Help required from across "The Pond"

[fenman]

Hi Norm,

Clad you you found this site as there's very few UK sites.
Most of my smoking has been cold with oak sawdust, smoked salmon, wildfowl which i then cook in the oven.
Finding this site has got me hot smoking with my 1st brisket last week, 10 hours.
I went for the gas option as this won't kill you!
Apple wood is good & readily available here in the UK. A thermometer is a must for poultry & long meat smokes. If you do a UK brisket with q-view you will have job convincing them over the pond its not pork

fenman

 

[richtee]

I enjoy a Dirty Dick on occasion LOL! You old bodger you! ain't it fun tho?

As far as the insulation... think it's needed? I'd think you have more than enough heating capacity, and with the brick...

 

[fireguy]

Norm, if it were me, I would use the element to heat the smoker as well as light the wood. Take a metal pan and just simply lay it on top of the element drop you chunks in the pan and smoke. Give it a try and feel free to ask many more questions.

 

[normanfcook]

Just to keep you up to date with English barrel sizes:

Firkin = 8 Gallons
Kilderkin = 16 Gallons
Barrel = 32 Gallons
Hogshead = 48 Gallons
Butt = 144 Gallons
Ton = 252 Gallons

 

[normanfcook]

Thanks for the advice. I to like the "Suck it and see" approach.

Norm

 

[normanfcook]

Hi Fenman,

Glad I'm not the only Brit on this forum. Regarding your Avatar picture - Is that your smoke house? If it is, Wow! Looks like a log cabin.

Norm

 

[teeotee]

I cheked out amazon.co.uk for smokers. I can see why you guys build your own when a wsm is $250, that's $500 for the guys over here !!!!!