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Post by minesamojito on Mar 20, 2012 22:29:45 GMT
Good job Duncan M great little bit of kit.
Pop the dust in a microwave for a minute on high, gets it even drier.
Butter is great, cheese Brie/edam/cheddar, almonds and nuts, fish, though curing and then smoking takes a bit longer.
Don't go overboard on the smoke, a wisp is the best.
What wood dusts did you go for?
Cheers
Marcus
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Post by DuncanM on Mar 21, 2012 7:27:35 GMT
It's Oak and Hickory I believe.
As you say don't go overboard on the smoke, given this generator produces ~10 hours worth, do you think it's worth leaving my open completely open or putting a loose fitting door on it for the 10 hours?
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Post by rivergirl on Mar 21, 2012 19:18:59 GMT
Marcus never gave butter a thought !!!!
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Post by minesamojito on Mar 21, 2012 21:29:19 GMT
Yes, you want a trickle of smoke passing over the food and out, not linger as it will leave bitter deposits, so I have the vents on my smoker fully open. You can load half the CSG for a shorter smoke. Was it the bag that came with the CSG, as this is usually beech.
RG you want to try butter, just remember not to hot smoke as I have heard people try this :0
A 5/6 hour cherry is lovely light and fruity, or a 10 hour oak smoked butter for something to go on a steak....oh yes!
Cheers
Marcus
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Post by minesamojito on Mar 21, 2012 21:31:32 GMT
How about a pimped up whole camembert hot smoked?
Watch out for this recipe on my blog in the next couple of weeks.
Cheers
Marcus
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Post by DuncanM on Mar 22, 2012 8:52:22 GMT
Yeah I was expecting Beech as it comes with the pack as standard, but the two bags I have says Oak and Hickory. That's OK because I have a massive stock pile of beech anyway that I could chop down and use. I think the first thing I'll try is cheese, and then some red peppers.
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Post by rivergirl on Mar 22, 2012 19:59:33 GMT
I don't lioke camembert but a brie studded with garlic spread with grated orange and rosemary and just a touch ( yeh right !! ) of alcohol of choice ............................... mind you thinking about it I have not tried cam. for ages so might give it another go !!
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Post by Fat Bob on Mar 23, 2012 0:38:05 GMT
My favourite French beer Goudale this week it had a new label with ingredients and two that make it so delicious are orange peel and coriander.
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Post by rivergirl on Mar 23, 2012 18:50:06 GMT
wow must look out for that one !!!
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Post by Fat Bob on Mar 23, 2012 22:18:09 GMT
Goudale (Good Ale) is pokey old tackle at 7% and is E2.13 for a 75cl bottle in Auchan. Serve cold. Two bottles does most people. I have got quite a few visitors hooked on it.
I feel so sorry for the Brits with this newest alcoholtax, to make supermarkets rich bumping up the price of booze - there would be riots in France if they tried such a low trick.
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Tom B
WFO Team Player
Posts: 148
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Post by Tom B on Mar 23, 2012 22:29:38 GMT
What really pisses me off with these sanctimonious government pricks is that the money raised from these snidey health stealth taxes has absolutely f**k all to do in truth with any social concern. Just another excuse to raise revenue from people's pockets in already tough times
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Post by Fat Bob on Mar 24, 2012 0:48:10 GMT
Exactly - total hipocrisy when the booze is subsidized by the tax payer in the house of commons bars.
All that will happen is supermarkets get richer, the poor who need a drink will end up robbing to afford a pint and there will be more smuggled/illegal Vodka on sale and an increase in drug taking.
Deaths will increase from drinking ethanol.
When will Britain rise up and overthrow the system that turns them into blind slaves to the government.
The idiots that produced the research this is all built on, ignored the fact that in Europe booze is far cheaper and there are very little problems.
The UK government only has one answer to anything tax it or ban it - what a bunch of muppets.
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Post by rivergirl on Mar 24, 2012 20:34:28 GMT
as I live close to the belgium border a trip to the supermarket often requires me to stock up on kwak, and various other beers !!!!! erhh beelzebub is quite a pokey one i think it ways in at over 13 %
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Tom B
WFO Team Player
Posts: 148
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Post by Tom B on Mar 24, 2012 20:47:31 GMT
Wow 13%? Strong stuff! How does it taste?
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Post by rivergirl on Mar 25, 2012 16:55:21 GMT
I love it but Richard says that it is too strong and a bit like barley wine, I use something called 8.8 for beef stews ( and drinking) and that is a good robust pint ( or litre !) He prefers the goudale, fischer and also leffe
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