Newbie foodie from Sheffield

[Domivegas]

Hi All,
I was really pleased to hit on this site for british BBQ. There is a wealth of information on the web from our American cousins and I loved watching some of the YouTube videos. However I was almost at a loss for how to replicate any of this in our green (wet) climate.
I have loved cooking on an open fire since being "knee-high to a grasshopper". I fondly remember attempting a fried egg in Al foil over embers as a Scout and although it was not exactly perfect it was at least edible (sort of).
I am currently limited to a 15 year old cheap rectangular grill that is mostly held together by rust and ash. Fine for skewers, burgers and quick grilled chops. However I have been hankering for something more...
So after some research I ordered the ProQ Frontier on Saturday. With the Bank Holiday that means I expect it to arrive tomorrow.
Wish me luck...
Domivegas

[Artust]

Welcome along and good luck with the ProQ. I love mine.

Have you tried that Smoke place in Sheffield yet?

[Domivegas]

Cheers Artust.
No I havent tried Smoke yet - i have heard mixed things.
The local paper did not rate it,
http://www.thestar.co.uk/what-s-on/out-about/food-drink/food-review-smoke-bbq-1-st-paul-s-place-sheffield-s1-2pn-tel-0114-3310331-1-6373534
- but i have heard some good things from a friend.

[mark70]

I have been and enjoyed it. Twice cooked chips great as was the pulled pork burger. Burnt ends very enjoyable. American Red beer very drinkable. £30 bill for two quite reasonable. My mate enjoyed it so much he took his wife for her birthday. I plan to return soon

[Domivegas]

Cheers for the first hand info Mark.
I guess the concept was probably a bit alien to the Star food critic!

I will start working on Mrs Vegas to see if i can persuade her if only so that I have a benchmark for my own efforts.

BTW Artust the ProQ worked just fine. Last weekend i fed 40 family and friends with Pulled pork and ribs from the smoker as well as the usual grill fare.
I am still learning how to manage it - i had some trouble getting the temp up to 220-250F for a 12 hour cook. Perhaps i put too much water in? But once it was there the stability was ok.

I have ordered a wireless thermometer to avoid the hassle of having to check it every 1/2 hour. That was ok for the first cook, but will quickly get tiresome.

[Artust]

I travelled quite a long way with some friends to try Smoke and we really enjoyed it too. Think they have a real good crack at doing BBQ on a mass scale and they had some good help in Dr Sweetsmoke for their start up too. Im keen to go back for a second crack but it's a 3hr trip for me.

Glad to hear the cook went well. I use sand in mine and not water but I also sometime struggle to get it to the 225f sweet spot. Think its all down to how many lit coals I put in to start with.

[MadBeef]

Hey Domivegas, another Sheffielder here. Just joined.

Smoke is worth checking out. Good stuff. I was talking to tthe staff there and they say week on week that the numbers keep increasing.

Tried the brisket and pulled pork. Beautiful. And the chips.

Not enough though!

Will definitely be going again.