Roll Call
- Thread starter smokewood
- Start date
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ukcommando
Fire Starter
Hi jock,
down south lakes mate where we still make good mint cake!!!
ill look through the section to see if i can get any more ideas
lee
down south lakes mate where we still make good mint cake!!!
ill look through the section to see if i can get any more ideas
lee
ianplant
Newbie
- Jul 16, 2015
- 9
- 10
Hello everyone. My name is Ian and I'm based in Wythenshawe, Manchester. I am a complete newbie to BBQ/Grilling/smoking I have done the usual burgers but also tried a duck (Spatchcock) and a couple of chickens (Beer Can) which came out good, also done chicken sticks wrapped in bacon and potato bombs (BBQPitBoys)
resurrected
Meat Mopper
kc5tpy
Master of the Pit
indianagarner
Newbie
- Jun 26, 2015
- 4
- 10
Hi, thanks for allowing me to join, I have been looking at smoking for a few years now and never took it in properly, I like a lot of British people seemed to think BBQ was get a steak on the gas grill, 10 minutes later, on your plate and done, pack it all away till the next bit of sunshine.
Reading through a few pages about smoking and using the smokers like a conventional oven is a whole new world and fantastic way of cooking, I am looking forward to tips and such.
A bit about me, I am a HGV driver, love a laugh and a pint, my other half is Julie and we have 2 grown up sons, Grandson on the way, Julie called me Indianagarner because I was always going on adventures, I get older but never grow up.
As I get more and more into this I might change my name.
So til we meet again.
Cheerz
Andy
Reading through a few pages about smoking and using the smokers like a conventional oven is a whole new world and fantastic way of cooking, I am looking forward to tips and such.
A bit about me, I am a HGV driver, love a laugh and a pint, my other half is Julie and we have 2 grown up sons, Grandson on the way, Julie called me Indianagarner because I was always going on adventures, I get older but never grow up.
As I get more and more into this I might change my name.
So til we meet again.
Cheerz
Andy
nice one Andy, welcome to the UK Forum,
I am sure some of the other members will be along shortly to introduce themselves.
Smokewood
I am sure some of the other members will be along shortly to introduce themselves.
Smokewood
Last edited:
Hi Andy and welcome to the SMF Forum and to the UK Group. Where in the UK are you from?
We all started somewhere and I first started by burning the occasional sausage on a little Hibachi. I then discovered the versatility of BBQ smoking whilst working in the USA. You can actually smoke reasonably well on some gas BBQs and there are a lot of people who also use gas and electric smokers. Most smoking is done though using wood or charcoal smokers.
What type of BBQ/smoker do you have? Yes you are right, the smoker can be used as an extension to the kitchen oven and many are almost as temperature controllable. For many years now I have not cooked meat joints in the kitchen oven as they are just as easy to cook on the Weber or pellet smoker. Our Christmas turkey always gets cooked on the Weber.
As you are adventurous and once you have started to master your smoker for meat you may want to try some cold smoking (fish, cheese, vegetables etc.) and then maybe curing your own bacon. Whatever you want to try in these areas you will find lots of help and experience on here.
Looking forward to seeing your smokes - we like lots of pictures on here. Please don't be afraid to ask what you may think of as a too basic question. If you want to know then there are likely be others out there who also want to know too. The only silly question is the one that is not asked.
Cheers
Wade
We all started somewhere and I first started by burning the occasional sausage on a little Hibachi. I then discovered the versatility of BBQ smoking whilst working in the USA. You can actually smoke reasonably well on some gas BBQs and there are a lot of people who also use gas and electric smokers. Most smoking is done though using wood or charcoal smokers.
What type of BBQ/smoker do you have? Yes you are right, the smoker can be used as an extension to the kitchen oven and many are almost as temperature controllable. For many years now I have not cooked meat joints in the kitchen oven as they are just as easy to cook on the Weber or pellet smoker. Our Christmas turkey always gets cooked on the Weber.
As you are adventurous and once you have started to master your smoker for meat you may want to try some cold smoking (fish, cheese, vegetables etc.) and then maybe curing your own bacon. Whatever you want to try in these areas you will find lots of help and experience on here.
Looking forward to seeing your smokes - we like lots of pictures on here. Please don't be afraid to ask what you may think of as a too basic question. If you want to know then there are likely be others out there who also want to know too. The only silly question is the one that is not asked.
Cheers
Wade
resurrected
Meat Mopper
Welcome to the asylum.
Like you, I was the typical UK outdoor sausage and burgers bbqer, then whilst looking to buy a new bbq I came across smoking.
The research started and a ProQ was delivered in early June.
They guys on here are very informative and certainly know how to Q. Just shout up with any questions.
Like you, I was the typical UK outdoor sausage and burgers bbqer, then whilst looking to buy a new bbq I came across smoking.
The research started and a ProQ was delivered in early June.
They guys on here are very informative and certainly know how to Q. Just shout up with any questions.
thenegativeone
Meat Mopper
Welcome to the group Andy.
I hope you have plenty of free time because this hobby will take over your life ;)
Get that Q fired up and get smoking :)
I hope you have plenty of free time because this hobby will take over your life ;)
Get that Q fired up and get smoking :)
kc5tpy
Master of the Pit
Hi Andy. Welcome to the "Family". Anything we can do to help don't hesitate to ask. We are here to help. Glad to have you. Keep Smokin!
Danny
Danny
indianagarner
Newbie
- Jun 26, 2015
- 4
- 10
Hi Wade, The smoker I have is called the American charcoal smoker BBQ, as pictured, just thought it would be a good starter unit and upgrade as I progress, I live in Huddersfield, West Yorkshire.
Cold smoking sounds a challenge.
Andy
gaz edwards
Newbie
- Aug 11, 2015
- 6
- 10
Hi All,
My name is Gaz and I live in Glossop - between Manchester & Sheffield.
My bbq story started when I spent time in South Africa and learnt to braai. Following a couple of trips to the US, I started smoking and experimenting with larger pieces of meat.
Firmly believe that the skill of the griller is more important than the kit used (that and the fact that the Mrs would go mental if I spent a fortune!). I have an old weber kettle and a basic barrell bbq.
I love playing around with new recipes and flavours. Still very much learning.
Last year I entered a local competition at our local rugby club and managed to win. It is approaching again this year so looking to gain some tips, advice and recipe ideas.
Look forward to getting involved on here.
Cheers
Gaz
My name is Gaz and I live in Glossop - between Manchester & Sheffield.
My bbq story started when I spent time in South Africa and learnt to braai. Following a couple of trips to the US, I started smoking and experimenting with larger pieces of meat.
Firmly believe that the skill of the griller is more important than the kit used (that and the fact that the Mrs would go mental if I spent a fortune!). I have an old weber kettle and a basic barrell bbq.
I love playing around with new recipes and flavours. Still very much learning.
Last year I entered a local competition at our local rugby club and managed to win. It is approaching again this year so looking to gain some tips, advice and recipe ideas.
Look forward to getting involved on here.
Cheers
Gaz
Nice to see that you have finally arrived. Lots of folk on here with loads of good advice ( did I just sound like Danny!).
kc5tpy
Master of the Pit
What?? Now your are taking tha piss before I even GET here?? GEEZ!!
Hello Gaz. Welcome to the "Family". All info you can give us will help if you have a question. Pictures are almost a must have. Also we LOVE to see picts of food cooking! I wipe the drool off the keyboard daily. Anything I can help you with please feel free to PM me. Usually if you ask a question you will get more answers than you need. Great folks here who WANT to help. Even smokewwod contributes when he finds time. I hear he makes a MEAN green salad! Glad to have you with us. Look forward to yur contributions. Keep Smokin!
Danny
Hello Gaz. Welcome to the "Family". All info you can give us will help if you have a question. Pictures are almost a must have. Also we LOVE to see picts of food cooking! I wipe the drool off the keyboard daily. Anything I can help you with please feel free to PM me. Usually if you ask a question you will get more answers than you need. Great folks here who WANT to help. Even smokewwod contributes when he finds time. I hear he makes a MEAN green salad! Glad to have you with us. Look forward to yur contributions. Keep Smokin!
Danny
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