British BBQ Society Forums

22 hours for a pork neck (cant remember the size).

Ken

That was the suggestion, yes.

Ken

I have a vortex and it works a treat. Probably some of the best chicken wings I have done on my kettle right off the bat. Really nice and crispy skin but still super moist meat. One thing to be careful of with it is the height. It is actually too tall for my 2005 Performer, with the grate resting on ...

I would agree re: the timings compared to the size of the meat.

I assume you mean pork ribs, if so then i would think the timings may be closer to 2-1.5-0.5. Maybe even less in the foil as they are in danger of turning to mush.

The kettle is more likely to sit around the 225-250 range using a 2 ...

Another method to use for low n slow on you kettle is whats called (variously) the snake or fuse method.

This involves creating a ring of coals/heatbeads around the edge of the kettle (usually 2 rows on the bottom with one row on top) and then adding some (8 or so) lit coals to one end.

You can ...

Just wondering whether anyone went to this.

http://www.thethreesistersbar.co.uk/201 ... -festival/

It was on the weekend before and the weekend after I was in Edinburgh (typical) and I was just wondering if i missed anything good.

Ken

I was in Edinburgh the week before last. Wish I had seen this post, I would have popped in for some ribs.

Ken

I went to Texas Joe's in the Brew Dog in Shoreditch a couple of weeks ago.

My wife and I went specifically to try the 'Q.

I have to say it was pretty good. I had the sampler plate and couldn't actually finish it.

All up I thought the food was pretty good.

The brisket had a great texture ...

That is cool. Is that a standard accessory for the GA?

Ken

Apologies for the (very) late replies.


What temp did youbdo them at?

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The temp hovered around the 225F to 250F range.

They look amazing. What was the total cooking time?

Total time was around 6 - 7 hours, with smoking wood for the first 2 - 3 hours ...