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  1. mdm6

    Hello from Manchester, England.

    Hi, I joined this forum years ago, but not been active on it for a long time. I'm hoping I'm posting in the correct place - just wondered if anyone can offer advice on cold smoking sausages? I'm wondering whether I have to brine or cure or whether they can be smoked without any prep. Thanks...
  2. mdm6

    Advice for first smoke

    Hi everyone. I've done quite a bit of reading around and I am feeling kind of ready to try pulled pork. I still have a question: should all of the charcoal be grey/white before adding food to smoke? Also, any general advice would be greatly appreciated. Thanks, Matt
  3. mdm6

    Location: UK

    Hi, My name is Matt and have recently purchased a Brinkmann upright charcoal smoker. I'm hoping to do my first smoke in a few days. First question: how do I top up a smoker once the food is in? Does the charcoal have to be hot/grey? Thanks
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