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- thenegativeone
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- Album: I'm back, and the smoker is out!
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- thenegativeone
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- Album: I'm back, and the smoker is out!
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New to smoking...a little help?
Hi Raucher, welcome. I'm pretty new to this myself so I'm sure someone with a lot more experience and knowledge will come along soon, but in the meantime... I use a TecTake 3in1 smoker at the moment which I understand is similar to the Brinkmann and very cheap. It needs a few mods in order to...- thenegativeone
- Post #2
- Forum: UK Smokers
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I'm back, and the smoker is out!
5 hours in and we're done. Cooked at 105c to an internal temp of 90c It's now wrapped and in the cooler for an hour, I can't wait!!! Just look at the bark on this... The smoked salmon turned out well too I'm going to make that into a pate. 5 hours seems a little short however it was only...- thenegativeone
- Post #5
- Forum: UK Smokers
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- thenegativeone
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- Comments: 0
- Album: I'm back, and the smoker is out!
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image.jpg
- thenegativeone
- Media item
- Comments: 0
- Album: I'm back, and the smoker is out!
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I'm back, and the smoker is out!
Looking good so far, just chucked a mixture of apple juice and sailor jerrys on. Threw a couple of salmon fillets in to as a little experiment...- thenegativeone
- Post #4
- Forum: UK Smokers
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- thenegativeone
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- Comments: 0
- Album: I'm back, and the smoker is out!
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I'm back, and the smoker is out!
Ahhh, fair enough. Ahh well, it's on now, lesson learned for next time!!- thenegativeone
- Post #3
- Forum: UK Smokers
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I'm back, and the smoker is out!
- thenegativeone
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I'm back, and the smoker is out!
I started here last year smoked a few things, but as the weather got worse and work got busier I didn't have the time to smoke so I disappeared and my smoker went to my old man for some mods. It's back now and as it's pretty alright weather I've got a shoulder of pork on to smoke. I could only...- thenegativeone
- Thread
- Replies: 9
- Forum: UK Smokers
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- thenegativeone
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- Album: I'm back, and the smoker is out!
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Modified smoker round 2. Ribs with Q-View
Cheers Danny, I shall enlarge them. Ribs are done now: Im pretty happy with them for a first attempt, I do think I need to cut down the sugar in the rub though. I was slightly worried as the meat hadn't pulled back very much from the bone but when I tried to cut it the meat just fell off...- thenegativeone
- Post #4
- Forum: UK Smokers
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- thenegativeone
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- Comments: 0
- Album: Modified smoker round 2. Ribs with Q-View
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- thenegativeone
- Media item
- Comments: 0
- Album: Modified smoker round 2. Ribs with Q-View
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What are your quirks, and not just on the Q
Have you ever tried the quorn "chicken breasts"? They're like eating a rubber, only they have less flavour.- thenegativeone
- Post #7
- Forum: UK Smokers
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What are your quirks, and not just on the Q
No, surely not? People can't be that ignorant about food. My bug bears: people who order any kind of red meat "well done" Tofu - it shouldn't even be a foodstuff- thenegativeone
- Post #5
- Forum: UK Smokers
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My first smoke does not appear to be going well
Ahhh cool, I've always roasted trussed up haha. I guess that's because I'm used to cooking for presentation. Looks a nifty bit of kit though that.- thenegativeone
- Post #15
- Forum: UK Smokers
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Modified smoker round 2. Ribs with Q-View
3 hours in. I've had to fight all the way but I'm getting there. I think I need larger ventilation holes. 5 1cm holes are too small I believe. I've been using the wife's hairdryer to get oxygen in to get the temp up but once it's up there it stays pretty well. I took the sand out of the drip pan...- thenegativeone
- Post #2
- Forum: UK Smokers
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- thenegativeone
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- Album: Modified smoker round 2. Ribs with Q-View
