Great video bro, it was very satisfying to watch the whole process 😁 I also had a similar issue when I tried smoking fish using coals, I found I had to keep reheating the coals. Have you find a solution to maintaining the temperature?
Cheers brah! I am yet to get the smoker/grill fired up again. Lad was on here mentioning the snake method I might have to have a crack at. Also going to chuck some finer mesh in the bottom which should hold onto the smaller stuff abit better and hopefully 🤞🏼 hold the heat all together abit more
Have you tried using the snake method with briquettes and just putting the wood on top? You can get a pretty consistent temp out of the briquettes, I use the coconut husk ones.
I’ve seen people doing it on a few fb groups worth having a crack? I also started just piling all the coals to the side from the start and that seems to hold temps way better aswell, moving them definitely breaks up the heat mass. Was also going to try putting some smaller guage mesh in the bottom so all the smaller coals can’t fall through so quickly.
@@josh.bollen I've used the snake method a heap of times in the weber to slow cook brisket or whatever, you put wood chunks on top of the snake of briquettes and it just burns throughout the cook. I usually use a snake of 3 briquettes and that burns at around 130-150 degrees, i spose 2 briquettes would be around 100. It would be a lot less fiddly than the method you're using, just a little bit of setup. Have a look at the youtube vids for it, theres a lot.
Quite possibly might have to experiment with that! Could help with having to top up the chips, just wondering if they’d have the same smoke output. I’ve also stopped moving all the coals around and just building it up on the side from the start which seems to hold the heat better.
Just a side note, adding olive oil to a blender can cause it to go bitter. Using a good quality vegetable oil(like canola), in the blender and then topping with olive oil is how it's normally done. Next time you are making a couple of batches, try one with olive oil and one with a good veg oil and see if you can tell the difference in flavor/bitterness and let us know.
Interesting! Had a quick read online cause I wouldn’t say I noticed anything overly bitter, seems can be very dependent on the phenol content of the olive oil. Trying to steer away from eating veg oils/seed oils as much as possibly these days is all. They’re good for cooking tonnes of stuff but pretty sus on what they can end up doing to your body. Cheers for the heads up though wasn’t away of this at all! Wonder if you could blend everything else and then whisk in olive oil at the end even
For the emulsification, that the blender is doing I would think that you would need an oil in it. Thinking on it, maybe try something like a grape seed or avocado oil, maybe even ghee. the other option would be to maybe cut back on the percentage of oil and then try whisking in the olive oil to get the best of both worlds?
Definitely needs some lubrication aye. Ghee could be interesting! I’ve been looking at using it for hollandaise etc would take the richness to a whole other level I reckon. Cheers for the thoughts mate! Thighs to try for sure
Curing salt is actually just premixed sodium nitrite and sodium chloride (table salt). So it’s the same thing. Using curing salt would probably be easier but buying straight nitrate works out a little cheaper
![Путин и ПЕСКОВ ждут звонка от ТРАМПА 😁 [Пародия]](/img/n.gif)
Appreciate you sharing all the experimentation. Please keep the videos coming! 🎉
Mate enjoying sharing it! glad people are feeling the same yewww 🤙🏼
Great video bro, it was very satisfying to watch the whole process 😁 I also had a similar issue when I tried smoking fish using coals, I found I had to keep reheating the coals. Have you find a solution to maintaining the temperature?
Cheers brah! I am yet to get the smoker/grill fired up again. Lad was on here mentioning the snake method I might have to have a crack at. Also going to chuck some finer mesh in the bottom which should hold onto the smaller stuff abit better and hopefully 🤞🏼 hold the heat all together abit more
Awesome video mate🤙
Cheers mate!
Taking the content to a next level bro. Love it
Cheers brother appreciate the support!
Great video mate. Going to try this out. Thank you
Glad you enjoyed mate!
Have you tried using the snake method with briquettes and just putting the wood on top? You can get a pretty consistent temp out of the briquettes, I use the coconut husk ones.
I’ve seen people doing it on a few fb groups worth having a crack? I also started just piling all the coals to the side from the start and that seems to hold temps way better aswell, moving them definitely breaks up the heat mass. Was also going to try putting some smaller guage mesh in the bottom so all the smaller coals can’t fall through so quickly.
@@josh.bollen I've used the snake method a heap of times in the weber to slow cook brisket or whatever, you put wood chunks on top of the snake of briquettes and it just burns throughout the cook. I usually use a snake of 3 briquettes and that burns at around 130-150 degrees, i spose 2 briquettes would be around 100. It would be a lot less fiddly than the method you're using, just a little bit of setup. Have a look at the youtube vids for it, theres a lot.
Awesome cheers mate! I’ll sus it out and have a crack
Super cool, never really seen it made by anyone before. Would soaked wood chips for smoking be better rather than topping up the dry saw dust?
Quite possibly might have to experiment with that! Could help with having to top up the chips, just wondering if they’d have the same smoke output. I’ve also stopped moving all the coals around and just building it up on the side from the start which seems to hold the heat better.
Just a side note, adding olive oil to a blender can cause it to go bitter. Using a good quality vegetable oil(like canola), in the blender and then topping with olive oil is how it's normally done. Next time you are making a couple of batches, try one with olive oil and one with a good veg oil and see if you can tell the difference in flavor/bitterness and let us know.
Interesting! Had a quick read online cause I wouldn’t say I noticed anything overly bitter, seems can be very dependent on the phenol content of the olive oil. Trying to steer away from eating veg oils/seed oils as much as possibly these days is all. They’re good for cooking tonnes of stuff but pretty sus on what they can end up doing to your body. Cheers for the heads up though wasn’t away of this at all! Wonder if you could blend everything else and then whisk in olive oil at the end even
I did read something that traditionally more of a mortar and pestle setup was used so might be interesting to try that aswell
For the emulsification, that the blender is doing I would think that you would need an oil in it. Thinking on it, maybe try something like a grape seed or avocado oil, maybe even ghee. the other option would be to maybe cut back on the percentage of oil and then try whisking in the olive oil to get the best of both worlds?
Definitely needs some lubrication aye. Ghee could be interesting! I’ve been looking at using it for hollandaise etc would take the richness to a whole other level I reckon. Cheers for the thoughts mate! Thighs to try for sure
Wouldn't Curing salt work better than adding straight sodium nitrate???
Curing salt is actually just premixed sodium nitrite and sodium chloride (table salt). So it’s the same thing. Using curing salt would probably be easier but buying straight nitrate works out a little cheaper
@4:43 lol what happened
Hahaha I had a full Migos dabbing clip and then the song just after TH-cam must have got cranky and cut it 😂
@@josh.bollen good thing we here for the fish eggs lol
Hahaha
Should have wayyyyy more views and subs.\
Hahaha cheers brah bit by bit