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Ah thanks for that. I will give them a look, especially for the mozzarella.

I have picked up a gas ooni 12", found a reasonable deal online. Could some advice regarding cheese, flour, recipes, accessories etc. From what I understand, mozzarella you buy at your local supermarket isn't the low moisture variety that is ideal for pizza making? Can i ask where people get...

First car was a 205 gti, 1.6 in miami blue. Car cost £1200, insurance was £1600. Great car, unfortunately my dad was driving it and someone crashed into him, and wrote it off. I had another 205 after that, which I still have. Stock photo, as I don't have any of my original. Current car is...

Ah thanks for the advice guys. Think I will probably go gas. Seems like the best option for myself.

Yeah, i did read that some people believe the wood adds flavour, others dispute this due to the short cooking time. When it comes to barbecues, I always favour charcoal.... but like you said, gas is easier and if the flavour added by the wood pellets is debatable...might be the way to go. I...

Yeah they had a good kick. Really like jerk, so scotch bonnets are one of my favourites.

I have been having great success smoking cheap UK 'rolled' pieces of brisket. My local Morrisons has a butchers counter and they package the brisket onsite. The only real positive about this, is that the cuts of brisket have minimal packaging and it's far easier to see what you are actually...

Used a couple of my scotch bonnets yesterday to make Jerk chicken which was really nice. Cooked the chicken on the barbecue, over indirect heat. Used some apple wood chips too, to give it a bit of smoke.

Thinking about getting an Ooni. Lots of differing views about which model to get. Unsure if I should go for the gas or wood fired. Does anyone have an opinion on whats the best option?

Picked these today. Red ones are Super Tramp and the yellow are lemon drops.

Thanks. Yeah I have done it before, but honestly I prefer to spatchcock. I find that you get a more even cook, looks decent on the cutting board and its easier to portion out. I have been experimenting with brining, which I think makes a difference.

Have been smoking on my Weber kettle quite a bit over the last few weeks. This leg of lamb came out really well. I stuffed it with whole cloves of garlic and rosemary. The rub was oregano, onion granules, thyme, salt and pepper. I also made marinade out of red wine vinegar, lemon juice...

Chillis are coming along well. Had a few of the Hungarian Hot wax tonight. Made a garlic, parmesan and herb cream cheese, stuffed it inside and wrapped them in bacon. Really nice on the barbecue.

Plants are coming along, think it might be time to put them in their final pots. Not quite sure what size pot I should go for. Currently I have 15 plants in the conservatory, plan is to keep them there but space is extremely tight. I have some Jalapenos and Hungarian hot wax, I thought they...

Thanks for that. I have seen there are a few different methods for the kettle. I was unsure if getting the baskets, and using them to smoke would be slightly easier. I have been looking for a inkbird or a thermopro thermometer, I think that might help me out. Going to be a fair amount of trial...

Just picked up a weber 57cm kettle. I want to give smoking a try, I have watched a few youtube videos, and the snake method seems popular. Is that a good place to start?

Potted them on a few days ago. Chucked in some perlite too.

Also interested about this. Looking to upgrade mine. From what I have read, Weber are highly regarded. The Master Touch being the best model in the range and gets really great reviews. However, I am not sure I can justify spending £300-ish. I might just go for the original weber 57cm kettle...

First fermented hot sauce. 3 different ones. A birds eye, red pepper, garlic, ginger, thyme and onion. A scotch bonnet, carrot, ginger, pineapple, garlic and red chilli. And a padron, corriander, spring onion and garlic. Added a small amount of apple cider vinegar to one of them. Going...

I have given this a try. I have a birds eye, garlic, ginger, red pepper and onion that has been going for 10 days. I also have a scotch bonnet, garlic, pineapple, carrot and onion going too. But...how do i bottle them? Drain them, wizz them up and add a bit of the brine back for the correct...