British BBQ Society Forums

I got a bag of briquettes from a local managacture in Devon recommended by hotsmoked I can get restaurant grade lump from macro for £9 for 12kg this I what I use on my kettle BBQ when grilling I'd happily use it for the smoker but wasn't sure how long it would burn for and as I was leaving it when I ...

Yes I had to use a parasol to stop it getting soaked but to be fair it coped very well. Only thing I'm unsure on is the cut of meat had the back bone in and a few ribs as well as the blade it cost just under £20 for 12lb either way it was good and happy to get the same thing again just not sure if ...

Well after my lovely mrs got me a pro q for my birthday I set about my first mission. I got a 12lb pork but ( or at least what my butcher thought was a pork butt) and after finishing my job as a doorman I started the smoke at 2am after 16 hours the pork was at 195f so was removed to let rest. In ...

hi thanx for the replies i think i'll get the frontier and see how i get on as although i would happily bbq everyday my mrs doesn't share the passion if i out grow it then i will upgrade but im sure the frontier will give me what i need for a while yet. as for "its the cook not the cooker" i couldnt ...

Hi I am thinking of buying my first smoker and have narrowed it down to either the pro q frontier or the excel, now I only tend to cater for 4-10 people max and have a large kettle that I use for grilling/indirect cooking.i have mastered a lot with the kettle but now feel a smoker for the low and ...