Reynolds1985
Newbie
- Jun 1, 2019
- 1
- 1
Hey All,
I'm James, I live in the UK. Some of you may know the area, West Row, as it is located next door to RAF Mildenhall & RAF Lakenheath which are two USAF bases over here.
I am very new to smoking and BBQ'ing, I was always the person at the party who would try and stay as far away from the BBQ as possible as I couldn't handle the responsibility of potentially letting a lot of hungry people down... lol! But over the last few months I have pushed myself and can safely say I (and quite a few hungry people) am happy with what I have produced so far. Far from perfect but I am learning from every experience and am grateful for this forum which has been a helping hand along the way reading from all of your guy's knowledge which you have kindly shared, thank you!!
I have been getting to grips with smoking/cooking on a very cheap kettle grill and a gas grill for longer cooks. My cooks so far have consisted of brisket, pork shoulder, ribs and chicken. I have slowly been adding to my tool collection too, most recently a thermpro dual pro thermometer which has been an absolute god send as I am very impatient so before this ended up lifting the lid too often to check temps which obviously didn't help in the slightest... and using a smoker box now instead of foil packets which I am sure I was doing all wrong anyway, lmao!!
Once I am happy with what I am producing I will be looking forward to upping my game with the BBQ/Smoker that I purchase to replace what I have so if you all have any suggestions in regards to this I am all ears :)
Thanks again!
I'm James, I live in the UK. Some of you may know the area, West Row, as it is located next door to RAF Mildenhall & RAF Lakenheath which are two USAF bases over here.
I am very new to smoking and BBQ'ing, I was always the person at the party who would try and stay as far away from the BBQ as possible as I couldn't handle the responsibility of potentially letting a lot of hungry people down... lol! But over the last few months I have pushed myself and can safely say I (and quite a few hungry people) am happy with what I have produced so far. Far from perfect but I am learning from every experience and am grateful for this forum which has been a helping hand along the way reading from all of your guy's knowledge which you have kindly shared, thank you!!
I have been getting to grips with smoking/cooking on a very cheap kettle grill and a gas grill for longer cooks. My cooks so far have consisted of brisket, pork shoulder, ribs and chicken. I have slowly been adding to my tool collection too, most recently a thermpro dual pro thermometer which has been an absolute god send as I am very impatient so before this ended up lifting the lid too often to check temps which obviously didn't help in the slightest... and using a smoker box now instead of foil packets which I am sure I was doing all wrong anyway, lmao!!
Once I am happy with what I am producing I will be looking forward to upping my game with the BBQ/Smoker that I purchase to replace what I have so if you all have any suggestions in regards to this I am all ears :)
Thanks again!
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