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  1. andybigwood

    732 issue

    Beginning of July I sent my Mav 732 set back to Maverick in the US due to transmission issues. After a month or so I received an email from Maverick stating that the unit was faulty and that a new unit would be dispatched to me. Late September and I email to tell Maverick nothing has arrived...
  2. andybigwood

    Using wood as heat source

    Hey smokers :) up till now, I've been burning lumpwood charcoal as a heat source in my 18 inch wsm, and adding chunks of wood for smoke flavour, but I would like to try using wood instead of charcoal. Has anyone else tried this and was it a success? I read a thread last night by SoFlaQuer(I...
  3. andybigwood

    Smoked Salmon Candy (by-pass cold smoke)

    I would like to try this, but I dont have the facility to cold smoke, so do I need to use cure #1 if I go straight from overnight dry cure, through rinse, to hot smoker?
  4. andybigwood

    1st Chuck Roast

    I was first motivated to try a chuck roast after seeing forluvofsmoke smoke two chuck steaks. I didn't look any further into how easy or difficult it might be by someone less experienced such as myself at the helm of the smoker , until the morning before smoke day when I buy my meat. Quite a...
  5. andybigwood

    Cooking on a chimney starter

    Anyone else done this? I bought a couple of 'sale price' sirloin steaks this afternoon, and rather than fire up the WSM, I decided to use the weber chimney starter with a grid on top, and it worked fine! Now, I know anyone looking in from the US is going to be thinking that you cant put a...
  6. andybigwood

    Simple spice smoked almonds

    After a brief conversation with Leah, here on SMF earlier, I decided to smoke a large packet of almonds that I had bought a week or two back. "Nothing too fancy" I thought, as I mixed equal parts of sea salt, coarse black pepper, and soft dark brown sugar, that I would use for seasoning. I...
  7. andybigwood

    All falls apart...

    School Chemistry Lesson Style Write-up Ingredients/Apparatus: 5lb Boston Butt Jeff's Rub Sage and Onion Finishing sauce WSM (18inch) using wet-to-dry smoke chamber method 2/3rds quart boiling water in a foil water pan above pea shingle 2/3rds filled water pan Lumpwood charcoal Basic...
  8. andybigwood

    Brisket #2.......getting there.

    Weight: 4.3lbs fully trimmed section cut from full packer at Conisbees Butchers in East Horsley Smoker: WSM using wet-to-dry smoke chamber technique by Eric (forluvofsmoke) on SMF. Woodsmoke: Apple with some Oak. Charcoal: Supagrill charcoal briquettes – 5kg burning in a semi-minion(includes...
  9. andybigwood

    My first Brisket

    Weight: 879g Aberdeen Angus joint from Sainsburys butcher. Smoker: WSM with no water/sand in the pan. Woodsmoke: Oak with a small amount of apple. Charcoal: Supagrill charcoal briquettes – 2.5kg burning in a horseshoe fuse So, my first consideration was to marinage the joint, and I did this...
  10. andybigwood

    UK equivalent of Boston butt

    I'm almost ready to make a trip to my local butcher to buy a Boston Butt, but rather than assuming my butcher understanding what I'm after, is there a UK equivalent cut that I can ask for? Interested to hear about other peoples experiences at their UK butchers when asking for this pork cut?
  11. andybigwood

    WSM 18inch on its way!

    Just ordered my first smoker - the 18inch WSM, and I'm quite excited to be honest :) Due to arrive on monday. I've read that these units need a few burns to get the temp to stabilise? One thing I'm unsure of, is how long will a full load of wood smoke for? For example, I'm looking forward to...
  12. andybigwood

    Kosher salt

    Kosher salt is just one of the things I had not heard of before starting to study smoking meats, brines and rubs. Whilst I have found a couple of sources of kosher salt in the UK, it isn't generally available on supermarket shelves, and I was interested to hear what others are using? Do use...
  13. andybigwood

    Smoked Chicken Legs and Lamb steaks

    What a day! The lamb steaks: After some experimenting last week with a thinnish sirloin steak going dry after an hour of smoking(no IT thermometer), I decided to give the lamb steaks 1/2 hour on the edge of the hot charcoal, using some applewood I cut 2-3 days earlier. For no reason other than...
  14. andybigwood

    Hello from Guildford

    Hi there UK smokers, I'm Andy, and just joined the group to say hello and introduce myself. New to this smoking game, but keen to learn. I'm having a problem deciding which smoker to buy at the moment - my only preference is for a charcoal burner, rather than gas or electric.
  15. andybigwood

    Hello from Guildford, UK.

    Hi Smokers! I'm Andy from Guildford UK. I'm 52, and I love food and been into cooking and experimenting with food all my life. I've got the smoking bug bad, after seeing too many episodes of Man V Food, but have so far only smoked a sirloin steak on my mother's weber gas bbq, using some...
  16. andybigwood

    Greeting from Guildford, UK.

    Hi there, I'm Andy and I've just within the last week, smoked my first steak, using Hickory sawdust, and a weber gas bbq. It was okay, although a little dry, but hey, I've started. A bit about me - I'm 52yrs old, and have always enjoyed cooking. The smoking bug hit me after watching Man V...
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