Actually, I'm just over the Lincolnshire border from Peterborough, but it is the nearest place of note.
Discovered this board following a late night session with Google, and it hits the spot - nice to see how other Brits are doing BBQ, what with our meat cuts being different from the US etc.
Have already semi-outed myself in another topic, but will introduce myself properly here.
I have had several cheap BBQs in the past, but for the last 3 years I have had a Weber 22.5" kettle, which I have loved. Up to recently it usually got an outing once a month or so, except during the winter months, but so far I have generally only been cooking small cuts with direct heat - burgers, sausages, steaks, chicken pieces, and some fish. Have been longing to be more adventurous, but never gotten around to it.
For the last few weeks, my kitchen has been in the midst of a refit, so my BBQ has been pretty much in constant use, and I finally started experimenting with indirect heat - have cooked some extremely successful beercan chicken (or in my case, cider-can chicken) and some small pork shoulder joints. Currently working my way up to doing a proper Butt for my friends, but still need to get some practice in.
I wondered if I needed more specialist kit for indirect/smoking, but my Weber seems to be coping nicely, at least for now, and I have just bought some thermometers to help me maintain a steady temperature. In particular, smoking is of great interest to me, but I am avoiding looking at dedicated smokers, until I am sure that this isn't a five minute wonder, and any new toys won't be consigned to the back of the garage after a while.
My local butcher is owned by Grasmere Farm, who specialise in pork, so I think I am going to be in good hands, there.