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Virgin smoker, Bristol UK

post #1 of 6
Thread Starter 

Got me a Brinkmann Gourmet Smoker recently. Gave it its first run out the other day with a 5kg pork shoulder, some ribs and a couple of mackerel.

 

All in all a big success. Did the pulled pork for 11 hours but got scared and gave it an hour in the oven towards the end as was getting hungry and wasn't sure it was getting enough heat. Whacked it back in for the last couple of hours and it came out perfect.

 

I used hickory chips and was a bit surprised that for such a long smoking session the meat was not smokier. Any tips?

 

Also did some nice cured duck breasts on a friends smoker which were amazing.

 

Probably gonna go for a brisket and an ox cheek next time. 

 

Looking forward to learning the dark arts of smoking

post #2 of 6

Well you've come to the right place! Don't forget to add pics of your food, smoker etc to the posts you do! Glad you joined and it sounds like you are on your way! 

post #3 of 6

Hello and Welcome to our addiction.  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, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

Danny

 

http://www.smoking-meat.com/smoking-basics-ecourse

post #4 of 6

Hey Sven, welcome to the forum from East Texas

 

Gary S

post #5 of 6
Hi Sven, welcome to the forum, ask as many questions you like, you will get an answer.

Smokin Monkey
post #6 of 6
Thread Starter 

Thanks all. Will be firing some questions out soon no doubt

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