British BBQ Society Forums

I think they had feedback from previous years that there wasn't a great choice in food stalls and there were too many BBQ related stalls. So it ended up going the other way, with plenty of food stalls and hardly any stalls selling BBQ equipment etc. I personally think they need a bigger site for the ...

I started my smoking life on a Pro Q frontier, and then bought a WSM to cook on. I actually find that my frontier holds temps better than the WSM but now I use digital temp controllers so it doesn't matter. It's a difficult one, they are both good. If you're on a budget then go Pro Q, they work just ...

I'm lucky my Dad is going to the US in July. I'm going to get a DigiQ DX2 delivered to his hotel for him to bring back in his suitcase. Otherwise I'm not sure what I'd do. Probably buy a Party Q from wishbox. They work just fine, we used one in our last comp and it was good.

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I would have also preferred written feedback or at least where we picked up points and lost points. It's the only way to improve for next time.

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We've registered our interest in Upton this year but haven't heard anything back.....?

I think some people have had success with a clay saucer, I've never tried that. But for the time being I'm going back to water and I was getting consistent and reasonably stable temps with that.

If you've not tried a clay saucer i'd recomend it. It acts as a heat sink and it makes the WSM more ...

We followed the recipe for Wicked Good pulled pork by Chris Hart and that calls for injecting, wrapping tightly in cling film and leaving over night. We tried this and it worked well. So if you have time, give it a go.

Try taking it up another 5c and see how it differs.

Smokers are just outdoor ovens, i can't see the problem with cooking it in the smoker as long as you've got a decent digital themometer.

If you can cook it between 280-325f and cook the meat to 125f internal temp's (i'd think this would take between 1.5-3 hrs) and then sear on a hot grill for 3 ...

What was your final internal meat temp?