British BBQ Society Forums

Hi Everyone
I've been a keen BBQ-er for ages, both at home and on camping holidays. I've just discovered curing and preserving and successfully cured my first streaky bacon which was delicious. Now I want to try smoking the next slab.
I stumbled on the forum while searching for advice on cold smoking using a kettle BBQ.
Any advice on cold smoking would be welcome (I've just ordered a Proq cold smoker from Sous Chef) and have both a Weber BBQ and a Kingsford BBQ with a height adjustable charcoal pan.
My other project is to build a tandoori oven in a dustbin (as shown by Jimmy Doherty on TV).
I do worry sometimes that I'm trying too many new things at 63 but then I think if I don't do it now I never will.
Cheers
Ian
P.S. As for hot smoking, I suppose we all do that anyway and are probably good at it.

Hi Ian!

Never too many new things, that's what life is all about

Your ProQ CSG will work in anything with a lid so long as there is a little bit of airflow so as not to starve the ember of oxygen, so a kettle should work fine. They do generate a tiny bit of heat, so bear that in mind when picking a chamber, but a large kettle should be fine. Similarly so would a dustbin.

Word to the wise about building a trash can tandoori - make sure you use ungalvanised metal, as zinc fumes are not good.

Have a crack at smoked salmon - it's extremely easy to do, and soooo rewarding, I have found my home cured smoked salmon tastes far better than anything I've bought in a shop, and that's just with farmed salmon off the supermarket fish counter!

Welcome, have fun, and good luck!

Welcome to the forum!

Welcome dude - I'm looking forward to seeing the Tandoor once up and running.