British BBQ Society Forums

Thanks a lot for all your advice guys

Hi stretchie,

Sorry to hear it wasnt as busy as you had hoped but its all good practice

Good feedback is worth its weight in gold as well.

I was interested to find out what insurance you got, as myself and team NomNom are planning on doing something similar.

Did it cost loads to get insurance ...

Glad it went well Smitty.

I dont know what everyone else thinks but that does seem pretty expensive to me

£26 for a 4kg pork butt
£49 for a 6kg brisket

I suppose these are london prices?

Cheers Ed, appreciated mate

Toby - Have you got any info on your smokers? I would be very interested to see it

Thanks Ed, thats some good info.

If the buget was higher, what would you recommend? The Cookshack Fec100s look the nuts but are over 4k

You obviously went for the Backwoods Fatboy, how portable is it? Is this something that you leave outside?

These ones Toby is building sound interesting, Is ...

Hi Paul,
You probably wont find anyone recommending the cheap chimney starter because they are already dead. It is no word of a lie that the weber one works via witchcraft, search the forums I have spoken on it before, and cheap chimney starters are as sensible as placing your love spuds in a ...

Hey folks,

Im interested in a pellet smoker, something I can set and goto bed and not have to worry if the coals have gone out/got too hot etc

What I would like is it to be relatively portable, to take to comps/events in a transit sized van and be able to hold enough food for a medium event. Say ...

Hey Paul,

I bought a cheap starter and it fell apart within a few cooks.

Ive had my Weber one for quite a few years now and its still going strong, it gets used a lot.

When it eventually fails, which looks a long time off, I will buy another Weber starter.

If you are trying to save cash, always ...

I want one as well

I think its an interesting product aimed at people who have watched manVfood and wanna have a go, realistically in a few months it will be ~£230 and you could get a bit of shoulder on the top and a bit of brisket on the bottom. There will be a new smaller babyback rib rack and a ...

Sounds good Bradders.

If you pork isnt getting upto the temp required, tightly wrapping with foil and some liquid (apple juice, cider etc) can speed it up a bit. Some people think this makes it more moist.

If you are using water, its worth using very hot/boiling water from the start. I find this ...