Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
A late night knock at the door!
If you are picturing our fishermen out in the wilderness for days braving torrential rivers and the expectation of wild bear attacks at any moment just to catch the fleeting spawning migration of the elusive wild trout, forget it... They fish on lakes stocked with farmed brown trout usually no... -
A late night knock at the door!
I use an AMNPS smoke generator in my converted commercial freezer smoker. It produces a constant stream of light smoke which then passes into the smoking chamber. To keep the smoke flowing steadily through the chamber I have fan on the exhaust vent that draws the smoke tars and moisture away... -
A late night knock at the door!
The surface of the fish tastes slightly salty - but not unpleasantly so. You can hardly taste the salt in the centre of the fish. The combination makes pleasant eating for me - and I am not a salt lover. If you are hot smoking the fish then you could use a weaker brine and leave it for, say, 15... -
A late night knock at the door!
Yes from a safety perspective it would work fine for hot smoked fish - you can hot smoke the fish without pre brining it at all if you wanted. The brine does firm up the flesh though and the sugar and spices in some brines are there to add sweetness and additional flavours, which may not... -
A late night knock at the door!
Thanks Atomic :) This is a common way for traditional smoked haddock to be commercially produced over here. I have just adapted the method for bulk smoked trout production. The fillets are first washed and then they are immersed in the brine. The salt in the brine then acts as a bacterial... -
-
-
A late night knock at the door!
I usually don't accept them unless they have been gutted when they are caught. These were all caught that afternoon though and had been kept on ice right from the water, so I made an exception. -
Using Aluminum Pan for drippings
I reuse them too unless they are so ingrained that the residue from the previous cook does not easily wash off. As has been mentioned before it is important to check for holes !!! I too learned this the hard way.- wade
- Post #31
- Forum: Blowing Smoke Around the Smoker.
-
A late night knock at the door!
Friday 8 pm at home. I am sitting watching TV waiting for Joyce to fetch my slippers and pour me a large Woodford Reserve, whilst she finishes cooking my dinner **. A knock on the door... "Hi Wade, can you smoke a couple of Trout for me that I caught today?". "Sure" I said, "bring them in"... -
Baby butts
Lol - Texas is one of my favourite states and I love going back there. I worked a lot in Austin and Houston but have travelled around too with my wife on vacation. A few years ago we spent some time on Padre Island - what a lovely place. The only down side to Texas is that the only speeding... -
Baby butts
Take care Charlotte... I worked in Texas over the course of a few years and I know what the guys there are like - especially if they wear big hats :D Great looking pork btw. Don't be too worried about cooking too much, especially with pulled pork, as it tastes even better once it has cooled... -
An Idiot’s Intro
Thanks Warren. We are all here to help wherever we can :-)- wade
- Post #17
- Forum: UK Smokers
-
An Idiot’s Intro
For the smoke, place a few chunks of wood on top of the coals and they will gradually catch as the burn progresses. You should not be seeing large plumes of white smoke billowing out of the top vents - except maybe right at the beginning of the cook. I think that your over smoky taste was...- wade
- Post #16
- Forum: UK Smokers
-
An Idiot’s Intro
Hi Paul and welcome to the forum. I have recently been doing a lot of testing for Callow to fine tune the temperature control on their smoker. Which of the Callow smokers do you have? Is it the original smoker with the single lid vent, or is it the one that also has the side vents and two in the...- wade
- Post #14
- Forum: UK Smokers
-
First Fatty: Breakfast Style
It is totally up to you what you put inside. Cheese is often used though as it melts and acts as a savoury "glue" inside. The taste and texture of the cheese also compliments the flavour of the meat - much like cheese does on a cheeseburger. You can quite happily leave it out and you could use... -
Going to attempt my first fatty tomorrow
A great looking fatty :-) The Supermarkets here often do longer streaky smoked bacon under their own brands. Both Tesco and Asda usually have it. You also do not need to be restricted by the length of your bacon as you can produce a good weave by making it, say, one and a half bacon lengths... -
First Fatty: Breakfast Style
:) They are something that I always include on my BBQ/smoking training courses. They are fun to make and they are very "theatrical" when you are making one that includes chicken - as you batter/flatten it into a sheet with a rolling pin. As you see from Beanhall's wonderful creation they can be... -
Rookie Barbecuer
Hi James and welcome to the forum. There are quite a few of us in the UK who are also passionate about smoking and I am glad you have joined us :-). Where in the UK are you from? Can you post up a picture of the hot box that you have - or maybe let us know which model. That will make it easier...- wade
- Post #4
- Forum: UK Smokers
-
New to smoking / Callow mods
Hi Ed - Sorry this is a bit late but I have only just noticed the post. It appears that you have the Callow Mk 1 if you have the high air vents. I have been doing a lot more testing in conjunction with Callow with both the Mk 1 and Mk 2 (Cook4All) and so have pinned down the design challenges...- wade
- Post #3
- Forum: UK Smokers
