British BBQ Society Forums

Thanks for the replies.

We do have a freezer and a vacuum packer which I use for my Sous Vide, but we don't want to buy a 5kg brisket and freeze it or cook it all and eat brisket for a week (actually it'd probbaly take a month of eating brisket every day). I realise this is possible but we'd much ...

These giant ribs were a large part of my motivation behind buying a chest freezer last year, i've struggled before trying to fit them in an upright freezer which requires some serious krypton factor skills and a lot of space. Now i just chuck the whole box in the freezer.

I have the bbq guru CyberQ wifi, you can use it on a kettle, but if you have a one touch then you need to drill a hole in the base to attach the adaptor to. If you have a kettle without the one touch system and the standard vents then no drilling is needed.

I agree with Tiny, for £300 you're a long way off a dream set up.

I'm now very happy with what i have and mine has probably cost £7-800, and wouldn't be able to improve it without spending significant amounts of money.

WSM 47cm
Gasket kit
Cajun Bandit door & latch.
BBQ Guru cyberQ wifi pit ...

My local bookers sell three different 10kg boxes:
Standard spares £20
German ribs £22
Chinese meaty belly ribs £30

I've only tried the German and the Chinese ribs, the German ones had barely any meat on at all and annoyingly were frozen together into one solid block.
The Chinese meaty belly ribs ...

My local bookers sell three different 10kg boxes:
Standard spares £20
German ribs £22
Chinese meaty belly ribs £30

I've only tried the German and the Chinese ribs, the German ones had barely any meat on at all and annoyingly were frozen together into one solid block.
The Chinese meaty belly ribs ...

Why not just buy some steel mesh from B&Q etc, put your grate on top and cut out a circle to the same size? Then you can put that on top of your normal grate when cooking.

That's what i've done for both my kettle and WSM and works like a charm, just don't buy mesh with holes too big.

As far as I'm aware the water pan does not contribute to keeping meat moist, and just acts as a heat sink.

As far as I remember someone said previously that you even get a little bit of info with the TG one stating which breed the meat is from, normally British.

I only thought about the TH because ISTR that Tom said he uses Aussie grain fed.

All I want is good fat covering and marbling. If that means ...

This is the one i have - m

It's very good, lots of room so you can fit very meaty ribs on, even when they're wrapped. It's a pain to clean though.

A good selection of Rib Racks there. It looks from the pictures that your one is supposed to be non-stick - I am surprised that it is a problem to ...