brush when cold. Instead of wrapping the top of the water bath some like to line it instead. I tend to wrap the top when using sand but line it when using water. particularly if i have flavours the water with herbs / beer to create an infusion. Infusions are a hotly debated topic when they add anything to the cook or not! Cheers n Gone Nick

ProQ chimney starter assisted with a Rothenberger torch & mapp gas. Probably overkill, but the only alternative I have to newspaper which blimiin gets everywhere. Cheers n Gone Nick

Good old dustpan & brush here When the Ash is cold Cheers n Gone Nick

Lidl have Ghee at the moment £3.99

My Streaky came out the vac bags this morning, now air drying for a couple of days. Quite please with the results for a first attempt. Thanks for the advise on the way @Icefever I might take some & cold smoke it, though i'm not overly keen on smoked bacon unless it's a light, slightly sweet flavour. Maple or Beech maybe? Cheers n Gone Nick

Agreed. These days I generally stick with a simple SPG rub Cheers n Gone Nick

Here is another one that's popped up on Gumtree today. This one is on the south coast, West Sussex kind of way. Still to far for me. The link is HERE Cheers n Gone Nick

So I've got a joint of pork neck in the freezer from these guys which is around a kilo & a half, but because it's heritage breed it's carrying a fair amount of fat. I'm not sure what to do with it & thought maybe you guys might have a suggestion or two? I'm presuming as it's neck it will be quite tough & therefore benefit from low & slow but by the time all that fat has rendered down it's gonna be a messy smoker! Cheers n Gone Nick

I'm in the mix Cheers n Gone NIck

Yeah, gone are the days where you could reckon on paying around a quid a kilo for restaurant lumpwood Cheers n Gone Nick

Valid point. I've used it for ages in the Cheap Jack Joe & all family members are currently still with us with no apparent adverse affects Most metals will impart some form of residue when heated. Cast iron does it, albeit in a positive way for some, that's where the lucky iron fish came from that was used to add iron into the diet of those with iron deficiency. Consider the amount of non stick Teflon that has been consumed by people over the years from non stick pans etc. All the carcinogenic mollicles we are consumed through the process of bbq'ing or smoking. There is probably more crap in some of the fuels that people use that could cause greater harm long term I guess you just have to put the risks into perspective. Thanks for highlighting the point though. Cheers n Gone Nick

Looking good. I'm a fan of scotch eggs period. Just read a recipe for indian kofta scotch eggs for the bbq / kamado Cheers n Gone Nick

Galviband is your friend for this & all kinds of other applications Cheers n Gone Nick

So my classic turned up today, which was great. I bought it to have a pen that read degF as my original read in degC. I was told / read somewhere that the older Thermapen 3 was fixed in terms of reading, hence buying a newer one to get degF. So the unit arrives & no obvious instructions to change the reading, although it says it's selectable from factory settings. A quick online chat with ETI & it turns out that the dip switch 1 which is marked as not used is the one to set F or C. Apparently they don't highlight it to keep their US distributors happy somehow. So having change the new pen to F my thought turned to my existing one, sure enough, that also can be changed to F from the default C. I'm not sure if this is common knowledge but thought id share it with you guys in case it's of use. So now SWMBO has a pen in the kitchen set to C & I have one for the american recipes set to F Cheers n Gone Nick

Piri Piri is on the menu for dinner tomorrow funnily enough Cheers n Gone

Not for me. Now hedgehog from the garden, ethically sourced and low food miles maybe..... Just kidding I couldn't harm our prickly friends in the garden. Cheers n Gone Nick

Decent stuff for the money Cheers n Gone Nick

Thanks for taking the time for looking out the additional information. I'd noted that best duty are South African owned. Seems they bought best duty and another brand in1984. What threw me was that the old lady I bought them from said 1940s so I presumed this was from a previous earlier life of the brand. I couldn't see anything like it on the best duty. Za website. Either way seems useful, I'll have to look up a local place to sand blast them as we done our vest manually cleaning it but it's not great Cheers n Gone Nick

Cheers n Gone Nick

Pictures of the thing I have or referring to sumat else? Cheers n Gone Nick

That waffle maker is a thing of beauty. Agree, it seems to be a version of the cook it all. Can't see anything on the Best duty site, unless the brand was owned elsewhere prior to 1984. Anyway let you know how it comes on as their is no cooking today, well, just some Scotch Eggs. Cheers n Gone Nick

Nice one, din't think of using Salt. Cheers n Gone Nick