British BBQ Society Forums

Beavertown's original two beers were developed to match the dishes at Duke's Brew & Que:

"To complement the restaurant’s smokey surroundings Logan creates the 8 Ball Rye IPA to pair with the spice and rub being used on the pork ribs, and The Smog Rocket Smoked Porter to accompany the smoked ...

For Boston Butts I usually use the calculation of 1.5 hrs per pound/500g - so 4kg would usually take around 12 hours at 225-250F.

Of course equipent and meat are different so use as a guide and alter accordingly.

I agree the Maverick is an excellent piece of kit.

Cheers!

I used Silver Birch (from Smokewood Shack) on a rotisserie chicken and baked some potatoes under the chook at the same time and they all tasted really good. Nice light (as opposed to 'heavy' like oak or hickory) smoke with a touch of sweetness to it, the spuds were especially superb!.

@flotron I never saw it on eBay but 20% off would have been great!

@Wabby Yup!

First burn with the BBQ charcoal (not restaurant Grade - I ordered both) was great - it burned long and hot as required, rotisserie chicken and baked spuds on one BBQ and courgettes and asparagus on the other all cooked ...

It arrived in Tuesday, I haven't had a chance to burn it yet but on initial inspection it looks good.

The supplier was excellent, the courier was a day late picking it up and it wouldn't get to me before Easter weekend so he phoned me up to check if I needed it for the weekend - I didn't but if I ...

I've got a test order arriving Tuesday.

I've got one of these https://www.weberbbq.co.uk/product/webe ... l-griddle/

I'm sure I've seen a full-sized one before but can't find it now.

Try using Grill Grates upside down: http://www.amazon.co.uk/dp/B002RZWA04/r ... 7FEXJQQD6C

Or your other option is to get a Craycort system, have 1/2 grates and 1/2 griddle - the griddles are flat on reverse side:
http://www.amazon.co.uk/Cast-Grates-Sea ... DNGNWMGKXX
http://www.amazon.co.uk/Griddle-Hotplat ... 6H78XTQN0Y

Set it up late and go to bed, rely on the alarms on the Maverick to tell you when something is going astray.

If the meat is ready early, double wrap in foil and hold in a cool-box stuffed with towels, I've held butts for nearly 6 hours like this and they pull like a dream and are still very hot.

I ...

I only use lumpwood in my WSM.

Loads of tips and advice on the Virtual Weber Bullet forum: http://virtualweberbullet.com