Been a long time lurker reading up on all the exciting looking builds on this forum. Started my smoking experiences a few years ago with a bog standard UDS which got me hooked even using crappy charcoal and the overly expensive JD chips they sell in B&Q.
Fast forward to now, took over running a country pub with my girlfriend upon graduating university last year (quite young for a landlord at the age of 22), and brought my UDS with me. Not long after this acquired a Kamado Joe ceramic grill with a good friend of mine and since then the UDS hasn't been touched. The amount of things I find to smoke given the ease of using the Kamado Joe is quite frankly frightening!
A selection of past exploits below:
^^ a 7kg whole shoulder of pork, rind off all but the hock and rubbed with French's mustard then custom dry rub. 18 hours smoked then pulled. YUM!
^^ A dry rubbed belly with the ribs seperate and a random lump of beef in there too
^^ The resulting pulled pork from the above belly
^^ A bit of action from the CSG with some home cured bacon and a bit of bland old edam
^^ A bone in belly
^^ Beef ribs - not quite cooked enough this time but nice smoke ring and still got 4 racks in the freezer so will have to try again
^^ Belly ready for smoker
^^ Whole leg of mutton, was brined for 24 hours, rubbed for 24hours then smoked for 6hrs ish
^^ Our latest acquisition
The big rig, dubbed "The Bruce" (@meatthebruce on twitter), is landing just after Christmas in January and will be used for as much as we can manage hopefully with our full time jobs.
Until then I shall continue smoking weekly with the Kamado Joe and luckily being in a pub I can experiment plenty and make money from selling the experiments too!