Swan7030 Posted October 29, 2018 Share Posted October 29, 2018 Hi All my name is Paul and would like to introduce myself to the forum,thanks to wade and Steve for accepting me and making me feel welcome, have BBQ’d for years mainly using Webber kettles have always loved smoked meat and fish and always wanted to give it ago recently completed a hot/coldsmoking course and was thoroughly hooked brought myself a stove top smoker where I have done some hot smoked salmon that was not to bad for a first attempt,also purchased a callow cook4all smoker after seeing wades review which is also how I found the forum looking forward to having a play. My first question is how do people source there lumps of wood for your hot smokers ? I was thinking to try and find a joinery shop and ask nicely for some off cuts of Oak ect I’m in Milton Keynes if anyone knows how I can source would be greatly appreciated. Look forward to chatting with you all and gaining any knowledge I can thanks. Paul 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted October 30, 2018 Share Posted October 30, 2018 Once again Paul, welcome to the Forum. Try @Smokewood Smokewood Shack, for wood. Smokewood Shack Quote Link to comment Share on other sites More sharing options...
Icefever Posted October 30, 2018 Share Posted October 30, 2018 Hi Paul, your in the best place to be when it comes to bbq'ing and smoking. Ice. Quote Link to comment Share on other sites More sharing options...
Justin Posted October 31, 2018 Share Posted October 31, 2018 That is for sure, Welcome. Looking forward to you enjoying the journey onto more great cooking. Smoked cheese 101 and bacon 101! Any tips you have on fish very welcome. Use the Seafood threads. http://www.woodsmokeforum.uk/forum/20-seafood/ Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted October 31, 2018 Share Posted October 31, 2018 On 10/30/2018 at 7:51 AM, Smokin Monkey said: Once again Paul, welcome to the Forum. Try @Smokewood Smokewood Shack, for wood. Smokewood Shack Hi I’ve ordered from here and excellent prices and quality 1 Quote Link to comment Share on other sites More sharing options...
Swan7030 Posted November 5, 2018 Author Share Posted November 5, 2018 Thanks all for the welcome all will be looking to put an order in soon. 2 Quote Link to comment Share on other sites More sharing options...
Tarmac Posted May 7, 2019 Share Posted May 7, 2019 Hi, I saw this newbie thread and thought it best to enter here. I'm a first-time so please be gentle. I'm Steff and like Paul a newbie when it comes to smoking meat. I started on a Weber Kettle and had pretty good results. I then decided to upgrade to a bullet smoker and purchased a second hand ProQ Amigo. Smoking on the Amigo has taken me back to the beginning of my smoking journey. Having been able to sustain good temperature control on the Weber, I find the Amigo harder to do this with. I followed the same procedure as smoking on a BBQ: Chimney Starter, onto a some fresh coal, heat to temp and then add the water pan then of course the meat. However, I've noticed the temp drop very rapidly even with boiling water in the pan. Is this supposed to happen? I'm also concerned that the double grill racks place the water pan directly above the coal, which in my mind doesn't leave a lot of space for the fire to burn. If I'm missing something blindingly obvious please share, I'd really like to get to the stage where I can smoke on the Amigo and grill on the Weber at the same time. Any help gratefully received, Faithfully, Steffan Quote Link to comment Share on other sites More sharing options...
Simon Posted May 8, 2019 Share Posted May 8, 2019 Hi Paul. Welcome to the group. What was the smoking course you went on, and how helpful did you find it? Quote Link to comment Share on other sites More sharing options...
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