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CRISPY DUCK SKIN
Welcome back Danny. It is really good to see you posting again :) Last weekend Paul (TheNegativeOne) cooked two ducks on Webers - one an indirect spatchcock and the other on a rotisserie. Both came out with good skin. They were not what I would call crisp though due to the fatty nature of the... -
DIRTY LITTLE SECRET!!!!
Hi Danny - Welcome back. I hope that you are well. Have you had the BBQ out much this year? :)- wade
- Post #258
- Forum: Blowing Smoke Around the Smoker.
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Hello from Wirral, UK
The next event is being held in West Yorkshire on the 14th-16th of September at Thongsbridge. You can find more details here http://www.woodsmokeforum.uk/topic/414-1st-northern-tailgate-bbq-weekend/. It would be great to see you if you can make it. -
Good morning from Liverpool UK
Next weekend we have the 4th Annual Smokers Weekend at Billing Aquadrome. If you are interested you can find more details here http://www.woodsmokeforum.uk/topic/305-2018-national-smokers-and-bbq-weekend-billing-aquadrome-20-22-july/ -
Hello from Wirral, UK
Hi Stuart and welcome to the forum. There are a few of us from the UK who chat regularly on here and it is great that you have found us. The WSM is a great smoker and is used by many of the teams at the UK BBQ competitions. You will be able to smoke some great food on there in quantity I am... -
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Good morning from Liverpool UK
Hi Paul and welcome to the forum There are a number of us from the UK who chat on here and it is good to see you have found us. UDS's are fun to build and you see them regularly at the UK competition BBQ events. There are a few places in the UK that will supple the parts and many can be sourced... -
Hello From Newcastle Uk!
Hi Dean and welcome to the forum - there are a few of us from the UK who chat on here. What type of smokers have you been using and what have you been smoking? You will get a lot of good advice on here - both from the US and the UK. If you are looking for tips and tricks maybe you could make it... -
Hi all.
Hi Ice and welcome to the forum. There are a few of us from the UK who chat on here. There is also as smokers meet at Billing Aquadrome on the 20-22nd July that may interest you. Yes there are some challenges with the Brinkmann but the mods you have been reading will help. The biggest challenge...- wade
- Post #3
- Forum: UK Smokers
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Uuni-3 Pizza Oven review
If you look on the Uuni forum you will see that many are using standard heating pellets - which will contain pine. I have tried the Uuni with a number of different hardwood pellets and, once it is up to temperature, the type of pellets makes little difference. I have also tried it using pine...- wade
- Post #29
- Forum: UK Smokers
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Hi All
Hi Nate and welcome to the forum. I have cooked on both the WSM ans ProQ and, although they both cook very well, the ProQ is my choice too as it makes getting to the bottom rack much more convenient. I am sure that we will see a lot of good food coming from yours :-) -
New to smoking / Callow mods
Hi Ed The long consistent slow burns can be affected by several factors. Fuel - Make sure that you are using a good quality long lasting fuel as your base. For the low and slow cooks I find that Heat Beads or Weber Briquettes are best. You can add your flavouring woods/pellets on the top - but...- wade
- Post #5
- Forum: UK Smokers
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UK Wiltshire Newbie
Hi HBHE and welcome to the forum. There is a very active BBQ community here in the UK and a few of us chat on here. It is great that you have decided to explore extending your BBQ skills and hope that you explore them to their full. I am not sure where in Wiltshire you are but this weekend... -
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Finally Fattie
Great fatty - well done. The first of many I am sure :-) A couple off suggestions for the next one... Make the pork and beef layers a little thinner and combine them with a layer of flattened chicken breast between them. Some herbs, seasoning and a little garlic powder between the layers and... -
Slicing knife
Good looking knife. I produce and slice a lot of cold smoked salmon and having a good knife is so important.- wade
- Post #2
- Forum: Slicers, Grinders, Tools, Equipment
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Fatties, Part two the bacon weave.
Good tutorial Chris The only thing that I do differently is that before wrapping the weave around the meat i sandwich it in plastic film (e.g. put another layer on the top) and then flatten it with a rolling pin. This helps to bind the bacon weave together, fills in any small holes between the... -
A late night knock at the door!
It seems daunting until you have tried it... then you wonder what all the worry was about :-) The smoked Haddock that you are referring to would be cold smoked and the Mackerel would usually be hot smoked. For the cold smoking you need to be able to get a good air/smoke flow through your smoker... -
How to apply Prague Powder #1 ?
Providing you spread the Prague powder evenly over the meat and then mixed all of the meat well before stuffing the skins you should be OK. Did the meat mixture look a uniform colour and texture after you had added the spices, Prague powder and then mixed it?
