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I've only just finished the show myself having had a holiday interrupting prime barbecue season. And despite visiting the US, I didn't have a single bbq there - a bit of a shame.

I think I've softened to the show and was thoroughly pleased at the result. Simon does himself down too much - he knows ...

I genuinely debated whether to watch it, as I had been so disappointed last week (and I've got some box set binge watching to do!). In the end I can't resist watching barbecuing.

I agree with most of the comments already on here, so I won't repeat them. I suppose there may be the opportunity for a ...

Where are the temperature probes?!

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Really not that impressed with the format of the show. They've just stolen the Great British Bake off idea and slapped on barbecues, but they're really torturing their contestants.

Not convinced by the 'cues or the 'cuers. The thing with GBBO is that most people know what baking is like and can ...

Hey Notaes,

Recently got a WSM too and having tried a number of different charcoal options have managed to secure some Weber briquettes (I suspect the smoker knows when non-weber briquettes are being used).

Your food looks great! Just a couple of questions...

What were the conditions like outside ...

Nice! Just got a WSM myself the other day. It's absolutely awesome for ribs and I reckon the seasoning helps. I'm keeping a log of which briquettes and setups give the best results in my notebook - always good to become OCD about a hobby...

What fuel are you using?

Ah, the joys of getting new toys! I did a fair few loads of ribs last year on a OTP, and I found the snake to be the best method, as long as you could check on it from time to time and used decent briquettes.

But sounds to me like you did the right thing in opening the vents. A pan with hot water ...

I saw a great tip once - to make up a batch of sauce or sauce base all at once and then put it in one of those ice cube bags. You then create very flexible frozen sauce which you can defrost in the pan as needed!

I love a good lasagne - I cook up pork and beef mince with a bottle of wine and the usuals for around three hours.

That's a great question Dave - I bet there's loads of cooking skill on this forum!

Italian is probably my speciality - I've recently got into making pasta and ravioli from scratch ...

I'm getting some racks of ribs from a local butcher. When I got them last time they were full and meaty - brilliant.

Now I've read and seen a lot about the St Louis style of cut and I'm fairly keen to try it out both for looks and maybe evenness of cooking.

But what do people do with the spare ...