Home smoking/BBQ

[butcher]

i'm guessing the Pro Q smoke generator?

The cold smoke generator is set and forget, just need to check it hasn't gone out a couple of times at the beginning. Cold weather is perfect.

I put the dust 20 mins in a low oven, helps with burn (but I used to keep it in a fairly damp environment). Fill it to the top, make sure no overspill, use a chefs blowtorch to light, don't fuck about with tealights.

They are great fun and very easy to make some fantastic food.

Smoked sundried tomatoes are great! Also boiled eggs.

That's the one.

Almonds, salt and garlic all great.

Cheese sample was fab, leaving the rest until the weekend to mellow.

I saw someone smoking double cream to add an aliquot to a Creme Brulee mix, which sounds great (especially with a lime zest caramel)

 

[Whagwan]

Special bonus points for using 'aliquot' which I don't think I've seen since I worked in labs 20years ago.

 

[shakespearegirl]

Any recommendations for a fairly small smoker? Webber has been suggested but we already have a huge BBQ so I’d rather get a dedicated smoker if there’s such a thing.. must be able to buy in Europe not just Uk. Will mainly be doing fish and small meats like duck or chicken