I fell in love with low'n'slow Barbecue after a long anticipated road trip around the American South in 2009. 'Twas a weird thing, but it had always been a calling of mine to get myself to The South, somehow felt like a spiritual home. Or something. Having been once I can't wait to get back when I can next afford it.
Anyway, 'pon my return I set about trying to recreate all the cullinary delights of my trip. I embarked upon a hasty and ill thought out purchase of a cheapo offset smoker. Many, many modifications, and porcine-based disasters down the line, I have decided to ditch the thing. Although I have occasionally managed to serve up some delightful ribs on it, there were more disappointing efforts, and I never felt like I had truly mastered it enough to move onto a mammoth long pork-butt session.
So I have now acquired a Weber Smokey Mountain (57cm), which will hopefully arrive before the weekend, and I will try and properly enter the world of well barbecued food.
Having had a scoot around the forum already I am trying to pick up as much good advice as possible, but I will no doubt be asking all kinds of stoopid n00b questions that have been asked a million times before, so please be patient with me.
Name's Paul by the way, but Zippy is just as good. Based in South West London and looking forward to the summer.