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UK newbie ahoy!

post #1 of 7
Thread Starter 
Greetings from across the pond!

I've been a charcutier and was a chef for years, with cold-smoking pretty nicely wrapped-up (although one never runs out of learning experiences!)

So I though hot smoking would merely be a matter of doing the same in a big oven, right?

WRONG!

What a huge learning curve so far, trying to master brisket flat and with sometimes unpredictable grass-fed beef here in the UK

I am getting somewhere now, in a small cookshack electric jobby, but hoping to take a step-up in both smoker and knowledge shortly :)

Loving the journey so far.
post #2 of 7

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.  Couple other good threads to help you get started included.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

Danny

 

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

http://www.smokingmeatforums.com/t/177452/new-to-smoking-or-have-a-new-smoker

http://www.smokingmeatforums.com/t/178240/smoke-color-chart

post #3 of 7

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

 

Gary

post #4 of 7
Quote:
Originally Posted by BaconWizard View Post

Greetings from across the pond!

I've been a charcutier and was a chef for years, with cold-smoking pretty nicely wrapped-up (although one never runs out of learning experiences!)

So I though hot smoking would merely be a matter of doing the same in a big oven, right?

WRONG!

What a huge learning curve so far, trying to master brisket flat and with sometimes unpredictable grass-fed beef here in the UK

I am getting somewhere now, in a small cookshack electric jobby, but hoping to take a step-up in both smoker and knowledge shortly :)

Loving the journey so far.

 

Glad you're loving the experience and having fun doing so.  Also, glad for you to join us on the forums.  You'll find plenty of helpful advice with many great people willing to help you in any way possible.  Just search for a thread in the search bar or start a new one in the appropriate forum for top notch advice.  Looking forward to some qview pics!  Good luck!

post #5 of 7
Welcome to SMF! welcome.gif
We're glad to have you here. The search bar at the top is your best friend. This forum has been around for over ten years, so there is a good chance that any questions you may have, have already been answered (they may have 10 different answers, but you'll get an instant response non the less).
Please be sure to post your smokes along with your process and recipes. We will be glad to help you along the way and we may also learn something new ourselves in the process. Also, don't forget the very important Q view! (We're mad for pics on here 😁)
Always remember to have fun because it's not fun if you have to work at it. Thanks for joining,
- Ryan
post #6 of 7
Welcome BaconWizard, bacon must be your thing?

Lots ogf good people and n here with plenty of good advice, ask any questions you can think of, and your answers will be right back at you.

Check out the UK forum as well.

Smokin Monkey🇬🇧
post #7 of 7

Welcome to the forum BaconWizard. When  you get a moment you might like to say hi in the SMF UK group where you will find some other like minded Brits and some US exiles.

 

http://www.smokingmeatforums.com/t/151878/hello-and-welcome-to-this-group/100

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