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Hi SuyaSmoke. +1 with Wade for Heat Beads. If you're in a hurry and you're near a Range you can buy them there. The Range now also sell wood chunks. Both are a bit more expensive than buying online, but useful in a pinch. As for Weber briquettes, I'd avoid unless you can get the old style long...

Merry Christmas everyone. Have a good one. Robin

Thanks

Evening All, I've been offered a load of seasoned sweet chestnut for nowt. I can't very much info on it. Anyone ever used it? Cheers Robin

That looks fantastic Wade. Did you find that removing the pellicle improved the flavour?

This also would work well with whiting. An underused fish

I did what you did Wade. I also made catfish po' boys. I dredged them in a mix of plain floor, fine cornmeal, cajun spice and salt, fried them off and had them in a baguette with spicy remoulade, salad, tomatoes and hot sauce. 

Hi Tom, I got my Pro Q cold smoke generator last week and had my first few attempts at cold smoking. I've smoked salmon, butter, sausages, eggs, tomatoes and chillies. I don't have any experience, I just lit the sawdust and left it overnight and so far everything has gone well. My understanding...

Went to Red's Shoreditch branch on Friday. I was a bit pressed for time so I opted for the brisket and burnt ends sandwich. I thought it was really good: the brisket was beautifully moist and tender, well seasoned and smoky. The burnt ends were smoked to almost industrial levels, but I quite...

Good review, cheers. I'm going to the Shoreditch branch tomorrow. I don't think I've ever had decent brisket in a BBQ restaurant in the UK, so I'm going to give that a whirl. 

Whole chuck is nice smoked and a lot more forgiving than brisket. Or picanha which you can now get it in Waitrose; it's a Brazilian cut (no not that type of Brazilian cut)

Hopefully not at the same time. 

Just want to say that I've been off work sick today and have spent most of the day lying in bed reading posts on this (UK) forum, more or less from its inception. One of the things that struck me was the generosity of the forum members; not just their time and knowledge, but their willingness to...

Cool, cheers Piers

Hi Wade, Much appreciated. I have a few bags of pro q dust which I bought along with a cameron stove top smoker a while ago, so I have the raw materials for the pro q. Have you ever made your own smoke generator, and if so was it easy to do? Cheers Robin

I'd like to try it when the weather gets cooler. I have an old, unloved and unused Homebase knockoff of a Weber 57 kettle at the end of the garden. The dome is slightly bigger than a Weber, so there is plenty of room. I was thinking about buying a Pro Q cold smoke generator (I've heard that the...

I was browsing another FB forum in June and saw post by a certain Mr Resurrected (under an alias) who mentioned the site. I'd seen the main site and the FB page before but was unaware of the UK group. 

Great, thanks Jonty. When I eventually get around to taking the ribs out of the freezer and getting them on the smoker, I might try foiling them a bit earlier as you suggest. Cheers Robin

Hi SM, I think that sounds the way to go. I'm no purist and am happy to smother with sauce when I feel like it, but I think I did the meat a disservice saucing it (though that may be the Sweet Baby Rays, I can still taste it now)

Hi Jonty, They look really good. How long did it take to get them to 195 in the end, and what temp did you have the smoker at?