British BBQ Society Forums

its more like baking parchment but thicker

it does give a unique result as it doesn't "seal" the meat in it can kinda breath, and it absorbs grease rather than deflecting it if that makes sense?

not on the inside - mine is nicely coated in grease

No idea on the quality of that but folks who don't go WSM tend to look at these
https://www.amazon.co.uk/ProQ-Ranger-El ... B00OHGMO5M
(various sizes available, quality build)

optimal number of bbqs? N+1

+1 for maldon - I give it a little grindy pinch as I add it

All I've done in the past is chop into chunk, slather in your favourite sauce and stick it in the oven until its all sticky

Also I know that the Smokewood Shack have a machine and are trying to make pellets with little success so far but I will certainly be trying those when they get it right

Plus Texas Blend burns much faster than the Gold blend!

I've used everything on the american bbq site and have stuck to the GMG Gold and GMG Fruit

hah! I have rust spots all over the place - kinda assumed it would just happen over time to any metal, maybe I've got low standards. Its in a GMG cover and used only under cover when it rains.

Looks like I might have to get the stove paint out then, she needs a spring clean

Also Meathead rates them higher than the Traeger http://amazingribs.com/bbq_equipment_re ... id%5B%5D=3