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We have been kindly asked by Marcus the editor of the BBQ Mag to contribute an article about the UK Smokers Group, and in particular the Annual Smoking Weekend.  If anyone could send me a testimonial or content for the article with photo's if possible explaining how the forum or the Smoking...

Just wondering if anyone is going to Grillstock this year?

The UK now has it's own BBQ Mag.  http://www.joomag.com/magazine/uk-bbq-mag-winter-2015-2016/0103332001445883077?short

I have been meaning to cure some pork loin and make back bacon for a long time but have never got round to it.  After a long chat and with some fantastic instruction from Wade on the UK forum I decided to take the plunge and give it a go. My pork loin was 2.6 Kg, so I used a dry cure of 58...

I have been meaning to cure some pork loin and make back bacon for a long time but have never got round to it.  After a long chat and with some fantastic instruction from Wade I decided to take the plunge and give it a go.   I used a simple dry cure of sugar, salt, nitrite and black pepper...

Sometimes it can be difficult finding the right bit advice at the right time if you are in a hurry, therefore I think this thread would be worthwhile. I came across the following link, It was written by a chap called Cranky Buzzard on the main forum who has kindly given me permission to post it...

How did you hear about the UK forum, was it a personal recommendation, a link from somewhere else or a Google search.  If you could all give us your input it would be appreciated.

This thread is for the 2016 Smoking Weekend Only:

Welcome to the UK Smokers, you might have already said your hello's  on the main Forum Roll Call, but it is worth saying them again for all our UK Smokers. Tell us a bit about yourself, what your skill level is, what part of the UK you are from, and anything you want to share with us. It is...

Wade's original post on the Smoking Weekend kinda fell by the wayside, so if we can have a look at it again that would be great, If you are not interested in attending can you also let us know so we can cross you off the list.   It's going to be a great weekend, and as there are quite a few new...

Right chaps lets not be shy, how big do you like your wood........... Chunks? After watching a fair few youtube videos and reading the odd thread It seems it's horses for courses.  I personally use fist sized,or something slightly smaller, and throw one of these on every 45 minutes or so...

Fathers day is fast approaching, and a week later it's my birthday, so I am looking for ideas for pressies please.  I don't need a new smoker, I have a maverick temp controller and enough Smoking wood to last me a lifetime.  Apart from that I am open to suggestions.   and please don't suggest a...

I was mooching around Bookers Cash & Carry earlier today and they are selling Australian Sirloin for £13.00/Kg, If you are into steak it is definitely worth trying.

I thought it would be great to see what people are cooking up outdoors for dinner, plus it gives you ideas. These are 3 Aberdeen Angus Steaks weighing in at a nice 400 g each or just over 14 ounces if you are old school like me, cooked medium rare over Oak logs.

Danny has just inspired me for this one, with his garlic likes & dislikes.  Me personally I cant stand snotty eggs, food that is just thrown on a plate, steak cooked incorrectly, the list goes on, my wife says I am a fussy bugger, to me it is having high standards.

A lot of people in the UK seem to use Oak & Apple, with the odd exception    I was wondering if anyone has tried anything a bit more unusual?  I have tried Blackberry stalks once.  You need the stalks when they are brown, and then let them dry out.  Ideally you need to use them in a "bundle" as...

As It's all about the flavours, I have compiled a list of the different types of woods you can use for smoking.  As this is a UK forum I have included smoking woods from the UK, however I have included a couple of the American favourites to make Danny feel at home.  I am sure there are many...

I have always been interested in the lumpwood charcoal versus briquettes debate after reading something many moons ago on a previous website.  I understand the pro's and con's of both, but was just wondering if there are any purists out there who will only use restaurant grade charcoal no matter...

Hi I am based in the UK, where it rains about 9 months of the year if we are lucky.   Smoking food in the UK is just starting to take off, and is now becoming popular in the UK. with BBQ restaurants and pop up market stalls appearing throughout the country.  I have been smoking for a couple of...