Hello!! another essex boy

YOUNG-GUN · Post by **YOUNG-GUN** » 19 Sep 2011, 19:06

Hi everyone im new here im Lewis im 22 and from essex been bbq'ing for just over a year now, My best freind mooved to Texas so I picked it up there and have learnt some of there tips & tricks

use a weber atm but would like to get a proper texas style pit soon

Eddie · Post by **Eddie** » 19 Sep 2011, 19:20

welcome fella

wade · Post by **wade** » 19 Sep 2011, 22:43

Welcome to the forum Lewis - Be sure to keep in touch with your Texas friend, Some of the best BBQ I have tasted has been in Texas MMMmmm. You will also fine plenty of experienced BBQers on here who will hapily share their thoughts and comments.

Dont rush out to get a Texas style pit too soon as the Weber (I am assuming the OneTouch) can do perfectly good home BBQ. You might also like to look at the various bullet smokers too as they are great for slow cook BBQ, are very versatile and easy to use.

YOUNG-GUN · Post by **YOUNG-GUN** » 20 Sep 2011, 01:36

wade wrote:Welcome to the forum Lewis - Be sure to keep in touch with your Texas friend, Some of the best BBQ I have tasted has been in Texas MMMmmm. You will also fine plenty of experienced BBQers on here who will hapily share their thoughts and comments.

Dont rush out to get a Texas style pit too soon as the Weber (I am assuming the OneTouch) can do perfectly good home BBQ. You might also like to look at the various bullet smokers too as they are great for slow cook BBQ, are very versatile and easy to use.

Will do im going out there for 2 months in febuary so plenty of time to eat some bbq have you been to Kreuz? its the best bbq joint ive been to and is only 30min drive from my freinds, I have the Weber premium I think it is but need some more room also would like to be able to add coals without removing the lid and losing loads of heat etc.

wade · Post by **wade** » 20 Sep 2011, 06:13

Yes, not for many years though when I was working in Austin.
What size is your Premium? 47cm, 57cm ot 67cm? On the 57 and 67cm I know it is possible to keep the BBQ at temperature for 3 hours or so without replenishing - providing you use good quality kettle BBQ briquettes / charcoal and shut the air flow right down. I am not sure about thr 47cm though as I have not tried that one. Yes I agree, space can be a limiting factor when cooking indirectly in the Weber.
You might like to ask others in the forum how they get on with their ProQ or Weber Smokey Mountain BBQs before you finally decide on the model that is right for you.

esselle · Post by **esselle** » 20 Sep 2011, 07:58

Hi and welcome to the forum.

BadBoyzofBBQ · Post by **BadBoyzofBBQ** » 20 Sep 2011, 12:22

Welcome to another Essex boy

British BBQ Society · Post by **British BBQ Society** » 21 Sep 2011, 13:17

Welcome to the forum Lewis!

keith157 · Post by **keith157** » 22 Sep 2011, 12:22

Hi fellow Home County BBQer, welcome indeed.

clairbare · Post by **clairbare** » 22 Sep 2011, 13:12

Welcome to the Forum, you have chosen a great place

(wonder if I should add Essex to my profile as I was dragged up there!

) So Essex and Bud as I seem to have a bottle of that in my hand in every photo at Rudgwick

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