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Hello from Smoking Steve in the UK!

post #1 of 5
Thread Starter 

Hi all


Thought I would drop you a message to introduce myself.


I'm an English guy living in the South of England.  Have a great love of the outdoors, open fire cooking and smoked food.  Trying to get good smoked food over here is nigh impossible so I relish my trips over to the USA to feed my smoked food addiction!  However, as my family grows my travels lessen so I thought its about time to really get smoking back home.


So I'm reasonably new to the smoking game although I have tinkered with a Bradley electric smoker in the past - the problem is its not big enough!  Therefore I got myself a good sized offset smoker a few weeks ago and I'm looking forward to getting on with turning out some awesome meats from it.  Did some ribs last weekend... and they we're lovely.  My kids could not get enough of them.  They were a bit strong but I only had some Ash wood to smoke with.


Now I've managed to get hold of some well seasoned oak, hickory and apple wood and I've got a great local butcher who (I think and hope) understands the difference between US and UK cuts of meat.  He is preparing me a whole packer brisket for Friday that I'm hoping to smoke up for Easter Sunday along with some ribs & chicken.


I'm keen to learn as much as I can and am looking forward to searching for some great recipes and tips from experienced smokers from across the world!

post #2 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!


post #3 of 5

Hey Steve, welcome to the forum, Looking forward to seeing your brisket smoke.  Different woods really flavor meat differently, especially if it is not seasoned. Apple and fruit woods are real mild, really like using them myself. I smoke my briskets mostly using hickory, oak or pecan, most recently with hickory that has seasoned for about a year, leaves a very mild smoke flavor. I smoke at around 225º, low and slow, not a magic number but works for me. Keep your chimney damper open and control your heat with the fire box damper. that way you won't have any stale smoke. Good Luck


Gary S

post #4 of 5

Hey Steve

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.


post #5 of 5
Hi Smoking Steve, Welcome to the forum, especially the UK Group.

Your in the right place for help and advice, on any aspect of smoking, curing & BBQ, plus you will get advice on everything else!

Enjoy your Brisket!!

Smokin Monkey
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