British BBQ Society Forums

Yeah I've done the old faux cambro before and it can hold when something finishes early. My issue would be if I'm halfway through a job as a joint is cooking or (after the house is done asleep, coming off nights) and the joint finishes early...

I kind of answered my own question thanks to a review ...

Hi guys.

So yesterday I cooked up a brisket which turned out great with 'Bovine Bold' rub. Trouble is I cooked it up for 1800 and it was ready for 1400 :o I've had them go both ways but yesterday that cow just got to temperature (and then some)

I'm currently looking for a pit controller and there ...

I choke the fire on my weber by closing all vents. Saves some. Maybe a go anywhere or joe will do the same

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He just wanted BBQ. A salute to our fallen Snail BBQ brother! Of course in France.......

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How much lit are you putting in? My kettle cant keep the temp down so suprised that you are struggling.

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Bout ye Neil!

230F until stall then 300F until 203F internal. Dalmatian seasoning. Fan dabby dozy and fantastic cold the next day too!

I went with the Mrs the other week to celebrate a promotion. Their ale was nice but then I've never had owt bad from Caledonian Brewery!

We had the sharing platter with mac and cheese and string onions.

I have to say the whole lot was good but not remarkable. The burnt ends in the cherry bourbon ...

Ron was kind enough to let me take it off his hands. I have unfortunately been working since then and will be the next week before I get to try it.

Instructions unclear. Drank wine.