Hello Mike. Welcome. Good looking smoked food. It's on my list but I have yet to make my own bacon. I have a really great local butcher ( he gets smoked treats ). I buy an unsmoked streaky bacon joint and then hot smoke it. Really good stuff. I know it is an American thing but it has to be streaky and has to be smoked to call it bacon IMHO. Jamie Oliver has also stated the same on some of his shows. Maybe we are converting folks one at a time. The Missus messed up and got a back bacon joint from the butcher the last time. My fault, I should have gone myself. HEY! No big deal. Will smoke just about anything so gonna try that as soon as weather and work commitments align. I have saved some start up money as my butcher makes an American ( Texas ) style sausage for me to my recipe. All I need do is pick it up and smoke it. No equipment costs and no clean up after. Getting to know your local butcher can be a really good thing.
If I can help in any way feel free to PM me. I am usually here at least once a day. Wade might be of some assistance if you are having trouble opening a tin of beans or smoking a tin of Spam. At this years meet he used so many electrical gadgets on his charcoal smoker he kept blowing the breakers in my caravan. Looked like a space station after he had it all set up. I hear his BBQ sauce is pretty good but I saw the bottle. He tried to remove the label but I did recognise HP on the bottle. "REAL MEN" just build a fire, throw some raw meat on, become one with the Great Smoking Gods and get on with it.
You might notice we are a pretty informal Group and we tend to "take tha piss" now and then. Just give as good as you get and you will fit right in
Glad to have you in the Group and look forward to your contributions. Keep Smokin!