British BBQ Society Forums

Being a stackable ProQ, the stove rope looks ideal. I did do a smoke test just after and there was a bit of smoke escaping between the stacks. I was worried I was going to have to take a hammer to it but that rope looks much better.

Thanks for the advice.

I have the vents open until it gets near to the target, and then I've been narrowing the bottom vents down to a quarter. Top vent open.

This seems to slow it a lot but keeps creeping up. So I end up shutting the bottom vents completely and having to use narrow the top vent a lot (but that was more ...

My ProQ Frontier has finally arrived and I'm already getting some use out of it.

I decided to jump straight in with the clay saucer method so got a 24cm clay dish to replace the water. Wrapped it up tightly in foil. Then used the minion method with the coal. I put in a third of a mid-sized chimney ...

Not necessarily, some of the best BBQ joints in the US reheat their meats :o :o :o

It's a fine line what you can get away with though then you may end up with TGI Fridays :(

What usually looks good is when the place does leftovers breakfasts. We're more of a fry-up breakfast nation...maybe that ...

The only way you could do well with a BBQ place is to go all in and make lots and lots of food in the hope that enough people go in and eats it all. Its the only way to get the margins down and make best use of the very expensive to run equipment.

As mentioned, the smokers on shows like DDD are ...

Just been down to the new costco in Farnborough, a whole fridge of ribs and every one of them......... rubbish, no meat and bones showing on the lot! such a shame!

I got some ribs from Costco pretty much an hour before I found this forum ...even a dog wouldn't bother chewing on them bones :(

Ah ...

I watched the first episode of that BBQ Pitmasters TV show on Netflix
I can't find this

It's on the US version. You can get something like http://www.unblock-us.com/ to switch regions.

If you want it for free and don't mind watching it in Chrome browser ... http://www.reddit.com/r/canada ...

Also I was reading some American pit masters use nothing but wood, what is people's views on this?


I watched the first episode of that BBQ Pitmasters TV show on Netflix the other day and one guy put shed-loads of charcoal down and a few bottles of lighter fluid, turning everyone else's noses up ...

I'm getting my smoker on Monday, but I'm not able to get out and about to go to a B&Q to get a clay saucer for the water replacement.

I was just wondering if I could get away with using an old clay pizza stone instead?

Thanks,