Morning from Essex/London border

[Lord Grim]

Hi all,
I am an ex-chef and enjoy cooking a hell of a lot more now than I did then. I've been playing about with cold smoking and all that entails (curing, brining etc) over the winter, using a Pro-Q in a purpose built (by me) shed.
I've also got a fair bit of experience in low and slow cooking in the kitchen and since it's (allegedly) going to be getting a tad warm for cold smoking soon, thought I'd have a bash at combining the two. To this end, I've picked up a Weber 57cm which I'm hoping to fire up at some point over the next couple of weekends.
My long term plan is to set up a Finnish style grill house in the back garden, as the Mrs and I were married in Finland and had a few good parties based around the Kota.
Anyway, I'm rambling. Just thought I'd say hello really before I start hotsmoking so that my inevitable barrage of questions in a week or so don't seem so impertinent.

[Tiny]

Grim,
Welcoem, fire any questions someone is always happy to help.....
Cheers
Tiny

[Lord Grim]

Thanks, I will.
Getting started this weekend with a small brisket (rolled unfortunately but I've been lucky enough to find a proper butcher attached to an abattoir that'll do whatever cuts I want if I give him notice).
I've also got a small (1.7kg) pork leg joint brining in a wiltshire cure, which I'll be hotsmoking next weekend.

[essexsmoker]

Glad to have a chef on board! We might be quizzing you too!

[jamiealger]

Essex/London border? I'm in Hornchurch and will be trying Romford halal meat, I've been quizzing them about their brisket and they said £5.99kg.


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[Lord Grim]

Essex/London border? I'm in Hornchurch and will be trying Romford halal meat, I've been quizzing them about their brisket and they said £5.99kg.


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I'm in Rainham, but I work in Burnham on Crouch and use the Secret Butcher.
I've been thinking about trying Robert Smith and Sons in Hornchurch though, any experience?