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  1. wade

    NO SUGAR ADDED

    The low levels of sugar in the cure are primarily there to balance/hide the taste of the salt. The ideal ratio is about 50% sugar to salt. Higher levels will start to noticeably increase the sweetness of the bacon and it is then a matter of personal taste. 2-3% salt and 1-1.5% sugar are good...
  2. Another good year for chilies in Kent

    Another good year for chilies in Kent

    • wade
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  3. wade

    Another good year for chilies in Kent

    Another good year for chilies this year - both in the greenhouse and outside Hungarian Hot Wax Ancho (Poblano) Cayenne - Some are over 12" long
  4. Hungarian Hot Wax.jpg

    Hungarian Hot Wax.jpg

    • wade
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    • Album: Another good year for chilies in Kent
  5. Cayenne.jpg

    Cayenne.jpg

    • wade
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    • Album: Another good year for chilies in Kent
  6. Ancho.jpg

    Ancho.jpg

    • wade
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    • Album: Another good year for chilies in Kent
  7. wade

    Weber Smokey Mountain

    The ProQs are great smokers and you will be able to do some good cooks on it. I have the 43cm ProQ too. I have the ProQ cold smoking spiral too but I must admit to preferring the AMNPS smoke generator. The ProQ cold smoker works fine but it is limited to using dust and I found it a little...
  8. wade

    Digital thermometers

    Great article John. Thanks.
  9. wade

    Hello just arrived.

    Hi Marcus. Welcome to the forum. There are a growing number of us here from the UK and Steve (Smokin Monkey) has pointed you to the UK specific part of the Forum.  Have you got any photos of your Bradley in action? We like photos here.
  10. wade

    Is my coppa / capocolla going bad?

    Hi Bernie. Yes I agree with Atomic. That does seem too short.Was the cure a dry mix or was it am immersion brine? It is not totally clear from your description. Did you not record what you put in the cure or follow a recipe? Leaving that aside for now, the vinegar mentioned above is good to...
  11. wade

    And another new Brit...

    Hi Bernie and welcome to the forum. It sounds as if you are getting on well with your charcuterie. I will go look at the posts. Have you tried bacon before or will this be your first time? 
  12. wade

    Newbie

    Hi Dave. Welcome to the forum. I am from Kent. What offset and kettle BBQs do you have. Any photos? What have you tried cooking on them so far?
  13. wade

    Newbie

    Are you using a digital thermometer to tell when it is done?
  14. wade

    Newbie

    Hi Graham and welcome to the Forum. We are quite close I think as I am in west Kent.  I have not specifically used a Bar-Be-Quick before but I have used Brinkmanns. If they are similar and it has not been modified then the challenge you may have will be temperature control. The Brinkmann is...
  15. wade

    2017 Smokers Weekend

    Great photos Scott,  Did you manage to get any of the hoards while the food was being eaten too? We had a good turn out of members and family but also a great response from the camp site who could not resist the lure of free food...
  16. wade

    Roll Call

    Is it the Brinkmann Smoke and Grill? That is the one most commonly bought here in the UK. If so, it is not really a smoker that lends itself to smoking low and slow out of the box and requires some significant mods to make the temperature controllable. If it is the model it has no air real...
  17. wade

    Smokewood Shack

    Yes, James is a good guy and will go that extra mile to help ensure that the customer is satisfied. It has been great to see how quickly his wood business has grown over the last few years.
  18. wade

    ANNETTE

    At the UK SMF Smokers gathering this weekend we held a raffle in memory of Annette. We raised a grand total of £245 which we will donate to kidney research in her memory. A big thank you to everyone who donated prizes, and especially Scott at Callow who donated a brand new boxed Callow smoker...
  19. wade

    Doing my first smoke this weekend

    Hi Reti This is certainly worthy of a new thread . You made a good choice with the pulled pork. It will give you practice at a good long smoke and is actually quite forgiving too. Just remember that with the pork it is not just about getting it up to temperature (85-90 C) but also ensuring that...
  20. wade

    2017 Smokers Weekend - Less than a week to go

    Hi Scott - pulled pork sounds like a great idea 
Great deal on LEM Grinders!
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