Nige

4kg mate

I ended up ordering a brisket from Rogers & Son, the meat was great, my smoking had a hiccup or two but all in all it was great!

There are some considerations, a longer flue creates more draw, also takes a bit longer to heat up to create that draw. If its long enough the gasses cool before they leave it causes condensation to run back down. Probably better to fit a pipe in the roof with a funnel type end to it for the smoke to filter in an up. But ultimately if its open all four sides the wind will carry the smoke away with out any extensions etc.

Very nice fella, neat bit of kit.

Nice one, I stopped entering those types of give aways as I figured noone won haha. I have it on good authority that the Garlic butter is superb! The sticker was handy too tbh, will hang it in the new BBQ shack im building.

That looks amazing David! I've been struggling to get a brisket like that locally! Talking of local I recently found a butchers called Hazel's in Norwich and got the meatiest ribs I've purchased yet! He also told me he can do briskets like above, but I've had butchers tell me that previously and I've been let down so watch this space on that one.. Attached a pic of the ribs.

Received some Angus and Oink rubs today, looking forward to honey and chilli wings this weekend 🤤 I meant to stick some dirty cow in but seems I forgot to add to cart, so will have to make another order in the near future. Poor me.. Anyone else have a particular favourite I should look to add.?🤤

Aye, I was put on to the same stuff by this very forum earlier this year. Looks a little funny but haven't had any issues at all using it.

The guy I've found that only does Ash is in reydon by Southwold does 50kg for £25 which is very reasonable from what I've seen, and tbf I'm getting used to it. I'm getting better at reducing the heat spike of a fresh log and managing the extra smoke it gives off with a little preheat and leaving the door open whilst it gets a lick on. Would still very much like to find decent oak and beech though. Another little glimpse of her with make up on.

This is of interest to me, I recently built a large-ish offset "texan" style smoker based loosely on Aaron Franklins designs but with an insulated firebox that cooks solely on wood. Ive got through 50KG of Kiln dried Ash on it so far from a local guy that has in all fairness been fine for Pork and beef so far, but Im really after getting some Oak in or close to Norwich. Seems its either an advertisement of "seasoned hardwood" or just plain Ash. I'd prefer to know what wood Im putting in to cook my meat rather than random lumps of hardwood. Any decent soruces for logs that can be ordered anyone knows of? Or trust someone to provide decent logs in the Anglia region? Cheeky in progress pic attached.

It eventually lit OK, no off putting smells and the UDS is purring away now. Just shocked to see it looking shiny!

Was running low on fuel so nipped to Bookers to get a bag of the lumpwood mentioned in this thread. The stuff looks like its got melted plastic in it?? Its firing up in the Chimney as I type in readiness to smoke a leg of Lamb. I'm mighty dubious about this stuff though. Anyone used it? Edit: Attached a picture of the bag for clarity. Its also difficult to light, two twizzelers and its not lighting, put three under it this time. Im guessing its Chinese or something and caked in retardant for shipping purposes 🙄

Hi mate, thanks for the welcome. I'm in the process of building a roof over the area, but right now they are under a well tied down gazebo as scaffolding is up for some needed repointing work. But it's obviously custom built, treated wooden base and granite top (I'm a stonemason by trade). One or the other is used most days, sausages on the kettle last night for example.

Cheers fellas.

Haha you did mate. The above is the same pic too, she's had a few little mods done since then, couple of analogue thermometers, a second area for a grill to go with the threaded bar for hanging, I added a second l to the "grill" on the sign haha. Cheers for the welcome.