Dear All
My story is a very similar story to many on this site. I too was brought up on carbon coated sausages. My introduction to real BBQ was via a friend of mine who worked for an american newspaper in the UK and had a weber kettle grill.
Since then I have owned a Weber Gas grill and have cooked everything from pulled pork, beer can chicken and ribs through to the xmas turkey. The results must have been good as my old man (the purveyor of the original carbon sausages) now has two and my brother in law also has one.
The one thing I was missing was the smokey flavour. For my recent birthday my wife bought me an Excel 20 with an extra stacker. I have unwrapped it but am yet to use it. I have read lots of comments on this forum and intend to start with a couple of chickens hopefully this week - probably next now.
The main advice I am looking for is regarding my parents 40th wedding anniversary which my brother in law and I are cooking for(he has also got a brand new Excel 20). We have 50-60 guests for lunch and want to do the main course on the two Excel's. What do you suggest and can you give me some timeings to enable everything to be ready by 1400.
Looking forward to getting going on the smoking and maybe competing (at least taking part) next year!
Regards
Dan