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What happens after "summer"? - Page 2

post #21 of 51
Quote:
Originally Posted by Smokin Monkey View Post

No their coming from the South on the back of a lorry!

Seen if they can pick some horse meat up on the way. Lovely sweet meat 🍖
post #22 of 51

Autumn????? just keeping the post clean and answering the lads original question!

post #23 of 51
Yes, need to get some sort of shelter erected myself, so I can continue cooking through out the winter.
post #24 of 51

It will be a first time for me too.  We get brutal winters here in New England so I doubt I will be able to smoke.  What worries me more is my LCD freezing and getting damaged.  Come Thanksgiving, its clearly below freezing and by Feb, we are talking -20 to -30C temps on a bad week.  It will be too much to keep my smoker in the cold.  It will be missed, but at least my waistline will appreciate it. 

post #25 of 51

I am really blessed with a north facing back garden which does ok with growing vegetables but can be a little damp in the winter. However, as I live in a mid terrace my house has a small 'alley' type section split by the neighbours fence and my log store for the burner, it sounds like a wind tunnel but isnt, the other good things is that our old outside bog is north facing so can be used in the colder months to be a drying area to for curing, I can see some salmon/smoked bacon being hung in there, apparently north facing outhouses are perfect for that !

post #26 of 51
We are on the edge of Cannock Chase and when the wind blows it just whips right across the garden.
post #27 of 51
Thread Starter 

If anyone comes up with any interesting idea's please share them?

 

Still undecided what I'm going to do.

post #28 of 51

Cheese, lox, salmon, and a bunch of bacon, canadian bacon, christmas hams and Bearcarvers beef snack sticks will all be on my smoker throughout the winter! I have alot of catching up to do when I get back to the UK.

post #29 of 51

FOOTBALL!!!   Tailgate!!  Hunting Camp!!!  Andouille, sausage, hocks & Trotters, hams, turkeys, bacon, etc etc etc......

 

Less Mosquitos, fishing, cleaning the garage, cleaning out the barn, etc etc etc.....

post #30 of 51
Quote:
Originally Posted by Mike W View Post
 

Cheese, lox, salmon, and a bunch of bacon, canadian bacon, christmas hams and Bearcarvers beef snack sticks will all be on my smoker throughout the winter! I have alot of catching up to do when I get back to the UK.

 

Awesome !!! 

post #31 of 51

I have an indoor kitchen with extraction unit and several gravity fed smokers, offsets. open grills. Tandoor and much commercial kitchen equipment such as 6 ring stove, wok burners, pizza ovens and more. This is in Nottingham area and can be used for private parties, demonstrations,master classes, practices etc or as a prep kitchen for catering events. Fully registered with local EHO [5 stars]. There is also an outside area and caravan[ if you need to lie down] within this fully secure gated compound.Interested? Send me a PM.

post #32 of 51

MIKE!!  Good to have you posting again even if you are still in the U.S.!

 

Do we stop smoking during he U.K. winter?  Well the question has been answered hasn't it?  I mean no disrespect but this info can not be used; or should not be used as "guide" to a business decision.  I know it wasn't asked but I "felt" the was there.  May be wrong.  Have been before.  Can you sell the British public on BBQ in December?  That was the question I asked 15 years ago.  YES!  I looked into opening a BBQ place 15 yrs. ago.  I MAY have been a millionaire by now but I wasn't convinced I could sell the British public.Keep Smokin!

Danny

post #33 of 51
Quote:
Originally Posted by Mike W View Post
 

Cheese, lox, salmon, and a bunch of bacon, canadian bacon, christmas hams and Bearcarvers beef snack sticks will all be on my smoker throughout the winter! I have alot of catching up to do when I get back to the UK.

 

Cold smoking is good in the winter providing it does not get too cold. You don't want the food you are smoking to chill too much and especially not freeze. The smoke generator should help keep the temperatures up a little but I also use a couple of ceramic reptile heaters on a thermostat to keep things from getting too cold.

 

post #34 of 51
We live right on the edge of an AONB called Cannock Chase and due to this even during summer we tend to get wind blowing across the garden.




I don't want to stop Qing come the autumn and winter so wondered if just pinning down a gazebo and placing the ProQ in there would be sufficient to stop any issues with cooling.

Thoughts?
post #35 of 51

I often thought of buying a hot water cylinder jacket for my cheapo offset, though I never actually got round to it. You'd need to figure out what temperature they were safe too, but most are flame retardant. eg the one from Screwfix http://www.screwfix.com/p/hot-water-cylinder-jacket-18-x-48/43483 I did use to drape it with a fire blanket at times to try to keep the heat in.

 

I have also been known to wrap my El Cheapo Brinkman electric in towels to keep the temperature up.

post #36 of 51
Welding Blanket is what you need to insulate your smoker
post #37 of 51

The thermal jackets for the Green Mountain Grills work very well.They help to maintain a more even, consistent temperature with fewer spikes. As well as reducing cooking times they reduce the cost of cooking as less pellets are needed.

post #38 of 51
OY!

What about me gazebo biggrin.gif
post #39 of 51
It would melt if you wrapped around your Smoker!😂😂😂🔥🔥🔥
post #40 of 51
Quote:
Originally Posted by resurrected View Post

OY!

What about me gazebo biggrin.gif

 

Obvs, you need one of those as well!

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