Morning!

[MH1927]

Hi Guys,

I stumbled across this site whilst researching hot smokers.

I've had Weber kettles for a while and can turn out some good food using the indirect method. During a recent trip away we were invited to a BBQ by some American colleagues and I was blown away by the food that came out of their Smoker!!! I thought I could do some good food but they were way out of my league!

It's spurred me on, now I'm busy waiting for UPS to deliver my Frontier and other goodies from Mac's BBQ!

Any recommendations on books would be much appreciated! I've ordered the Gary Wiviott beginners, book to get me started but people say it is very basic.

Thank You

Rhys

[Eddie]

Welcome, welcome, welcome. Glad to see yet anougher person has seen the light. Books that I have and would recomend are Peace, Love and BBQ by Mike Mills, Smoke and spice by Cheryl and Bill jamison, Dr BBQ Big Time BBQ Cookbook by Ray Lampe.

Good luck with whatever you decide to purchase.

Eddie.

[MH1927]

Cheers Eddie,

Ordered that Smoke and Spice book, they wanted £33 on Amazon UK (but only $10 on Amazon USA)!

Found it for £13 with free del though!

Rhys

[Eddie]

Wel done, you picked up a good deal their.

Eddie.

[JEC]

Welcome to the forum, you'll need to get used to waiting for UPS to turn up with new goodies!!

[MH1927]

UPS arrived at about 1130!!!

Just had time to assemble the Frontier in the garden before starting my late shift! Got knocked off early so I managed to do a dry run last night, just owe my boss an invite now

The Smoke and Spice book was £13.99 from http://www.bookdepository.co.uk/book/9781558322622/Smoke-and-Spice

[MH1927]

Eddie,

Thanks for the recommendation on "Smoke and Spice", it arrived today and looks like an immense book! Just trying to decide what to cook on Friday now!!

"Low and Slow" by Gary Wiviott is an interesting read

First cook on the Frontier went really well, ribs were excellent, only disappointment was the sauce. When I've done ribs on the kettle (using the sauce) it was excellent but seemed a bit flat on the Smoker.

Next cook will be out of the new book and Ribs will probably change from 3-2-1 to 2.5-2-1.

[Impeed]

Hi Rhys and welcome to a great place for BBQ'ers :0)