British BBQ Society Forums

It is all about minimum order value for free shipping. If you had bought 6 bags then WOW would have worked out the cheapest again. I think WOW must have recently put up their minimum value for free shipping.

I am in two minds about the insulation now. I have just read Aaron Franklin's Meat Smoking Manifesto and he points out too much insulation is a bad thing as having a very efficient fuel burn will result in a lack of smoke.

It is a fine balance. Not enough insulation and external factors will ...

I always have a problem uploading photos here so to see the post with photos included you can check it out here: http://www.smokingmeatforums.com/t/237224/smoking-fish-an-old-dog-can-still-learn-new-tricks

During my visit to Forman's salmon smokery on London last week I managed to ...

derekmiller wrote:Blimey, that is a lot. Yep see you there.

See you tomorrow

Vibe wrote:the 9lbs butt would provide enough to feed approx 9 people using 50% loss and 0.5lbs per serving

I think that you will find the 50% loss is with a whole hog roast and not a pork shoulder. This should not exceed 25% loss.

To reheat the meat you are really looking for a field type oven that is either wood/pellet fired or gas or you would need a power outlet if you went for an electric heater. If you went for electric you could still use it remotely but you wuld need to have a good portable generator big enough to ...

What sort of quantities/numbers are you looking at cooking/catering for and what kinds of food are you looking to serve - pulled pork/brisket like bulk foods or individually cooked items like burgers, sausages and chicken pieces. Also are you looking serve the food on pre-plated or as a buffet, or ...

From the joining instructions...

"You will begin with a tour of Forman’s famous London smokehouse, showing you the process of producing the world’s finest smoked Scottish salmon. Also included is a 30 minute talk on the history of H.Forman & Son which goes back over a hundred years. Following on ...

I usually use Heat Beads and I buy them all year round from wowbbq.co.uk http://www.wowbbq.co.uk/weber-accessories/charcoal-and-wood. They are usually the cheapest and they often have them on special offer.

With the tour you just watch however with the Masterclass you are given a side of salmon and personal tuition from Daren Matson on how to carve it. The price includes the salmon side (which they will vac pack in pack sizes of your choice), and you keep both the Granton smoked salmon carving knife ...