Hi from England

Discussion in 'Roll Call' started by jonny m, Apr 28, 2015.

  1. Hi

    My name is Jonny and I live in England just outside London in Essex and I'm pleased to join what I understand is THE best forum for smoking.

    I've got a Pro-Q Frontier bullet smoker with an additional third ring and to date I've mainly cold smoked cured salmon, pork belly for bacon, trout, cheese and salt with great success - especially the bacon and salmon which I've done without any nitrates or nitrates and I'm still here and not poisoned anyone yet!  I've also had a go a hot smoking lamb and will be having a go at some eel when I next get down to Billingsgate Fish Market in London - hence my avatar - once tried never forgotten!

    As it's getting a bit warmer over here I'm stocking up on woods to do some hot smoking and hope to get lots of good tips and advice from the experts and novices like myself here.

    I also grow chilli peppers and If anyone is interested I give you some advice on growing them or if you live locally to me even a plant or two to get you going including some very unusual varieties from Japan and I should have free seeds for 40+ varieties by the end of the season to share.  I hope to hear from you.

    Bye for now

  2. [​IMG]   Good afternoon and welcome to the forum, from a wet and rainy day here in East Texas. Lots of great people with tons of information on just about  everything.

  3. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board, Jonny! Yes this place is friendly and helpful. Look under the Groups tab, there's a UK Smokers group.

    Peppers? you might want to look at the C2C board:

  4. sota d

    sota d Smoking Fanatic

    Jonny, welcome to the forum! Lots of friendly people here who are always happy to help. When you start smoking again, post some pics so we can enjoy it with you! Happy smokin', David.
  5. rmmurray

    rmmurray Master of the Pit

    Welcome to SMF! :welcome:
    We're glad to have you here. The search bar at the top is your best friend. This forum has been around for over ten years, so there is a good chance that any questions you may have, have already been answered (they may have 10 different answers, but you'll get an instant response non the less).
    Please be sure to post your smokes along with your process and recipes. We will be glad to help you along the way and we may also learn something new ourselves in the process. Also, don't forget the very important Q view! (We're mad for pics on here 😁)
    Always remember to have fun because it's not fun if you have to work at it. Thanks for joining,
    - Ryan
  6. Greetings from New England! Hope you enjoy your cooking journey!
  7. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Hi Jonny

    Welcome to the forum. There are a growing number of us from all over the UK who chat regularly on here and we meet up once a year for a friendly gathering and cook at the end of July near Lincoln. Yes this is the best forum for all round food smoking and we cover both hot and cold smoking as well as curing. The forum is for all levels of expertise - from aspiring novices to US circuit champions - and so please pitch in at whatever level you feel you can provide insight to others or if there are any questions that you may need asking. If you get a chance please also say hi in the UK Smokers group. It is part of the main forum but this is where a lot of the UK specific discussion takes place.

    I too do a lot of cold smoking of fish and cheese and bacon curing and I also hot smoke all year round too. The Pro-Q Frontier will do you well - I have cooked on them several times and they are good bullet smokers. 

    Some links to some of my cold smoking threads for fish to see if we use broadly similar methods.




    I mainly dry cure bacon but here is a comparison of several wet brine curing methods that you will find widely discussed on here


    The chillies sound good. I have about 120 plants on the way at the moment too. You will probably already have most of the varieties that I am growing but I would be very interested in maybe trading for a couple of your Japanese varieties [​IMG]

    Great to have you on board.

    Last edited: Apr 29, 2015
  8. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.

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