Thanks to Phil from Shepard’s Bush for sending these pics in of his first smoking session. With a bit of fire control he successfully smoked a 7kg slab of beef. He made a small fire on one side, slowly cooked/smoked and a small pot of water (or in this case a special spritzer mix and Worcestershire sauce) to add some moisture into the mix. Gentle heat, smoke and moisture are the basics, you can experiment with different woods like oak, cherry, etc.
“The beef tasted amazing – I cooked it for 9.5 hours!” Phil