Learn
Smoking schoolfrom first fire to brisket
24 lessons in five modules, in the order that makes sense. Read them in a weekend or one a week. We'll remember where you got to on this device.
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Module 1
Before you buy
Work out which kind of smoker suits your garden, your patience and your budget.
- Which smoker should I buy?Answer seven questions about power, effort, fuel, space and budget to get a smoker type with the reasons behind it.
- Offset vs kamado vs pelletThe three big smoker types compared on effort, fuel, power needs and how they cope with British weather.
- Smoker buying checklistA printable-style checklist for buying a smoker in the UK: what to check on the spec sheet, what to check in the showroom, and the red flags to walk away from.
Module 2
Fire and smoke
Everything starts with a clean, steady fire. Learn to light it, feed it and read the smoke.
- Charcoal for smokingLumpwood or briquettes for low-and-slow, what British-made charcoal offers, how to light it with a chimney starter, and why lighter fluid has no place in a smoker.
- Thin blue smokeClean fire versus smouldering fire, how airflow shapes the smoke, when to add wood, and how to read smoke colour on any charcoal or wood smoker.
- Smoker temperature controlHow to hold a steady smoker temperature with vents, fuel and placement, why the lid gauge lies, and what to do when the temperature drifts.
- The charcoal snake methodSet up a charcoal snake for a low-and-slow cook on a kettle BBQ: briquette layout, where the wood goes, lighting, vents and topping up.
- Smoking wood in the UKWhich British woods suit which meats, chunks vs chips vs splits vs pellets, how dry the wood should be, what never to burn and how to store it.
Module 3
Your first cooks
Forgiving cuts that teach you the rhythm of a long cook without risking a £60 brisket.
- How to use a smokerEverything that happens in a first smoke, in order: lighting, holding temperature, adding wood, the stall, wrapping, resting and knowing when it's done.
- Chicken thighs and drumsticksHow to smoke chicken thighs and drumsticks with crisp skin: why they're the most forgiving cook for beginners, dry brining, the right smoker temperature, timings and when they're done.
- Smoked whole chickenHow to smoke a whole chicken in the UK: spatchcocking, dry brining, the higher temperature that stops rubbery skin, and checking it's safely cooked.
- Pulled pork smoking timeHow long a UK pork shoulder takes on a smoker, per kg, with the stall, pulling temperature, holding and a plan that works back from dinner.
- Smoked ribs, UK styleSpare ribs or loin ribs, what to ask a UK butcher for, how to use 3-2-1 as a loose guide, and the bend test that tells you ribs are ready.
Module 4
The big cooks
The stall, the wrap and the rest: what turns a good cook into a great one.
- BBQ temperature chartSmoker temperatures by style and a cut-by-cut chart of what done means, from brisket to salmon, plus how to probe and check your thermometer.
- The stall explainedWhy big cuts stop rising in temperature for hours mid-cook, the simple science behind it, and when to wait, wrap or turn the heat up.
- Foil vs butcher paperWhen to wrap brisket, pork shoulder and ribs, how foil and butcher paper differ, and when it's better not to wrap at all.
- Resting smoked meatHow long to rest brisket, pork shoulder, ribs and chicken, how the cool box hold works, carryover cooking, and keeping hot food hot.
- Brisket smoking timeHow long brisket takes on a smoker, per kg, with the stall, wrapping and resting built in, so you can work back from dinner time.
- Trimming and slicing brisketHow to trim a brisket before smoking, separate the point from the flat, find the grain and slice it so every piece is tender rather than stringy.
Module 5
British weather and care
Keep cooking when it rains, blows and freezes, and keep the smoker alive for years.
- Smoking in the rainHow rain, wind and cold affect each type of smoker, how to shelter a cook safely without trapping smoke, and a wet-weather cook plan that works.
- Smoking in winterHow to keep a smoker running through a British winter: cold and wind, extra fuel, insulation blankets, dark evenings, and why it never goes in the garage.
- Cleaning your smokerA realistic cleaning routine for charcoal, pellet, kamado and electric smokers: ash, grease, rust, covers, grease fires and getting through a wet British winter.
- Common smoking mistakesThe twelve mistakes behind most dry, bitter or late smoked dinners, from dirty smoke and lid-lifting to slicing with the grain, and how to fix each one.
- Smoker troubleshootingSmoker won't get hot, smoke is thick and white, brisket came out dry? Short, practical fixes for over 30 common smoker problems, grouped by symptom.