British BBQ Society Forums

Well, new development,turns out it's a massive gammon (cured and uncooked leg) which changes things. It's coming from a friend who wasn't sure what he had - told me it was a leg..... it's from these guys -

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So, I have managed to source a massive Stock pot, so I'll boil it up, skin on, (an hour ...

The salt won't dry it out overnight - I think it's a bit of myth that it dries it out - no problems at all in my experience doing that. I don't want to actually cure it, just roast it, so I'm not too worried about giving it a full on cure. Even If I wanted to, I don't have anywhere to keep the ...

I've come into possession of a quality massive whole bone-in leg of pork (6-7kg). It’s going to get cooked this weekend.

I’m planning on giving it a bit of the low and slow, but though I’d see if anyone has any nuggets of experience here. Most of the stuff I have found only refers to smoking ready ...

Sounds good! Does the heavy smoking get through the bacon to the rabbit?

Cheers si!
Reckon I'll give that a go...

I can't say I have a huge deal of experiene with equipment, but I'm having great results with my proQ frontier (it's the same as the Napoleon Bullet smokers in the US- there's a review on Amazingribs. Com ) holds temp really well and a lot cheaper than the WSM, though doesn't have the same warranty ...

I've been lurking for a while but thought I might as well introduce myself now!
I'm in Bristol and love cooking and eating (mainly eating) and decided I needed a new hobby a couple of months ago. after a bit of research online I got myself a ProQ Frontier and have been using it most weekends. It ...