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Q-view from over the pond
Hi All, I know how much you all love Q-views so heres mine. Just finished this salmon as it was on half price offer $26( i know its megger bucks but that's what we have to pay over here) I cut up & cold smoked one side for 6 hours, then hot oak smoked for 15 mins. Hoped to make oak smoke more... -
Meat cuts
I'm struggling to find what your cuts of meat are? When we buy brisket here it is normally rolled. Perhaps your brisket is what we call 'Top-side or Silver-side'? What cut is 'pulled -pork' or what is it? Is there any threads that show what part of the beast your cuts come from as this will help...- fenman
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- Replies: 6
- Forum: General Discussion
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My DIY cold smoker
Mark1-oak sawdust Mark2--Oak sawdust & oak, apple, pear, pear lumpwood. Hope the smoke gets cold enough? Time will tell. fenman- fenman
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- Replies: 4
- Forum: General Discussion
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Hi ya'll! from England
Glad i found this site as theres nothing like it over here!! I live in the Fens near Cambridge, England where i do alot of wildfowling (waterfowler) & shooting being my main interest with big bore guns. Been smoking agood few years now with my DIY smokers as over here there is nothing you can...
