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I want to smoke my nuts....
I smoke about 15 Kg of nuts a month for a couple of Bars that sell them. Mostly Almonds and Cashews but sometimes Pistachios too. The challenge is to get the smoke to stick to the surface of the nuts and I do this in a two stage process. For the best results you need to start with raw nuts -...- wade
- Post #20
- Forum: Fruit, Nuts & Vegetables
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Making dust from pellets...
Soaking and drying is WAYYYYYYY to much hard work when a 10 second press of a coffee/spice grinder button will make the dust as fine as you want. I (or more accurately, my wife) knows what the smell of simply microwaving the pellets for a couple of minutes is like and so there is no way I would...- wade
- Post #93
- Forum: AMNPS Tester forum
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BBQ Restaurants in New York
Thanks for the information - I have passed it along- wade
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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BBQ Restaurants in New York
A friend of mine is heading across the pond to New York this week and has been recommended to visit Virgil's BBQ. They have already reserved a table. Has anyone had experience of eating there or are there better BBQ restaurants near Times Square that should not to be missed?- wade
- Thread
- Replies: 3
- Forum: Blowing Smoke Around the Smoker.
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Dried Pellets 100% Reliable
I just place them in a shallow glass known and microwave on high for 4 minutes, stiring every minute. You will see the "steam" (water vapour) coming off. No need for paper towel. -
AMNPS: Pellets Versus Powder???
I use both the AMNPS (pellets) and a ProQ (sawdust) but I only keep pellets. When I need dust for the ProQ I just pop some pellets in a coffee grinder. That works well and is quick.- wade
- Post #10
- Forum: A-Maze-N Smokers
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Hi From London Uk.....
Hi Madamx and welcome to the forum. There are a number of us from the UK who chat here. Which part of London are you from? I am from Kent. The first questions we need to ask are... - What type of smoker do you have? - Are you having difficulty getting it up to temperature, maintaining... -
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Sponsored 20% off Inkbird Bluetooth or RF Wireless Grill Thermometers
Thanks for providing US and Canadian members with the discount code. Do you have one that is applicable for Europe/UK too? Thanks, Wade- wade
- Post #15
- Forum: Meat Thermometers
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Good corned beef/pastrami recipe
Great looking recipes JJ. They will both be on my table over Christmas :) -
How long to leave rub on ribs before smoking?
I am an overnighter too. Yes, Saran wrap will work fine but the main reason I vac pack my ribs is to prevent potential mess in the fridge. I am usually preparing 3 or 4 racks of ribs at a time and by vac packing them it allows me to stack them in the fridge without the risk of any brine leaking... -
Dumb question...
Yes you will still be able to pull it after it has been reheated - though I prefer to pull mine first before chilling. Pulled Pork flavour actually deepens once it has been chilled and reheated - so when I am cooking it for customer events I usually cook it and pull it the day before, chill... -
New member in the United Kingdom
Hi Matt and welcome to the forum. There are a number of us from the UK who regularly chat here. What kind of smoker do you have (or are interested in getting) and what have you tried to smoke so far? -
Verticle gas smoker
I totally agree. I use them when cooking low-and-slow as they help to keep the internal temperature stable at around 110 C but when smoking at higher temperatures I either leave the pan empty or use some sand to act as a thermal buffer. With vertical smokers where the fire is directly beneath...- wade
- Post #8
- Forum: UK Smokers
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Verticle gas smoker
Hi Lorandrous. Most people over here in the UK will use charcoal vertical smokers (like the Weber WSM or the ProQ Frontier) but there are a limited number of gas vertical smokers available off-the-shelf. They range greatly in price from the low end Landmann Smokey Mountain (£149) to a mid range...- wade
- Post #7
- Forum: UK Smokers
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anyone combining sous vide into their smoking?
Hi Atomic - It was really the texture of the salmon after it had been smoked and then cooked SV. When curing and cold smoking the salmon you are firming up the flesh of what is quite a soft wet fish. I found that cooking SV then resulted in a reduction in this this firmer texture. After it has...- wade
- Post #26
- Forum: Sous Vide Cooking
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I am a new member from England
Hi and welcome to the forum. There are a few of us in the UK who chat on here and the information is great. Where in the UK are you from? -
Sugar Free Curing?
According to the NCBI, Nitrosamines are formed at the temperature of 340 F (171 C). However it is not clear as to whether they are also formed at temperatures below this. It can be found in this NCBI article on page 362... -
Sugar Free Curing?
Yes, I am agreeing with you that FAT is a strange thing for Morton to use as a reason for not recommending its use for making bacon. I cannot see where they have got this from. I can understand them using the Nitrate content... but not the fat content...
