Smokin meat has exploded over here in the last few years. Mainly hot n sticky ribs and pulled pork..it's been beautiful...bring. it. on
I've been smoking for about a year now, built a simple smoker from an old cabinet and haven't looked back...it's safe to say I'm totally addicted.
Living in London, UK now, Ive just finished myself a smaller smoker with a electric hotplate element and a digital PID temp. controller...a bit overkill, I think all it needs is a standard oven thermocouple switch :)
I've been smokin a ton of sausages, pheasants and mini chickens so far...recently I've been finding
I wanna add a removable cold smokin box to so that I can do cheeses and fish, looking for tips and tricks, good wood chip combos, unusual smoking fuel (herbs, teas, berries etc) anything I can get my hands on really.
Lookin forward to meeting you all, happy days bring on the summer