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Burnin Oak in London

post #1 of 5
Thread Starter 

Hello hello,

 

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

 

Al

post #2 of 5

Hello Al, and welcome lots of information  and good people, I am sure someone has the answers to adding a cold smoking box.

 

Gary S

post #3 of 5

 

Hey Al

 

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

 

Gary

post #4 of 5

Welcome from Canada, Al

canadian-flag-15.gif

You sound like you are already hooked on our hobby. I look forward to posts of your smokes.

 

Disco

post #5 of 5

Hello and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

Danny

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