Recent content by Svein

Hi I've been trying to cold smoke in my 18.5 WSM using an 6x6 a-maze-n smokegenerator. I'm not happy with the amount of smoke, and suspect that it might be the damper setup. The smoker was on the charcoal grate, all bottom dampers were open, and lid damper was open or half-closed. Is there...

Nice looking ribs Jim How long did you have them on at 300? I did some a last weekends (no pic/post due to world cup and beer) at about 240 for about 4 hours. They were very nice, but I was thinking that they maybe should have been foiled for an hour. Will try them at higher heat next time

Good to hear, and my complements on the oysters

Well done, looks very nice

I second that :)

The stuff you pull out of your Webers one a regular basis is just something else

Nice work man

Good stuff Bill, I love fish cooked like that I'm currently waiting for the mackerel season to start, and this is one of my favourite ways to cook it. Have you tried adding dill? Not quite sure how much it is used outside the Nordic area (especially popular in Finland and Sweden), but it is a...

Sweet Haven't seen a rotisserie used like that before

Looking good Mildo

Thar is exceptional. Did you get any smoke flavour in the sauce?

I'm a bit sceptical, I would do them on the grill with fairly high heat. First a quick direct (sear it for cooking and grill stripes), then a short indirect in a hot skillet with plenty of butter, fresh herbs, red chilli pepper, and some lemon peal(or white wine) But your idea is definitely...

Mice to have you here Seth

Nice to have you here Jason, post some pictures when your ideas materialise or ask this very helpful gang befe you fire up

Welcome aboard James