Ben from Ireland here, just started smoking recently and I'm hooked. Just smoked a selection of tester foods with peat. Very nice. Looking forward to reading experienced tips from forum.
Welcome to the forum! In no time at all you will find this place to be your go to place for making great foods your friends and family will love. The search tool at the top of the page will be your new best friend.
Hello Ben, and welcome to our group! You'll find that this is a great place to share ideas on smoking, grilling, etc. There are plenty of folks here who genuinely enjoy helping one another. Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything ......... [/h1][h1] [/h1][h1]Gary[/h1]
Hello Ben and welcome to the fun. Many good folk here with a load of experience that they are more than willing to share. If you have specific questions just start a thread and someone with experience will be along soon to offer advice. All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have. Spend some time doing some research on the forums, tons of advice and recipes already available there. We look forward to your contributions. Have fun. Good luck. Keep Smokin!
I am living in westport co mayo with my girlfriend.
We have an Italian restaurant called 'enoteca' you can find us on Facebook just search for "enoteca westport".
I myself have lived in Italy for 20 years.
I have 2 grills at the moment. My trusty webber and an offset smoker.
Thanks for the welcome guys. This is my setup, pizza oven to the left and smoker to the right. Salvaged an old stove from a local bar that was no longer safe for it's intended use. Can fit a great amount of smokables in it. I mainly use the a-maze-in cold smoke generator... And mostly use the turf... Club hammer into small pieces and away it goes. No worries. The turf is a subtle taste and particularly good with the mild cheddar. And of course extremely cheap.
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 We all have our own taste.
Best of luck with restaurant. I also use a weber mountain smoker to smoke chicken/salmon/duck etc for two eateries in Enniskillen..the hot smoker is excellent for the speedy bulk smoking, especially when the menu is demanding it. We usually can do 30 chicken fillets at a time with dry oak chunks. Sells out in hours. We do experiment with rubs etc but the bland Fermangh taste usually prefer the standard smoke flavour.. Can't blame them.