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2017 Smokers Weekend - Less than a week to go
Whole fresh salmon cannot be found anywhere around here - at least not unless it is at a ridiculous price. I am going to have to give it a miss this year - sorry.- wade
- Post #8
- Forum: UK Smokers
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Where to buy 'A' style clip for temperature probe?
Did your box look like this:- wade
- Post #16
- Forum: UK Smokers
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Where to buy 'A' style clip for temperature probe?
- wade
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Inkbird box.jpg
- wade
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- Album: Where to buy 'A' style clip for temperature probe?
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Inkbird box contents.jpg
- wade
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- Album: Where to buy 'A' style clip for temperature probe?
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Where to buy 'A' style clip for temperature probe?
A great work around - points for lateral thinking- wade
- Post #14
- Forum: UK Smokers
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Where to buy 'A' style clip for temperature probe?
I was a little worried about getting replacement probes for the Inkbird as they are obviously a proprietary probe. Inkbird customer services have confirmed that they are, indeed, proprietary but they also sent me a link for ordering spare probes - £7.99. When I just looked it said "Only 6...- wade
- Post #12
- Forum: UK Smokers
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Where to buy 'A' style clip for temperature probe?
I recently bought one of the Inkbirds to review too and it came with a clip as well- wade
- Post #11
- Forum: UK Smokers
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2017 Smokers Weekend
Less than a week to go :-) If you are planning on coming to the weekend in Lincoln please take a look at this thread. If you were thinking of coming but had not yet made up your mind - it is not too late. It would be great to see you there ...- wade
- Post #50
- Forum: UK Smokers
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First attempt at smoked salmon
Wow Dave - that is a lovely piece of kit. They knew how to make them then. I bet it would cost a fortune to buy similar today. -
2017 Smokers Weekend - Less than a week to go
Joyce and I will be coming. We also have 3 (possibly 4) other family members joining us. What I intend to smoke Turkey - By request, I will be cooking a Christmas / Thanksgiving turkey on a 22" Weber Brisket - Tunpy wanted to work with me to cook a brisket.Vegetarian BBQ beansColeslaw - no...- wade
- Post #2
- Forum: UK Smokers
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2017 Smokers Weekend - Less than a week to go
Wow! - it it really next weekend. Where has the last year gone!!! With less than a week to go now until we bring the sweet smell of smoking wood to Lincoln we just need to confirm some of the arrangements with members who are coming. A number of you have mentioned that you intend to come along...- wade
- Thread
- Replies: 11
- Forum: UK Smokers
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First attempt at smoked salmon
Normal digital kitchen scales are usually fine for most cures. If they go down to 0.1 g then that is better for smaller joints but for larger joints (over a Kg) then scales accurate to 1 g are sufficient. -
First attempt at smoked salmon
Yes I find that best too Dave. I find up to 2.5% is OK but any higher than that makes the meat distinctly salty. I learned early on too when I immersion brine to always taste the brine (before adding the meat/fish). If it is too salty to drink, then you will certainly taste the salt in the... -
The Passing of Annette Lane, Danny Lanes (KC5TPY) Wife
Danny, Annette will be dearly missed by all of us who knew her. It was so sad to follow her progress over the past few weeks with all the hopes and disappointments. As we said in the message that Steve posted - we are here for you when you need us. Our thoughts are with you Wade and Joyce.- wade
- Post #7
- Forum: General Discussion
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Dry rub
Sorry I read it that you were trying to make orange pepper for a rub. Yes you will need to add salt and sugar to make it into a rub itself. If you make the orange pepper and store it as a spice in an air tight container you can use it in any recipe in place of lemon pepper - or even black pepper...- wade
- Post #28
- Forum: Sauces, Rubs & Marinades
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Hello Steve - I see that Steve Johnson has already posted on your bulletin board :-)
Hello Steve - I see that Steve Johnson has already posted on your bulletin board :-)- wade
- Profile post
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Smoked fish without brine?
When brining fish in a liquid brine for more than an hour or so you need to taste the brine. If the brine tastes too salty to drink then the resulting fish is going to take on a lot of that salt taste. I have tried quite a few brining recipes posted on here over the years and I would say that...
