I'm from Manchester, have recently retired and have been grilling stuff outside for over 30 years. You may think that makes me sound like an expert but for the most part it's just been burgers, sausages, chicken breasts and the occasional steak.
I started off with a small Hibachi then graduated to a brick supported open charcoal grill. These were followed by a series of gas fired, hooded grills. About ten years ago I came across some maple smoking planks in my local Asda and that's when I started to get a bit more adventurous, planked salmon, planked steak with blue cheese etc. then on to beer can chicken with wood chips smouldering in a cast iron smoker.
I've never been totally happy using gas, I found that, even with flavoriser bars or lava rocks, the heat for direct grilling was never even and would be hotter over the burners than an inch or two either side.
Two years ago I decided to go back to charcoal after watching a couple of Riverside Garden Centre videos on YouTube and bought a 57cm Weber Mastertouch and have found it a lot easier to control the heat. Since then I've tried loads of different recipes from low and slow cooks to rotisserie roasted joints.
I follow several BBQ channels on YouTube, DJ BBQ, County Woodsmoke, BBQ Pit Boys etc. As well as none BBQ cooks like Jamie Oliver and his chefy mates from FoodTube.
Recently I saw John Quilter aka. Food Busker make a filing cabinet smoker using a single electric hob as a heat source and decided to have a go myself (see attached pics). I'm still experimenting with it, watch this space for a full review.
I'm looking forward to learning some new tips and ideas on this forum.
Colin aka. Smoke Bloke