British BBQ Society Forums

I get wood dust from hotsmoked.co.uk - it's £8.50/kg. Not bad considering a full 12-14 hour burn uses less than 100g

Cheers for this link. Not a bad price really. I ordered some last week from here. 500g Oak £4.50 and 500g £5.50 whisky oak (plus they threw in an extra bag of maple wood dust).
P&P ...

Yeah, I guess it's quite rare but can be particularly nasty...so I'll stay well clear

But there ya go, one good excuse for making your own sausages and including cure #1 in there to prevent nasty botulism

Are you talking about 'cured' sausages here (as in salami, chorizo etc) rather than the ...

Jesus....botulism! One of the reasons I knocked garlic infused oil on the head!

It was pretty cold outside on Saturday but from what you've written I'll forgo the eating process

Night smokes - of course. I'll keep an eye on outdoor temps. Likely I'll be mostly using the cold smoker for cheeses ...

Anything cold smoked will benefit from a bit of maturing time. Although with bacon just a day or two seems alright For cured stuff anything above 15C is a no no, wouldn't cold smoke anything that hasn't been cured

Cheers Dave - will start on the bacon tonight, but leave the butter with the cheese ...

^^ We'd hammered it fait bit to be fair (foiling and wrapping each time it was placed back in the fridge) but it had started to turn (we had it nigh on a month) and we were, frankly, getting sick of it.
I think it's the kind of thing I should've purchased before xmas and dishing out to visitors etc ...

I get wood dust from hotsmoked.co.uk - it's £8.50/kg. Not bad considering a full 12-14 hour burn uses less than 100g

Aye - that sounds good - 10 sessions worth then. Will try them out.
Will definitely look into making my own int the future too.

Cheers.

Cyderpig is the guy to speak to he does ...

^^ Like a ham knife I guess! Actually, it's similar to a salmon slicing knife (if not very much the same thing). We purchased one of those 'whole leg' prosciutto's last xmas...came with the holding block and knife. I love it too, but I'd say it's nigh on impossible to cut it into the very thin ...

YetiDave wrote:I get wood dust from hotsmoked.co.uk - it's £8.50/kg. Not bad considering a full 12-14 hour burn uses less than 100g

Aye - that sounds good - 10 sessions worth then. Will try them out.
Will definitely look into making my own int the future too.

Cheers.

I use a medium strength cheese, too strong and we find it conflicts with a light smoke.

Cheers Keith - I'll start with that.
Any experience with some of the more mellower, 'nutty' cheeses such as Emmental, Gruyére, Comté etc? Some of those cab be quite pricy so not sure I'd want to experiment ...

I tend to buy smoked garlic, but up to now it seems only the 'skin' of the garlic has absorbed the smoke - the garlic cloves seem to miss out on the flavour.
Salmon is an interesting one. I haven't fully looked into it yet, but is is possible to 'cure' it via the cold smoker (presumably pre brining ...