Articles by Chris Malme

I became aware that many people use the CSG in a normal BBQ, and decided to give it a try. But I never did. I use a pellet grill, which would be switched off during this process (we are talking COLD smoking). The cardboard box was a vertical arrangement with ventilation by the tray and out the top. Would my pellet grill, which is more of a horizontal thing, have the same ventilation to keep the CSG smouldering? Should I enable the grill’s fan, or would that be too much?

People are worried about nitrites in food. By “people”, I mean article-writing doctors, and tabloid newspapers. It’s become a fairly repeated thing that the presence of nitrites in foods such as bacon, ham and pastrami can lead to an increased risk of cancer. This isn’t just an old wives’ tale – there has been research into it and everything. At the same time, I am not losing any sleep on the matter – even as someone who loves cured meats, my level of consumption is such that I risk more crossing the road to the supermarket to buy it.

Popped into a friend’s today, for a cuppa and a chat. On the way home, I had time on my hands, so I drove into Sleaford, to the Design and Craft Centre there – I’ve driven past the signs many times, and always wondered what it was. It was interesting, but not what I am posting about.