[Whistlin]

As a first time poster I'm mindful that there's probably very little that hasn't been covered here already (though I did search...honest!), but I'd like to quiz you guys nonetheless as I find this site a veritable gold mine of information.

I already have a few chickens on a 5 acre (very) small holding out in Ayrshire and am now thinking of moving onto keeping meat birds. This is still an academic exercise in that I haven't yet bought a separate coop, run or indeed anything for the new birds. I have of course read about the subject and have I think enough knowledge not to do anything truly daft, but I'm missing some of the practical experience that many of you will already have accumulated.

It's a big ask, but can I therefore throw myself on the mercy of you guys and ask about: (1) sourcing eggs (preference is to incubate) for meat birds as this doesn't seem an obviously easy thing to do; and (2) any recommendations for (i) incubators (is a Brinsea worth the extra cost?) (ii) coops (existing one is a Forsham, which is just great, but surely there must be good quality ones which are a touch cheaper??) and (iii) anything at all which comes under the category of a 'top tip' for a novice.

Any thoughts gratefully received.

[MrRee]

Ok,here goes with Ree's top tips,they're chicktastic mate!!

Do a small number at a time,I acquire 6 every 6 weeks. It means I can have 6 birds aged 2-3 weeks inside a pen in the barn and six 5-7 week old ones outside in a small enclosed pen.

Housing inside the barn pen is three straw bales in an U-shape with a bit of tin on top,concrete floor with straw.

Housing outside is an old double door kitchen unit with corrugated roof and lined with polysterene from the new kitchen packaging. Sounds horrendous I know,but it's practicle,sufficient for the birds and it's all painted up and looks ok. Both pens are roughly 4m x 2m,you could go smaller,but the pen would have to be moved daily.... it's a toss up between letting them semi-free-range so they don't stay lean and keeping them really couped up and having leg trouble from gaining too much weight too quickly.

Doing this system means we only have to pluck 6 birds over a 2 week period,every 5-6 weeks. They're 12-14weeks old when killed out and weigh about 10lb dead weight on average. It also means the grass in the outside pen get's chance to recouperate. Oh,and plucking the birds,dipping them in hot water for 60seconds makes it a whole lot easier.

As for sourcing eggs.... try ebay......... I think the overall majority of people on here would recommend a Brinsea,but there are others just as good and cheaper.

I'm only really starting out with meat birds myself,this year,but found this system works for in my situation,some other system might work better for you. Hope this helps......... Ree