British BBQ Society Forums

Thanks for the reply Wade.

Something about pellets just doesn't sit right with me. I know the results are good and if I was in a restaurant setting I'd be tempted but I want some real fire in the mix.

Unless I'm misunderstanding how the Cookshack ones work.

Hi Guys

I've introduced myself a while ago and got some great advice. Since then I've actually started my own stall selling the wonderful pulled pork I've developed over the past couple of years (if you're ever in Hitchin on a Saturday come and see us at the market!)

Anyway, we've been smoking ...

If you're looking for a thick sauce I really recommend Maseca,

It's like a thicker milled cornflour, used loads in mexican cooking, you can pick it up a good health food store or online.

You make a slurry of it with water (much like cornflour) and cook it off for a couple of minutes.

Or if you ...

Thanks for all in the input.

I'll leave the air controller, maverick has been ordered and I'll go out and pick up the clay.

Sounds like I should just say F it and get the WSM, I like the built better aspect and if I've got the maverick I should be not too bad with the temp spikes.

Thanks for all ...

I've just posted my proposed setup in the beginners advice.

Pro Q Excel 20

Looking at maybe a IQ110 or other forced air system for overnight.

Got wood on the way from Paul.

I have a custom built grill which I'll be keeping.

J

Thanks dude,

I have a chimney starter, forgot to mention that.

I'm quite lucky as I have lot of friends and relatives in the states who will ship things to me at a normal price!

I will keep a record and sounds like the forced air could be good but far from essential!

Right so after years of wanting to smoke I've decided to take the plunge.

I'm an experienced cook, and I'm not new to grilling/cooking over fire in general.

After a lot of researching I think I've chosen my setup but I'd love to hear people's thoughts.

Smoker - Pro Q Excel 20 - probably going to ...

Hi Guys

been reading for a while but thought I should join the fray.

I've loved grilling for a long time and while always wanted to give smoking a go, never really had the space to do it.

That's all changed and I'm ready to take the plunge.

I'm a keen chef anyway so I'll be experimenting with ...