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  1. fenman

    Q-view from over the pond

    Hi All, I know how much you all love Q-views so heres mine. Just finished this salmon as it was on half price offer $26( i know its megger bucks but that's what we have to pay over here) I cut up & cold smoked one side for 6 hours, then hot oak smoked for 15 mins. Hoped to make oak smoke more...
    • fenman
    • Thread
    • Replies: 10
    • Forum: Fish
  2. fenman

    Meat cuts

    I'm struggling to find what your cuts of meat are? When we buy brisket here it is normally rolled. Perhaps your brisket is what we call 'Top-side or Silver-side'? What cut is 'pulled -pork' or what is it? Is there any threads that show what part of the beast your cuts come from as this will help...
  3. fenman

    My DIY cold smoker

    Mark1-oak sawdust Mark2--Oak sawdust & oak, apple, pear, pear lumpwood. Hope the smoke gets cold enough? Time will tell. fenman
  4. fenman

    Hi ya'll! from England

    Glad i found this site as theres nothing like it over here!! I live in the Fens near Cambridge, England where i do alot of wildfowling (waterfowler) & shooting being my main interest with big bore guns. Been smoking agood few years now with my DIY smokers as over here there is nothing you can...
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