British BBQ Society Forums

Many thanks

in a word yes. The OTP is great all rounder but can't fully replicate the low and slow method of the WSM which requires much less monitoring once going... I like both mind.

I spent ages looking at smokers and in the end went for the Weber Smokey Mountain 47cm. Whilst not cheap you get what you pay for in build quality and reliability. let me know if you need further info on this but I have to warn you this gets very addictive....

Hi all,

Really getting into the WSM Slow and Low cooking methods but wondered views on the Maverick Thermometers/Probes. People seem to think they are best ones to go for ? ET72 or ET73 ?

Any suggestions/views/best price/place to get these in the UK would be most helpful.

Also any tips on ...

Many thanks all. Got the Weber Smokey Mountain 47cm and really pleased with it and is definitely the right size for us.

Found it to be very addictive way to cook and highly recommended to those coming from standard gas/charcoal and I find it pretty relaxed method once at right temperature.

Just ...

Hi all,

Been busy smoking several times since so all good and getting the hang of the slow n low process.

With regards to the American Course, it was pretty good although I think we were one of the first groups trying the recipes out but all very professional and learnt a lot from the day as per ...

I think your meat's core temperature wasn't high enough chap. I have followed this recipe twice on a WSM 47cm and it was lovely and pulled well. As per the previous post, keep trying practice makes perfect.

Hi all,

I am a massive Weber fan and just got a WSM 47cm for my birthday and based in Oxfordshire.

I have a Smokey Joe, Genesis and Weber Fireplace and have attended the Weber Grill Academy courses, Thrill of the Grill PT1 and PT2 and more recently the American course. Look to be going on the ...

Many thanks. Can you recommend a good rib rack to fit the 47cm WSM?

47cm ordered - check
Wood chunks - check
Charcoal ready - check

Planning my first smoking session with ribs this weekend can almost taste them