British BBQ Society Forums

Thanks yeti Dave, yeah really chuffed for my first time!! I think I was guided by us cooking times where cuts of meat are prob bigger than ours! Also did not have the bone in the pork shoulder so I know for next time! But chuffed with smoke ring and overall flavour!

I have noted your comments re ...

O.k noted about the chicken! Thx

Yep I made a lovely homes made BBQ sauce and used it as a mop sauce over the food in the last 20 mins of cooking.

Yeah re pork, check the picture out, it's not dry as such but was tough, I will try and take out at 195 and rest for longer than 30 mins! I think I had ...

Hi all,

Thx for the advise on previously posts, I did my first long and slow smoke yesterday and thought I should share results and thoughts to help newbies like me.

O.k link to pics at bottom which show my set up, cooking temp in the middle of smoker (225) the end results after 8.5 hours for the ...

Hi,

Last question of the day ( promise ) I have seasoned oak and ash for my first smoke on Wednesday, but as I am doing pulled pork and ribs and thought of mixing in some apple wood, the problem is I have no seasoned apple wood.

I have a apple tree in my garden which I could easily chop a few good ...

Hi

I have two rubs (one each for ribs and pulled pork) the salt ratio is about 1 to 4 salt to spices

Should I rub the pork night before the smoke eg at say 8pm - pork shoulder going on at 8am to serve at 6pm

Then rub the ribs say at 9am on at 1pm to serve at 6pm with pork (they a meaty ribs with ...

Hi all,

This is my first post and I am VERY new to smoking (love BBQing!) ok some advise welcomed for a newbie that is passionate about BBQ and wants to learn the fine art of low and slow smoking!

I brought a very cheap smoker last week, it arrived and I unpacked it and assembled it, very thin and ...