British BBQ Society Forums

Ran out of cocoshell briquettes, so I got a bag of regular Supagrill lumpwood .

That's your problem right there imo. Nothing like the overly-smoky flavour of a dirty burn. eugh. Since I purchased my WSM I started using restaurant grade lump, and will never go back to anything else. If you're ...

Definitely get on the minion method next time. Will make things a lot easier. Don't worry too much about wasting a lot of fuel. Once the food comes out just close up all of your vents and the fire will soon choke out.

I would apply your rub much closer to cooking time on your next effort. I think ...

As I have said in other threads, the conversations I have had with butchers trying to get hold of a decent pork butt have ranged from the hilarious to the rage inducing.

I'm not even sure if it varies from region to region as much as it just varies from butcher to butcher.

My advice to people is ...

I have in the past (and still do) totally ignored lid thermometers, as I started out q'ing on a cheapo offset and the lid thermometer on that thing used to over-read the maverick on the cooking grate by 90-100F at times.

Since I have had my WSM (the larger size), I have noticed that the dome ...

Great pics choke. I find its very easy to oversmoke when doing ribs. How did u find the dryness / toughness of the ribs? I am always on the lookout for rib advice as I never seem to be able to get them just how I like em. How long did u keep them on for? Did you foil?

I have generally read 3-4 hours for babybacks elsewhere but I find getting ribs just right is bloody difficult. I had a rack of babybacks on at the weekend for nearly 4 hours. They came off slightly tougher and slightly drier than I'd like, as my ribs often do, but I never have a frame of reference ...

Looks lush. I am gonna give lamb shanks a go at some point on the WSM.

What sort of temps did you have them on at? I've got no concept of how hot a Traeger on medium is?

v v jealous. Looks amazing.

Not particularly close, but not a million miles away is Moens at Clapham Common. One of the best butchers in the country - although not cheap. They'll do pretty much anything for you if you ask nicely.

I am in Clapham quite often of a weekend so I will have to give them a go. I think I know the ...

Do you know a good supplier in the UK for more 'exotic' types of wood?

Have you tried Paul Goulden? here... http://bbqsmokingwood.co.uk/

I used him after seeing recommendations on this site (i'm new here also) and had some Oak, Cherry and Hickory delivered a couple of weeks ago ...