British BBQ Society Forums

Hi Brun,

Just from smoking food (Pork in this case) in the past I know that when the internal temperature (at the deepest parts) reaches about 170 to 175 its good to go (I had it at this temp for a short period before taking it off), I didn't want to take it any further so as not to risk drying out ...

Hi All,

With it being a bank holiday last weekend it seemed rude not to have a smoke, obviously!

My friend had been in my ear for a while wanting to smoke a suckling pig he's had sat in his freezer for the last month (he's had some pigs bred for his wedding by his cousin who owns a small hold and ...

Hi All,

What a great weekend smoking. We had a little BBQ Comp between friends which was brilliant fun, it featured Beef Short Ribs, Tandoori Spice Lamb Shoulder, Pork Ribs, Bacon Explosion, ABT's, Moink Balls and Armadillo Eggs...check out a few of the offerings...

Loving the weather, loving the ...

Hi Derek,

Thanks for the input. Yeah it has been niggling at me as to wether to smoke it or not, my friends so excited about it, but I'm rather dubious and not sure if I should hire or buy a basic rotary spit for it and build a little temporary fire-pit instead. I'm going to trawl through the site ...

Hi Both,

Thanks for the warm welcome. Ive added some pics of some of the process of renovation, Ive realised that I haven't got any photos of the chamber mods, but its just the basics, baffle, lowering the chimney stack and I made an aluminium convection plate, couldn't afford a steel one just yet ...

Hi all,

Ive been on this forum quite a bit and used a lot of advice from it, but for some reason only now have I decided to join. I think its a great site and its been really helpful to get advice from a UK point of view, the guys in the US seem to have it so easy and all on their doorsteps!

A ...