British BBQ Society Forums

http://i.imgur.com/ZKscWap.jpg converted water bowser

Cooked half a pig for my local pub http://i.imgur.com/7246fFt.jpg

Going to try chicken this weekend, looking for sum rubs and reciepies, any suggestions welcome

Yep it was moist ,fatty and very rich, ate to much

the only thing i can think of is you have taken a large mass of core temp out and replaced it with ambient air, i could be wrong. love my maverik, good look

http://i.imgur.com/nm3vTmB.jpg http://i.imgur.com/50H88Pb.jpg http://i.imgur.com/ZJNj41B.jpg
some pictures

http://i.imgur.com/KXqdLLZs.jpghttp://i ... Nj41Bs.jpg
all went well, it melted in your mouth just the right amount of smoke, but i think i prefered the pulled porf, will try chicke next weekend

Mines duel fuel, set on gas and leave it all night,fire box during the day . Have a stainless stell 2mm baffle plate above the gas bar where you can put wood to smoulder on

Put a whole 11lb brisket on at 10 last night, its now at 160°f should just be ready for lunch

131347430039 check this out, thats how mine started out