British BBQ Society Forums

Afraid not, due to the length of time it takes to smoke/cook. I have orders a week in advance normally. I get orders for say, some brisket and pork ribs for collection 1pm wednesday and that slot gets booked. That way I can get enough meat required and also be able to plan cooking. I only have three ...

essexsmoker wrote:Ooo. Been looking for somewhere localish. Will try and get over and have a nosebag. Mmm.

Are you local? Might have to have a chat!

Hi and Welcome

It looks awesome well done

What make of rigs are you using and do you find them efficient? Are you using wood or coals on the horizontal? Are you finding the UK brisket OK with it being a bit lean (prone to dry out). I know there is a guy in Smithfield's doing USDA prime brisket ...

Hi all, we have started a smoking business in Colchester supplying families with slow/smoked meats as a takeaway alternative. We are now getting into supplying the local pubs/restaurants with our "fresh from the smoker" meats. We have three smokers, one traditional horizontal coal smoker, a gas ...