British BBQ Society Forums

DRY OR WET...thats a hard one...i like both..but i have been given a sause by a friend, which is the best i have ever had for a home made, i am working on him to let me share it with the word, and think im almost there..it may turn out that some of you will know the secret that he has shared with me ...

Happy new year....please post when they open there doors...now im hungry for q...best order some pork and get my pit fired up...

Well. I have now smoked five times now and at long last I think I have sorted out time, temp, charcoal and smoke. He says with a rye smile. .todays efforts produced good results, a jerk bird, a bird with my rub on and a shop rub.. The meat was very moist and was taken off at 170..I did spray with ...

What I did to seal doors was to run the silicon around the door, then cut grease proof paper and lie it on the opening, then shut the door, with the silicon ageist the paper and let it to cure, when dry just trim off, and what paper is left just burns off and you end up with a spot on seal. I do ...

Hi all, thanks for the replies, and yes I will post some pictures as I need to take the jacket off to tinker again, so while I do that I will snap away, it lifts the heart to find people who are interested in what I am doing, normally folk ( mainly my wife ) just shake there head. But the main ...

What o all, well what to say and where to start. Like all of us here i started many years ago, burning chicken over flaming coals till black on the outside but raw in the middle, while sheltering from the rain. i have had jerk pork to die for in maypen and ribs so addictive in the everglades i went ...