British BBQ Society Forums

I second that Derek

thanks for the info lads. I will be buying some proper lumpwood and chunks from those sites

Todays smoke went very well. the food was epic. Think the beef couldve done with less time on the heat perhaps. Im learning I like my beef medium

I'm not sure how you do topside low and slow and get it medium, the object is to render tough cuts into unctious loveable slices/chunks of meat. From memory topside doesn't have the connective tissue to allow it to be pulled properly like chuck does. I'd keep the topside for ovens and get chuck for pulling or go all out and get a brisket for low and slow cooking.
I've not done as much beef as pork so I could be wrong about the topside but that's my theory on it.
Over to someone with more experience.

Give heat beads a go, I was struggling with temps till I used them, they just work. Maverick is a must have, but the reception is affected by how thick the wallpaper is !!!! I've given up on newspaper for ignighting the chimney, too much smoke, I use a combination of firelighter and wood off cuts on a pair of bricks. Make sure you get ventilation to the chimney and it works for me, and no nasty newspaper ash and remnants to clean up (after 30 years in the fire service is still struggle actually lighting a fire).
Buy your maverick from a UK source not US (import duty)

If im having trouble lighting my chimney I put it on the ring burner on my gas bbq, usually gets it going well.

Ive found my maverick has no reception problems, I have it beside my bed at the opposite side of my house to the smoker and never had a problem............until the next time after writing this

How are you lot struggling so much with charcoal? Newspaper does the job just fine!

Yeah, bit of newspaper, or card, and few small twigs, don't pack the underside of chimney too much or the air can't get to it, light and it should take care of the rest.

I also use Paul for wood, I recommend the oak, it's a really nice wood to smoke with.