British BBQ Society Forums

Thanks Derek

Thought it might be something like that. Small price for no spam. In the other forum I frequent, we just restrict any new sign ups to a specific area so we can quickly tell if they're human or not.

So much crap to filter through with all the bots these days.

MadBeef wrote: so we can quickly tell if they're human or not.

We havent solved that issue yet, . "creeps out quietly hoping nobody sees him"

That looks really good, have you done any big cooks on it? How well are you able to regulate temperature on it?

Hi James, and thanks

I'll find out Sunday! Just got it ready last weekend, got me some good lumpwood charcoal, some oak, cherry and beech has arrived today. (although, I'll be using some mesquite, hickory and cabernet soaked oak chips that I've got)

Going to dry rub a nice pork shoulder and cook it low and slow, early Sunday morning.

I'll report back how it goes

I've never used beech, I tend to stick with cherry and apple for pork. I've used oak and mesquite on beef brisket but I generally end up doing a pork shoulder and a brisket at the same time so everything gets apple/cherry.

Hi Lee, great build- looking forward to seeing the results