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  1. smokerpaul

    what are you smoking for christmas

    it is going to be the oven, the weather was so bad that the uds is full of water and i have too many other things going on that i just cannot be bothered to sort it out ,but merry christmas all !!!!
  2. smokerpaul

    what are you smoking for christmas

    hi guys i am planning to smoke a cured turkey for christmas day in my UDS ,but not too sure about the weather here in the south of england it's blowing a gale outside and peeing down so hard it soaks you in  seconds and the forecast looks a bit grim ,i dont know if i will get it lit under...
  3. smokerpaul

    Away for Christmas

    hi guys  just started to get the turkey ready ,i decided to do a cured turkey this year and smoke it in the uds christmas morning ,i have a 5.6kg (12lb) bird ,i am following the recipe from on here," pops pickled turkey" i have just injected the brine and immersed it in a cool box and filled up...
  4. smokerpaul

    Has anyone built their own smoker??

    i use a seal a meal unit i think they are all about the same ,it does the job lol
  5. smokerpaul

    The New "BBQ" Restaurant

    hi graeme  i have had a few bikes over the years ,my quickest was a gsxr1100wp with trick bits and bobs that was good for 195mph most comfortable bike was an 06 honda st 1300 pan european and i have now got a yamaha tdm850 that i have used for the last couple of years that now needs a starter...
  6. smokerpaul

    The New "BBQ" Restaurant

    santa pod is not much better, it to is an airfield in the middle of nowhere,and can also be wet and very cold, but as your friend said the camp site atmosphere can be great ,but you need to see top fuel racing , either the main event may bank holiday weekend or the european finals in september...
  7. smokerpaul

    The New "BBQ" Restaurant

    i have read the article myself ,brighton is about 90 mins from me so i might check it out after christmas
  8. smokerpaul

    The New "BBQ" Restaurant

    armadillo eggs are a bit like ABT's, cheese stuffed jalepeno with sausage meat around it(scotch egg style) and wrapped in bacon i believe and i would be up for a meet up and smoke weekend (trailer tent) or if anyone is into drag racing i will probably be at santa pod in may for the main event...
  9. smokerpaul

    The New "BBQ" Restaurant

    hi graeme  if you are willing to travel in your camper, there are 2 yes 2  bbq places in brighton one  called smokey's on the sea front and another called the bbq shack at the worlds end pub london road ,i have heard good things about that one he does ribs, pulled pork, brisket, chicken and...
  10. smokerpaul

    The New "BBQ" Restaurant

    i am a bit sceptical about that place mark, it looks like a jazzed up steak house rather than a bbq restaurant ,ribs seem to be the only bbq fare with a few american sides like mac and cheese and fried pickles available, as for the rest you may as well go to a harvester !!
  11. smokerpaul

    The New "BBQ" Restaurant

    there you go danny !!! the great british public's ignorance of proper bbq allows places like that to thrive  if you want great bbq you have to do it yourself  the smf uk should get it together and open a real bbq joint we would make a killing 
  12. smokerpaul

    JUST AN IDEA

    sorry to say this but i believe we should stick to the uk group and if needed we should maybe start another group for other members but please do not call it the british empire group, the empire died many moons ago, so if i may suggest calling it the commonwealth smokers  maybe or something...
  13. smokerpaul

    drip pan height

    wow c farmer just shows how a diffuser changes the appearance of the finished product !!
  14. smokerpaul

    drip pan height

    hi brgbassmaster i would go for a diffuser, set it about 2 inches above the charcoal basket also try using drip pans as the juices can add another flavour profile and moisture to the finished product (especially pulled pork) .what wood do you use for the smoke as this can also effect the colour...
  15. smokerpaul

    Lazy sundays

    my next smoke is for christmas as i am limited on charcoal(one sack left) and all my local shops have stopped stocking it i am intending to try a cured turkey or (pickled turkey)as it is sometimes called you inject and brine the turkey for 3 days with prague powder #1 cure and end up with a...
  16. smokerpaul

    drip pan height

    hi brgbassmaster are you using a weber type dome lid or the original lid that comes with the drum? my uds has a dome lid and i sometimes use a pan with a rack(cake cooling rack) on top of it then place the meat on that or i use drip pans on the second rack i also have a third rack about 1 1/2...
  17. smokerpaul

    PID controller.

    last time i used my controller it was struggling to get up to temp, the fan was blowing and the temp would not go up past 210f i ended up wrapping 2 old towels around my drum and that sorted the problem ,i think it was not getting enough air ,along with the very low ambient temp outside ,hence...
  18. smokerpaul

    PID controller.

    i am going to use the fan on the drum with a separate control box,with all the research i have done ,it seems that 15 cubic feet per min is around the ideal air flow for a uds ,but putting a fan speed control in the design means i will have a more versatile unit.also i input the air through a...
  19. smokerpaul

    PID controller.

    baz your pid looks very similar to mine!! you know what they say great minds and all that!!!
  20. smokerpaul

    PID controller.

    sorry danny i posted in reply to baz senior  who already has built a temperature controller and has a good knowledge of them, i didn't take non technical members into account, i will try to simplify when explaining on posts but i didn't want to seem long winded when replying to an already...
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