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  1. martyn c

    WSM not running hot enough

    I found one
  2. martyn c

    WSM not running hot enough

    I want a hanging kit, struggling to find one in the UK, any suggestions Gys & Gals ?? Thanks
  3. martyn c

    Grillstock - The BBQ Cook Book

    Got this for Christmas, have cooked brisket and pork from it's recipes, the backyard BBQ sauce is yummy thrown over some pulled pork 
  4. martyn c

    Grillstock 2017

    Bugger, just realised it's our daughters birthday week end, maybe another year, gutted   
  5. martyn c

    Its that time again - Chili seeds just gone in

    Thanks Wade, I've just been on the site and ordered some seeds :)
  6. martyn c

    Its that time again - Chili seeds just gone in

    Wade, I'm looking for some seeds to plant this year, which online site do you buy from? I'll nose see if i can get some from there  
  7. martyn c

    Amount of kosher salt in cure

    Being new, what is cure #1 please
  8. martyn c

    Curing Liquor

  9. martyn c

    Curing Liquor

    it's a wet one
  10. martyn c

    Curing Liquor

    I've currently got a half leg of pork sitting in some cure and still have about 3 more weeks to go, how long will the cure be useable for and can it be used a second time can anyone please tell me ? Thanks people 
  11. martyn c

    Wet curing

    I got the recipe from here http://www.accidentalsmallholder.net/food/food-processing/wet-curing-bacon/
  12. martyn c

    Grillstock 2017

    We're looking of making it a family weekend away there, if we can get the annual leave from work, can't wait 
  13. martyn c

    Wet curing

    It's a bonless half leg, it's sitting in 10 ltrs of water 1kg of salt and 500 grms ( I hate new money) of brown sugar and I must say after 6 days it's looking good, am wanting to try hanging it in muslin to dry it once it's cured, well you've got to give it a go, haven't you    
  14. martyn c

    One for the UK Members

    As a newbie I look in the local supermarkets for cuts of meat to smoke/cook but cannot find anything the size that seemed to be used in the US, where do you other guys in the UK go to get your cut of meat please ?
  15. martyn c

    Wet curing

    So, my first adventure at wet curing a ham, have started small just over a kilo, can anyone give advice on how long I should cure it for and then let it hang before it's ready. Maybe not the right thing to ask in a smokers forum, sorry, but hay oh
  16. martyn c

    Wood chips or lumps ?

    It's a weber smokey mountain 22.5"
  17. martyn c

    Wood chips or lumps ?

    Which are best, chips or lumps of your prefered woods and do they need to be soaked ?
  18. martyn c

    Got a Weber Smokey Mountain! have a few questions....

    Got my WSM for my birthday,yesterday, have seasoned it by burning it empty twice, hope that's enough, have just filled the ring with briquettes and have but a 4 lb brisket on, am sitting back to watch what happens
  19. martyn c

    Olive wood

    I've been offered some olive wood to use for smoking, being new I'd appreciate any advice, thanks people
  20. martyn c

    Wet curing a half leg of pork

    So, my first adventure at wet curing a ham, have started small just over a kilo, can anyone give advice on how long I should cure it for and then let it hang before it's ready. Maybe not the right thing to ask in a smokers forum, sorry, but hay oh
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