Hi from Blackpool, UK

Discussion in 'Roll Call' started by lozza, Aug 7, 2013.

  1. Hello everybody, I've been a member on smf for a couple of years & find it great to get tips on all aspects of BBQ. After all this time I thought I would introduce myself.
    I started smoking when I saw a chef on tv lightly smoking some fish in a tiny tin box & thought I'd like to try it. Off I went on eBay & got a fish smoker. Pretty quickly I realised that you could smoke other things rather than just fish but I would need something bigger, that's when I bought my proQ excel & I love it.
    Would post photos but haven't figured that out yet.
     
  2. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions Post it
    and you will probably get 10 replies with 11 different answers. That is because their
    are so many different ways to make great Q We all have our own taste.

    Happy smoken.

    David
     
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! There are several members here from the UK.....we need to get yall a group started!

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!

    Here is the proper way to post Q-view or photos here at SMF. http://www.smokingmeatforums.com/t/125263/how-to-upload-a-photo-q-view-to-your-post

    If you need any help roaming around the forums....just holler!  Happy to help out!

    Kat
     
  4. I'll check out the terms & thanks for the link on how to post photos, I know everybody loves Q view & it saves time trying to explain what your talking about sometimes.
    Thank you for the warm welcome David & Kat.
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I haven't tried fish yet and, if you are doing some, I would love some Qview of your technique!

    Disco
     
  6. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome!  Holler when you need anything...

    Red
     
  7. My wife loves hot smoked salmon & hot smoked mackerel so I do it quite a lot, I'll put a Qview up when I next do some Disco.
    Thanks Red, will do.
     
  8. wade

    wade Master of the Pit OTBS Member SMF Premier Member

  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Your kindness is only exceeded by your wisdom! Thanks

    Disco
     
  10. Hi, My name is Steve Binkowski. originally from Buffalo NY living in Sarasota FL for 20+ yrs.

    I have been making sausages since I was in my teens, my dad taught me. But we used to make fresh sausage without smoking, bought a hot & a cold smoker last year (Big Chief cold smoker & a Cabelas 7 in 1 smoker,) love them both.

    I really enjoy making Smoked Polish Sausage, beef stix. meatloaf, fish.

    Been following SMF for some time, thought I would join the forum and share smoking tips & stories with my fellow smokers.

    Glad to be aboard,

    Steve
     
  11. Hi Wade, I do cold smoke cheese which is great on burgers, garlic bulbs, chillies & even sea salt with various degrees of success.
    I've done all sorts of BBQ smoking pork shoulders, pork & beef ribs, beer can chicken & this weekend I'm doing a British brisket which is rolled & quite small so I'm going to try & do it similar to the beef ribs I did which turned out ok, not anywhere close to the amazing beef ribs & brisket I've seen on you tube & on BBQ pitmasters but they were enjoyed by my small group of friends.
    Practice makes perfect I guess.
    Thanks for the link that looks fantastic & a similar cure that I use for my cold smoked salmon.
     

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