Im in Cranbrook Wade, so about 45min away...! Look out......lol
To be honest i dont know enough about smoking to even know the ins and outs of hot/cold, assuming you use cold for smoking things like cheese etc? Def keen to take a look at that option at a later date but for now lets get my head around hot smoking.
And to be honest i only got here as i was looking at getting a bog standard BBQ for my garden and summer, saw a few smokers (the cheapo £100 kind) and thought "now that sounds better, slow cooked meat" So then i get set on a smoker rather than a BBQ, and having been to US several times i am sucker for pulled pork, brisket etc so after some more reading i knew smoking was for me! But who knows i haven't tried it yet! haha
After browsing those cheap smokers i like always did hours of internet searching and saw everyone saying avoid the thin cheap leaky snokers, and everyone said to build a UDS.
So frankly about ten days ago i had no plans for becoming a smoker, and had never even heard of a UDS etc. Now ive build my first one and keen as pie to spend every weekend smoking meat!
My budget is pretty much used up now this month, already got carried away! So maybe next month i will get a maverick, oh and a chimney starter too. I do have a normal meat thermometer that i use in kitchen but of course it would mean opening the lid to probe meat every time, ill make do for next couple of weeks whilst experimenting.