Pangolin

Not used that tape but on my airsoft gun I have skateboard grip tape, absolutely shreds your gloves but you do not drop the gun when running and gunning in a fast game. No slip at all.

I have a jar full of the same ones, very pungent when you open it isnt it. I have some dried Dorset Naga x Habanero if you want some.

I did that with some big sweet romano peppers from sainsburys, i dried the seeds out, left the seeds in some damp kitchen towel and they grew. Some plants will, some wont, i think it depends if theyre a stable hybrid etc. Try it though.

Do it, thats a frozen fish delivery box off a friend. Some of the herbs that have just come through are from seeds that were meant to be sown by 2015. Ive had some chillies show after about 7 days and some have taken a good 20+ days.

I was supposed to do mine at the start of Feb, got distracted and lazy, planted these on 28th Feb, Paper Lanterns have started to come through. Planted a few different chillies, was only going to do two types this year but ended up with more. Found some herbs in the seed box so put them in for the sake of it. Chucked them in the lightbox to help them catch up, just a polystyrene box lined with foil and a 6500k 85w lamp on a timer. It works really well. List of plants in the trays - Trinidad Scorpion, Kashmiri Mirch, Paper Lantern, Mirasol, Purple Marconi, Thai Basil, Lemon Grass, Marjoram, Basil, Italian Parsley, Roma Tomato, Vintage Wine Tomato.

Plus job security, plenty of annual leave, good pension....and we all had to stay indoors to ease the pressure on them.

You still have time, or you can buy some plugs if you cant plant in time..

Gleaming. Ghe weather here is a bit miserable to go out today. As soon as its good l, I'm off camping on the bike.

Yup, summer brisket will be good, as you can see above I did a bbq roast chicken in the snow its just not as enjoyable in grey weather. Man, a wireless thermopro thermometer is great, temp prob in the cut of meat and then keep the receiver with you in the house to monitor the temps.

How annoying, bet it rendered some fat out quite well though. Last time i did a pork shoulder, I injected it with apple juice and soy sauce, was immense.

Always got fuel, brother works for an arboriculturist. I wrap it when the stall hits and wait it out.

They seem pretty good, have to see how I get on in the wet. I hated shooting with normal ear plugs as you cant hear much and you feel every footstep vibrate in your head as youre walking, these seem to have solved that.

Look out for a discount code.

My new CFG Switch ear plugs arrived. The service was great, ordered these on 21/12/20, they came to my house a few weeks later to take the impressions. I asked for the inner ear part of the plug to be made from a softer shore material, this wasnt an issue. CFG communication was brilliant. Just tried them out with some Motorhead, they really do dampen the sounds but allow you to hear well enough. Paid £100 for them using the 15% off code from TGS Outdoors on Youtube.

The stall is where you see the internal meat temperature stop rising for a while, after a couple hours of cooking the internal meat temperature stalls because the energy that was being used to heat the meat is now at a level where the fat is rendering and the moisture is evaporating causing a plateau. Same kinda way your body keep you cool by sweating. It wouldnt be notice able if your not using a thermometer or smoking a small brisket, I did a 6kg brisket and a 5kg pork shoulder at the same time and there was quite a big stall during the 18hr smoke. Turned out great afterwards.

Very good, glad you enjoyed it.

I love cooking, always take pride in my food. Did you experience the 'stall' when doing the brisket?

Nah, its sound for temps, a good layer of restaurant grade charcoal, wireless thermometer with a temp warning setting that alerts me on the receiver when I need to pop out and put wood on before its low. Those 18hr smokes were fine. I dont really like the verticals, prefer the room of the offset.

Do it, it only cost me about £30 to do, £20 of which was for the grill.

Its still good for smoking bulbs or garlic, making chipotle from Jalapeño pepper. Not smoked any cheese yet, wouldnt make doing an Applewood Cheddar.

Just some pictures from the smoker i built from 3 oil drums and an offcut of hgv exhaust pipe.

About 2 years ago I smoked a 6kg brisket and a 5kg pork shoulder for 18hrs in my offset smoker. Also made a cured leg.

Yeah, oxtail or cheek will work, tail aint the cheapest though.

'Essential journey' haha, always carry a fake shopping list, ha.