British BBQ Society Forums

Morning, personally would brine them now as a preservative, your cure time does sound a little short though. I would usually dry cure for 2 weeks....hav never wet cured though
Cheers Tiny

Welcome chum,
Let me try and help.

Does your BBQ have a hood? If no then sadly its game over for now, you have to create an oven like environment. As for charcoal, have a look on youtube for minion or snake method, these will show you how to set your BBQ up for a long slow smoke, if you have easy ...

Hi,
Having been thwarted on my effort to go to Hangfire in Wales we decided to nip in to Spitfire in Bristol on the way home.

Its a big old place and the website advises its wise to book , but on a Tuesday lunchtime the place was no more than 20% full.

Their are 2 menus, the lunchtime which is ...

Morning chap,
I think you are aiming dead centre for your next cook. My advice would be leave more time than you expect, I would always wrap my pork so there would be no issue with the extra wood but I am sure I have read somewhere that after a few hours the porse on the outside of the pork close ...

Hello chum,If you have searched the forum then my view on the Landmann will be clear. In terms of a charcoal affair that can do a wide range then a kettle really is your best bet. An alternative on the gas front is to go for a large hooded gasser like an outback, Weber or Napolean and use this to ...

Hi Chum,
Couple of options. Jacket spuds, give them 10 minutes in the microwave before going into the BBQ this will greatly shorten the cooking time. I would then bung them in indirect with the chicken not far behind, half an hour before they are done light another half chimney of charcoal . Whip ...

Hi,
2 possibilities, if you have your smoker positioned where there is a draft this could see more air coming in than ideal but more likely is that you started with 2 many lit coals. If next time you start with 2/3rds of what you had last time this should help. Easier to bring temp up than down ...

Welcome chum,
A common problem, I don't think it is your BBQ, I just don't think that gassers or pellet grills can get up to the searing heat you need to get that sear. A cast iron skillet on the bars with everything roaring is your best bet but I see no difference to when I cook it inside with the ...

Right old chum,
First welcome, 2nd I suggest asking the same question on the facebook forum as there will be a broader range of opinions, 3rd I did own a landmann Tennessee so am giving honest feedback, 4th my feedback is not what you want to hear, I an sorry but I need to be honest......


I would ...

Welcome,
To answer your question on pellet versus stick burner.....it depends.

Whether you want great tasting food with virtually no hassle or you want all the fun of fire, temps going up and down like a brides nightie, sourcing wood that is suitable spending a gazillion pounds importing a unit ...