British BBQ Society Forums

Well I tried it out on Saturday (pics to follow soon). This is the first time I've ever been able to keep a constant temperature due to the vagaries of wind we get in the garden . I also took a risk by trying sand in the water bowl on the Excel20, I'm not going back to water I cooked 2 ox cheeks, a "rack" of beef ribs as you'll see nothing to write home about sizewise or by price, a small rolled pork shoulder joint and threw on some chicken wings for snacks.
The rub was a version of "Wild Willies" rub from "Smoke & Spice". Left out the Cayenne (didn't have any ) and swapped the black pepper for lemon pepper.

Ribs, pen shown for scale


Cheeks, ribs and a small shoulder joint seasoned and ready


1 Rib nice n juicy


Supper

Had mine going for over 24 hrs. got some fantastic brisket and pulled pork from using it

Eddie

Still not had a chance to try mine yet, but liking what I see here, will share my results soon. I also no longer use water and get much steadier temps.

Looks like an awesome cook!

I am actually using mine for the first time right now - got a couple of 2.5;b Boston Butts in the WSM with a chunk of oak and cherry wood.

Here's a quick video of the ique 110 in action. Forgive my BBQ Pit Boys impression.

Very plaesed its working out for everyone. But remember bud, it's not water proof.

Regards

Eddie

Eddie wrote:Very plaesed its working out for everyone. But remember bud, it's not water proof.

Regards

Eddie

I can 100% vouch for the lack of waterproofnous!!

Now you tell me.. Lol.

Nah, got it all rigged up underneath the workshop overhang. Mmmm smells guuuud!