Today I will be mainly smoking...

Today I will be mainly smoking...

Postby GUS » Sat Jan 18, 2014 4:50 pm

After that other post it had to be Marmalade (correct & proper queen's English pronounciation only please) :wink:

The Wensleydale cheese with ginger etc was good, some Seville orange marmalade was an obvious next stage choice, & obviously something works as it's often featured with gammon for example.

I've banged in some crunchy peanut butter, & some English mustard to see what / if, it takes.


(we had an accident yesterday, & had to trash original smoker, ..lives were lost).
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

Avatar courtesy of Thad Cox https://twitter.com/LimitedFun http://limitedfun.tumblr.com/
User avatar
GUS
Registered Member
 
Posts: 600
Joined: Sun May 26, 2013 1:05 pm
Location: Cambridgeshire U.K.

Re: Today I will be mainly smoking...

Postby GUS » Sun Jan 19, 2014 1:01 pm

Gave the peanut butter sample 6 hrs of trickle smoke, now resting, only stirred it once, the oily nature of the product seems to grab the smoke well enough not to need much interference.

My boiled eggs though, ..need some sage advice there please folks.

Namely left em in overnight & giving them a few more hours smoke now (it's 7c in there).
Placed on a wire rack having initially cooked & cooled them, I lost 3 when I removed temp smoker #2's lid (ok that's one for each dog) ..& this morning the eggs have partially sunk into the cooling rack, thus quite noticeably indented, my thoughts are they were cooled & peeled well enough & placed, but should they have been left out to harden on the surface in the first instance?

Or is your typical cooling rack wire simply doingthe same as it would to our buttocks if we sat on a wire fence for an extended period? if do I may have to make up some egg doughnuts for minimal contact & max smoke.

no problem other than aesthetics.
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

Avatar courtesy of Thad Cox https://twitter.com/LimitedFun http://limitedfun.tumblr.com/
User avatar
GUS
Registered Member
 
Posts: 600
Joined: Sun May 26, 2013 1:05 pm
Location: Cambridgeshire U.K.

Re: Today I will be mainly smoking...

Postby GUS » Sun Jan 19, 2014 6:59 pm

Marmalade out, could have done with less time, currently resting under clingfilm for a while, strong flavour rampaging through the "sweet n' sour" of the marmalade mix.

Anything simple I should try a large batch out on to see if it transfers smoke flavour to something that hasn't seen a bbq within kitchen oven recipe?

Cool & English Mustards under the smoke hammer currently.

Both mixed peppercorns & the paprika powder samples were lost in the high moisture cardboard smoker fatality the other day, whilst the big cheese motherlode stayed fortuitously safe within the crumpled remains.

Bionic smoker still needs some secondhand cooling racks ....so till then nothing doing.
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

Avatar courtesy of Thad Cox https://twitter.com/LimitedFun http://limitedfun.tumblr.com/
User avatar
GUS
Registered Member
 
Posts: 600
Joined: Sun May 26, 2013 1:05 pm
Location: Cambridgeshire U.K.

Re: Today I will be mainly smoking...

Postby derekmiller » Mon Jan 20, 2014 3:38 pm

Hi Gus.
Have you tried smoking the fruit before making the marmalade.
We make a smoked tangerine and whisky marmalade. The tangerines are cut in half and cold smoked for about 6 hrs, then used in a standard marmalade recipe.
Derek
derekmiller
Registered Member
 
Posts: 27
Joined: Wed Mar 13, 2013 4:54 pm
Location: Cotton End, Beds, UK.

Re: Today I will be mainly smoking...

Postby GUS » Mon Jan 20, 2014 4:15 pm

Thanks DM, will add it to the list (maybe that's why I was absentmindedly sterilising clean parfait jars for no apparant reason over the weekend)!?

how did it manifest itself after the marmalade making process? ...fresh or stood around in a jar?
The salmon & bacon will be first i'd guess as we've plenty of both right now, but yes makes good sense, would it be fair to say it takes better to the juice this way?
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

Avatar courtesy of Thad Cox https://twitter.com/LimitedFun http://limitedfun.tumblr.com/
User avatar
GUS
Registered Member
 
Posts: 600
Joined: Sun May 26, 2013 1:05 pm
Location: Cambridgeshire U.K.

Re: Today I will be mainly smoking...

Postby GUS » Tue Jan 21, 2014 1:47 pm

smoke hammer done for the mustards (waitrose english & a wholesaler cool type "american" & now resting.
the last burn definitely left a marked smoke flavour within the vinegar & mustard, though it wasn't great it may need maturation, so it's clingfilmed & sitting with other samples for lazy appraisal.

(i'll be very happy if the peanut butter comes good), however that will mean I then have to look at smoking the nuts & making my own, ...in a word "NO"
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

Avatar courtesy of Thad Cox https://twitter.com/LimitedFun http://limitedfun.tumblr.com/
User avatar
GUS
Registered Member
 
Posts: 600
Joined: Sun May 26, 2013 1:05 pm
Location: Cambridgeshire U.K.

Re: Today I will be mainly smoking...

Postby wheels » Tue Jan 21, 2014 2:02 pm

I like the idea of smoked peanut butter.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Today I will be mainly smoking...

Postby derekmiller » Wed Jan 22, 2014 9:52 am

Gus.

We like a lightly smoked texture, so when the marmalade is first made, the smoke is barely noticeable. If you leave it in the jars for a few weeks, it starts to intensify.
derekmiller
Registered Member
 
Posts: 27
Joined: Wed Mar 13, 2013 4:54 pm
Location: Cotton End, Beds, UK.

Re: Today I will be mainly smoking...

Postby GUS » Wed Jan 22, 2014 10:29 am

Thanks for the clarification, maybe I ask too many questions!?

Just rang proctor & gamble helpline for product information, spent 21 mins on the phone picking them apart ...they were unable to supply the original info & subsequent advice was inherently flawed, why have a customer service centre that "can't" !?
the upshot was we can't supply information because we have so many products ... :roll: "duh" managment need firing perhaps, god forbid it should be due to adverse reactions! ,apparantly they pay these people too!
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

Avatar courtesy of Thad Cox https://twitter.com/LimitedFun http://limitedfun.tumblr.com/
User avatar
GUS
Registered Member
 
Posts: 600
Joined: Sun May 26, 2013 1:05 pm
Location: Cambridgeshire U.K.

Re: Today I will be mainly smoking...

Postby derekmiller » Mon Jan 27, 2014 4:32 pm

I dont think you can ever ask too many questions. :lol:
derekmiller
Registered Member
 
Posts: 27
Joined: Wed Mar 13, 2013 4:54 pm
Location: Cotton End, Beds, UK.

Re: Today I will be mainly smoking...

Postby GUS » Fri Jan 31, 2014 7:42 pm

Tested the peanut butter today, lost any smoke it may have absorbed, will have to try again with more heft, think it may be time to get the gasifier out & pack some dust in for a strong burn.

Damn, I love PB!
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

Avatar courtesy of Thad Cox https://twitter.com/LimitedFun http://limitedfun.tumblr.com/
User avatar
GUS
Registered Member
 
Posts: 600
Joined: Sun May 26, 2013 1:05 pm
Location: Cambridgeshire U.K.

Re: Today I will be mainly smoking...

Postby GUS » Mon Feb 10, 2014 10:24 am

I've got to fess up, i've been bad!

The mustard samples I clearly did in haste witout taking into consideration the vinegars acidic metal lid peeling quality ..thus both samples have been binned due to looking funky nasty courtesy of chemical breakdown.

Put simply I should have had a better sample set up instead of grabbing spare jar lids that were to hand (ok for dry stuff but not wettish material.

When through the last cheese batch i'll get some more samples up & running, inc more work on the peanut butter absorption, fixed my soldering iron so the gasifier should pump smoke with aplomb, which wll mean making sure that chimney draws & vents well.

it's fan assisted so a few tests akin to packing a cannon to see what we can get out of it, as it's capable of burning all night on twigs once brought up to speed & creating charcoal a sawdust packed unit should smoke out a large room in matter of seconds, if it follows previous re-ignition, ..you should always empty these of fuel as they pop into life again when left alone but with seemingly spent fuel.
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

Avatar courtesy of Thad Cox https://twitter.com/LimitedFun http://limitedfun.tumblr.com/
User avatar
GUS
Registered Member
 
Posts: 600
Joined: Sun May 26, 2013 1:05 pm
Location: Cambridgeshire U.K.

Re: Today I will be mainly smoking... MUSTARD UPDATE

Postby GUS » Tue Apr 22, 2014 6:17 pm

Just an update with regards to English mustard.

Yesterday I was digging out a couple of kilo's of various cheeses to gift to family & I clearly re-did (after Jan's disaster) another english mustard sample (estimated Feb 10th) ...it's been sitting tight at the back cling wrapped dish, so thought i'd better taste it for better or worse.

After an estimated 70 days it has dried a "little" but is still most definitely English mustard in appearance & content, however it also has a smokey tendency, which bearing in mind how strong / overpowering English mustard can be is a positive outcome.

without sticking probably more samples than a single tongue could stand for, my immediate summation would be that the smoked flavour is creeping up fast behind the strength of mustard & is clearly present to an attuned & expecting palate.

What the heck you'd do with it I'll leave to your imagination as it needs a lot of smoke & time resting to develop to this extent, so maybe too much for too little return!?

But, it does open doors to possibilities (if only I could think of some) ..over to you gourmands!

"I smoked it, ...cos it was there" (E.Hilary, probably)
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

Avatar courtesy of Thad Cox https://twitter.com/LimitedFun http://limitedfun.tumblr.com/
User avatar
GUS
Registered Member
 
Posts: 600
Joined: Sun May 26, 2013 1:05 pm
Location: Cambridgeshire U.K.


Return to Smoking and Barbecuing

Who is online

Users browsing this forum: Google [Bot] and 9 guests

cron