Wedger

Jack, Very glad to hear you largely got away with that one. A continuing lesson for us all, when events like this are shared. A good shot of

OOOOOOOOoooooooooooooo I say Paul, Nice one . If you've got any net left over.......... , I'll see if it would do a Dab net T

Charlie, you wouldn't happen to know of a proven congering boat coming up for sale would you??.................

Hi Onslow Not at all my forte but sounds like harmonics / resonance to me. I would look for a minor imbalance. Prop is more obvious but flywheel springs to mind. Chipped teeth on one side or just a bad one. Just because it

Paul. Bigger boat sounds by far the best option I look foward to seeing the finished article. I use braided rigging nylon for my nets, if you have trouble let me know. Wouldn't want you to loose a python through the mesh of your new net for the lack of string. T

try this then. Clear your cache open PBSBAC log on close not logging out open again I did this! I was not logged on, auto but then opened 'club talk' and there I was logged on!!!!!! is it just a display or screen that is telling lies? ?

Yep Paul's right. The brick cold smoker (1 cubic metre food box) I used to have, had a remote smoke box(generator)to keep the smoke cool. It still warmed a little towards the end but only to raise an oily glaze to the food which added to the appearance and sealed the surface. I'm not a fan of water bowls, as the whole idea of the cure and smoke is reduced moisture. If you used an unglazed teracotta pot, LARGE to house the food and pass the smoke through, you could wet the outside and use the old milk chiller principle of 'cooling by evapouration'. T

Funny that....................... just joined the site again. checked to see if I was logged in............... no..... few minutes later when I was checking a thread, noticed that my handle had appeared and logged in..............

Interesting one this. If I use my favourites link to the site, I have to log in each time. If I respond to an email and use the link within the text to the subject on the site, I am already logged in .

Adam, I agree! But for the sake of a few bits of pipe and a drum the cold smoker isn't rocket science in a functional form, as a process to prove your potential enthusiasm. If you then wish to have a Rolls Royce job that aesthetically forms part of your home and surroundings (a conversation piece for your guests), then progress. One of my favourite cold smokers was built by an old college buddy from a large oak whiskey barrel. It was certainly functional, but looked the dogs danglers too. T If anyone needs a 200 litre drum to have a go, speak to me.

Purely a personal opinion but if given the choice I would cold smoke everything, at least in the first instance. Firstly, consider a proper cure through dry salt or brine or even a combination. The combination achieves an evening effect on final salt content and tends to draw the smoke deeper and more evenly into the product. As the salt is even, with no 'hot spots' the texture remains even and the final product actually tastes slightly less salty. This eventually leads to a deeply penetrating subtle smoke and a far superior product. It has to be said that this effort/care was as much in the aim of proper preservation as good flavour, traditionally. The old kipper kilns were fired, after the fish had drip dried on the tenters or racks, by tossing a red hot iron into a heap of oak chips. This ensured a slow cold smoke start to the process, as the heat could not build for many hours until the circle of 'burn' broadened and intensified toward the horizon of the heap of chips. If you can achieve something close to this, Smokey heaven is yours. The cheaper shop bought tin smokers 'generally' offer a quick hot Smokey barbeque, which is OK and does provide a tasty alternative, especially when enhanced with a brine, but can't hope to achieve the above. If I had to choose just one smoker, I would ALWAYS have a cold smoker first. Properly cured food, cold smoked well, can always be cooked later, will be preserved properly and impart all of the desirable characteristics. Cold smoker in progress, picy to follow. (Those of us with a

Had trouble twice ???? but works now

Paul, Great Work! If you start again, will we still have access to the old forum? There is a plethora of useful info here which would be sadly and greatly missed. T

Paul D Have you managed to rig your landing net yet?......... Did it work out?.......... Post a photo if you have one please.......... T

Rich you have a PM All Kent Rusty Penetrant is labelled as 'professional use only' so you are unlikely to find it in the shops. It SHOULD be standard in many workshops so ask around your friendly chaps for the odd half can. T

Rich our fitter gets the stuff, I'll find out more today....... T

Dan, I had this on my Wilson/Mariner 60 some time ago. Had emulsified and hardened grease together with a little corrosion in the tube that guides the rod on the end of the teleflex. (sorry about the technical terms) Seal gone . I disconnected both ends to make sure I did no damage when I belted it out. It helped a great deal to work in some penetrating oil (Kent rust penetrant). Contact time for the penetrant is far more important than vigour with the mallet ..patience pays. When removed, a darn good scrape out, cleaned with alcohol, silicone spray and dry. New seals and packed with marine grease. Good Luck T

Happy birthday Gordon!

Adam, No Pirates about ? or have you passed through that thought ? Happy hunting T

Chaps.... isn't this subject huge? and as interesting and varied as our imagination. I can't wait to get started......... I think though my first revisitation to the art will be with dry cured ham and an old recipe for smoked saddle of venison. Last one I did was eight days in the cold smoker . Bon app

Tom, Happy New Year! You can use any Hardwood dust for smoking (never use softwoods they release toxins .. ..... .. ). As Rich says apple is great even laying a few fine apple twigs on the dust will help. Try also hickory, cherry or juniper. Juniper berries in the dust will do it. I am assuming that your smoker is designed for hot smoking only so you would need to adapt a recipe for cod, using the same or similar for Pollock. Traditionally cod, haddock and the like are cold smoked and cooked later as needed perhaps by poaching. Nothing to stop you hot smoking but I would choose the cut carefully. (nice even loin fillet.... as described by Somerfields ). I suppose small Pollock could be smoked whole, which might give you a result similar to Arbroath smokies. I believe these are traditionally produced from small coallies strung in couples and hot smoked. (someone will know). Have fun. T.

Adam. The book I loaned you some time ago will have all the answers on brines pickles and cures, with quantities and timing. I seem to recall that you should look for a 12-14% weight reduction during brine or dry-salting and a further 3% during smoking. Best to look this up as it's a while since I smoked food regularly. Tom - definitely don't use paraffin!! meths or it's equivalent spirit only, for ovens with an internal heat source. Paraffin is not only distasteful , but also poisonous I believe . Happy New Year

Paul. Very well done! Did you use a sniff trail ? Magnet or otherwise? Great result................

Try boatsandoutboards on the links page W

Ominous silence Tom........ ........ ...................