Recent content by LM600

I got all excited when I saw that there is mention of International Shipping on the website, alas not to the UK though! Back to the drawing board for me!

...Thanks to Steve for not only replying to my query on International shipping, but also taking the time to cost a quote up for me when he must've known it probably wouldn't result in a sale. It is proof, to me and without physically seeing one, that these smokers are built like tanks when the...

Here's how I make 'ham', technically it's cured and smoked pork loin also known as Kasseler Ham. Once the meat has cured I'll soak it to remove any excess curing salt then cold smoke it over hickory for 12hrs, rest for 12hrs, smoke for 12hrs and repeat for 5 days. To cook it I usually just...

7kgs of pork shoulder just prior to being pulled.

Yep, that bastion of post pub deliciousness....the Doner Kebab, usually made from questionable 'meat' and served in less that sanitary conditions! So, I decided to have a go and make my own.....found some Doner Kebab seasoning on EBay and combined this very thoroughly with a kilo of lean lamb...

This was a side of salmon from Costco, cut in half and dry cured for 8hrs. Rinsed and soaked for another 8hrs and then cold smoked using oak for a couple of days (this was after the first 6hrs or so of smoke). I would definitely cure the fish for longer next time, maybe 12hrs or so.

Here's some sea salt I cold smoked using oak sawdust for about 6hrs or so.

Hi All, Loving the look of these smokers. I'm Marcus, 40, married, no kids from Milton Keynes in the sunny UK. I've been BBQing for years using an upright charcoal and wood water smoker and a charcoal grill. I also do a fair bit of cold smoking and bacon curing. The BBQ scene over here is...