British BBQ Society Forums

After cooking Pizza's at around 500f - 600f or 260c - 315c (can quite easily get it hotter) I spread the embers out covering the entire cooking surface (which cleans it) and replace the door, it sits at a fairly steady 482f - 250c for about 3 hrs before it starts to drop, if you added more wood at ...

Anybody tried 'chuck roll' cooked in similar fashion to a brisket, looks very nice.

http://www.tomhixson.co.uk/australian-g ... chuck.html

I shall follow your advice to the letter thank you, I most certainly don't want a soggy bottom.

Well it's here and had it's curing burns done, first Pizza's fired in it Yesterday, awesome!!

ahdinko wrote:I've got a spare heatermeter, its brand new, £80 including the raspberry pi if you want it. No probes though so you would need to get a couple of maverick probes from here or amazon and plug those in

Sorry m8 not got a clue what that is..... will have to do a bit of research.

Cheers for the input, looks like the Aussie is the front runner.

Going to be ordering a brisket for a large gathering, if you had the choice between the following 3 which would one would you buy, any pointers as to why would be appreciated also, read a fair bit about USDA (tom hixson's are 'choice' grade) is it worth the extra cost?

1. http://www.turnerandgeorge.co.uk/the-cu ... isket.html
2.http://www.tomhixson.co.uk/australian-brisket.html
3. http://www.tomhixson.co.uk/usda-brisket.html

Wanted, Pitmaster IQ, BBQ Guru or similar.

Anybody else stock Pitmaster IQ's in the UK? want to buy one in the next week if possible, or would anybody have any recommendations for a similar product? Guru etc.

Toby, have you got any in stock?