British BBQ Society Forums

My first shoulder was finished in the oven (lack of patience and ability to keep a fire going meant I had to). I totally understand the lack of desire to be wandering around a smoker in the wee hours.

I tend to smoke for 5-6 hrs - I have a vague memory of having once been told that smoke penetrates ...

Thanks for the advice all - may well give cupcake chicken a try sometime.

As for not slow smoking chicken (never tried slow smoking before, always wary of rubbery skin), in the past, after ribs/shoulder have come off to rest I usually dump another chimney full of (lit) charcoal into the grill with ...

Generally, better chicken - I reckon ditching the foil pan should help improve the smoky flavour. I do also wonder whether injecting is worth the hassle - brining is certainly easier. I'll probably keep boning (did I just type that?) just so I get to learn a new technique if nothing else - I may go ...

Thanks Keith - noticed that last night as I was writing up - obviously didn't look hard enough before I started! Will be watching soon

This weekend I tried smoking chicken for the first time - I've been out off by the thought of rubbery skin in the past; but having long-term thoughts of one day giving a competition a bash, know I need to practice (fortunately 'er indoors likes to be a guinea pig).

So having looked around online at ...

Okay, so not a new toy, but just found this link on ebay for refurbished units at £28.80 (from the manufacturer):

http://www.ebay.co.uk/itm/370622549687?var=640029856456&ssPageName=STRK:MEWNX:IT&_trksid=p3984.m1497.l2649#ht_583wt_1270

they still come with a 12 mth warranty. Having only read good ...

Howdy y'all,

I gotta say I love this site. I started smoking meat when we lived Stateside a few years ago (close to an enthusiastic N Carolinian). Haven't done much over the past couple of years, but getting back into it now - am excited at the prospect of competitions and may give one a go next ...