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by **Richierich** » Tue Dec 15, 2009 3:28 pm

Ordered a selection, gonna have to sacrifice one though before i dare use the new box on perishable food, might drill more holes to be on the safe side anyway

by **coastie** » Tue Dec 15, 2009 3:44 pm

Had same problem at first richie burnt to first corner kept going out thought there`d be enuff draught from around the door. Drilled a 50mm hole in the side 3 inches from the bottom relit it and it burned slowly at first so I laid a board across the hole moved it about a bit till it smoked just right then just kept checking now and again died again the last sectioned but I put that down to it having started raining.
Worst one for going out and setting solid I`ve found is the hickory seems to be alot of resin in it and when it goes out I have to hit it with an hammer to break it up again. The oak and oak barrel dust have worked ok so far. smoking was done with plain ok dust which went out smoked the bacon and salmon with oak and aok barrel dust and they were ok.
all mine came with the smoker so I`ve only use mac`s dust so far though I`ve dried some oak in the oven and this seems to burn ok
Geoff

by **probbq** » Tue Dec 15, 2009 4:19 pm

Richierich wrote:Gonna have to buy some, the sawdust I had is no good. First bag I discovered bits of concrete and rubber in, the latest batch smells quite acrid, possibly not untreated as they claimed. Still cost me nothing...

That doesn't sound good at all Rich!

Richierich wrote:Let's see how quick Macsbbq can be, gonna have to freeze the fish anyway. Do you sell the dust??

Missed the post for today, but will send some out by 1st Class tomorrow for you.

by **Richierich** » Tue Dec 15, 2009 5:17 pm

Ian - Thank you for that!

I don't know what is going on, put some dust back in the oven for another 20 minutes and it barely got half way down one side, even with the door of the main chamber ajar. Although it did not burn all the way across, almost made a charred channel down the middle.

Give the proper stuff a go, see how we get on. Not trying to make a business from this, so a bit of playing around is okay. Besides not got much else to fill the days at the moment. Garden leave ain't fun in the winter.

by **probbq** » Tue Dec 15, 2009 6:06 pm

Pleasure Rich!

Have you cleaned the CSG at all, if not, the sides may be clogged up (possibly with rubber :wink:

) this will cause the dust to burn only in the middle.

Wash it in warm soapy water, if you like a challenge, pop it in the dishwasher without the wife seeing :shock:

by **saucisson** » Tue Dec 15, 2009 7:13 pm

Is it stainless steel Ian? I would be loathe to put chromed items in the dishwasher...

Dave

by **Richierich** » Wed Dec 16, 2009 5:34 pm

Had a stiff brush on it yesterday morning, that was not the problem with the first lighting, but could have been so as the day progressed!

by **probbq** » Wed Dec 16, 2009 5:53 pm

The mesh is stainless, frame is chromed.. never had a problem with chromed bits in the dishwasher before. Am I missing something?

BTW Rich, dust should be with you tomorrow, put a bit extra in for you to play with.

by **saucisson** » Wed Dec 16, 2009 6:14 pm

probbq wrote:never had a problem with chromed bits in the dishwasher before.

If the chrome is nicked so that the underlying steel is exposed it can rust something awful when dishwashed. I'm not suggesting that this would be an issue with the smoker, but it can be with old chromed items that have seen a bit of wear and tear. So I never dishwash anything with chrome on it if I cherish it...

Dave

by **Richierich** » Thu Dec 17, 2009 7:58 am

probbq wrote:The mesh is stainless, frame is chromed.. never had a problem with chromed bits in the dishwasher before. Am I missing something?

BTW Rich, dust should be with you tomorrow, put a bit extra in for you to play with.

Thanks Ian, I will give it a trial lighting with a lump of bacon I have just taken out of the cure.

by **jenny_haddow** » Thu Dec 17, 2009 12:25 pm

I'm going to give mine its first outing next week with some salmon etc. I'm going to put it in the Bradley. Will report back.

Jen

by **Paul Kribs** » Thu Dec 17, 2009 1:21 pm

Richierich wrote:Thanks Ian, I will give it a trial lighting with a lump of bacon I have just taken out of the cure.

I put an organic cure dry cured belly in this morning, along with a hock, a couple of garlics and some more rubbery soap (edam cheese).. I could quite easily become addicted to the stuff..

Regards, Paul Kribs

by **saucisson** » Thu Dec 17, 2009 2:05 pm

Well I did my 21 camembert last night using some of the beech Phil sent me. It burned for 15 hours :shock:

Dave

by **Richierich** » Thu Dec 17, 2009 2:28 pm

saucisson wrote:Well I did my 21 camembert last night using some of the beech Phil sent me. It burned for 15 hours

Dave

15 hours.......you lucky lucky man! Is it just very finely ground or very dry. If you can use Phils then why can't I make my own.......

by **wheels** » Thu Dec 17, 2009 4:23 pm

The stuff I sent Dave is the same as Mac will be sending you - it's made specially for smoking.

I live about 25 miles from the wholesaler and at under a tenner for 15kg of beech or oak it's worth the trip to get it.

Phil

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