British BBQ Society Forums

Great..thanks for the advice

... another quick question...What kind of cooking time do you usually allow?

Cheers.

Hey guys,

Its a lovely day and I have a lovely rib roast to match from a local farmer/butcher. I am looking to give it the low'n'slow treatment on the excel this afternoon but just need a little advice on temperature...

Any suggestions on optimum temparature to get it nice and tender would be ...

Hey again y'all,

Just a quick (and dull) query....

Was just wondering about the degree of cleaning I should use upon my excel after every session. Wasn't sure if I am supposed to be cleaning it spotlessly from toe to top after every cook or letting it build up a bit for added flavour?

This isn't ...

Thanks very much for all the advice guys.... is great to find a forum that gives such indepth and helpful advice . Makes being a newbie a lot more comfortable.

Just as an update on how my pork went, because of my original temp issues it wasn't ready until about 2:30am but it came out tasting great ...

Thanks loads guys,

After my first post I decided to whack another 3/4 of a chimney of lit heat beads in and the temp has drifted up nicely to about 120-125c. You think that is probably acceptable?? Seems to be pretty stable.

After reading your advice I thought of removing some of the water but ...

Afternoon people,

Received my Excel 20 , which is my first ever smoker, the other day and have spent the last few days getting pretty excited about giving it a go, and decided to jump in (probably stupidly) at the deep end by cooking a good pork shoulder this morning.

After lighting up my heat ...