British BBQ Society Forums

Hi,

Not visited the site for a few weeks and now notice lots of posts about the Mayhem in May.
Cannot find any details of date and location.
Could someone let me know as I it sound like fun and I'd like to visit.

Mark

I use to use one on my Gas BBQ but now just throw the soaked chips onto the coals.

The one I had was bought from Halfords in their end of season sale a few years ago.

It worked very well on the Gas BBQ.

Smokin Mark

Nick,

I tend to vary between water to start with, then no water (or bowl) to finish.
ie,
for something that I anticipate will take 3 hours, I will smoke with the water bowl for 2 hours, then remove for final hour to get a nice 'crispy' outside surface to the meat which is still moist inside.

Just ...

Update on the BBQ pork.

Everyone agreed It was an excellent result, even though no one could taste the Dandelion!

Ingredients:
1.15 Kg Joint of Pork

Method:
1, Unrolled the Joint and using a sharp knife cut several deep holes into it.
2, Seasoned with crushed garlic and salt (including the holes ...

I've got my family down from the north this weekeend, the weathers going to be fine so its BBQ time!

I've got a joint of pork which I'm planning to smoke and notice that some people on the forum use a 'coke injection' technique which seems to work OK.

I've not got any coke but do have some Dandy ...

joker smoker wrote:I like Montreal steak seasoning and have a copycat recipe for it if anybody wants it.

Joker smoker - I would be interested recipe. It would bring back memories of my Canada holiday!
Could you send it to me please?

Smokin Mark

Shaky,

I to experienced problems maintaining the temperature on my Frontier. In my case it was the charcoal.

I sought out some Big K briquettes, as per advice from this forum and now I have no problems with the temperature!

I searched around various places for Big K briquettes and eventually ...

Same with me as well!

I bought the Frontier and as a smoker it will be fine for me.
However, I'm not always going to smoke and I think the Excel would be a better choice for doing 'Normal' BBQ's.
You know, cooking sausage and burgers on a kettle style BBQ.

The larger diameter means you can get ...

Thanks for your idea's Steve.
Unfortunately I did'nt get to read your reply till this morning so I went with the salt, pepper, mustard and a Montreal Steak seasioning mixture I got when in Canada some years ago.

I cooked the beef for around 6 hours and it came out fine, with lots of happy faces at ...

Got some family and friends coming round tomorrow to watch footy on the telly then have something eat.
So I've just looked in the freezer and noticed that I've got a big piece of Silver side beef :lol:
Hmm, I wonder what I could do with it?

Answer: Its now in the process of defrosting with a view ...