British BBQ Society Forums

Good luck and welcome!


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My guess would be that you are right and the temperature was too high. The thermometer on the lid of my smokey mountain is quite a bit off the temperature on the grill that my digital thermometer reads. It may be you were actually cooking closer to 300. That could be solved by getting a maverick ...

I've got some of these in the freezer as well. They are the meatiest ribs I've ever seen. 2 big racks. Will probably to them in the next 2-3 weeks.


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Same here


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The above certainly doesn't sound like a disaster. I've not seen it but people talk of turning brisket to biscuit and doesn't sound like you or I did that. The Thai chilli my wife did with some left overs went really well so it reheats well and will do a good few days meals offsetting the initial ...

Agree with your thinking about bring it up to temp with the vents and then engaging the party q. That should work a treat. They're really good at keeping the temperature at the right level.


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I did the Texas brisket rub from amazing ribs and injected with beef stock 24 hours before cooking.

I started at 190 for about 8 hours to get a lot of smoke using hickory and cheery (3 chunks of each). Had meant to only do 4 or 5 hours at 190 before moving up the temperature but thought it was ...

I had the first go with the cyber q this weekend and it was a success. It certainly took the stress out of temperature control and was certainly cool being able to check and change temperature from my phone. Only downside was the fan seemed to take a long time to bring the temperature up - I started ...

Assuming it fits the same as the cyber q which I expect it does you just use a screw to fix the fan connector through on of the vent holes and tape up the other holes in that vent. Takes 2 mins.


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Good again took a bit longer than expect - about 22 hours. Good smoke ring at the top tender and not dry. Was my first time having brisket so not really anything to compare it too but I'd certainly do it again. Enjoyed the burnt ends from the point the most - fatty but very tasty.


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