The green beans and chuckie eggs will be lovely with a nice piece of gammon this evening and the Lemongrass, Rosemary, Parsley, Rocket, Jalapeno peppers, Garlic and Cucumbers will go towards a big BBQ tomorrow.
We do like fresh produce and it can’t get any fresher than this!
Like many other things I have been meaning to build an offset smoker for so long, have collected many bits and bobs in readiness but never got around to it.
When I saw ASDA selling of the highly reccomended Oklahoma Joe for the price of a cheap tin replica I jumped at the chance. It was delivered two days later and having watched a few Youtube videos of suggested modifications it was put together with all joints sealed with black high temperature silicone sealant (from Screwfix).
Today was the day to ‘cure’ the beast in readiness for cooking. The book suggest two hours but we will give it an eight hour burn just to be sure.
It will be a good way to learn more about the differences between the flavours that our www.WoodChunks.co.uk impart.
The first item out of the smoker is our home grown garlic. Two hours at 225f on mixed hardwood wood chunks left the garlic bulbs perfectly finished and flavoured.
I think Joe and I are going to get along just fine!
Not a chore I particularly like as I am not a big fan of having my fingers so close to a bandsaw blade but it has to be done; preparing heartwood wood chunks.
The oak is first cut into rings on the bandsaw and then chopped into pieces using an axe. The pieces are then air dried to approx 20% moisture which is ideal for using for smoking food by placing the chunks on top of a charcoal bed. (Our branchwood chunks by contrast are generally used without any charcoal). Both heartwood and branchwood wood chunks are sold on our www.WoodChunks.co.uk website.
Today we also sent out a pack of our Rosemary ‘wood’ which is used by a restaurant customer.
The wood stalks are taken from three year old rosemary plants and are used for both the rub and generating flavoured smoke. The leaves are stripped to use fresh or dried but the oil rich stem wood is used as a flavouring on top of charcoal barbecue briquettes in a smoker.
Stuart from Southport is a new customer. Stuart has specific requirements for his 10 hour smoked brisket and he came to see if we could meet his needs. The answer is of course ‘yes’ but that isn’t what prompts this post.
Talking to Stuart made me realise that I don’t think we have ever had the same request twice… every smoker seems to have their very own ‘ideal’ as to how their wood is presented:
Full branch logs
Chunks – bark on
Chunks – bark off
Branch chunks with brash
Branch chunks without brash
Single species sawdust
Perm any of the above with the ideal length of wood which obviously varies with each smoker and then perm all the above with the degree to which it has been seasoned; Fresh cut, partially seasoned or fully seasoned.
That’s the wood sorted then. Next is how it is used… hot smoke, cold smoke, 100% selected species, chunks/chips on charcoal, mixed hardwood chunks with selected species added at half time, one burn, multiple burns, top up burn, soaked or burned dry etc etc etc.
This isn’t a problem but it was a bit of a revelation in that it became obvious that we cannot stock all permutations!
Whilst we will continue to carry stock of our most popular wood smoking chunks and chips, rather than feel guilty about never having their ‘perfect’ woods immediately to hand, what this we can do is to note our customer preferences and advise them on an individual basis when woods arise that match their criteria.
Hence, here is a crate of logs for Stuart. Half of the crate is made up of Cherry logs and the other half is Oak logs. Both are only partially seasoned and they have been cut to 10″ long i.e. Exactly what Stuart asked for.
Thank you Stuart. Your order has probably helped me more than you!
We needed some temporary storage for keeping the elements off some small farm implements and thought a domestic polytunnel would fit the bill and, if it lasts long enough, could be reused for ‘kiln’ drying wood when the storage problems get resolved. I also had wondered if such a thing would be any good for creating a moveable cloche in the fields for sheltering the giant pumpkin plants. Only one way to find out; so onto ebay for a look at what is available.
A 6m x 3m x 2m would hopefully have enough height to allow the implements to be put through the door so searches were restricted to this size. I discounted anything with painted metalwork (as this has been next to useless on previously purchased gazebos and the like) and went for galvanised.
Our £118.90 purchase arrived very quickly via Yodel in two heavy boxes. In between the seemingly never ending downpours, I have got the polytunnel assembled in probably around 4 to 5 hours total without any assistance.
The steelwork is a league different in quality from that used in a commercial polytunnels but I was surprised how rigid it all became once bolted together. The steel tubes all fit perfectly (some long nose pliers were required to take out a few dints in the ends of a few tubes but nothing major). All the holes aligned and the exact number of nuts and bolts were included in the kit.
I made my own ground anchors from 8mm steel rods – eight in total were used, evenly spaced around the perimeter of the base.
All four of the ‘number 4’ tubes were rusty which was a shame but not really bad enough to warrant the delay in returning them to the seller. They can always be painted in situ.
Having noted the necessity of hot spot tape on our commercial polytunnels I thought it daft to not pay the extra and get some tape. I used six rolls of 25mm x 9m hot spot tape at £1.95 a roll +p&p bought from ‘dandbtapes’ again via ebay. Five rolls will cover the hoops but the sixth roll is needed to do the face side of the ends of the polytunnel (I don’t know if this is necessary but it is what the professional installers did on our commercial tunnels). The tape was excellent quality and did a really good job.
The sheet was unfolded and lifted on unaided and was surprisingly easy get in place. Having sheeted a real polytunnel this really was a joy to fit! It has zipped doors at both ends (something that wasn’t clear in the ebay description so that will be useful for airflow if it ever gets used for drying wood.
The velcro fasteners worked surprisingly well but problems noted where three of the fasteners were sewn in at the wrong position (very odd given how precise all the others were) and also a small gap where the stitching around a door had been missed and left a gap. It will fix with clear tape so again not a problem big enough to warrant a return in my eyes.
Even taking into account the few (avoidable) problems encountered, I think it is a really good buy and am pleased with how it all went together. How long it lasts remains to be seen but it is definitely a cost effective solution for the problem it was bought to fix. Will it work out in the fields – I don’t think so. I don’t think it is maneuverable enough. Once the cover goes on this one I might use the frame as a support for mounting a wind break around a giant pumpkin plant.
Celeriac being a moisture loving plant that needs fertile, moisture retentive soil I thought it might perform well hydroponically. Our celeriac was grown from seed (rather than the recommended plugs) in 8cm pots. When roots were showing, the pots were then placed in a small NFT system. These have overwintered in a small greenhouse without heat and are doing well. Progress is very slow though.
The Watercress trial has been interesting. In the wild, watercress grows partially submerged in running water in moderately cool climates. We trialled it in both an aquaponic system and an ebb & flood tank situated near each other outdoors.
The above photos speak for themselves (both of which were taken on the same day). Whilst the aquaponic system best mimics a running stream I suspect the nutrient levels are too high and the watercress is struggling. By contrast, the ebb and flood (sometimes called an ebb and flow or flood and drain system) tank filled with nothing more than inert clay balls and rainwater provided a great crop.
Any Hazel wood we remove from our coppice that cannot be used for walking stick shanks or other woodland crafts gets cut up into ‘Wood Chunks‘ which get used in smokers and BBQ’s for flavouring meats, fish and cheeses.
All our hazel is coppiced with a hand saw so has not been contaminated with chainsaw oil. It is processed through a ‘chunker’ where two blades come together and crimp the wood into short lengths. The bins of wood chunks are then tipped out and spread in large plastic trays. The trays allow for really good air circulation even when stacked high.
Along with most nut woods (The fruit of the Hazel (Corylus) is the hazelnut, also known as cobnut or filbert nut), Hazel is a favourite wood used for smoking food as it produces a strong, fragrant smoke.
It is often used in the UK as an alternative when a recipe calls for Hickory. We sell our Hazel wood chunks direct from the farm gate or mail order via www.WoodChunks.co.uk