British BBQ Society Forums

cheers! will post up on the appropriate topic once I get the next projects underway: a cured and cold smoked ham for Christmas (is there a cold smoking board?) and some mallard -if it arrives!

as suggested am introducing myself from the welsh-shropshire border:

although a long time griller of meat and what we used to call in scouts (some 30 years ago :( ) backwoods cooking I became interested in the slower side of hot smoking this year thanks to my foodie brother, hence the username ...