- Nov 11, 2013
- 9
- 10
Hi there. I am in London, England, near Epping Forest.
I am a very keen cook and have a small business/hobby making and selling cakes, jams, jellies and chutneys. We grow our own veg and keep chickens.
I am new to this smoking lark. I have only been doing it since May. I got into it because my son wanted an authentic American style BBQ for his birthday.
American style BBQ is the new restaurant fashion here at the moment.
I don't know just how authentic the pulled pork and ribs were but there wasn't any left.
I have a gas BBQ which also allows me to use charcoal trays and I am experimenting with smoking using this.
I have a landmann smoker which I have used but find it a chore to keep the temperature steady while using charcoal.
My hubby has made me a wooden cold smoker which I use with a ProQ to cold smoke cheese, vegetables, butter, cream and salmon.
i have recently bought a Peetz smoker which is supposed to work by electric as well as charcoal but doesn't so I use it a second cold smoker.
I am a very keen cook and have a small business/hobby making and selling cakes, jams, jellies and chutneys. We grow our own veg and keep chickens.
I am new to this smoking lark. I have only been doing it since May. I got into it because my son wanted an authentic American style BBQ for his birthday.
American style BBQ is the new restaurant fashion here at the moment.
I don't know just how authentic the pulled pork and ribs were but there wasn't any left.
I have a gas BBQ which also allows me to use charcoal trays and I am experimenting with smoking using this.
I have a landmann smoker which I have used but find it a chore to keep the temperature steady while using charcoal.
My hubby has made me a wooden cold smoker which I use with a ProQ to cold smoke cheese, vegetables, butter, cream and salmon.
i have recently bought a Peetz smoker which is supposed to work by electric as well as charcoal but doesn't so I use it a second cold smoker.
