British BBQ Society Forums

highonthehog wrote:Put a whole 11lb brisket on at 10 last night, its now at 160°f should just be ready for lunch

Nice. Pics please

I love the idea of an offset, but it's gotta be a nightmare feeding that thing all night

Mines duel fuel, set on gas and leave it all night,fire box during the day . Have a stainless stell 2mm baffle plate above the gas bar where you can put wood to smoulder on

http://i.imgur.com/KXqdLLZs.jpghttp://i ... Nj41Bs.jpg
all went well, it melted in your mouth just the right amount of smoke, but i think i prefered the pulled porf, will try chicke next weekend

http://i.imgur.com/nm3vTmB.jpg http://i.imgur.com/50H88Pb.jpg http://i.imgur.com/ZJNj41B.jpg
some pictures

Looks good enough to eat! looks nice and moist. Was it nice n fatty?

Yep it was moist ,fatty and very rich, ate to much

highonthehog wrote:Yep it was moist ,fatty and very rich, ate to much

I have that problem too and promise myself not to eat so much again. Next time maybe... lol.

Going to try chicken this weekend, looking for sum rubs and reciepies, any suggestions welcome

highonthehog wrote:Mines duel fuel, set on gas and leave it all night,fire box during the day . Have a stainless stell 2mm baffle plate above the gas bar where you can put wood to smoulder on

May I ask which burner/cords have you used to convert it into gas ? I've got an offset as well and looking into modifying it to gas for those late cook evening/nights ...