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  1. thenegativeone

    2016 UK Smokers Weekend

    That must be after Kiskas limoncello ;)
  2. thenegativeone

    Roll Call

    Hi Wabby, great to have you on board, you'll find plenty of help here! Whereabouts in North Lincs are you from? there are a few of us here from Lincs/north Lincs. Looking forward to seeing some of your smokes.
  3. thenegativeone

    Smoking cheese. First attempt.

    Aye, I smoked some more cheese on it last night, tried it straight off the smoker and the difference was unbelievable!
  4. thenegativeone

    Smoking cheese. First attempt.

    Wade, that looks a lot better than the Frankensteins monster of a cold smoker I've just Cowboyed up in my garden haha
  5. thenegativeone

    Cheap Sous Vide Immersion Circulator

    Looks good! I'm looking forward to seeing how this turns out.
  6. thenegativeone

    Smoking cheese. First attempt.

    Cheers mate, I've got a large steel tin that I think will work, but I'll keep that in mind incase not!
  7. thenegativeone

    Smoking cheese. First attempt.

    Ok, I think I can manage that haha. Thanks.
  8. thenegativeone

    Smoking cheese. First attempt.

    B How do you attach the power supply to the fan? Does it involve complicated wiring?
  9. thenegativeone

    Smoking cheese. First attempt.

    Cheers for the advice, I think I'm going to try and build a mailbox style mod onto my bullet smoker, see how that pans out. It could be interesting given my complete lack of fabrication skills.
  10. thenegativeone

    Smoking cheese. First attempt.

    The gin is currently mellowing in the fridge, I'll let you know how it turns out when I try it. Kiska, Mr-T, I'm not sure what other smoke delivery system would work, although as I understood it the acrid flavour goes away once the cold smoked food has been left to mellow no? I'm hoping to...
  11. thenegativeone

    Smoking cheese. First attempt.

    I did sample a little, straight off the smoker it was a touch acrid, the smoke flavour overwhelmed everything else. Hopefully after a few weeks mellowing it will be more palatable.
  12. Smoking cheese. First attempt.

    Smoking cheese. First attempt.

  13. thenegativeone

    Smoking cheese. First attempt.

    Got a cold smoke generator for Christmas so I thought I'd start out with something simple. Got some cheese smoked (along with some gin as an experiment). It's all vac-packed up now and in the fridge mellowing. I'm thinking a month? If I can wait that long.
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  17. thenegativeone

    UK BBQ Photo Challenge October-November 2015

    Sound, thanks for clarifying Wade. Didn't think you'd get back as quickly at this ungodly hour ;)
  18. thenegativeone

    UK BBQ Photo Challenge October-November 2015

    When you say "no digital enhancement" do you mean no editing whatsoever or just no combining of images e.t.c?
  19. thenegativeone

    Smoked Pichana

    Hi tom, for medium rare, I'd cook to 55c internal temp and then leave to rest for a good 30-40 mins. Personally, I think if you seal afterwards you may run the risk of burning the bark created by the smoke and making it acrid.
  20. thenegativeone

    Pit beans

    I'm a pro chef myself Jimmy, gotta agree with you there. Some stuff is just easier and more consistent to buy.
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