British BBQ Society Forums

Hey, sorry for the delay guys, just been absolutely mental with work.

It went well, amazingly stable on the temperature. Going to seal it up a touch round the cook chamber door though.

The pork, needed another hour or so I think. Almost, almost pulled pork. Didn't have time before the fathers ...

Thanks James, I've just answered you in the other thread too.

And will do (report back about how it goes, temp reg etc)

Hi James, and thanks :)

I'll find out Sunday! Just got it ready last weekend, got me some good lumpwood charcoal, some oak, cherry and beech has arrived today. (although, I'll be using some mesquite, hickory and cabernet soaked oak chips that I've got)

Going to dry rub a nice pork shoulder and ...

Thanks Dan

I must admit, I'm really happy with how it turned out. Proof's in the pudding though. Hopefully will have some pulled pork ready for Sunday lunch!

I'll be using it for the first time this weekend, fingers crossed!

Oh, FYI Paul is on holiday, he told me to give him a shout next week - for anyone wanting to contact him.

Trying my hand at a pork shoulder this weekend, so I can definitely see me making a nice batch to go alongside

Love bbq sauce. The missus isn't keen though.

Oh well, more for me!

Welcome to the forum! I'm interested in a bit if cold smoking. Be good to do some cheese.

Red Leicester perhaps?

Hi Tom, I only joined the other day, but welcome!

Let us know how it goes. Good luck!

I'm also doing someone pork this weekend. Fingers crossed

Another one for chicken.

What you will need:

Bunch of spring onions
2 tsp white wine vinegar /lemon or lime juice.
Thumb of ginger and equivalent of garlic
Chillis to your liking (I like about 4 bird eye)
3 tbsp honey
Salt & pepper.

Blitz it all in a food processor and marinade about 3 ...