British BBQ Society Forums

I have used it and its ok, it gives off a lot of heat and burnt quicker than oak i found.

I guess it depends on your supply of wood, but its not to be sniffed at.

I have done pulled lamb quite a few times in my smoker and just treated it the same as pulled pork. So get a nice lamb shoulder and use some sort of rub to which compliments the lamb and take it out when the meat hits 195F and you will have some lovely pulled lamb

Why not try your local bakery?

Cheers guys.

Well I didn't want to mess around!

Bricks and blocks all came from a local builders yard. The inside is just built with normal concrete blocks and then I used a pack of bricks for the outside. A friend helped with the brick work, hence it looks so neat!
The roof was a pain and I wish ...

I smoke my ribs at about 220/230F for 5hrs ish. I found 4hrs of smoke made them quite tender and you could start to see the bones pop out. I mop them every 40mins ish with a slightly watered down cider vinegar and some of my rub, maybe a bit of pineapple juice as well. After 4hrs i wrap them in ...

Hello all

Long time meat lover, Short time smoker and forum viewer.

I have been BBQing for a long time and a great lover of making maranades, rubs and anything to spice the meat up for a bbq! So I built a fair size brick bbq/smoker last year and i've been smoking meat ever since.

It will be ...