ABOUT ME

Oaklahoma Joe smoker in my backyard with my best friend Bertie the Cavapoo

It all started during Covid. First house. Lockdown puppy. What more could a guy want? I know. A big f*ck off smoker. Well not quite the 1000 gallon one sees at the likes of Franklin's, but as large as my garden/fiancé would allow. Having reached the ripe old age of 34 (working in media makes you age considerably faster than the average Londonder) and finally entitled to a mid-life crisis, smoking meats was to become the perfect lockdown hobby. Well less so for my neighbours as I may* have smoked out the entire street on my first cook but that's another story. Pictured above is my trusty sidekick Bertie. This little rascal kept continously stealing brisket off the dining table and so I had no choice but to promote him to sous-chef - well played son. Understandly we are both incredibly passionate carnivores (Bertie hates brocoli as much as I do) with huge appetites so come join our little adventure as we continue our venture into the fascinating world of smoked meats and treats. Our mission; to share our passion, laugh at our mistakes and help guide anyone who has a new found love for smoking.

* BTW I definitely did smoke the entire neighbourhood out.

steak being seasoned by hand

RUBS

Pepper and salt are your best friends in traditional Texas BBQ. Learn about the different ratios and their applications alongside some more funky and left field rubs to help your cook that extra 'je ne sais quoi' .

Franklin BBQ sauce being poured on brisket and ribs

SAUCES

After slaving away for hours on end, nothing compliments the final product more than a sauce. No affliate links here, just my honest and humble opinion on all sauces tried.