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  1. Pork Loin Curing.jpg

    Pork Loin Curing.jpg

    • smokewood
    • Media item
    • Comments: 0
    • Album: British Back Bacon
  2. First Attempt at Bacon

    First Attempt at Bacon

  3. smokewood

    First Attempt at Bacon

    I have been meaning to cure some pork loin and make back bacon for a long time but have never got round to it.  After a long chat and with some fantastic instruction from Wade I decided to take the plunge and give it a go.   I used a simple dry cure of sugar, salt, nitrite and black pepper...
  4. Bacon.jpg

    Bacon.jpg

    • smokewood
    • Media item
    • Comments: 0
    • Album: First Attempt at Bacon
  5. Cold Smoking.jpg

    Cold Smoking.jpg

    • smokewood
    • Media item
    • Comments: 0
    • Album: First Attempt at Bacon
  6. Pork Loin Curing.jpg

    Pork Loin Curing.jpg

    • smokewood
    • Media item
    • Comments: 0
    • Album: First Attempt at Bacon
  7. Pork Loin.jpg

    Pork Loin.jpg

    • smokewood
    • Media item
    • Comments: 0
    • Album: First Attempt at Bacon
  8. bbq collective.2.jpg

    bbq collective.2.jpg

    • smokewood
    • Media item
    • Comments: 0
    • Album: Reds True BBQ Leeds Good or No Good??????
  9. smokewood

    Reds True BBQ Leeds Good or No Good??????

    I can't comment on the food at Reds but I have been in the BBQ Collective in Sheffield and the food was amazing, below is their price list for comparison. My son and I had the 4 meat sampler for £25 and we struggled to eat it all so left with a small doggy bag. We are back there again tomorrow...
  10. Reds True BBQ Leeds Good or No Good??????

    Reds True BBQ Leeds Good or No Good??????

  11. bbq collective.1.jpg

    bbq collective.1.jpg

    • smokewood
    • Media item
    • Comments: 0
    • Album: Reds True BBQ Leeds Good or No Good??????
  12. BBQ Collective.jpg

    BBQ Collective.jpg

    • smokewood
    • Media item
    • Comments: 0
    • Album: Reds True BBQ Leeds Good or No Good??????
  13. smokewood

    Whole pig cooking

    Sorry Steve my mistake, that is even worse then !!!
  14. smokewood

    tandoori

    I remember speaking to one of the kebab shop owners and he said he always used chicken thighs rather than breast as they were more moist.
  15. smokewood

    Whole pig cooking

    35% waste, wow that's a lot of wastage
  16. smokewood

    tandoori

    WOW, that looks amazing.  They remind me of the chicken kebabs that they cook in Manchester.  Excellent work Steve.
  17. smokewood

    Porkanograpy

    excuse you 
  18. smokewood

    Rookie Roaster needs HELP!!

    I agree with sawinredneck, I am certainly no expert and I would hate for you to have a firebox that is too small.  Personally I would seek additional advice before you commit yourself otherwise it could end up being a costly mistake, after all what is a couple of inches between friends 
  19. smokewood

    Rookie Roaster needs HELP!!

    I have just put your calculations through Feldons calculator.  I just want to make sure that I have the correct information, You are making a cylinder cooking chamber 48" long and 24" in diameter?  Therefore your cooking chamber will be 21703.68 cubic inches,(and your firebox should be 1/3 of...
  20. smokewood

    Rookie Roaster needs HELP!!

    It's all down to the airflow and the movement of heat , smoke and O2 through the chambers.  The Feldons calculator seems to be the Bible of BBQ/Smoker design, so if they says 6" I would go with it. The last thing you want is back flow. I put my calculations through the feldons calculator and...
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