British BBQ Society Forums

Sitting steady at about 225-240 with no forced air.

A few ups and owns here and there. Temp started rising, then noticed water pan was empty.

I'm convinced that using water as a heat moderator depletes your fuel much quicker. It works well though! Just don't run out, or your temps rise quickly.

So in the end, while tasty, it was not fall off the bone. Made some beef rib, chicken, and cured pork hocks.

I think need to get my temperatures more stable and perhaps do some foiling.

It is something I've considered before.

Charcoal is expensive, it's a real faff, and can keep you busy all day.

The oven is cheap, easy, and can be left, but doesn't give a real smokey/barbecue flavour.

But if you're going to foil, from that point on I'm not sure you're doing anything to get smoke into the food.

So how about getting up in the morning, 2 hours on the barbecue, then foil and place in the oven?

Steve W

Charcoal is expensive, it's a real faff, and can keep you busy all day.

The oven is cheap, easy, and can be left, but doesn't give a real smokey/barbecue flavour.


Steve W[/quote]

the answer to this is the pellet cooker

joker smoker wrote: the answer to this is the pellet cooker

Are there any affordable ones besides the Bradley?

At the risk of threadjacking, I have been considering converting my ECB to gas or charcoal for a while, best of both worlds!