British BBQ Society Forums

Thanks for all your help and advice Everyone!

Hi there, when cooking ribs I followed a recipe that was for a 4 to 5lb rack of ribs. I just cannot find ribs that weight from butchers in the UK. Are American pigs bigger? The cooking time was 4 hours and the temperature was 250F. For a 2lb rack of ribs should I reduce the cooking time and ...

Hi There,

I have some apple tree branches drying in my shed from this autumn and wanted to make some blocks for smoking. Any tips? Is there a certain amount of time I should dry them for? I know some people use green wood. Do I need to remove the bark?

Thanks

Ollie

Hi There,

I have a Brinkmann Smoke ‘N’ Pit http://www.forfoodsmokers.co.uk/acatalog/Brinkmann_Smoke_n_Pit_-__239.00.html . Researching this style of cooker I noticed the deluxe version has the fire box on the side (as many pro smokers seem to have) and the main chamber acts ...

Hello, I am new to real BBQing since I found a Brinkmann Smoke ‘N’ Pit free to collector in the local paper. The people who previously owned it brought it over from America, smoked a turkey (apparently a traditional thanksgiving dish) and then left it uncovered in their garden for a year or so to ...