Hi y'all I'm a bradley smoker user from derbyshire in england. The bradley original not the new digital job. Do mostly cold smoking in it. I've also got a chargriller outlaw bbq (and believe me buying one of those in the uk is no idle decision as they are over 3 times the cost they are in the states). I'm fairly serious about making my own processed foods - been making my own sausages, grills, burgers etc for a few years now and take bbqing fairly seriously (by which I mean cooking over charcoal not hot smoking as you tend to mean in the states). I've not really done any hot smoking and a mate over on the slinging.org forums (nope don't know his handle over here - but it's different to his slinging.org one I know, as that was rejected by the sign up system) pointed me over here. so here I am Given what I know about bbqing and smoking in the states I suspect I can bring a different point of view to a number of subjects and hope to learn a lot more. Anyway looking forward to picking up some hints and making some new contacts. CA ps. This was my last bbq - thrown for about 15 friends and family. Anyway by numbers 1) ribs with a rather tasty marinade 2 & 3) venison chops in a subtle gin based marinade 4) pork and apple grills 5) a few of my veggy-meat sausages and minted 'lamb' kebabs - we only had 1 veggy present. 6) garlic and herb sausages made with fresh garlic and herbs from the garden. 7) some more ribs and some marinaded lamb kebabs (mint, honey, garlic, apple juice) 8) thai style prawn cakes - there were more but we had them in buns for lunch 9) king scallop and jumbo shrimp kebabs - A friend of mine in wyoming would sell his soul for these In a light garlic, lemon and butter marinade.