British BBQ Society Forums

Awesome, cheers guys. I took a bit into work for the lads to try and they went nuts for it so I guess it's not all bad. Just I know it can be a hell of a lot better.

For now I'll try the stock option, next cook I'll give the foil a shot. It's a massive learning curve like.

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It's always a good option, there are only two of us so we get leftovers quite often, and I have done more low and slow cooked pork in roasting bags then on a bbq/smoker. At any one time I have fresh (well frozen) chicken and pork stock. When you've cooked and eaten your ribs/shoulder put the bones in cold water and simmer them for a few hours and even after an extended cook you will still produce a gelatinous stock. Obviously the freaher i.e. uncooked bones the thicker stock you will get.

I seem to remember seeing somewhere recently something like 'smoking bags'.

No idea what these are like - has anyone had any experience?

I've heard of people smoking in their ovens before, but it has the obvious problem of leaving a smokey kitchen.

Steve W

I tried them 3-4 years ago, unless they've changed a great deal they have certain drawbacks, one you've already highlighted Pecker. Whilst they do impart some smokey flavour to the food, I'm sure the oven retains even more. Oak-smoked yorkshire pudding is not very nice, that was the following weekend

Do you mean these?

http://www.amazon.co.uk/sports-leisure/dp/B000QSKJ70

Yep have used them and they are okay on things like fish. It's a very delicate smoke. Don't recall the oven or kitchen retaining a smokey smell but it is some years since I used them so who knows. I remember being unimpressed with them, I think I've got one or two in the garage so if someone wants one posting to them then drop me a pm.

Yep, mine was a blue one but same logo