Hello from London!

[hlsmokey]

Hi there, 

So, I have recently had a birthday and have been given a Weber Smokey Mountain. I'll mainly be smoking meats (pork shoulder, ribs, brisket) but want to look into smoking fish and cheeses too eventually.

I would like to know and understand more about smoking methodology as well as the different woods to use and why, as they are not so easy/cheap to come by here in London i'm not easily able to just buy chunks or chips of different types to test. 

Additionally I am keen to know more about the rubs, sauces and sides that people like to use to complement their smoked meats. 

I've spent a long time making pulled pork in a slow cooker and using liquid smoke or steaming ribs over an oven grill....now I actually have a smoker I cannot wait to get stuck in and get the job done properly! 

Best,

HLSmokey

 

[SmokinAl]

 to the forum!

Glad to have you aboard!

Your going to love that WSM, it's a great smoker.

Al

 

[smokin monkey]

Hi HLSmokey, Welcome to our "Family" and "Addiction"

Plenty of good folk on here, ask any questions you can think of, and you will get your answers.

Please take time to look at the UK Smokers Forum,

http://www.smokingmeatforums.com/f/3161/uk-smokers

And introduce your self on the UK Roll Call
http://www.smokingmeatforums.com/t/229926/roll-call

Cheese is a good place to start, and Wade, will give you pointers on smoking fish. I do not like fish, so have no Experiance in that field.

For wood chunks, Chips or dust contact smokewoodshack.com and James will sort you out and 15% discount as well.

We have had our 2nd UK Smokes weekend, where members attend and cooked over the weekend, dates and plans are already in place for 2016. Please use the link below to view the website.

http://www.uk-smf.co.uk

Smokin Monkey [emoji]133660013031[/emoji]

 

[gary s]

  Good evening and welcome to the forum, from another hot day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

Gary