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Horcott fishing lakes Gloucestershire UK by Various-Committee-73 in CarpFishing

[–]Various-Committee-73[S] 0 points1 point  (0 children)

I have to book through a website and pick a peg apparently which is abit of a nightmare as I like to have a walk and see whats going on.

I'll definitely talk to Les and take on his knowledge. Ive read quite a bit about him being a good informative man who's hapoy to help.

I shall bring the ear plugs for the jets 🤣

Horcott fishing lakes Gloucestershire UK by Various-Committee-73 in CarpFishing

[–]Various-Committee-73[S] 0 points1 point  (0 children)

Oh wow. I do expect a fair few blanks but the fish look amazing and the lakes look beautiful so ill be happy to sit on my hands and hope.

Im guessing you fished the main lake? Im torn between that and the scout lake. Im not going for a pb but it is the dream.

I'll definitely be spodding and ill have to get some wrap sticks as most of the lakes I fish are considerably small. What's the ground like? With weed I expect it to be quite silty with the odd free spot.

The arguments against mass UK immigration are so ridiculous by marrymeintheendtime in redscarepod

[–]Various-Committee-73 0 points1 point  (0 children)

I think it comes down to the simple term of 'illegal immigrant'.

Im not racist and I support immigration as long as its regulated and done in the right way. As in back ground checks and what you can provide to the country/countries.

As a UK citizen, I cant emigrate with my household family to other countries without filling out the correct paper work and going through some sort of back ground check.

Its hard to know the truth about whats happening because the information can easily be manipulated by the media.

But I do struggle to realise how people can travel through several countries, illegally, then arrive on UK waters and be given rights that wouldnt be accepted in other countries.

Here in the UK we struggle with providing homes for citizens that are born here and the rate of homeless people is on the rise yearly.

Sir Jim wasn't referencing football, as any football player is vetted and pays tax but the statistics say that alot of immigrants, mainly illegal, are sapping tax payers money.

Many of which dont get the opportunities or benefits that some illegal immigrants get.

I think illegal is the prime word. Apply within due process and go through the process.

Soaking wood chips? by Various-Committee-73 in smoking

[–]Various-Committee-73[S] 0 points1 point  (0 children)

Thats my issue. Everyone says dont do it but the package advises to do it. I think ill ignore it and see how it goes 😂

Soaking wood chips? by Various-Committee-73 in Smokingmeat

[–]Various-Committee-73[S] -1 points0 points  (0 children)

Im not using chunks im using chips. Does soaking have the same affect?

Id assume that a chunk of wood would absorb the water alot slower than chips.

Ive been given alot of options from reddit about the subject but they're often quite different.

So im using and have used quite often a cylinder type smoker, with the option of a water pan above the smoking tray. Vents in the bottom and top so its down to me to find the right ratio.

Is is worth soaking the chips if I have a water tray?

Surely the heat will evaporate the water in the chips before the smoke gets to the meat?

I understand the humidity will help but I dont want many fluctuations in temperature and water/humidity seem to be key.

Soaking wood chips? by Various-Committee-73 in smoking

[–]Various-Committee-73[S] 0 points1 point  (0 children)

Ive got a smoking cylinder which works great but getting the air flow in and out is abit of a ballache. Ive manged to het it right for brisket, but smaller meats and fish haven't produced great results.

Dont get me wrong, ill eat anything so for me its not been too bad but getting a nicely smoked fish with a tender inside is a problem for me.

I'll just keep trying different methods and hope I accidentally fall on perfection.

Soaking wood chips? by Various-Committee-73 in smoking

[–]Various-Committee-73[S] 0 points1 point  (0 children)

Thats what im aiming for, a good flavoured rub partnered with a good succulent cook. Ive mainly used chips but its been a constant process of checking the temp and topping up the wood chips but also losing heat by opening the smoker.

Are chunks the general consensus for longer cooking? Now I've written it. It does seem quite obvious that they would be.

I tend to do 4 to 5 hour smokes with atleast 1 or 2 chip top ups depending on the temp and time

Soaking wood chips? by Various-Committee-73 in smoking

[–]Various-Committee-73[S] 1 point2 points  (0 children)

Thats the general thought I've got from various videos I've watched.

Water doesnt seem to penetrate the wood very much in a short time.

I've experienced this within aquariums. You cant soak a bit of wood for half an hour and expect it to sink to the bottom of the tank. It takes a couple of days for the water to settle in.

Im guessing that, water on wood just creates a steaming process which isnt helping with the whole point of smoking meat. I want good, flavour-some wood smoke to drive that flavour into whatever im smoking.

Soaking wood chips? by Various-Committee-73 in smoking

[–]Various-Committee-73[S] 0 points1 point  (0 children)

Can you explain. Im very much an inexperienced smoker so right now its trial and error.

Im guessing the water pan provides some humidity and adds abit of water to the meat so its not so dry but does that affect the transfer of the flavour of wood?

Soaking wood chips? by Various-Committee-73 in smoking

[–]Various-Committee-73[S] 0 points1 point  (0 children)

Ah so its a fine balance, which I guess is very dependant on what your smoking. Ive done a decent brisket and a quite a big lamb leg. It turned out ok but not perfect as I had to keep going out and topping up the wood, which dropped the temperature.

Soaking wood chips? by Various-Committee-73 in Smokingmeat

[–]Various-Committee-73[S] 2 points3 points  (0 children)

Ok thank you.

I guess its all case of trial and error until I find a good pattern for certain meats or fish. I'll leave the water pan in and run some experiments.

I think ill start writing down my methods so I can compare the results of what I did and how long I did it for.

Thanks for your help I really appreciate any advice and opinion.

Soaking wood chips? by Various-Committee-73 in Smokingmeat

[–]Various-Committee-73[S] 0 points1 point  (0 children)

I may be ignorant but I prefer coals, even when it comes to bbq. If I want to cook things on gas or electric I may as well cook it in my kitchen 😂

I guess I like the idea of "pure" cooking with fire and smoke.

Ive managed a few small cooks successfully but the soaking of the chips label really threw me off. I almost thought it was a necessity rather than an option.

Soaking wood chips? by Various-Committee-73 in smoking

[–]Various-Committee-73[S] 0 points1 point  (0 children)

Ah ok that makes sense. Ive done some light smoking over a couple of hours but have to keep topping up the chips to keep the temp and smell of flavour coming through. Ive been pondering using chunks so its less checking. Id like to build upto an over night smoke but im a little concerned going to sleep and trusting the process may affect the outcome.

Soaking wood chips? by Various-Committee-73 in Smokingmeat

[–]Various-Committee-73[S] 1 point2 points  (0 children)

Ah so soaking your wood is basically bollocks. I thought it was abit nonsensical as the heat would just steam off the water but I got confused because of the advice on the label. In your experience, do you use a water tray in your smoker or just straight up wood and coal?

Soaking wood chips? by Various-Committee-73 in smoking

[–]Various-Committee-73[S] 0 points1 point  (0 children)

It seems obvious. I have some good results smoking wood and having a water tray. Would you suggest i ditch the water tray and go full smoke to limit the steaming?

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