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Recent content by mdm6

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  1. mdm6

    Cold Smoked Salmon

    Thank you. I will have a read.
  2. mdm6

    Cold Smoked Salmon

    Hi. This might be a silly question. Is there a minimum temperature required for cold smoked salmon? Thanks
  3. mdm6

    Hello from Manchester, England.

    Thanks, I'll check the recipes. I've just got English style pork sausages.
  4. mdm6

    Hello from Manchester, England.

    Hi. Thanks for the reply. I'm happy to cure them, but not sure how and can't find a recipe. Any further advice would be greatly appreciated! Thanks, Matt
  5. mdm6

    Hello from Manchester, England.

    Thanks for the reply. I'm actually from Prestwich myself and living down the road in Whitefield.
  6. mdm6

    Hello from Manchester, England.

    Hi, I joined this forum years ago, but not been active on it for a long time. I'm hoping I'm posting in the correct place - just wondered if anyone can offer advice on cold smoking sausages? I'm wondering whether I have to brine or cure or whether they can be smoked without any prep. Thanks...
  7. mdm6

    Location: UK

    Smoking pork shoulder - should I leave skin on?
  8. mdm6

    Location: UK

    I'm from Manchester, England.
  9. mdm6

    Location: UK

    Thank you for the advice. I have the round upright. Will make sure I get some pics.
  10. mdm6

    Advice for first smoke

    Thanks a lot for the advice Ray, it's now making much more sense. I will let you know how things go. What's the coldest outdoor temperature you have smoked in? Thanks
  11. mdm6

    Location: UK

    Thank you for the detailed reply. I'm absolutely new to this, and I would say I'm aiming for hot roasting. I thought a shoulder of pork might be a safe option. If I wanted to include sausages and chicken quarters would I add them later in the smoke?
  12. mdm6

    Location: UK

    By top up, I mean add coals to sustain temp. Should some of the charcoal still be black when I start the smoke?
  13. mdm6

    Advice for first smoke

    Hi everyone. I've done quite a bit of reading around and I am feeling kind of ready to try pulled pork. I still have a question: should all of the charcoal be grey/white before adding food to smoke? Also, any general advice would be greatly appreciated. Thanks, Matt
  14. mdm6

    My first smoke ever - Pulled Pork on WSM 22.5 (w/ QView)

    Hi, Pulled pork looks ace! I'm hoping to carry out my first smoke in a few days, should all the charcoal be grey/white before the food goes in?
  15. mdm6

    Location: UK

    Hi, My name is Matt and have recently purchased a Brinkmann upright charcoal smoker. I'm hoping to do my first smoke in a few days. First question: how do I top up a smoker once the food is in? Does the charcoal have to be hot/grey? Thanks
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