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Vortex Legs
Great looking chicken :emoji_thumbsup: - Yes I agree that the Vortex should be a standard feature of kettles. I rarely use my Weber for grilling without the Vortex these days.- wade
- Post #5
- Forum: Grilling Chicken
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Are you guys using the 625PPM Nitrite in Dry Cured sausages?
An interesting thread. I still pop in here from time to time however I now run a similar meat smoking forum based in the UK. Quite a lot of confusing advice in this thread and also some misleading comments The ongoing control of microorganisms in air dried meat and sausage is not all about... -
Lee here from the UK!.
Hi Lee - there are a few of us from the UK who chat here. Where in the UK are you from? Wade -
British Smoker
Welcome from the Kent in the UK. Sorry we have lost a keen smoker but It is great the the USA have gained another :emoji_ok_hand: -
A late night knock at the door!
The second exhaust port in the photo is from the extractor fan that sits above my FEC-120 which is also in the smokery. Yes, The AMNPS will provide ample smoke for the cabinet that size. I actually use a small fan on the top vent port to ensure that the air and smoke keep flowing through the... -
Smoker newbie in UK
Hi Simon and welcome to the forum. There are a few of us from the UK who chat here. The Weber kettle is a versatile smoker to begin with and the WSM is a good choice (as is the ProQ) to move on to. You may be interested in a BBQ smoking weekend that we hold each year (this will be our 6th year)... -
Hello from UK
Where end doors are fitted they are usually pretty much the whole size of the firebox end, with enough surrounding to retain structure and provide hinges and a catch. They make adding more fuel easier without losing as much heat from an open lid and they do allow you to increase the ventilation... -
Hello from UK
Hi Laurence and welcome to the forum. There are a few of us from the UK who chat here - which part are you from? The rebuild looks great so far and you have done most of the usual mods. One question about the fire basket - does it have feet that keep the bottom mesh clear of the base of the... -
Big wave from England
The Minion method is good however to make the Minion most effective in an offset smoker it is good to use a separate fire basket into the firebox to contain the coals. These should be raised up off the bottom of the fire box to allow the ash to drop underneath. Here are some examples of varying... -
Big wave from England
Hi Ali and welcome to the forum. There are a few of us here from the UK and there is a whole lot of experience to hand from our US colleagues too. Where in the UK are you? I am in Kent. TBS is something that most people strive for but most fail to achieve. Thin Blue Smoke is best achieved by... -
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UMAi Bresaola
If this is a case of Nepas just showing off his masterly prowess (which I don't think it is) then that is great and showing that he is a "old master" is wonderful. However if he is showing how to make this delicious charcuterie with the aim of helping us recreate something similar, then masterly... -
UMAi Bresaola
It is great that you can tell - however it is a shame for the rest of us. The beef looks great so far, but without your experience to rely on it will make it difficult for anyone else to try to reproduce what you are doing. Would it be possible to weigh it now and then, when you judge it is... -
coconut shell charcoal briquettes
Like all types of briquettes it depends on the brand. Some are nicely compacted and burn like other top quality charcoal briquettes but others are cheap burn very quickly with quite an unpleasant initial smell - and are a waste of time. We have a brand here in the UK (I think they are made in...- wade
- Post #4
- Forum: Charcoal Smokers
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UMAi Bresaola
Last year I performed a trial where I left several Bresaola to cure in the fridge in the Umai bags and several to air dry in the bags at ~18 C (64 F), also in the Umai bags. I weighed each of the meats every 7 days to determine when it has lost its required 30% in weight. The air dry bags lost... -
Back bacon Help
I use a similar method to Disco to produce my bacon that I sell commercially. The reason I prefer to dry cure rather than immersion cure is that you are not increasing the moisture content of the meat when you dry cure (with immersion curing the weight of the meat will increase by approximately... -
UMAi Bresaola
I have recently tried out a couple of methods of making Bresaola with these bags and it worked very well. Are you planning on trying to air dry it in the fridge (which did not work well for me) or at cool room temperature?
