British BBQ Society Forums

I'm a massive fan of Oxford or any other good quality British hardwood charcoal, Bulworthy project etc (usually the types that come in brown bags), but these are best for grilling and baking.

I use our qBurn charcoal for smoking, although it's my company's product I happily have 14 of the 20 boxes ...

Just to throw into the mix ceramics, the Ribman uses 4 Monolith le chef units every weekend for his. Obviously a cabinet will have a higher capacity but it's real fire and good food

Online works well, but for UK beef, with decent butcher just get them to bring through the section and pick the piece you want, pick the best bit with the most marbling. I use both USDA and UK and like both.

For mavericks, the probes all use the same plug into the unit, and obviously measure temperature. There are 3 different probes:
- A short fat one for the grill temp
- A long thin one - called hybrid, use for either grill or food
- A think one with a hook - food probe

You can switch them all around ...

It's a great way to cook steaks. Be creative too, pork chops, lamb chops etc.

Marcus has some great recipes http://countrywoodsmoke.com/tag/dirty-steaks/

Chunks are useful for long smokes, but I do also use a pot especially if I want chunks of say cherry to keep going but a quicker burn time for something like hickory or mesquite so as not to overpower.
The pot I use is this small cast iron one http://www.planetbarbecue.co.uk/Cast%20Iron%20Smoke ...

These are a great base for making your own, which imo is always better. These can be tweaked so you can change them, for example swapping out sugar for infused maple syrup etc
http://bbq.about.com/od/barbecuesaucere ... esauce.htm

There's various online options now too:
http://www.tomhixson.co.uk/
http://www.turnerandgeorge.co.uk/buy-online.html/
http://www.wellhungmeat.com/dept/shop_d012.htm
http://barronsofbeeflimited.bigcartel.com/products

These are auplex ones, the lowest end of kamados. Feel free to search for Auplex reviews rather than me give you what some might assume to be biased info.
If you want any info on Monolith just let me know

I can only give you my backyard experiences which won't be to the extent of Ed, Steve etc, but my brisket always comes out well. I do however like mine to have more of a pulled texture over sliced, so I take it to 205ishf internal over the 195f for slicing.

It's a lot about getting a good piece and ...