by Alice's Restaurant » 03 Dec 2010, 22:39
Gang:
Thanks so much for your suggestions...the partner is going to make a killing this Christmas...
Final List (god I'm skint!)
ProQ Frontier
Woodchips (hickory, oak, apple, maple)
Chimney Starter
Superfast Thermapen
Maverick ET-732 (new model)
Lump Charcoal (Supagrill)
ProQ cold smoker attachment and oak dust
Stainless Steel Marinade injector (nice 'cause it has 2 needles--one for liquid, the other for thicker marinades)
Steel Tongs 40 cm
Books: Smoke & Spice, Low & Slow (Wiviott) and a little book on cold smoking
We'll have to improvise on other stuff for the meantime -- no cooler so I'll have to wrap the meat and stick it in a spare oven...we've got really good heatproof fireplace gloves already. I'll just have to remember not to leave them outside if I want to start a fire. A really handy thing is our fridge and a large wooden table are just inside from the patio where the smoker will be. Will be helpful for prep.
Ordered a 8lb brisket, point end from my butcher Pete who's all interested in this project. That'll be ready for pickup on 29th Dec so we can practice on chicken before then. So nice to have my major Christmas stuff bought this early! I've been known to be running around on Christmas eve after work for the last hour that the shops are open.
Again, thanks for your help and the great info on this forum--will keep you posted on our first cooks over Christmas with photos. xx Alice (and Kelvin shhhhh!)