British BBQ Society Forums

Decided to have a gathering last weekend so got all the meat ready Friday afternoon ready to go on. Got the beer and wine sorted then discovered I couldn't find my last bag of pellets which I normally keep at my unit. Rushed home and checked the hopper and it was more or less empty so then went into ...

Just came across this whilst browsing their website.
http://www.costco.co.uk/view/product/uk ... 3.1/183257

Don't know if that's a good price but thought it might be of interest to some.

I have seen suggestions on forums to put fire bricks in a Trager to help combat temperature swings and also aid pellet consumption. I have some brand new bricks that should go into an electric storage heater does anyone know if these would do before I throw them away?

I will let you know what there like on Wednesday as the kids put one the brisket and some jerk ribs in the trolley whilst I wasn't looking If its crap( I expect it is ) I'm gunna make them eat it all as punishment.

We ate here last year and thought it was a cracking place. We enjoyed all the meats and my son whose eight still asks to go back to the red card/green card place. I thought he would have been squimish about the chicken hearts but he loved them. Considering going back with work at christmas but ...

Any news on what your doing at the Leed food festival? As im going to visit but undecided on which day yet.

Watched a couple of episodes on the Good Food Channel over the last couple of nights think its on at 5.30 just after Man V Food.
Some interesting recepies including a coffee based sauce and rub. He also cooks using different grills including a Traeger and I have also seen various smokers and grills ...

Pork went in at 6.00 set to smoke and the grill temp was up to 195 after a couple of hours it dropped to 170 but i have wrapped it in a thick dust sheet and its back at 185 with the internal temp at 140 just topped up the hopper and will check again in the morning.

Saw this thread last night and decided to give my lil tex its first real smoke. Called at asda early this mornin g and got a bone in pork shoulder trimmed the fat and rubbed it up but should i inject it or not? Im using the cookshack pellets and only cooking one joint and ideally want to rest it ...

Chris

I have looked at these as well to experiment with but was unsure if they were the same size pellet as the ones I got from Jackie. I didn't want to buy them and have them jam up the auger.