Morning from Essex/London border
Posted: 06 Apr 2016, 10:19
Hi all,
I am an ex-chef and enjoy cooking a hell of a lot more now than I did then. I've been playing about with cold smoking and all that entails (curing, brining etc) over the winter, using a Pro-Q in a purpose built (by me) shed.
I've also got a fair bit of experience in low and slow cooking in the kitchen and since it's (allegedly) going to be getting a tad warm for cold smoking soon, thought I'd have a bash at combining the two. To this end, I've picked up a Weber 57cm which I'm hoping to fire up at some point over the next couple of weekends.
My long term plan is to set up a Finnish style grill house in the back garden, as the Mrs and I were married in Finland and had a few good parties based around the Kota.
Anyway, I'm rambling. Just thought I'd say hello really before I start hotsmoking so that my inevitable barrage of questions in a week or so don't seem so impertinent.
I am an ex-chef and enjoy cooking a hell of a lot more now than I did then. I've been playing about with cold smoking and all that entails (curing, brining etc) over the winter, using a Pro-Q in a purpose built (by me) shed.
I've also got a fair bit of experience in low and slow cooking in the kitchen and since it's (allegedly) going to be getting a tad warm for cold smoking soon, thought I'd have a bash at combining the two. To this end, I've picked up a Weber 57cm which I'm hoping to fire up at some point over the next couple of weekends.
My long term plan is to set up a Finnish style grill house in the back garden, as the Mrs and I were married in Finland and had a few good parties based around the Kota.
Anyway, I'm rambling. Just thought I'd say hello really before I start hotsmoking so that my inevitable barrage of questions in a week or so don't seem so impertinent.
