Toggle sidebar

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.
  1. wade

    Hi all

    No problem posting in the UK forum :-) and if you ever get over to the UK there will be plenty of us treating you as if you were a neighbour :-)
  2. wade

    What up from the UK

    Anywhere near Ashford, Kent?
  3. wade

    What up from the UK

    Hi Bucksend and welcome to the forum. Where in the UK are you from?
  4. wade

    Hello from the UK!

    Hi Bob and welcome to the forum. Where in the UK are you from? I am from Kent. What have you already cooked before trying the brisket? What smoker are you using? There is no single right way to cooking a brisket (though there are wrong ways) and they will differ from person to person. Just take...
  5. wade

    Always willing to Learn

    Hi Ribman and welcome to the forum. There are several of us from the UK who chat on here - where in the UK are you from? The Bradley will produce some great smoked food. As well as the ribs and wings have you tried home made sausage? They are fun to make and taste great when hot smoked. The...
  6. wade

    Brining Salmon

    Hi Atomic. The simple answer to that is a qualified "yes". This is part of your individual product production methodology and each smokery will do things slightly differently to give their own specific smoked salmon variation. The process of water reduction starts before the smoking process...
  7. wade

    Brining Salmon

    Dave. Thank you for the information - most of which is unfortunately not actually relevant to the discussion we were having about the salt to fish ratio used for the initial dry salting phase of traditional smoked salmon. There is a big difference between individual curing process recipes and...
  8. wade

    Brining Salmon

    The shelf life testing is usually only microbiological and with Salmon it will depend on your process as to the length of time that you are permitted to state. It can vary from as low as 10 days to as long as 28 days. Mostly we go for a water loss weight reduction of ~18%
  9. wade

    Brining Salmon

    That was a particularly unhelpful and judgemental comment Dave. We are here to encourage and support people with their smoking/curing questions. Each local EHO will have their own questions and so it is not surprising that unexpected questions are sometimes asked. My EHO has never asked me to...
  10. wade

    Brining Salmon

    Hi Sam. Is it for traditional smoked salmon or for hot smoked salmon? For commercial traditional smoked salmon production there is no set requirement for a specific salt to salmon ratio as each smokery has their own production recipe. I expect that your EHO is just wanting to understand your...
  11. wade

    Newbie smoker from UK

    Hi Charlotte and welcome to the forum. There are some very reasonable quality lower cost BBQ/Smokers available at the DIY stores and garden centres these days and what you intend to cook will usually determine if any one of them is right for you. It will be great to hear how you get on with...
  12. wade

    Newbie smoker from UK

    With the smaller (i.e.non commercial) offset smokers you need to remember that you will get a temperature gradient along the length of the cooking chamber - the fire box end being the hottest. This just means that you will need to turn your meat every hour or so to ensure even cooking.
  13. wade

    Newbie smoker from UK

    Hi Alex and welcome to the forum There are a few of us from the UK who chat here and so it is always great to see a new face :). Where in the UK are you from? Which type of smoker have you bought? There are a lot of different types and they all have slightly different "personalities". What are...
  14. wade

    Weber Smokey Mountain

    Hi James I use Heat Beads almost exclusively as they give long consistent burn time. The good quality coconut briquettes work well too. For flavour I use hardwood pellets - usually Hickory. Here is a photo of the ProQ fire basket from one of the BBQ classes I give, showing it set up for Minion...
  15. wade

    Hello from the UK

    Hi Mark. Welcome to the forum. Where in the UK are you from? I am from Kent. There are a few of us Brits who chat on here. You should still get good results with the cheap offset but you will need to give it more attention than a vertical or kettle smoker. The secret is learning how to best...
  16. wade

    Gouda cheese

    Yes remove the way and treat in the same way as cheddar. 3 hours should be sufficient. Wrap in film (or vac pack) and then leave for a couple of weeks for the smoke flavour to penetrate and mellow.
  17. wade

    Bacon in pop's brine

    Good advice from Dave. You can also brine the bacon inside a large plastic bag within your bucket with the top tied closed with string or a clip. This can help keep your bacon fully submerged throughout the cure time and it makes it easy to agitate the brine without making a mess just by lifting...
  18. wade

    Hi from the U.K. England

    You don't need to spend a lot of money to get yourself going - we can all relate to that :-). You may want to consider the following option - a Weber Original 57cm Kettle BBQ and a twin probe digital thermometer (for example Maverick ET-732 or an Inkbird IBT 2x). The Weber is a great all-round...
  19. wade

    Hi from the U.K. England

    Hi Jason and welcome to the forum. Where in the UK are you from? I am from Kent. It is great that you are starting to get into low-and-slow BBQ and joining a growing number of us in the UK. You mention that you are looking at the Landmann Kentucky for your birthday. Is there any reason that you...
  20. wade

    Spicy Shrimp and grits recipe wanted.

    Thanks Richie. I will give them a try. :)
Great deal on LEM Grinders!
Top Bottom
Back
Clicky