What other hobbies do you have?

[pvt_ak]

No, i only play TDM i have looked at the war mode but doesn't it suffer from glory hunters who are not interested in playing as a team to win?

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I’ll answer that question when I’ve played a bit more. I’m playing with another couple of mates in a party at the minute, so you don’t really notice it as playing as a team. Which really helps on some of the maps .


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[svenito]

Aside from family, I do a bit of astronomy, coding, like to upcycle stuff, brew beer, films, food, drink beer.

I no particular order

 

[Clandestine]

Spend a couple hours in the gym 5 times a week.
Hike a lot with the girlfriend (as i hate doing cardio indoors)
a little bit of gaming. a lot of cooking and food prepping.

I drink a lot

and getting increasingly more hooked on brewing.

 

[jceg316]

Agree Chippy, hated the last few COD’s. This takes it back to the old games.
I’ve been playing WAR. Addictive.
Is your user name Chippy ? Will look out for you.


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Did you play Borderlands at all?

 

[pvt_ak]

Did you play Borderlands at all?

No I didn’t. Any good ?


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[jceg316]

No I didn’t. Any good ?


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I think it's my favourite FPS. It has a random gun generator, so you never pick up the same gun twice (I think with the combinations available there's something like 18 million guns), it's a huge story in an open world, and there are some RPG elements where you get to level your character up, build skill trees etc. Quite different from COD in a lot of ways but still a fast paced shooter.

 

[VW911]

Me and a mate have built a smoker and we have developed a hobby/taste for home smoking.

This is the bacon we smoked for Xmas. It was seriously delicious in my eggs benedict for xmas morning.

Hot or cold smoker?
I built a cold smoker, run from an aquarium air pump through a venturii tube.
Mostly use mine for chilles (chipotles), cheese and garlic...

 

[Dutto]

Hot or cold smoker?
I built a cold smoker, run from an aquarium air pump through a venturii tube.
Mostly use mine for chilles (chipotles), cheese and garlic...

Ditto. Unfortunately, I smoked a load of Cheddar Cheese to take away to Spain and wrapped it in Aluminium Foil. The smoke reacted with the foil and I finished up with what looked like silver-plated cheese; which mostly went in the bin!

I also have a ProQ Ranger and last Christmas I used it as a BBQ to cook a Turkey (lower level) and a Duck (top level) with Apple Juice in the water bath. Because it is normally used as a smoker the two birds came out with a very mild "smokey" flavour that just made Christmas.

A sunny day, sat watching a smoker do its job whilst drinking a pint or three of home-brew? Paradise! :thumb: :thumb:

 

[Clint]

Livin da vida smoker.....
I seen one for sale in a local garden centre...vastly expensive! How easy is making one and what would you burn ?

 

[VW911]

Dead easy to make.
I'll try and find the plans for mine later. All you need is few copper pipe fittings, a couple of lengths of copper tube (one that will fit inside the other), a large tin (empty beer kit tin works well) and an aquarium air pump.
A very simple, although not as effective one, can be made using an old soldering iron and tin can.
I've tried a few different wood chips, but find that apple or cherry are the best...

 

[chub1]

Dead easy to make.
I'll try and find the plans for mine later. All you need is few copper pipe fittings, a couple of lengths of copper tube (one that will fit inside the other), a large tin (empty beer kit tin works well) and an aquarium air pump.
A very simple, although not as effective one, can be made using an old soldering iron and tin can.
I've tried a few different wood chips, but find that apple or cherry are the best...

I usualy smoke my rainbow trout with cherry:thumb:and even cheapo bangers are good with the apple

 

[Dutto]

It's dead easy.

My first version used an old Golden Syrup can as the smoke generator.

I punched a hole at the bottom side of the can so that I could insert a length of 8mm copper tubing that was connected to a rubber tube from the aquarium pump.

In the lid of the can I punched a second hole to take another length of 8mm copper tubing that was connected to a length of rubber tubing that lead to the Smoker.

The Smoker itself was a clear plastic box with a sealable lid. To allow the smoke to circulate, the Smoker had a hole low down on one end to allow the smoke to enter and a much smaller exit hole high up on the other end.

Inside the box, to lift the cheese or fish off the bottom of the box, was a plastic mesh cut from the side of an old collapsible box.

The tubing between the smoke generator and the smoker was sealed at both ends with some sticky aluminium tape (compliments of Lidl).

The secret of cold smoking fish is to "brine it" for 24 hours (i.e let it marinade in a salt brine) then let it dry and form a "pellicle" so that the smoke will stick to the fish. (This process isn't necessary with cheese, chillies, garlic etc.)

When the smoker is suitably packed with cheese, fish etc (ensuring that there is enough room between everything to allow the smoke to circulate) the lid os put on the smoker.

I then put the wood chips into the Smoke Generator, (I generally dampen the chips before use by soaking them in water for a few minutes and then draining them), put the lid back on , ensure that the tube is okay between the Smoke Generator, and the Smoker, start the Aquarium Pump and then start the wood burning by applying a blowtorch to the underside of the Smoke Generator.

After the wood is ignited (and smoke is being generated) I switch off the blowtorch and then adjust the amount of air entering the Smoke Generator (by easing the 8mm tube in and out) to keep the chips smouldering away.

Hope this is clear enough. :thumb:

 

[pvt_ak]

It's dead easy.



My first version used an old Golden Syrup can as the smoke generator.



I punched a hole at the bottom side of the can so that I could insert a length of 8mm copper tubing that was connected to a rubber tube from the aquarium pump.



In the lid of the can I punched a second hole to take another length of 8mm copper tubing that was connected to a length of rubber tubing that lead to the Smoker.



The Smoker itself was a clear plastic box with a sealable lid. To allow the smoke to circulate, the Smoker had a hole low down on one end to allow the smoke to enter and a much smaller exit hole high up on the other end.



Inside the box, to lift the cheese or fish off the bottom of the box, was a plastic mesh cut from the side of an old collapsible box.



The tubing between the smoke generator and the smoker was sealed at both ends with some sticky aluminium tape (compliments of Lidl).



The secret of cold smoking fish is to "brine it" for 24 hours (i.e let it marinade in a salt brine) then let it dry and form a "pellicle" so that the smoke will stick to the fish. (This process isn't necessary with cheese, chillies, garlic etc.)



When the smoker is suitably packed with cheese, fish etc (ensuring that there is enough room between everything to allow the smoke to circulate) the lid os put on the smoker.



I then put the wood chips into the Smoke Generator, (I generally dampen the chips before use by soaking them in water for a few minutes and then draining them), put the lid back on , ensure that the tube is okay between the Smoke Generator, and the Smoker, start the Aquarium Pump and then start the wood burning by applying a blowtorch to the underside of the Smoke Generator.



After the wood is ignited (and smoke is being generated) I switch off the blowtorch and then adjust the amount of air entering the Smoke Generator (by easing the 8mm tube in and out) to keep the chips smouldering away.



Hope this is clear enough. :thumb:

Does anyone use curing salt (nitrite ?) added into salt when curing bacon before smoking ?


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[Dutto]

Does anyone use curing salt (nitrite ?) added into salt when curing bacon before smoking ?


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I do. Available from here ...

https://www.amazon.co.uk/gp/product/B0096BVY18/?tag=skimlinks_replacement-20

I use it in bacon brine and also in the brine I use for unsmoked corned beef.

There's the usual "it can give you cancer" scare with using potassium nitrate but as it prevents botulism I prefer to use it and take the risk! :thumb:

 

[pvt_ak]

I do. Available from here ...



https://www.amazon.co.uk/gp/product/B0096BVY18/?tag=skimlinks_replacement-20



I use it in bacon brine and also in the brine I use for unsmoked corned beef.



There's the usual "it can give you cancer" scare with using potassium nitrate but as it prevents botulism I prefer to use it and take the risk! :thumb:

Nice one - cheers matey.


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[EVVO]

As Chuffa says above, watching rugby league. Season ticket holder with my local team. Also supporting my grandson playing at under 19’s and granddaughter playing at under 10’s.
In the past, Carp fishing with my kids and grandkids. Flying radio control models, especially slope soaring gliders. Been interested in bird and wildlife watching all my life. My dog chased a fox out of our garden tonight.

 

[Oneflewover]

Will be sowing this year's chilli plants today, so decided to clear last year's plants (eventually!). Most of the pods were either unripe or going mouldy, but managed a small haul