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