Roll Call

kiska95 · Aug 30, 2015

Welcome Mr Oldfella,

Yeah we make our rubs n stuff just for small numbers so you have come to the right place. I just do enough to put in a small mason jar and top up when needed. Check out the UK recipe pages that should help as we are starting to put together some stuff with the help of our US arm. But try the search bar at the top that has helped me clone a few things

What type of offset have you got and where in the sticks are you

sam darby · Aug 30, 2015

KC5TPY said:
Hello Sam. Glad to have in the "Family". Anything I can do to help you feel free to PM me. Keep Smokin!

Danny

Hi Danny thats great thanks for the offer

sam darby · Aug 30, 2015

Thanks everyone for the warm welcome. it's a bit of a minefield so I am just reading a lot of previouse posts to understand it more like ribs there are people who cooks them 321 and then there is 221 foil or unfoil.

gettin there slowly

kiska95 · Aug 30, 2015

Hi Sam,

Just shout out if you need info, we were newbies too at the start of the summer but now we feel part of a great big family. You also got our US brothers chipping in to help too so where better to learn proper BBQ from the experts

If you feel you may have a daft question send me a PM cos I will have already asked it

Once you get the feel for posting it becomes an obsession and at least on this site you are not waiting for posts or answers, Its GREAT!!!!!

resurrected · Aug 30, 2015

kiska95 said:
Hi Sam,

Just shout out if you need info, we were newbies too at the start of the summer but now we feel part of a great big family. You also got our US brothers chipping in to help too so where better to learn proper BBQ from the experts

If you feel you may have a daft question send me a PM cos I AM DAFT :yahoo: Once you get the feel for posting it becomes an obsession and at least on this site you are not waiting for posts or answers, Its GREAT!!!!!

I agree you are lol

hatmcmannis · Nov 5, 2015

Hi there guys,

Let me just quickly introduce myself. My name is Mitch Rogers, 21 years old from Driebergen (The Netherlands). After living and working abroad (The Carribean and France) for a couple of years I have ended up back in Holland.

I have always loved the hospitality business and have worked in several businesses from the age of 14, from café's to resorts. Not forget to mention that I studied Hospitality/Entrepreneurialism for 2 years at university and of course obtaining the degree! . I have just come back after 1.5 years of living in Nice (Cote D'azur) working as a project manager in renovations, even though I enjoyed the job thoroughly I moved back because I want more joy in my work.

As I'm a major fan of American Food I have recently been looking into the bbq smoking business, the way of smoking and the passion that goes into it is truly fantastic.

When on holiday a good year ago I visited the annual Food Truck Festival in Amsterdam to only find 1?!!! Bbq smoking catering crew called 'Smokey Goodness', after tasting the pulled pork, ribs, beef, sausages etc. you name it, I fell in love with the smoking concept completely.

For these reasons I have decided to start smoking as a hobby and gradually start hiring myself out to cater for special occasions. That's where I hear you thinking 'What on earth is he thinking, he's got no experience whatsoever...' EXACTLY! That's why I have joined this forum to learn from others and meet people who could help me make smoking big in the Netherlands.

I would love to hop onto a plane and fly over to the UK to work for free with someone who could teach me all the do's and don'ts, so if you know anyone or if you are that person who owns/runs a smoking business,caters for others or even someone who just does it for fun and be willing to take 2/3 weeks of his/her time and teach a young lad all about the beauty of smoking I would be extremely grateful.

This is just a little introduction, feel free to ask me any other questions.

Hope to speak soon!
Mitch

kc5tpy · Nov 5, 2015

Hello Mitch. Welcome to the "Family". If I can help in any way please feel to PM me.

Interesting idea. BUT! I have been doing this off and on for about 40 yrs. and I STILL learn from these guys. I could give you a couple names but then you would just gain the knowledge they have. And in 2-3 weeks only part of their knowledge. If you start reading in the forum, asking questions and buy your own smoker you will learn FAR more. You will find MANY ways to smoke the same thing. IF you are having a problem many folks will be glad to offer advice. You mentioned sausage; where do you plan to get a sausage that will make you stand out from the crowd? Many good recipes here. As another example: many folks use rubs and sauces. I prefer not to. Not that either are wrong but why not experience it all? When you find that taste you are looking for you will be ready for business. Below is a link that you can start with. It gives you an idea of different methods and the help folks are willing to give. Keep Smokin!

Danny

http://www.smokingmeatforums.com/t/181613/lets-talk-brisket

wade · Nov 7, 2015

hatmcmannis said:
For these reasons I have decided to start smoking as a hobby and gradually start hiring myself out to cater for special occasions. That's where I hear you thinking 'What on earth is he thinking, he's got no experience whatsoever...' EXACTLY! That's why I have joined this forum to learn from others and meet people who could help me make smoking big in the Netherlands.

Hi Mitch

A few of us started that way. I do the occasional event but there are others here in the UK that do them regularly as a main business.

There is a big difference though between smoking for yourself (and family/friends) and expanding it into a commercial concern. There are the obvious Food Standards and other trading requirements, but it is also difficult to scale up from a single pork shoulder or couple of racks of ribs to catering for a large event whilst using the same home methods.

I would advise that (as you suggest above) you start by perfecting your home smoking and then see where it leads. Your existing experience in catering should help you to make the jump to commercial when you feel you are ready.

The first thing to decide is the type of smoker to buy (or make). This will depend on budget - but for what you are trying to do you will probably be best looking at a Weber Smokey Mountain (WSM) or a ProQ Frontier (57cm). Either of these will give you good temperature control and will enable you to develop your skills. If they are too expensive to begin with then a Weber Kettle is what many of us start out with. I still use my Weber Kettles regularly.

You will get a lot of good advice on here but I would suggest you start with something forgiving, like pork ribs, and then progress on to pork shoulder and brisket as you feel more comfortable.

Once you decide - or need help deciding - then don't hesitate to post questions and we will help you in any way we can.

Wade

countrywoodsmk · Nov 14, 2015

Hi Folks,

Never realised there was a UK part to the forum until pointed here by Smokewood.

I've been BBQing a while now, and I love creating recipes and taking photos of BBQ.

What started off as a hobby, has grown arms and legs, I'm passionate about BBQ, love to share what I know already, and eager to learn what I don't yet know.

Look forward to chatting with you all.

Cheers

Marcus

smokin monkey · Nov 14, 2015

countrywoodsmk said:
Hi Folks,
Never realised there was a UK part to the forum until pointed here by Smokewood.
I've been BBQing a while now, and I love creating recipes and taking photos of BBQ.
What started off as a hobby, has grown arms and legs, I'm passionate about BBQ, love to share what I know already, and eager to learn what I don't yet know.
Look forward to chatting with you all.
Cheers
Marcus

Hi Marcus, welcome to our "Family" and "Addiction"

The group leads always check the main Roll Call for new UK Memebers, then point them in this direction!

Smokewood has spotted you and pointed you in the right direction.
Members use both the main forum and the UK forum, as you can appreciate the USA have differant cuts of meat and differant taste in rubs etc. On the UK forum you can get advise on UK Cuts of meat, rubs and where to get equipment etc.

Plenty of good folk on here, ask any questions you can think of, and you will get your answers

We have had our 2nd UK Smokes weekend, where members attend and cooked over the weekend, dates and plans are already in place for 2016, 22-23-24 July 2016. Please use the link below to view the website.

http://www.uk-smf.co.uk

Smokin Monkey [emoji]133660013031[/emoji]

countrywoodsmk · Nov 14, 2015

Nice one :) thanks for welcome.

Cheers

Marcus

kc5tpy · Nov 14, 2015

Hello Marcus. Sorry I am late to the party. Welcome to the "Family". smokewood, Smokin Monkey and I are Group Leads. I am sure Wade will be along soon. If you need any help and don't find an answer feel free to PM any of us. I feel sure one of us will see your question but sometimes the question slips by. The Group is getting larger. We also have many members with loads of experience who love to help out. Have fun. Keep Smokin!

Danny

antics · Dec 14, 2015

Good Morning Guys,

Richard here from Dublin,

I was directed over here from the U.S website by Danny

I am a novice smoker using a 57cm Weber Smokey Mountain which I purchased about 4 months ago. To date I have smoked beef & pork ribs, pork shoulders (butts) chickens. I also smoked a small 2KG piece of brisket and out turned out pretty well.

I also have a standard Weber 57cm kettle grill

I would consider myself a master on the kettle grills so I am now looking forward to the challenge of mastering the WSM over the next couple of years.

I am looking forward to up-skilling on the WSM & getting some helpful tips from you guys along the way and hopefully I can offer some advice on my experiences also.

Cheers.

wade · Dec 14, 2015

Hi Richard. The UK group is fully part of the US forum and so please do not think you are posting on separate sites. When you post into the UK Group your posts will be seen by the guys in the USA (and beyond) and many of them actively contribute in the UK group.

The Weber 57cm is a good all purpose smoker and was what I first started off with. It is good that you have managed to master the temperature control on the Kettle and this experience will give you good grounding for the WSM. Don't neglect the kettle though as there will still be situations where it will be better to use it than the WSM.

On here advice and experience flows both ways. You should be able to get a lot of advice from people on here but there are things that you do that will be of interest to others too. We like pictures of what you are doing so please don't be shy to post them.

Here is a recent thread thread about using a WSM that you may find interesting. http://www.smokingmeatforums.com/t/238856/hiall-from-london-wsm-14-5-and-zip-experience#post_1497741

Looking forward to reading your posts.

Wade

kc5tpy · Dec 14, 2015

Hello Richard. Glad you joined us. As Wade said, post some pictures of what you are doing and if we can help with anything feel free to ask as many questions as you need. Welcome to the "family". Keep Smokin!

Danny

peter s · Dec 23, 2015

Morning All,

Peter from Kent (at the moment!) here, just had the pleasure of pm'ing Steve (Smokin Monkey) for some info and he suggested I introduce myself so, well, here I am :).
My main interest I have to say is the cold smoking and Dry curing but the family do think I smoke a mean rib as well!, I want to get more into the polish style smoked sausage and that is why I was in contact with Steve as he has just acquired a Borniak electric smoker, so if anyone else has one I'd really appreciate any feedback on what you think of them as I'm seriously thinking of getting one.
Look forward to the interaction :)
Peter

wade · Dec 23, 2015

Hi Peter - Welcome to the group. Where in Kent are you? I am from just south of Ashford. I have been known to do a little cold smoking and curing too and it would be good to share experiences.

We are also currently working with Morrit to convert a fridge into a salami curing cabinet so if you are interested in making one yourself we can include you in the discussions.

What have you been smoking / curing to date?

Regards

Wade

peter s · Dec 23, 2015

Thanks for the welcome Wade, I live near Tunbridge Wells at the mom, but as mentioned in my intro moves are very much afoot so have had to close down any dry curing activity, I already have a curing chamber in which I have successfully produced many types of Salumi including salami, whole muscle projects like lomo, lonzino, capacollo, bresaola, pancetta, Guanciale, Lardo lamb prosciutto and several other things, both smoked and unsmoked, oh and of course BACON, nom nom :), so I hope that I can contribute as well ask questions?, so, onward and upward :)

smokin monkey · Dec 23, 2015

Peter S said:
Thanks for the welcome Wade, I live near Tunbridge Wells at the mom, but as mentioned in my intro moves are very much afoot so have had to close down any dry curing activity, I already have a curing chamber in which I have successfully produced many types of Salumi including salami, whole muscle projects like lomo, lonzino, capacollo, bresaola, pancetta, Guanciale, Lardo lamb prosciutto and several other things, both smoked and unsmoked, oh and of course BACON, nom nom :), so I hope that I can contribute as well ask questions?, so, onward and upward :)

Check Sniper from Merseyside out, he into similar curing as you. http://www.smokingmeatforums.com/u/93925/sniper7990

crispyferret · Jan 17, 2016

Hi,
I'm located in Peterborough Cambrigeshire And have been bbq'ing for years but only really learnt to do it properly in the last year or so.
Has been a load of fun, thanks to the bbq pit boys :grilling_smilie: did a nice pork joint roast 2 days before xmas, much to neighbours amusement, turned out top notch :sausage:

Having a problem with rubs and injections, trouble is that i really like doing them but the Dr has told me to watch the 'ol sugar and salt intake.
Just wondering on ideas of what people use that restrict the use of said problems and without using strong flavours that overpower the meat.

Saying that, the brined and injected Turkey this year was the best we have ever done...so good the mrs wants another one for easter, gonna be tough to get that again without the forbidden ingredients me thinks.

I also brew my own beer which comes in handy for cooking pit beans :drool

Cheers

Roll Call

Smoking Fanatic

Newbie

Newbie

Smoking Fanatic

Meat Mopper

Newbie

Master of the Pit

Master of the Pit

Newbie

Master of the Pit

Newbie

Master of the Pit

Newbie

Master of the Pit

Master of the Pit

Newbie

Master of the Pit

Newbie

Master of the Pit

Newbie

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