New UK Member

[xtianmadrid]

Hi,

I have been smoking now for  about 45 years.  Started when the children were small, cold smoking salmon and hot smoking trout

wild duck and other game as they were not generally available in the area I lived.  The family has grown over the years, if we all sit 

down together we are 23 at the last count,  cheaper to eat at home !

I  left the UK for a while, hence Xtianmadrid,  where I continued to cure and smoke and make sausages in the english style.

Back in the UK now and  use two Bradley 6 rack Digital smokers, but confess I use an  AMPS  for the cold smoke rather  than

the Bradley Bisquette, together with a Traeger Texas elite with grillgrates and  sundry PID's and  temperature probes.

I have just dryaged a whole ribeye about 3.5 kilos in weight for 40 days and the resulting steaks are memorable.

I am also using a  sousvide supreme water oven to cook the steak through so I can just flash sear on the grillgrates

when we have a large party.

Thanks for reading

Xtian

 

[themule69]

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...
Happy smoken.
David

 

[xtianmadrid]

Thank you David.

Take care

Xtian

 

[gary s]

  Good morning and welcome to the forum, from another beautiful sunny and cool day here in East Texas. Lots of great people with tons of information on just about  everything.

Gary

 

[xtianmadrid]

Good Morning to you too Gary,

Wish it was sunny and cool here !

Thank you for the welcome and take care

Xtian

 

[gary s]

We have had 4 - 5 days of nice sunny weather, today is supposed to be the last day, cold front and rain moving in tonight or tomorrow

Gary

 

[xtianmadrid]

Hi,

Our forecast for the week, do not forget it is in C not F.

Bit chilly at the moment.

Take care

Xtian

 

[wade]

Hi Xtian - Welcome to the forum. It is great to see another UK enthusiast. We are a small but growing band here and we have our second UK meeting planned in August.

What kind of things have you been smoking regularly? You will rind a real mix of characters and expertise on here and we all enjoy sharing methods and especially pictures.

If you get a chance swing by the UK Smokers group http://www.smokingmeatforums.com/groups/show/38/uk-smokers  where you will find quite a lot of UK smoking related information. Beware of Danny (KC5TPY) though - he is that most dangerous of creatures, an exiled Texan.

I don't blame you about the Bradley biscuits - thy appear to be an expensive way to smoke...

 

[xtianmadrid]

Hi Wade

Thanks for the kind welcome.

I smoke anything and everything,  have been curing and cold smoking monkfish tails recently, came out quite well, and currently have a

goose breast hanging in the kitchen which I cured and smoked after Christmas.

I currently live in Wincanton Somerset.

As I said  in a previous post I tend to use pellets for cold smoking  rather than dust or  biscuits.

I am currently exploring the delights of dryaging meat, have just dryaged a ribeye for 40 days with good results.

Xtian

 

[wade]

I use pellets too - in an AMNPS like smoker. I built it myself before Todd's were available in the UK - but now you can get them here too that is great.

I mainly cold smoke salmon/trout, bacon and cheese and slow cook BBQ most things.

There is a wide range of expertise and skills on here so don't be afraid to ask anything. Just because you are new to the forum we don't assume you are a rookie either so please feel free to chip in with your experience wherever you feel you can add value.

Most of the discussion here will be slightly biased to the US however, although some of their regulations are more stringent than ours, most are identical both sides of the pond. Just remember to have your F to C temperature converter handy and remember that the US pint and gallon are 20% smaller than the UK ones.

 

[xtianmadrid]

Thanks Wade,

We are never too old to  learn !

Take care

Xtian

 

[smokin monkey]

Ho Xtian, welcome to the forum. Will look forward to your post and photos.

Smokin Monkey [emoji]133660013031[/emoji]