Hi from England

[brandsbay]

Hello all,been smoking fo 8 years,not very popular over here,so its great to find a group of smoke addicts to chat with,and not get a funny response when you talk about pork butts,

 

[cowgirl]

Welcome Brandsbay, glad to have you here!

 

[dennisdocb]

Welcome from across the big pond...lots of good folk and info..so enjoy

 

[pineywoods]

Welcome to SMF glad you joined us. You have found lots of info and great recipes. We also like talking butts, rolling fatties, and injecting

Have fun and happy smoking

 

[ck311]

welcome aboard glad have to have ya. There is nothing but good people here i hope you enjoy your stay.

 

[brandsbay]

thank you Good to be here

 

[waysideranch]

Welcome Brandsbay.

 

[jond]

Welcome! :)

I'm new around here too but not too far away from you, Windsor, Berks.

Loads of excellent information and help here :)

Jon.

 

[brandsbay]

Hi Jon,got the same smoker and a Brinkmann smoke and grill,Hey now there is two of us this side of the pond

 

[vlap]

Glad to have you here!

 

[lcruzen]

Welcome Brandsbay!

 

[bbqgoddess]

Especially when you talk about rubbing your butt!!
Greetings Brandsbay, its great to have a mate from across the pond here smoking! Do post up some Q-vue for real soon!

 

[smok'n steve]

Welcome my friend,

Hey, there is one other person from your neck of the woods, tell us what you think of this thread on Forget jerky - make yourself some biltong :-)

We are pretty impressed with that and I am sure we will all continue to learn from each other!!!!!!


Smok'n Steve

 

[solar]

Welcome! Hope to smell some smoke coming from the east side.

Just curious, butt is smoking meat not popular over there?

 

[richoso1]

Welcome to the best smokin' site this side of Mars, SMF that is.

 

[desertlites]

welcome aboard-and there ain't just 2 of u here. we have a few from the other side.glad u found us.

 

[okie joe]

Welcome, Brandsbay glad to have ya ,keep it thin blue smoke...

 

[erain]

welcome to smf!!!

 

[brandsbay]

People over here prefer the grilling aproach,you know black on the outside and raw in the middle and when you finish eating thats when the fire is just right for cooking,If only they knew what they were missing.

 

[brandsbay]

Hi smoke'n Steve,thanks fo the link,been hoping to try making some this winter,when I've built my cold smoker,any tips on cold smoker design,would be good,got some books but all say slightly different things on length of pipe from fire box to chamber,is 8' about right?