British BBQ Society Forums

Morrison's usually does beef skirt.

I find a rub with meat tenderiser about 10 mins before really helps as it can be quite tough.

Also, is the temp coming up and overshooting

No, it didn't overshoot - just never moved much past 150F, hence I never closed the vents down at all.

I might try and go 'dry' with the next one as I reckon that much water just absorbs too much energy.

Have been running my Excel 20 using the minion method and each time it has tended to run fairly cool. It won't go over 225F even with all the vents fully open using either briquettes or lump. Not a big problem really except it tends to get through a full load of fuel very quickly, needing a top-up ...

Well, I used some rosemary (both thick stem section and some leaves) to smoke up some ox cheeks, pork cheeks, and pork shoulder.

Also threw in a handful of cherry chips.

Verdict on rosemary as a smoking wood - Absolutely delicious flavour! but it needs to be used very sparingly. Its seriously ...

Can't say I have but I reckon I'm going to have to have a go at lamb neck this weekend.

Will probably do it over some apple chips as I don't want to overdo the smoke, lamb is strong enough already.

Have been using Supagrill Wonder briquettes.

I don't really have anything to compare them to, other than that they seemed to burn at least as long as the Big K briquettes and that they are on the large side.

Thanks, which Nomex gasket should I get?

Had a good run on it yesterday. Smoked up a 2.5kg beef shin, along with peppers, chillis, sausages and a black pudding.

Smoked black pudding is amazing!

Thanks,

Tabs duly bent and had a seasoning run and first smoke. I used the minion method with CPL Wonder Briquettes. I found that letting it come up to temp, then shutting down one lower vent completely and twiddling another one was enough to get things stable.

It does hold temperature quite ...

So I decided not to wait around and just went ahead and bought myself a ProQ Excel 20 and be done with it.

Rather than start a new thread, could anyone offer some advice on the vents on this thing.

Firstly, the ‘handles’ on the vents are almost flush with the body. Is it advisable to bend them ...

So wait, you just plonk the steak on hot charcoal

OK, so great, but what about the bits of charcoal and ash stuck to the steak and can you do this with briquettes>

Thanks!