I have been smoking now for about 45 years. Started when the children were small, cold smoking salmon and hot smoking trout
wild duck and other game as they were not generally available in the area I lived. The family has grown over the years, if we all sit
down together we are 23 at the last count, cheaper to eat at home !
I left the UK for a while, hence Xtianmadrid, where I continued to cure and smoke and make sausages in the english style.
Back in the UK now and use two Bradley 6 rack Digital smokers, but confess I use an AMPS for the cold smoke rather than
the Bradley Bisquette, together with a Traeger Texas elite with grillgrates and sundry PID's and temperature probes.
I have just dryaged a whole ribeye about 3.5 kilos in weight for 40 days and the resulting steaks are memorable.
I am also using a sousvide supreme water oven to cook the steak through so I can just flash sear on the grillgrates
when we have a large party.
Thanks for reading