I'm Rob from Sheffield, and after many years of grilling food in the garden, a friend gave me a smoker they received as an unwanted gift - an "ECB" Brinkmann upright water smoker. This was last winter, and I've been hooked ever since! The number of all nighters I've pulled out by the smoker in snow, rain, wind, sub zero temperatures is getting ridiculous!
I regularly smoke up pork shoulders, chickens, ribs etc. My one nemesis is the beef brisket, which every time comes out tough and chewy, no matter what I do
Any pointers there much appreciated!Out in my pit is also a kettle grill which I use when the smoker is full, and a fire bin to keep me warm on those long, cold lonely nights!
Anways, looking forward to becoming part of the British phenomenon of proper barbecueing by joining up here!
Cheers
Rob
