Roll Call

[mymatejim]

Hi all,

Directed this way by Smokin Monkey on the main roll call forum where I've just signed up.

Smoking newbie here looking forward to a new world of BBQ!  I have been a big BBQ for fan for a long time now (I'm a typical UK griller having to be somewhat hardy against the rain, and only really experienced direct grilling as opposed to indirect smoking). 

I came across this forum after ordering my first smoker (Char-Broil Oklahoma Joe Highland Smoker) which arrives tomorrow and when looking on the internet about it I found a load of threads about mods and other tips...then got sucked into this place and getting excited about all the possibilities!  Needless to say I've got some high temp sealant on order and have left a message with my metal work friend to give me a call about a baffle plate...

Being a complete newcomer I am going to have a hunt around for threads on the heat source, i.e. charcoal, wood, wood and charcoal etc etc so if any of you can point me in the right direction then that would be great.

Looking forward to chatting with you experts and learning as much as possible.

*additional info for you UK people; northern-based griller in East Yorkshire - so plenty of the afore mentioned rain!  Completely geen to all things smoking so apologies in advance for any daft questions!

James

 

[smokin monkey]

Hi James, welcome to the UK Group of Smoking Meat Forums.

We have a growing number of smokers here, with plenty of knowledge between us, and we also have the backing of the main forum. What you paste in the UK forum, can be seen in the main forum.

When you see an memeber that you like the look of what they are doing, or have given you good information, click on the Avatar, it will take you to there page and click on follow. Then you will be altered to there post.

For wood, try James, http://www.smokingmeatforums.comhtt... Please do not use easy lite Charcoal. Steve

 

[wade]

Hi James. I am glad you found us and said Hi 

 

[schminky]

Hi folks,

My name is Yosh and I'm a new food smoker in North London.

I went on a one day course with Turan of coldsmoking.co.uk and have just bought my first kettle bbq to start experimenting with hot smoking. I'm also starting to cure (bacon) and really get into more traditional food preparations in general. Other things I've made are salt beef, gala pie, slow-baked beans, all from the DIY Cook by Tim Hayward. I've got my giant cardboard box ready to take a proQ cold smoke generator, too!

Would love to hear from anyone local, especially other women into smoking!

Cheers,

Yosh.

 

[wade]

Hi Yosh. I have just welcomed you in the main forum. It is great that you have now found your way to the UK group too.

There are a growing number of us on here in the UK that both hot and cold smoke and some of us make our own bacon too. We are very happy to share our experiences and help you to develop your skills further in this area and look forward to learning from your experiences too. Have you tried smoking salmon or cheese yet?

Not many women in the group I am afraid, but the UK BBQ community does have some very talented female competition smokers. They are still in the minority though so it is great that you are trying to even up the numbers 

Do you have any photos of your bacon so far? We love photos on here. Also photos of the creation of your cardboard box smoker would be great as we are trying to promote all forms of smoking and educate people that you don't need to buy specialist, expensive equipment in order to produce fantastic smoked foods.

 

[schminky]

Thanks Wade! I've posted some photos here of various beef and pork experimenting:

http://www.smokingmeatforums.com/g/a/300437/default/

As soon as I get the smokers up and running I'll be posting photos - I'm very much about the low budget with a bit of creativity.

Cheers!

 

[wade]

The photos are great thanks - How did the bacon taste? Will you smoke the next batch?

I see you are using Surfy's cure. I have had some of his cure#1 lab tested and it was right on the mark. Some you buy online is not what it claims to be. Another good source for cure is Weschenfelder.

I have just dropped you a PM about including photos in the threads themselves as it will make them easier for people to see.

 

[steve hicks]

Good to join up with people that like smoke& fire

I am a gas engineer domestic and lpg and i have just got a electric smoker.

Bradley Original. 

Where is the best way to start chicken breast maybe, like some help please

Steve Hicks in Suffolk

P/S where can i find a list of local events

 

[thenegativeone]

Hi Steve, welcome to the group! I can't help too much with your question as I don't have any experience with electric smokers but I know some of our more seasoned smokers have and I'm sure they'll be allowed my soon to offer their advice.

In regards to the chicken question, chicken is a good meat to start with as it's cheap and therefore you don't have to worry to much incase you mess it up, the first thing I ever smoked was a whole chicken and it turned out great. I would advise trying a whole chicken over breasts as the price difference is negligible and breasts have a tendency to dry out on their own.

As for the local events I'm afraid I can't help with that either but someone else may be able to.

I'm sure someone more useful will be along soon, and remember, get smoking and post pics!

 

[smokin monkey]

Good to join up with people that like smoke& fire
I am a gas engineer domestic and lpg and i have just got a electric smoker.
Bradley Original. 
Where is the best way to start chicken breast maybe, like some help please
Steve Hicks in Suffolk
P/S where can i find a list of local events

Hi Steve welcome to the forum. To get a better response, please start a new thread either in the main forum, or the UK Group, that way it keeps the welcome page free for welcoming new Memebers and all responses to "your" thread will be in one place.

 

[kc5tpy]

Hello Steve.  Glad to have you buddy.  As Smokin Monkey said start a thread of your own; ask all the questions you wish and you will get all sorts of information.  We try to keep RollCall as just a "Hello" and introduction page.  We look forward to your contributions.  Keep Smokin!

Danny

 

[willsuffolkuk]

Hi All

Just joined. Thought I'd follow the rules and introduce myself! I found the forum when researching whether a Landmann Kentucky Smoker is worth the money. 

Since doing some reading, it sounds like I can do a lot more with my Weber Kettle BBQ than I currently am, I'll start a new thread on that specifically whether I need to bother spending the extra money.

BBQ'd alot, but only recently started smoking, had a go at some brisket, didn't cook it for long enough, but still tasted good. some chicken pieces, really happy with these, smoked with some mesquite wood shavings from weber. And some veg, Corn on the cob worked really well and added to the flavour.

After spending a few days reading on here, I'm clearly a novice, already learnt a lot. 

Cheers

Will

 

[smokin monkey]

Hi All

Just joined. Thought I'd follow the rules and introduce myself!

After spending a few days reading on here, I'm clearly a novice, already learnt a lot. 

Cheers

Will

Hi Will 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.

Its great that you have found the UK Smokers Forum. There are a growing number of Smokers in the UK and Ireland and our group is growing all the time.

We have had our 3rd UK Smokes weekend, where members attend and cooked over the weekend, planning for 2017 will start shortly. Please use the link below to view the website.

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

Wade will be along shortly to welcome you and he will give you some of the best advice you can get, to get the most out of your Weber.

Smokin Monkey [emoji]133660013031[/emoji]

 

[wade]

 
Hi All

Since doing some reading, it sounds like I can do a lot more with my Weber Kettle BBQ than I currently am, I'll start a new thread on that specifically whether I need to bother spending the extra money.

BBQ'd alot, but only recently started smoking, had a go at some brisket, didn't cook it for long enough, but still tasted good. some chicken pieces, really happy with these, smoked with some mesquite wood shavings from weber. And some veg, Corn on the cob worked really well and added to the flavour.

After spending a few days reading on here, I'm clearly a novice, already learnt a lot. 

Hi Will and welcome to the forum. I use a variety of smokers however the Weber Kettles are my "go-to" BBQ smoker for day to day smoking. They are very versatile and you can smoke very successfully on them. What size Weber do you have? It is easier to get the longer smokes on the 57 cm but the 47 cm is fine too - albeit more restrictive on cooking grate space. The important thing to remember when smoking on the Weber is that the quality of the briquettes you use is critical. Using premium briquettes like "Heat Beads" or "Nature" you can get a good smoke without taste taints for up to 8-9 hours on just a single load of couple of Kg.

This thread will give you some pointers as to how this can be achieved http://www.smokingmeatforums.com/t/171812/coconut-briquettes

Below are a selection of photos that help show the versatility of the Weber Kettle.

smokers2.jpg

• wade
• Sep 1, 2016

RibsSmoker1.jpg

• wade
• Sep 1, 2016

FattyChicken1.jpg

• wade
• Sep 1, 2016

FattyCooked2.jpg

• wade
• Sep 1, 2016

Cooked Chicken Maple.jpg

• wade
• Sep 1, 2016

Nature Pork1.jpg

• wade
• Sep 1, 2016

 

[matt c]

Hello, 

I am Matt and I live in the Portsmouth area down on the south coast. A novice at smoking, but I have been grilling for a little while on a kettle grill inherited from my sister in law who was taking it to the tip. After taking it apart and cleaning it up it has served us well so far.

There is already another post on my decision to buy a cheap offset, so enough said about that particular unit!

IMG_20160912_105333.jpg

• matt c
• Sep 15, 2016

 

[wade]

Hi Matt - I found this post after responding to your other thread.

From the handles it looks a bit like a Weber clone which is very promising. What are the air vents underneath and on the lid like?

 

[matt c]

Both lid and underneath vents are the same. The top vent seems pretty smooth but the bottom has a slightly loose feel to it but doesn't look too bad.

IMG_20160916_171906.jpg

• matt c
• Sep 16, 2016

 

IMG_20160916_171945.jpg

• matt c
• Sep 16, 2016

The grill is 52 cm in diameter so not quite as large as the Weber (except the 47 cm of course). Room for a chicken although I had real trouble keeping the temp up when smoking one a couple of days ago, but that I think is most likely the briquettes I used. I have some Heat Beads for the next cook.

Got to 207 c with bottom vent half closed and top vent maybe 3/4 open at a quarter of an hour after putting the coals in. Put the Chicken in and struggled to get to 150 c with both vents fully open. Had to finish in the oven for ten minutes to get to 80 c in the meat. Tasted good with apple wood smoke, but would have been nice to get a complete cook in the kettle.

IMG_20160915_161546.jpg

• matt c
• Sep 16, 2016

 

[dirtyd89]

Hi there I'm Joe.

I've recently bought the 'Grillstock BBQ Book' and now I'm hooked on cooking. I've been cooking everything inside on a gas hob and fan assisted oven as I didn't have a smoker.
MASSIVE SIN RIGHT THERE I KNOW... I'm Sorry!

I've just ordered myself a Brinkmann 810-5301-C Smoke-N-Grill Charcoal Smoker and Grill which will be arriving today along with a new temp gauge and a chimney smoker.
Any advice on mods I'll need to make so I can cook some bad ass meat?

Let the addiction begin.

JD
Bristol

 

[smokin monkey]

Welcome Joe, to the UK Forum.

 

[steve johnson]

Hi joe & welcome there's plenty of videos on you tube with mod ideas for brinkman smokers. Enjoy