Hi all
Been a fan of smoked meats for a number of years and as soon as I got back from a cross-country trip to the US last May, I bought myself a Weber smoky mountain (18.5") and have done many racks of St Louis ribs, two pork butts and chicken. All have turned out incredibly well with more than my fair share of happy eaters. This year i'm moving up to brisket and have just purchased a grain fed packer from Tom Hixson, a British butchers based out of Smithfields meat market in London although i'm having a few "issues" with it but thats a different story!
Look forward to being part of the forum as the UK rolls into its very short summer period.
WS
Been a fan of smoked meats for a number of years and as soon as I got back from a cross-country trip to the US last May, I bought myself a Weber smoky mountain (18.5") and have done many racks of St Louis ribs, two pork butts and chicken. All have turned out incredibly well with more than my fair share of happy eaters. This year i'm moving up to brisket and have just purchased a grain fed packer from Tom Hixson, a British butchers based out of Smithfields meat market in London although i'm having a few "issues" with it but thats a different story!
Look forward to being part of the forum as the UK rolls into its very short summer period.
WS