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Roll Call - Page 16

post #301 of 310
Once again welcome Thorne.
post #302 of 310

Hello (again) everyone!

I discovered Texas BBQ when I lived in Austin about thirty years ago and used to go to Poke-e-Joe's frequently. Since then I've spent a lot of time in Raleigh and discovered NC BBQ but I'm not so keen on the BBQ sauce from that part of the world. On a business trip to Overland Park, KS, I had burnt ends at Jack Stack and they were so delicious!

I've been BBQ'ing myself for years on a Cypriot Foukou rotisserie barbecue. I mainly cook pork souvla in the Greek style but also chicken and even goose over charcoal.

I've recently bought an 18.5" Weber Smokey Mountain. I'm really looking forward to getting stuck in to cooking outdoors for the summer. So far, I have made pork belly burnt ends (Malcolm Reed's recipe) and Meathead's Last Meal Ribs.  All came out absolutely first class.

 

I have pimped my WSM somewhat and it just gets better and better!

Thanks for reading this!

post #303 of 310
Welcome David.
post #304 of 310

hello all. i found the smoking forum from a facebook link that was pushed over to me. from there i found the uk side of it.  sorry boss but when i first saw the americian side front page i discounted the forum, i appoligise for that one.

 

any waay i am a fifty year old newbie, i have never done anything other than burn sausages and frozen cheap and nasty burgers ontop of self lighting petrol filled charcoal bricks and never enjoyed any of it ever.

 

a friend recently gave me a very grotty old lift shelf type charcoal grill with a lid and that started me on the slippery slope towards bbq  heaven.

 

i still only have that grill and its a small one at that but suits the two person cooking i want to do.

i do have a decent bag of charcoal to go in it and a couple of small lumps of oak blocks to go in with those as well.

 

i would like to get a seperate smoke box bbq but at the moment we mainly grill every thing and have not the equipment to go slow and low

 

as a newbie i wont be spending out on any thing just yet, rubs and sauces will be small quantity home made ones and i wont be buying any million pound bbqs for a while yet as i dont know what i want from it or the different styles.

 

as for future posts for now i shall wander off and start in the search button sections and do some research and then come back once i know what i want to get.

 

burnt offerings for now pete

post #305 of 310
Quote:
Originally Posted by DavidBondy View Post
 

Hello (again) everyone!

I discovered Texas BBQ when I lived in Austin about thirty years ago and used to go to Poke-e-Joe's frequently. Since then I've spent a lot of time in Raleigh and discovered NC BBQ but I'm not so keen on the BBQ sauce from that part of the world. On a business trip to Overland Park, KS, I had burnt ends at Jack Stack and they were so delicious!

I've been BBQ'ing myself for years on a Cypriot Foukou rotisserie barbecue. I mainly cook pork souvla in the Greek style but also chicken and even goose over charcoal.

I've recently bought an 18.5" Weber Smokey Mountain. I'm really looking forward to getting stuck in to cooking outdoors for the summer. So far, I have made pork belly burnt ends (Malcolm Reed's recipe) and Meathead's Last Meal Ribs.  All came out absolutely first class.

 

I have pimped my WSM somewhat and it just gets better and better!

Thanks for reading this!

 

Hi David. Welcome to the forum from another Kent smoker Thumbs Up

post #306 of 310
Quote:
Originally Posted by the big fella View Post
 

hello all. i found the smoking forum from a facebook link that was pushed over to me. from there i found the uk side of it.  sorry boss but when i first saw the americian side front page i discounted the forum, i appoligise for that one.

 

any waay i am a fifty year old newbie, i have never done anything other than burn sausages and frozen cheap and nasty burgers ontop of self lighting petrol filled charcoal bricks and never enjoyed any of it ever.

 

a friend recently gave me a very grotty old lift shelf type charcoal grill with a lid and that started me on the slippery slope towards bbq  heaven.

 

i still only have that grill and its a small one at that but suits the two person cooking i want to do.

i do have a decent bag of charcoal to go in it and a couple of small lumps of oak blocks to go in with those as well.

 

i would like to get a seperate smoke box bbq but at the moment we mainly grill every thing and have not the equipment to go slow and low

 

as a newbie i wont be spending out on any thing just yet, rubs and sauces will be small quantity home made ones and i wont be buying any million pound bbqs for a while yet as i dont know what i want from it or the different styles.

 

as for future posts for now i shall wander off and start in the search button sections and do some research and then come back once i know what i want to get.

 

burnt offerings for now pete

Hi Pete

 

It is always best to start out slowly. The two things I would suggest that you invest in first are:

 

  • A Weber 57cm Kettle BBQ (or equivalent. This is great for grilling and also for low and slow smoking too. The Weber has excellent temperature control and is a good size for 2 people.
  • A twin probe digital thermometer - maybe an ET-732. These really help you to keep manage your BBQ cooking.

 

Cheers

 

Wade

 

p.s. The ET-732s do to taste very good when they are smoked !!!

 

post #307 of 310
Hi,
I'm martin, I live near a small town called Bourne in LINCOLNSHIRE.

I have been bbqing for many years but smoking is a new venture, I went straight in the deep end with a Oklahoma joe, which I have been furiously modifying.

2nd cook this weekend with some ribs for a Father's Day BBQ. And I have a brisket and butt on order from T&G.

Looking forward to picking your brains as I make my mistakes.....

M.
post #308 of 310
Hi,

I know this is an old post, but you can buy that charcoal in bookers for the same price!

And know minimum order quantities.

I was going to get a bag today but wasn't sure of the quality, I've been using big k up till now, how does it compare?
post #309 of 310

Hi Martin and a very warm welcome from sunny Kent! 

 

David

post #310 of 310

We just need someone else from Kent and we will have a quorum :biggrin:

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