British BBQ Society Forums

That's my favourite cut of beef to BBQ - can't beat it and we can serve my family of four from a single rib (the girls are only small so just need a couple of slices each). You look to have done a great job on it!

The FSA release was really poor. Just listened to your rebuttal of it and you came across very well - certainly seemed to know more than the lady from Solihull council.

That said, I was visiting family this weekend and joined my uncle at the BBQ. Nothing wrong with his grilling technique ...

I'm here and absorbing the knowledge of those more experienced than myself

I have a cast iron grate on my Napoleon and think it's great. Amazingribs are a bit down on them, but I have no problem generating either traditional griddle marks or an all over brown - it just depends on the heat and proximity to the charcoal. Just for proof, and because everyone likes a bit of ...

That looks good - well done for braving the weather and for taking the pictures. it's always nice to see the end results. The link to the BBC was from me - I think it's a decent recipe and something that all the kids enjoy

I'm definitely not an expert, but it doesn't look like a winner to me, to be honest. For a smoker, especially in the UK, you need a decent thickness of metal or else run the risk of the heat being lost quickly. The reviews on the page suggest that's a problem with this unit.

Thanks for that - it's good information. Having read your blog, I'd wondered if yours was one of them.

In the end I've gone for a decent Kettle Barbecue instead - I'd more or less decided that, if I was going for a Kamado, it would have to be a Joe with a decent accessory pack, which pushed it ...

I thought I'd add one last update to round off my initial views on the Napoleon. I've been really lucky to have the barbecue delivered just in time for a great Bank Holiday weekend, where every day has allowed me to get out and use it.

Tonight I decided to have a go at a butterflied (half) leg of ...

Looks lovely - particularly the skirt. I've never cooked with skirt at all - I remember the stringy old rags we used to have for midweek tea when I was a youngster; how does it turn out on the barbecue? What's the texture like? Also, how long was it on for?

Sorry - so many questions! But it looks ...

That looks awesome - the fat on the bacon outer looks a lovely golden colour. If I wasn't stuffed full of barbecued lamb I'd be feeling hunger pangs just looking!.

I've enjoyed looking at your Kamado adventures - I was really torn trying to decide whether to spend the money to get one, but my ...