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' just love this smoking thing!

post #1 of 9
Thread Starter 
Hello Everybody, after watching amazing-looking meat coming out of smokers on Diners, Drive-ins & Dives on the Food Network channel over here in Southampton, England (UK), I just had to try this myself. I found a BBQ supplier and after a lot of indecision settled on a Bradley Original Smoker. Although the first trials turned out good..... brisket, pork shoulders, chicken wings & jalapeño peppers stuffed with Philly, I was having a lot of trouble keeping the temperature steady. I checked out a few forums & bought a PID temperature controller and relay etc on Amazon and wired it up. I've only used it once like this so far and I found it 100% better. For next Saturday I've picked up 14 lbs of rolled vacuum-packed brisket and i'll make up my own dry rub. ' can't wait to taste the result! sausage.gifdrool.gif
post #2 of 9

Keep us informed , Graytiger. And :welcome1: to our neighborhood , we hope you become a part of the 'Familia' and share all your experiences with us...


 We have several good friends in the UK., Danny and Gary . Callout to them and get in on some of the outings they have . . .they sound fun , :beercheer:.


Have fun here and  . . .

post #3 of 9

texas.gif  Good afternoon and welcome to the forum, from East Texas. Lots of great people with tons of information on just about everything




post #4 of 9

Hello and Welcome to our addiction.  Many good folks 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!




post #5 of 9

Hello.  Just FYI, you are gonna have some fun with that rolled brisket.  British butchers trim out almost all the fat.  Makes things more interesting.  Unroll it and smoke it flat to insure more even cooking.  Low and slow is the only way to do British brisket.  Let us know if we can help.  Keep Smokin!


post #6 of 9

Hello.  Have a look for next time.




post #7 of 9

Welcome, hope you have fun and learn a lot of good stuff!!

post #8 of 9

Welcome to the forum.  Let us know how the brisket goes.  QVIEW!  :drool


Good luck.

post #9 of 9
Thread Starter 

Thank you for the warm responses! Fortunately, my smoking is better than my abilities to navigate forum sites. My last brisket did turn out amazing and I'm having another go at it today. I've unrolled a 5.5lb piece of brisket ( I know... just a mouthful to you guys across the pond) and I lovingly rubbed it with my own dry rub mix and put it in the Bradley Original about half an hour ago and now I wait! I'll post a pic if I can work out how to....


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