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Hi everyone, I am curing some bacon today. This is probably a silly question. My belly pork has a shelf life of August 9th on it. Today is the 5th if Iam curing the belly to smoke for bacon, does the shelf life make any difference? Also how much longer does the meat last after the curing &...

Morning guys, As promised in the injection thread here is my cook out today.....I say cook out I got about 20 people coming. I turned 39 yesterday and wanted to do beef and pork slow cook for 8 hours and then burger and sausages and chicken wings over the hot coal on a hot and fast at the end...

Hi everyone, I am trying to find out what goes into an injection for a brisket. So far I have found the basics beef base, Worcestershire sauce and soy sauce, but this just seams plain to me. Can I add other flavours, paprika, oinon and garlic for example? I was going to make this evening and...

Hi All, I am going to be curing some pork belly this evening. I have my Prague powder, I am wondering when using the main salt, what can use instead of kosher salt? Would ground sea salt be OK or course sea salt? I have in the past use a premixed Prague and salt mixture but I wanted to do it...

Morning all, So I got my children coming today so I though I would do a belly pork and brisket. I let them sit over night in my own rub. I was up at 5 am this morning, to put them on.... Let's see how we go......

Hi everyone, Its been a long time!! After making my own file cabinet smoker I finally went a d got this bad boy So today I am doing a pork but with a texas dry rub and a rack of ribs (some seasoning ) Alongside more ribs with my own Chipotle dry rub. I got some chicken thighs with the two...

I am thinking about getting into cold smoking cheese and garlic (to start with) I have seen this I am just wondering if I could get some advice from the seasoned pros whether this would be a good option for a newbie? https://proqsmokers.co.uk/products/proq-cold-smoking-cabinet

Third attempt now doing bacon. The second went better than I expected. I loved the sweetness I got off my last attempt and wanted to see if I could add a little heat to come though. So for my mix I am going to do.... Using a pre-mix cure, 25g per kilo of meat..... 2.415kg of pork belly. 62gms...

Hi All I have been looking at pellet smoker trays. I wondered if you could use them in an offset smoker, I have come across the spiral tray where you pour your dust into it, light it using a candle from underneath and then remove. My question would be could you use the chamber of the offset...

Ok so I am going to pick up my belly pork for my second attempt at curing bacon. These are the flavors I have but I am unsure what to use I like the sweetness in bacon, but don't know where to start

I am looking to purchase a new thermometer for my smoking chamber, can someone recommend which and where to get one from?

So I decided to try and make some bacon. Its been curing for 7 days and left to air dry for 24 hours. Got my base of coals on the go Just waiting to add my second kettle of coals .

Hi all I am new to smoking style bbqing. After watching the way Americans smoke their foods I finally went and got myself a small offset smoker. I have been playing around with it for a few weeks. Feeling like I am not getting right, the food is good but my temps are over the place and I...

Hi all, I am new to smoking and I have been using coals as my base but I am finding I am having to add more during the cook. I wonder if this is correct and whether the coals should be warm and glowing or cold? I use appx a small piece of wood every 20 to 30 minutes, I am going though a lot...