Weber Smokey Mountain 47cm Smoker
Despite the heavy snowfall we’ve had in Framlingham recently, Spring really is on the way which means summer isn’t far behind and we can once again look forward to warmer days, lighter for longer nights and being outdoors as much as possible. It also means it’s BBQ season and time to get your grill on! Although, being a huge fan of all things smoked and grilled we don’t let the weather stop us and often grill on a cold winters night.
One of our favourites here at The Kitchen Range & Cookshop is the Weber Smokey Mountain 47cm smoker. It’s the perfect all rounder whether you’re new to using a smoker or a seasoned (see what we did there!) pro, you will really enjoy this piece of kit.
The Weber Smokey Mountain has the capacity to cater for about 10 people but performs just as well for smaller needs and even though it can smoke a feast it doesn’t take up too much garden space – H104cm x W48cm x D53cm. It has two triple plated cooking grates which allows you to fit a joint of meat on each level. The bottom water pan sits above the coals and regulates the temperature inside the smoker as well as creating a moist atmosphere within the chamber, making your food perfectly tender and allowing the smoke flavours to penetrate deeper.
Easy to Fuel Up
Adding your fuel source to the chamber is easily done during the cooking process via a handy aluminium fuel door on the front of the smoker, allowing the temperature to remain consistent at all times. There is a mounted thermometer so you don’t have to remove the lid and there is also a silicone sealed hole for the cable of a remote thermometer for you to keep an eye on things from a distance (handy for cooking in the winter!). The Weber Smokey Mountain holds its temperature really well and can be relied upon to be accurate every time, so no second guessing if the food is ready. The heat deflector under the barbecue means the base will not scorch your lawn or decking area.
Being made by Weber the smoker is built to an exemplary standard and the porcelain-enamelled steel is guaranteed to last for years. To help keep your Weber Smokey Mountain in tip-top condition we include a free cover.
For more information on this great smoker please visit our website here.
At home our Weber Smokey Mountain is in frequent use and we have mastered some pretty tasty recipes, so please don’t hesitate to be in touch if you have any questions or need some tips on how to get the best out of your smoker. Give Chris a call on 01728 723757 or email chris@krcookshop.com.
One day we will all be able to gather again and have friends over for barbecues and drinks, and when that day comes you will be ready to wow the masses with your Weber Smokey Mountain delights.
Cooking With Chris – Flippin’ Pancakes!
Easter falls quite early this year, making Shrove Tuesday or Pancake Day occur on 16th February. Shrove Tuesday is the day before Ash Wednesday, which is the start of the Christian fasting period of Lent. To this end, all the eggs, flour, milk, butter and lard needed to be used up; the easiest way to do this was to make pancakes. The word ‘shrove’ comes from the word ‘shrive’, meaning to be absolved after confession. Pancake Day is one of our oldest traditions that can be traced back to Anglo-Saxons times. I can’t quite remember that far back, but I can remember Mum making pancakes on Shrove Tuesday, hers where about half an inch thick, and served with sugar and lemon juice. The juice was the ‘Jif’ kind, coming from a squeezable plastic lemon. It wasn’t until the seventies that I actually held a real lemon in my hand!
There are many recipes using pancake ingredients around the world. This Spanish one for Churros is Trisha’s favourite.
Churros
Ingredients
250ml water
2 ½ Tbsps. Caster sugar
½ tsp salt
2 Tbsps. Vegetable oil or lard
125g plain flour
oil for deep frying
100g caster sugar (for rolling cooked Churros in)
1 tsp ground cinnamon
Method
In a small saucepan over medium heat, combine water, 2 ½ tbsps. sugar, salt and 2 tbsps. vegetable oil. Bring to the boil and remove from the heat. Stir in flour until the mixture forms a ball. Heat oil for frying in a deep fryer or deep frying pan to 190C. Pipe strips of the dough into hot oil using a pastry bag. Fry until golden, drain on kitchen paper. Combine 100g of sugar and cinnamon. Roll warm churros in cinnamon and sugar mixture.
Cooking with Chris – Lord Woolton Pie Recipe
Parham ‘droom’
On 12th May 1943, Boeing B-17 Flying Fortress’ began arriving at RAF Framingham in Parham. The airfield would be designated as Station 153 by the USAAF. These first aircraft were not from the 390th Bomb Group which occupied the base for most of its operational history, but from the 95th Bomb Group. The 95th flew their first mission from Parham a day later to bomb an airfield in Saint-Omer in Northern France. After some disastrous missions the 95th were relocated to Horham to ‘re-group’.
I often marvel at the bravery of those poor young men who lost their lives flying from a foreign country to bomb another foreign country, without question. My claim to fame is that I have landed at Parham, not in a B-17 but a Cessna 172, and have been on the runway in a Spitfire, not the Supermarine kind but the Triumph kind, when learning to drive in the early seventies!
This is a wartime recipe called Lord Woolton Pie (I have kept imperial measures for authenticity).
1lb cauliflower
1lb parsnips
1lb carrots
1lb potatoes
Bunch of spring onions chopped
2 teaspoons of Marmite (yeast extract – or you can use a stock cube)
Tablespoon of rolled oats
Salt and pepper to taste once cooked.
Parsley (fresh or dried)
For the pastry
8oz wholemeal/wholewheat flour
4oz mashed potato
3oz margarine or lard
2 tsp of baking powder
couple large pinches of salt
Dash of water if needed.
Method
Chop up the vegetables into chunks with those that take longest to cook into smaller pieces. Place in pot and bring to simmer with just enough water to reach 3/4 of the way up the veg in the pot. Add in Marmite and rolled oats, salt and pepper and cook until tender and most of the water has been absorbed. Place mixture in deep pie dish and sprinkle with parsley . Make the pastry by mixing the flour with the baking powder and salt and then rubbing in the margarine. Mix the mashed potato in to form a dough and knead (add a little water to the mixture if too dry) Roll out to form pie crust and place on top and decorate then brush with milk. Place in oven at 200C for 30 minutes or so until top is form and browned.
Enjoy! ~ Chris
