British BBQ Society Forums

Lol Well the chicken certainly was magic.
Had I known the afternoon was going to turn out so good I would have waited a bit. It did make me wonder though about the conditions needed to maintain a good temperature, fitting the umbrella definately made a difference suggesting that the rainfall had ...

Well I was expecting that to be a complete disaster and almost wished I hadn't bothered. It was windy and raining just starting the charcoal chimney was a task lol. I soon realised that more charcoal was needed to bring the temp up to around 350f. And needed to make a makeshift cover using a piece ...

Yes found that useful too, chickens brining in salt and sugar. Maybe too late to get a reply but would you apply a rub or baste too, or should the flavours be added to the brine? I'm serving the chicken with regular Sunday lunch roast potatoes, yorkshire etc

Cheers for that, I,ll give it a go, would you recommend brining overnight or for a few hours in the morning before it goes on the grill in time for Sunday dinner

Looks good, I'm planning on cooking beer can chicken on my weber one touch on Sunday, I was wondering if you had any advice as to wether its best to brine the chicken or not?

Thanks for the link, I can see by there pics that I definitely use more briquettes than others are so will have to cut back. going to pick up some fire bricks too. I'm beginning to understand now the reasons for these techniques. The ribs looked great it's amazing how they plump up when there cooked ...

photo (7)1.jpg
well 3 hours on bbq pulled back nicely from bone, but worried temp was too high, lid thermometer was averaging 300f, i have now foiled and thinking maybe 1 hour in foil might be enough

beef ribs this time, took into account all the advice from previous posts which was much much ...

Well 2nd smoke is underway and it's a lovely morning so far, beef ribs this time, took into account all the advice from previous posts which was much much appreciated. However I think I made an error with the charcoal. This time I banked briquettes to one side using a chimney full of unlit followed ...

Cheers Eddie I'm in Medway so ashfords not that far, I've got my brisket from court farm in halling last week he cut it off the bone for me while I was there and trimmed it too, but haven't been able to find anywhere else. I,ll check out your wood guy too

Would like to say hello to im also from Kent. I was wondering if there may be a thread somewhere where we could discuss places in Kent to get the best meet cuts, wood chunks etc