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Hi to you hoogl I'll certainly keep everyone updated with my results, however 'successful'

And I thought they were the 2 main smoker's staples - shows what I know. I've watched too many American cook-offs on Netflix I think! 😊

Thanks for the very detailed tips Wade, I shall give this a try with my first attempt. What about sourcing the meat? Are local butchers always a better bet?

Hi I live a few miles from Cambridge and have been interested in smoking food ever since the other half bought me a pint of smoked prawns in a lovely Essex pub many years ago. I have to admit that my only attempt at smoking prawns (on a weird stainless steel table top smoker I think we still have in the loft) yielded little nuggets of fishy bitumen. A few years later I got a Brinkmann which despite attempted modifications fluctuated temperatures wildly and leaked smoke everywhere. That was replaced by a Landmann gas smoker. This is much more thermally consistent but the flavour is not as good, in my opinion as a charcoal smoker. I still have this but haven't used it for a couple of years. And finally, I have just bought the Aldi Kamado oven which should be arriving in a week or so. I have to say, I've had moderate success over the years and never really produced a really 'wow' pulled pork or succulent fall-off-the-bone rib. They've always been very good but not quite how I see them on YouTube smokers' videos. I'm really going to try hard this year to achieve proper results so happy to take any advice going! Cheers Ed