British BBQ Society Forums

Looks great! This was my first smoking season and I stuck to pork, chicken and sausages but looking at your result I'm confident i'll attempt a brisket next season.

cheers guys. When I picked up the piece i asked my butcher and indeed its pork belly with ribs still on.
BBQ rubbed, smoked on apple and cherry wood, for about 5 hrs on 250 - 275 degrees. last 40 mins mopped with apple cider vinegar, apple juice and bbq sauce mixture. Internal temp was 182 degrees ...

Hi all,

Im in need of your help!

I really fancied some pork spare ribs this weekend so contacted my butcher and asked for them. He can only get me pork belly ribs tomorrow instead of the usual (thinner?) spare ribs. I said yeh go ahead. he then asked if i wanted them single or as piece and i said ...

looks fantastic, both the smoker and the pork. Did you aim for a specific internal temperature?

charcoal basket looks ace indeed. I used a stainless steel washing machine drum and drilled extra holes in but I still wonder a. does it have enough holes to let sufficient air in and b. does the 'inward' ring at the top of the drum somehow cause some heatloss...

Hi All,

So I think i have found how to post pictures, please let me show of my recently build UDS and let me know what you think.

Old large washing machine drum (stainless) as basket. All works well and keeps 225 easy for 7 hrs on half a bag briquettes (but I chucked 1,5 bag in which did me 3 ...

Im not sure how much two weber bowls are but 30-40 minutes waiting for it to be ready, especially for charcoal lump wood, seems like a long time to me. For lumpwood I usually only wait 10-15 min and for briquettes maybe 20-25 min.

I also usually cover only half to 2/3 with charcoal so it gives you ...

Thanks for the feedback guys. Next time I will take off that pleural lining.

As for the lamb, I considered keeping the bone in but then saw advise on youtube videos to take it off and twine it for even cooking so went with that as we like our lamb rose. Also thought carving would be easier without ...

Agree with all, chicken thighs or ribs for a shorter (2,5h) cook or pork shoulder for a longer 6h cook.
Having said that, I did a lamb shoulder as third cook yesterday (so I consider myself as inexperienced) and that turned out pretty good, see below photo's

My favourite so far is pork (spare) ribs ...

After a pork butt and chicken, I wanted something else so decided for a leg of lamb and a spare rib (leftover in freezer).
Watched some youtube videos and decided to go for 145 internal for the lamb, rib 205.
I did open up after 1 hr, 1.45 hr and 2.15 hr to baste both lamb and rib. Result was very ...