British BBQ Society Forums

To be honest it sounds like you didnt let the gas grill get up to temp first. You want to make sure the grate is hot enough to sizzle the steaks imidiately

couple of dates on ibqn.com and more to be added

so random coming across this topic, search for weber and proq improvements on google and hit it, nice to see people refering back to such an old post!

it wasnt a pricing error, they are getting rid of that model. There are still quite a few stores with them, you may be able to ask your branch to get one in for you.

Couple of things I would point out. Don't rub until 4 hours before you cook, any longer and pork will start curing. No need to use mustard, some smokers need it but the WSM isn't one of them. Also the bark may have set before you spritzed it which could have had an adverse effect.

Cooking at 220f ...

Tom Hixson now has a good stock of USDA, took delivery of two 7kg nationals today which I will be cooking up at grillstock. They have them much smaller I just wanted the biggest they had.

Are you heading to grillstock this weekend? There will be some pretty nifty kit there and a lot of brains to pic!

you dont have to worry about ash, its not a fierce fan, its just designed to control the temp.

Wagu is a different grading system so you can't add it to the same scale. USDA choice is better than standard, the supply has been all over the place recently but hixons have just got some back in which cooks up well ( different brand to normal) there isn't a decent enough supply of prime at the ...

The list above is really good, I have been there a few times, even with a puncture I crawled to joes for the zman.

Give Arthur Bryants a miss it really isn't any good. It has history but not worth traveling for. For a fun area go to the power and light district. I have had some fantastic nights ...