British BBQ Society Forums

essexsmoker wrote:I'd break off how much I wanted and leave the rest whole then vac seal it.

Wouldn't that be harder to defrost the amount we needed then. There is only the 2 of us.

It's a Napoleon now :-)

I have just bought a 6lb shoulder from Costco and some Reds pork rub from Asda to try. Will use 2 packets.

Can't wait to get it going in the morning. Estimate approx 9 hours with extra time for a stall just in case, so if I start at 6am should be ready between 3 and 6 :D ...

Yes I have chips for now. Using up last years for now, they seemed to work ok then. What would I do with the chunks in my gas bbq? Lay them on a tray?

Sily me. Obviously I meant 225 and 250

Hello

I am going to attempt my second ever pulling this weekend. Last year I smoked a shoulder successfully on my Broil King Gas grill but have since changed to a Napoleon. I intend to use one shoulder out of the costco twin packs of shoulders. Using my Maverick dual probe do I try to keep it ...

I have the above thermometer which I use for low and slow cooking. Can I just use it as an instant read thermometer like a thermapen?

Got myself a cracking new gas bbq last weekend. It has a rear infrared burner for rotisserie cooking. Put a 6lb chicken on it to try and to my surprise the temperature would not get any higher than 300 degrees (approx 150 c) and that was on high heat. Looking at the internet I read the best ...

Thanks for the replies. Will give some a go.

Hi

Where is the best place on the internet to buy rubs etc that come from the USA. Hopefully not too expensive.

Thanks