Hello from NI

[Solas]

Hi Folks,
As way of introducing myself, I have joined the forum to meet like-minded people. I live outside Armagh in Northern Ireland or North of Ireland depending on your views . I have a Kamado style cooker and a weber grill. I have being into bbqing for about 30 years but in the last 10 seem to spend most weekends doing something. Since getting my Egg this summer I have being getting way more technical as I can be more accurate with what I cook therefore I need your help and advise!!!

[RobinC]

Welcome to the forum

[The Foodtaster]

Welcome to The Forum

[gunman]

Welcome along. I'm also from NI (Newtownards).

[Stuarty84]

Welcome to the forum mate, I am from Portadown! Only up the road from you.

You got any pics of previous smokes?

[Solas]

Thanks for the welcome, wow 3 of us nutters in NI, I was beginning to think I was on a desert Island. It would be good to hear from any others.....

Portadown, I'm just around the corner in Markethill. I use a M&W in Scotch street, really helpful and sympathetic to our interest.

[Stuarty84]

Portadown, I'm just around the corner in Markethill. I use a M&W in Scotch street, really helpful and sympathetic to our interest.

I know M&W Farm Meats very well! He does some nice stuff out there. Haven't thought to ask him about cuts of meat for bbq/smoking though! So you reckon he is worth a shout? What all have you got from him?

[Solas]

Lol, burgers, sausages, chickens, brisket, sirloin, rib eye, fillet, chops pork and lamb. Basically everything that once walked around our fair planet.

They were really helpful with the brisket. It was 5 weeks in the planning and 3 weeks in the hanging. They trimmed the fat off taking the v out, could not have been more helpful. Picture if the finished product enclosed [img]http://img.tapatalk.com/d/13/08/30/2apu9y5u.jpg[/img]

I am doing pork belly next and I have ordered another brisket!

[Stuarty84]

Yum! that does look good mate.

I must ask them when I'm next out about sorting me with a few racks of ribs. I usually get mine from the Meat Clever is Portadown, he gives me a pigs worth of ribs at a time for a decent price. I think once I get my UDS up and running I will start with a few racks of ribs, then once I get used to it, I'll try my first pork butt or shoulder. I've only ever did ribs up until now.

That brings me to another question, what wood do you use for smoking mate? And is it easily got? I am very VERY low on apple wood at the minute and need more wood ASAP! I'd like to try something different but not sure where to go. I prefer chunks to chips

[Solas]

Hi Stuart,
Funny you ask about the wood, the Orchard County and all that!! I use Hickory, Pecan, Cherry, Apple and oak, the later I love for steaks. Just polished off a lovely rib eye for my tea. I was supposed to have 4 tonnes of cherry delivered yesterday but the 'Land Rover" broke down! I am stocking up for the winter. I will put a few feelers out but I would hazard a guess a drive up towards Loughall and pop in to one of the farms beside an orchard, I am sure they would point you in the right direction. If I come across any I will let you know. It is hard thought to get decent wood.

I prefer lumps for slow smoke but shavings for the quick stuff.