British BBQ Society Forums

Thanks for your replies folk, but I think it's gonna take a a lot of practice and experience to nail this!! Took the internal temp and its only looking around 60 bloody degrees after 4 1/2 hours of cooking. Hot dogs for dinner tonight then!!! I will never live this down if the hubby finds out ...

hmm - Methinks I should have started this a hell of a lot earlier than I did. lol What does the whole procedure sound like to you guys? normal or wayyyyyy off? should I have some liquid included in this somewhere? DO I keep replacing the woodchips until the bitter end. I'm sorry for all these ...

Thanks for replying. I've got it at around 250f. I know what you mean though about touch, as I just had a good ol' prod at it and it's nowhere near cooked in the middle. Is this too low temp? I'm 99% sure this is going to be a disaster!! I just won't tell the hubby

Hi, Im not only new to the forum, but 100% new to smoking. In fact, I'm not even too familiar with straight forward grilling (although I'm confident with food and cooking INDIDE the kitchen)!! I'm partial to whimsical ideas and my latest one is to turn my gas bbq in to a smoker to smoke some meat ...