British BBQ Society Forums

......with my old ECB.


After 8 years of fighting to control its temperature and a lot of deliberation (sparked by BBQ-Envy from reading the posts here ), I have finally made my mind up and I'm going to upgrade.

My 'Last Supper'


Chicken and ribs smoked using Oak chunks. And my new Rib rack and Chicken Rack purchased from here

Finger-lickin' Good

The pics look excellent Frank, I'm guessing it's an emotional time for you and the old ECB.

Just remember the good times, don't be too afraid to look back at pictures, and remember time is the best healer.

Looking forward to your next installments.

Cheers
Adie

if you produce chicken like that on an ECB then I'm handing in my apron