British BBQ Society Forums

Thanks Ben,

Would you position Smoker in a position so that the intake vents are facing into or way from the direction of the wind?

I imagine this will have a dramatic effect if it is quite a windy day??

Away if it's gusty as I guess strong gusts would cause temp spikes. However, I have my ...

Just had a beer, back to normal breathing now...lol

So smoking chamber temp ok between 220 and 250F

Are your temps quoted in C or F?

Thanks Ben

In F. Yea, I run my bullet smoker at around 250.. I don't know how much of a factor weather and ambient temperature will affect your grill as I've ...

Anything above 175 is safe. My cooked chickens come out at around 190 at the thigh/legs.

Chill. Do as much prep night before. Get up, fire the smoker up, whack the pork on, whack the ribs/chicken on, have a beer...

I spritz my ribs every 20 min during the first period of smoking -

1/2 apple ...

What kind of off-set do you have?

Are you grilling on that too?

I'll leave the PP question to others - but at 250 I'd :

RIBS (baby backs) - 2 hours on - 1 hour foiled - 30 min for glazing unfoiled -

Chicken - 3 hours as far a way from direct heat as poss.. Use a probe before serving. If you ...

JEC wrote:Johnny Trigg also uses lighter fluid however that seems to he unacceptable but chemically modified butter, aka margarine is OK, when did it all go so wrong

No, you're thinking of Miron Mixon. Trigg is extremely anti-fluid!

I'm a bit late to this post, however, Parkay Squeeze butter has become a bit famous since it was revealed on BBQ Pitmasters that Johnny Trigg uses it when foiling his ribs :

His foiling ingredients :

Brown Sugar
Parkay Squeeze Butter
Honey
Tiger Sauce

You can use margarine as a substitute if ...

Morning chaps,

Thought I'd share my experience with my new ProQ Excel - I got the little meat rocket last week, and did some lovely chicken but yesterday morning while in Morissons they had a special offer on baby backs, and the butcher at my local branch is an American, so was quite into helping ...

It tasted good, however, personally I would have liked to cooked lower and slower. The pit I have is not really great for smoking, but what I was pleased with was the crackling, nice and crunchy.

I thought I'd take some pictures, which evil-wife-lady thinks is highly sad!

1. The Belly waiting for a "hot bath"
http://i94.photobucket.com/albums/l115/alphadynamic/BBQ/th_IMG_0224.jpg

2. My "Java" Rub, which has taken a while to perfect, but adds a real savory depth http&#58 ...

Lol, I recently stocked up on understand with a pair of UGGS for said evil wife lady.

Thinking more along the £10 mark? FYI - Superduper oven cleaner from Makro, and a bag of "Restaurant-grade charcoal" don't buy much understanding.