British BBQ Society Forums

I have a Brinkmann and modified it based on what this guy did

http://bbq.about.com/gi/o.htm?zi=1/XJ&zTi=1&sdn=bbq&cdn=food&tm=40&f=21&su=p284.9.336.ip_p830.4.336.ip_&tt=4&bt=1&bts=1&zu=http%3A//home.comcast.net/~day_trippr/smoker_mods.htm

It helps considerably in controlling temperature and air ...

Swindon_Ed wrote:Their prices look very high to be honest.

Liverpool wood pellets sell the same stuff for alot less, or Big K have some good resturant grade charcoal.

Hang on! Liverpool Wood Pellets and Ignite Wood Fuels are the same company!

Doh!

I just checked and the price from LWP and with delivery and it's actually higher than Ignite Wood Fuels.

I also checked Big K and hadn't spotted that they do home delivery also. Again, very similar price.

I thought a price about £1 per Kg delivered was good. I was more interested in the quality.

Has anybody tried the restaurant grade charcoal from http://www.ignitewoodfuels.co.uk please? I can't get a Bookers card so can't get any of theirs.

It looks like it can be bought for £1.08/Kg delivered if I buy 24Kg. Trouble is that's a lot of charcoal if it turns out to be less than good.

Thanks ...

So it's used instead of water which, I assume, results in a dry heat? Doesn't this dry the food out?

Sorry to sound stupid but.....

What's the purpose of a clay saucer or pizza stone in the water bowl pls?

I've been back and edited some of my posts in this thread and added some pics if anyone's interested

19:15

PORK PULLED!!!! :lol:

P1010110.jpg P1010112.jpg

Very good first attempt. Fell apart. Great flavour. The outer sections were a little drier than I'd like but given the temperature problems I've had then I'm happy with the result.

The sauce was the finishing touch - the sweet and sour ...

18:30

9 3/4 hours in and the pork internal temp is 176F (80 in real money) and has been for ages
I've taken it out of the BBQ, wrapped it in foil, then a towel, then into a cool box.
At 19:15, it's going to get eaten...bar nothing!

17:45

The trout at lunch time was great :)
I rested the fillets on greaseproof paper and put them in the BBQ for about 15 mins.

The internal temp of the pork now 176F and doesn't seem to be climbing. Safe to eat but not sure about whether it's fit to pull. I'll give it till 18:30 and see how it ...