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by **mitchamus** » Thu Oct 29, 2009 9:30 pm

Would anyone like to accurately wind a piece of string around
the top of the walls and then measure the string and tell me how long it is in millimeters?

(Yes but how long *is* a piece of string?)

by **saucisson** » Thu Oct 29, 2009 10:18 pm

Give me a couple of minutes

Dave

by **saucisson** » Thu Oct 29, 2009 10:26 pm

1160mm measured by string

Dave

by **saucisson** » Thu Oct 29, 2009 10:32 pm

or 6" 6" 6"; 5" 5"; 4" 4"; 3" 3"; 2" 2", 1" 1" which comes out as 1219 mm empirically determined (probably doesn't allow for the thickness of the wall)

Dave

by **Richierich** » Fri Oct 30, 2009 10:51 am

wheels wrote:Just a quick update on Ashwood Smoking chips at Kettering. I called in today and prices for certified food grade wood dust were:

Beech 15kg £8.95
Oak 15kg £9.95
Whisky Barrel wood 25kg £25 (ish)
Hickory 25kg £25 (ish)
Apple 25kg £35
Cherry 25kg £35

As the smoker uses 100gm for a ten hour smoke that's 1500 hours smoking for £10. I make that 2 months continuous smoking for a tenner. Maybe buying two bags was overkill!

Phil

I think the Oak I have in the garage coupled with the Beech Dave has offered to collect (if he got my reply in time) could keep me going for some time in that case.

by **saucisson** » Fri Oct 30, 2009 11:25 am

Dave

by **culinairezaken** » Fri Oct 30, 2009 11:37 am

the mailman just deliverd my cold smoke generator from macsBBQ, I think i'm in love!

How easy can something be? Why didn't i invent that.... :shock:

Let's start smoking! ( got my first order for 4 sides of salmon already in! )

by **probbq** » Fri Oct 30, 2009 4:57 pm

mitchamus wrote:Would anyone like to accurately wind a piece of string around
the top of the walls and then measure the string and tell me how long it is in millimeters?

(Yes but how long *is* a piece of string?)

I'm intrigued, why would you want to know that? :shock:

culinairezaken, glad it arrived safely, would love to know how it works out for you... perhaps you would be willing to share your Salmon recipe.

by **wheels** » Fri Oct 30, 2009 6:01 pm

Congratulations on a superb bit of kit - it's fantastic!

Phil

by **Richierich** » Fri Oct 30, 2009 6:32 pm

wheels wrote:Congratulations on a superb bit of kit - it's fantastic!

Phil

Hear hear!

Never mind measuring it for anyone, dig deep (actually not that deep!) and buy one!

by **culinairezaken** » Sat Oct 31, 2009 7:45 am

My salmon recipe:

get a couple of sides of salmon, with skin.
Sprinkle a large tray with coarse sea salt and cane sugar and put the the first side skin side down on it.

sprinkle the same mixture over the flesh side and put the next salmon skin side down on top of it.

repeat it untill you run out of salmon.

put a weight on top of the salmon and leave it overnight.

next day, rinse the salmon, dry them with paper and smoke them hanging on a low temp.

leave them an other day in the fridge, and eat some fresh soked salmon!

by **probbq** » Sat Oct 31, 2009 8:46 am

Thanks culinairezaken, looks nice and simple!

How long do you smoke for and what is your preferred wood for smoking Salmon?

by **culinairezaken** » Sat Oct 31, 2009 10:54 am

aprox. 6 hours with oak and beech.

by **probbq** » Sat Oct 31, 2009 5:43 pm

Thanks!

Just put some cheese on...

3 Cheeses, 2 types of Cheddar and some Red Leicester

On the WSM, no water pan in and I will rest the smoke generator on the lower grill grate.

Cheese in, lid on!

Smoke generator going in, just need to close the door and wait for 2-3 hours... simple!

by **probbq** » Sat Oct 31, 2009 10:22 pm

Cheese is done, now just have to keep the critters off it while it rests overnight.

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