Recent content by vibe

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I can't see the original picture posted says 404 error. But if it's the same as the picture chef posted then that is lamb kebab that is sold in the UK as an after pub food. Rotisserie would be best but I'm sure any slow cook would work or slice and fry Sent from my iPhone using Tapatalk

I would agree fully with kiska, I'm in the UK with a weber kettle for summer and GMG DB for all year and the long cooks in summer overnight etc Sent from my iPhone using Tapatalk

A few wholesalers in the UK require a membership which you need to have your own business or in a particular job to obtain, I just guessed Costco was the same? There is one that's about an hour away in the car - I'll look into membership :) As for the diy pellet tube I cannot take credit for...

Thanks Idaho! Being from the UK I don't have an amazen tube thing so used some exhaust part to do the same thing. I haven't seen a horseradish cheddar before but if I see one I'll be sure to buy it! I also saw pepper jack for the first time in the Uk yesterday but I knew I didn't have the room...

Just cocktail sticks so I know which one is the mature cheddar and also to separate double Gloucester and Red Leicester as worried once they have colour I won't spot the difference. Sent from my iPhone using Tapatalk

So I smoked a little block of cheddar about 6 weeks ago, my friend and I really liked it so I decided to buy some cooling racks and a load of cheese to try a proper smoke with more variety. I have only just put it on and will only be doing 2 hours but here is what I have: Mild Cheddar, Mature...

I'm sure it'll be fine providing you keep the back end clear of water/mud etc. If anything gets in it could kill the probes accuracy. So if it's likely to rain then a definite no Sent from my iPhone using Tapatalk

I have just read your post, was very interesting. But as to what you have just posted, so if I buy an extra sharp Cheddar that shows a use by date of 2 weeks from now - why is this the case if it can age for years and get better? I'll be smoking cheese regardless and I personally have no...

Hi guys, So, I smoked some cheese 4 weeks ago and each week I tried some to see how it progressed with flavour etc. Now I'm not a massive cheese fan but I did prefer smoke cheese and I like the idea of using it for gifts for friends. I have just bought a load of cheese - Mild Cheddar, mature...

I would trust the Maverick temps, especially that you have checked it. Most smokers are not accurate with their thermometers and I haven't seen anyone complain about Maverick probes. Sent from my iPhone using Tapatalk

I have the thermal blanket which I bought with the unit. Haven't modded anything yet. Plan to get some oven door like seals on it when I can be bothered but the down draft hood, still seems to have many different opinions so don't fancy doing anything like that yet, and even then not sure if...

The smoke would just be on the edges of each slice this way, and maybe a few penetrated slices. Need to know as plan on trying jerky soon and this sounds like it's easier - if it works that is! Sent from my iPhone using Tapatalk

I only have issues with tapatalk, literally once a fortnight I need to reinstall the app and it is only happening on this forum (I only browse this one and a U.K based one) Sent from my iPhone using Tapatalk

Looks great! Quick question from someone in the UK... So on an image of US beef cuts I see where the 'Round' is, but Eye of Round? Is this a particular part of the round?