Wade

Great sounding recipe Richard. Do you have a photo of it to get our mouths watering

Hi Paul and welcome to the forum. You cannot go far wrong with a WSM - Looking forward to seeing some of your smokes when you are back home

Hi Asa and welcome to the forum

Hi Chris and welcome to the forum There is nothing wrong with coking on Gas so don't abandon it completely. I used to be totally anti-gas until a few years ago when I was challenged to cook identical chickens on both gas and charcoal. The results of each were certainly different but they were both very good. Since then I now include cooking on gas BBQs in my BBQ training courses. One surprising fact though is that it is actually more difficult to finely control the low-and-slow temperatures on gas than it is in a charcoal BBQ.

Hi Dan and welcome to the forum As Steve says we will be organising a BBQ weekend next July (ish) that we hope a lot of members from here will be able to attend. We had our 4th annual one this year and plans will be starting soon for our 5th event in 2018.

Hi Matt and welcome to the forum. It is great to see UK based producers/suppliers. We aim to support companies such as yours here on the forum and I look forward to seeing more of your posts soon

Hi BBQB and Welcome to the forum. How is it going? I hope you are having a good time there

The ProQ Frontier is a great smoker to start with. You may even find that it is the only smoker you actually need. I use one in my BBQ training courses for showing how precisely you can control temperatures on a charcoal BBQ. Grillstock is a great event. I have been a few times now and never get tired of it

Hi Joab - Welcome to the forum Have you mastered the temperature control on the Weber yet using a snake/minion yet? By controlling the bottom vents you can set a temperature of 110 C and a Weber will maintain that for 6-8 hours on a couple of kilos of good quality briquettes. I use Heat Beads almost exclusively but Nature Coconut briquettes are good too. The following are not Brisket but they will give you a good idea of the method.

Hi Pete The Brisket will do well on the Weber. Have you mastered the temperature control on it using a snake/minion yet? By controlling the bottom vents you can set a temperature of 110 C and a Weber will maintain that for 6-8 hours on a couple of kilos of good quality briquettes. I use Heat Beads almost exclusively but Nature Coconut briquettes are good too. The following are not Brisket but they will give you a good idea of the method.

Great looking oven How long does it take to warm up before you start cooking the pizzas?

Hi Don - Welcome to the forum. Brewing and Smoking are good complimentary skills I often travel in the US too and taste as I go. A few places I have eaten have been good but most have been mediocre at best. I find that too many of the BBQ places there (even the highly recommended ones) rely too much on the flavour of their sauces and not enough on the flavour of the meat. I think that now there are a lot of places in the UK that can hold their own with the best of those in the USA.

Thanks for posting that Nick. Good comparison and review

Hi Andy You cooked these in the UDS I assume. They sound great. As Steve says do you have any photos? For me I prefer to cook my chicken a little hotter (300-320 F) as I find such a lean meat does not really benefit from low temperature smoking. It is all down to personal preference I think. It is good efficient use of the space in the UDS though

Great looking turkey Jackie, thanks. There is a lot of interest from the American ex-pats for these around Thanksgiving.

I burned out several coffee grinders over the course of 6 months before I took the plunge and went for a professional grinder. I talked to a friend in a local restaurant and he recommended the Waring CD409. It is a little pricey at ~£158 but has already saved me money over the 2 years I have had it. Peppercorns are no match for it and it turns cinnamon sticks into dust in a matter of seconds.

Very nice smoker

Hi Nick - welcome to the forum. You are welcome here both on a personal level and professionally. It is amazing how many people are looking at more professional level smokers these days. I bought my Cookshack FEC-120 from you a couple of years ago (as they were moving from the 120v to 240 v controller boards) and can confirm that it is a great workhorse smoker. The GMG pellet smokers are great too - even the Davy Crockett which I often use for baking. Steve (Smokin Monkey) has the larger GMG which he loves too. I can sympathise with you regarding the domestic challenges of bringing home a new smoker. They do not seem to understand just how important it is to add to the diversity in the back garden

What a great birthday present Btw - welcome to the forum.

Hi Jason and welcome to the forum. The Weber 57 is a great workhorse of smoker and is very versatile. I took a look at your food blog and it looks great. I have updated your post with the hyperlink to make it easier for members to get there

Hi Dodge - Welcome to the forum. It can be an addictive hobby for sure . What did you smoke and what did you smoke it in?

Hi Rick - Welcome to the forum

Having tried of many of my local butchers I now use Wilkes of Cranbrook as my primary source of meat. The small shop front does not do them justice as they provide meat for a large number of restaurants, pubs and local schools. With a little notice they will provide almost any cut of BBQ meat you want. I have used them now for several years and have never been disappointed. E C Wilkes and Son Stone St Cranbrook Kent N17 3HE 01580 713128

Unless you are going to eat it all within a week (or freeze it) then it will keep longer in the fridge stored as a slab

Hi Steve Unsliced, dry cure bacon will keep refrigerated for up to 6 weeks. Once it is sliced then you should eat it within a week. If you want to keep your bacon longer then you should freeze it. The chilled shelf life of unsliced immersion cured or pump is only a week. The graph below shows typical water uptake for immersion cured bacon at 0, 7 and 14 days. For dry cured bacon there is a reduction in weight for both loin and belly as the salt/sugar draws out water from the meat.