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  1. wade

    Smoked fish without brine?

    When brining fish in a liquid brine for more than an hour or so you need to taste the brine. If the brine tastes too salty to drink then the resulting fish is going to take on a lot of that salt taste. I have tried quite a few brining recipes posted on here over the years and I would say that...
    • wade
    • Post #11
    • Forum: Fish
  2. wade

    Dry rub

    It is the zest of the fruit that you need. You can  use a zester but I find a vegetable peeler works best as it comes off in wider strips and is therefore quicker. Method 1 - Place the strips in an oven at about 50 C (120 F) until it is dry - or use a dehydrator if you have one. When dry place...
  3. wade

    Smoked fish without brine?

    It is usual to brine before smoking - but this only needs to be for 30-40 minutes in an 80% brine. If you do not brine and form a pellicle then the end result will be different - but will it be inferior? I think that is very subjective and you would need to test that for yourself with these...
  4. wade

    Callow Smoker Review

    You may like to look at this - Inkbird IBT-2X Wireless Bluetooth BBQ Thermometer It costs £23.95 from Amazon and is a dual probe thermometer - that links to your Apple or Android phone by Bluetooth. It can be used stand alone but the phone app allows you to set high and low alarms and also...
  5. wade

    ANNETTE

    I am very sad to let you know that Annette passsed away last night at 19:00 UK time.  Danny - Joyce and I both send you our love and our thoughts are with you. I don't know what else to say right now other than Annette was a truly wonderful lady and that she loved you so much. We will miss her...
  6. wade

    Callow Smoker Review

    At the moment, until the few issues with the Callow are fixed, I would probably suggest going for the Weber Kettle. I specify the Weber as it had much higher cooking clearance in the lid than many of the cheaper alternative kettles. The Callow is obviously cheaper and does the low and slow...
  7. wade

    Callow Smoker Review

    Hi Reti - Out of interest, which part of the UK are you from? The Weber will smoke food without you needing to buy any special gadgets. The most important tool will be a dual probe digital thermometer to ensure that you are cooking at the desired temperature and also some heat resistant...
  8. wade

    Callow Smoker Review

    Hi Reti I am still doing some test modifications on the Callow to see if I can get to the higher temperatures using a Minion. I have also just heard that the new, more accurate, thermometers have just arrived and I am awaiting a couple of them to test. One BBQ/ Smoker that many of us started...
  9. wade

    PITA Hot Links

    I think we all have days like that when nothing appears to go right. The secret is to stay calm and, as you did, if necessary improvise. The end results look great though 
  10. wade

    Porkert No5 or No10 or electric

    I did begin using a hand turn mincer but quickly moved on to using the mincer attachment to my Kenwood Chef. Although this also does sausage stuffing, I found that it wasn't sufficiently controllable and so use a hand turn Trespade stuffer for that.
  11. wade

    Smoking and Reheating

    The smoked chicken will tasted good cold
  12. wade

    Smoking and Reheating

      Just be sure to reheat to 74 C (164 F) for at least 2 minutes before serving and also reheat any sauces or gravies separately to the meat.
  13. wade

    First timer smoking and with new 18" WSM

    So long as they are food grade pellets they work well in a WSM Minion. Commercially I use pellets to fuel my FEC-120 smoker and so I have plenty around too. It is also easier for me to get woods like Hickory and Mesquite in pellet form here than it is to get as lump wood. A while ago I did a...
  14. wade

    First timer smoking and with new 18" WSM

    Unfortunately this is one of the design flaws in the WSM but in all other respects it is one of the finest bullet smokers you can buy. ProQ overcame this my making the center barrel split at the middle grate. As advised above - it makes it easier if you put your longest cook on the bottom rack.
  15. wade

    First attempt at smoked salmon

    Hi JD. They look tasty It is a pity that they were too salty - how did you prepare them? You may find this helpful as you adjust the cure for next time http://www.smokingmeatforums.com/t/171886/comparison-of-salmon-curing-methods#post_1260136
  16. wade

    It' Starting!!!

    Haven't they started stocking for Christmas yet?? If they do not buck up their ideas they will miss the season - after all it is almost July !!!
  17. wade

    First timer smoking and with new 18" WSM

    Some good advice from Noboundaries regarding temperature control. Regarding the water bowl, I have never found that it makes much difference to the end result when it comes to affecting the meat moisture or smoke adhesion. It does make a very efficient heat buffer though to help prevent heat...
  18. wade

    First timer smoking and with new 18" WSM

    Yes a Minion will be fine
  19. wade

    First timer smoking and with new 18" WSM

    You can also use a regular roasting pan with a wire cake cooking rack on top. Place the pork on top of the wire rack and it is similar to it cooking directly on the grate.
  20. wade

    Just checking English to Americian ingrediants on a bacon run

    After smoking the two pieces be sure to allow then to rest in the fridge for 2-3 days before freezing to allow the smoke flavour to penetrate into the bacon. If you are going for a sausage, why not try something like a Kielbasa (Polish sausage) as they are easy to make. 
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