Hi everyone!

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Hi everyone!

Post  KingBalders on Sat Mar 31, 2012 9:16 pm

Thought i would break my cherry on this web site and say Hello,

I'm new to smoking and recently "invested" in a xl. First fire up this weekend and cooked an very tasty whole peri peri chicken and tried a jerk seasoned ribs. Struggled with temperture but probably didn't give it long enough before i assembled the unit. Will cook a brisket on monday for a few of my bbq team.

I'll also be at grillstock this year and i'm really looking forward to it.

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Re: Hi everyone!

Post  Mack on Sat Mar 31, 2012 9:45 pm

Welcome!

Look forward to meeting you at Grillstock!
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Re: Hi everyone!

Post  KingBalders on Sun Apr 01, 2012 10:10 pm

Thanks Mack,

Do you have any useful tips for grillstock?

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Re: Hi everyone!

Post  Mack on Mon Apr 02, 2012 4:00 pm

Are you competing?

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Re: Hi everyone!

Post  KingBalders on Sat Apr 07, 2012 7:55 pm

Yeah, Breaking my cherry and competing. i have no idea what to expect.

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Re: Hi everyone!

Post  Mack on Wed Apr 11, 2012 8:10 pm

My best advice would be... Cook like you do for family and friends, but most importantly enjoy!
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Hello and questions questions!

Post  PjL on Fri Apr 20, 2012 12:33 pm

Hi, got a ProQ™ Cold Smoke Generator for Christmas 2011 and bags of dust. That was the hint from friends and family to get smoking. I already had a Brinkmann water smoker for many years (about 8?) and was excited by the cold smoking idea. I built my own "Sentry Box" and have since added a fan, thermo tube and temperature sensor to keep the overall temperature as stable as possible. My first results were amazing. More experiments have been variable, but nothing has been horrible, just "not as good as last time".

As to questions, I want some info on the "weight loss" approach to curing/smoking. For salmon it is recommended to drop 17% of its weight, but this means either long curing times or extended smoking times. How critical is the 17% figure? Can I eat salmon with say a 10% loss or will it have bugs in it? Is the 17% figure for longer term preservation?

I have just been on a course but that didn't really cover this very well. But it does mean I have salami, bacon, biltong and salmon all on the go at present!

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Re: Hi everyone!

Post  Mack on Fri Apr 20, 2012 6:25 pm

Wecome!

Most of the guidelines are aimed at commercially smoked foods, so if you're just curing for your own use I wouldn't panic... I've cured and smoked many salmon, but I've never weighed one.
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Re: Hi everyone!

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