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  1. smokewood

    A little charcoal lighting tip

    I adopted Steve's idea of placing the chimney on a single burner camping stove, it works every time.
  2. A little charcoal lighting tip

    A little charcoal lighting tip

  3. 411SibQtMvL._SY300_.jpg

    411SibQtMvL._SY300_.jpg

    • smokewood
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    • Album: A little charcoal lighting tip
  4. smokewood

    First time ribs with Q-view

    Great looking ribs, keep it up
  5. smokewood

    Smoked Salmon slicing

    Impressive bit of slicing, but a bit difficult to hear what he was saying.
  6. smokewood

    Gordan Ramsey Ribs...

    Pork Tea!!  Nah it will never catch on. Popular to what people think the majority of Brits drink coffee as apposed to drinking tea.
  7. smokewood

    First Attempt at Bacon

    Nice one,  I'ts a great little app. 
  8. smokewood

    First Attempt at Bacon

    Hi Steve,  Yours seems to be a different app.  The one I downloaded was from I Store and the layout is totally different. Just for reference I didn't use 0.4% of sugar in the cure.  I used 0.4% of black pepper which works out at 8.8 grams for that particular piece of meat.
  9. Ismokehogg.png

    Ismokehogg.png

    • smokewood
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    • Album: First Attempt at Bacon
  10. smokewood

    Rated R - Still a Virgin

    Some things are the same the world over, and it doesn't matter which country you live in. 
  11. smokewood

    First Attempt at Bacon

    Thanks Appreciate it
  12. smokewood

    First Attempt at Bacon

    Hi Steve, Thanks. I have another 3 pork loins in the fridge, and will also be trying different smoke flavours. I don't know if I have a different app from you but the one I have calculates on increments of 100 g   So if the meat is 1.34 Kg it calculates the weight as 1.3 Kg's, however if the...
  13. smokewood

    First stab at bacon

    Go for it, I can't wait to see the end result
  14. smokewood

    British Back Bacon

    thanks everyone for your kind words.  This was all new to me, but Wade kindly provided me with all the calculations that I needed. Since then I found the "Ismokehog app which works out all of your calculations for you so it couldn't be easier.  All you have to do is add the weight of the meat...
  15. smokewood

    British Back Bacon

    No my new slicer only arrived today, thanks for all the input Wade I appreciate all your help. Roll on 10 days time to do it all over again, I can't wait 
  16. British Back Bacon

    British Back Bacon

  17. smokewood

    British Back Bacon

    I have been meaning to cure some pork loin and make back bacon for a long time but have never got round to it.  After a long chat and with some fantastic instruction from Wade on the UK forum I decided to take the plunge and give it a go. My pork loin was 2.6 Kg, so I used a dry cure of 58...
  18. Cold Smoking.jpg

    Cold Smoking.jpg

    • smokewood
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    • Album: British Back Bacon
  19. Bacon.jpg

    Bacon.jpg

    • smokewood
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    • Album: British Back Bacon
  20. Pork Loin.jpg

    Pork Loin.jpg

    • smokewood
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    • Comments: 0
    • Album: British Back Bacon
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