Originally Posted by Wade
Hi Jonty - welcome to the forum. It is always good to see others from the South on here. Which part are you from?
I too was introduced to smoking meat when I worked in the USA about 20 years ago. It is good to see that it is finally gaining popularity over here. Some of those out of the way BBQ shacks are amazing aren't they. Once tasted never forgotten.
The ProQ is a good smoker and I bet you are now producing some fine smoked food with it. It can take a while to master the fine temperature control but once you have done that you are on a roll. Are you using a separate digital thermometer or are you relying on the one in the lid. The one in the lid is not usually very accurate - from experience it can show 30 deg F higher than the temperature at the cooking grate.
Looking forward to seeing photos from your next smoke
I live in central(ish) London at the moment, around Hammersmith but plan to move out a little bit soon. I am getting married next year and we want to move back to Hertfordshire so hopefully that will make things a little easier, it seems half the forum are from Kent :P Supplies and space are my current issue but I have an award winning butcher 10 minutes down the road and have to use website to deliver supplies to me.
Do you guys have any recommendation on good online butchers or sites that provide supplies? The current butchers is great but don't always have what I want.
I found that on the ProQ as well so I bought a digital remote thermometer earlier this year so I could experiment a little bit more. Also, I noticed it was showing around 40-50 F when it was sat in shade on a cold day so figured something was wrong :) First used it the temperature fluctuated a lot and it lost a lot of smoke out the sides, after a few uses (seasoning?) this has stopped and is now working a lot better, it was pretty frustrating at first.
I finally have another free weekend and plan to smoke some beef short ribs on Saturday for me and the fiance and then on Sunday smoke a whole chicken to eat during the week. I saw a recipe (on here I think) for a smoked maple bbq chicken which looked amazing. Do you guys have any tips on the beef short ribs?
I will put some pics up after the weekend assuming I haven't completely messed it up but for now I have loaded a pic of my smoker. It actually looks quite clean so I obviously got it in a good light :)
Sorry for another wall of text.