British BBQ Society Forums

As per many new members I have been lurking for a while and have now got myself a grill. Thanks all for supporting this fountain of BBQ knowledge which has been a great read, guided my grill selection and I'm sure will help me along my way to grilling nirvana.

I think it must have been a combination of watching too much Man v Food combined with the feeling that there must be more to BBQ food when eating the charred remains of burgers and sausages at friends houses that brought me here.

I have just ordered a Weber Mastertouch, I appreciate this is little different to the OTP (except a bit more expensive) but my wife liked the colour (Crimson) which helped the descision. I have ordered a chimney starter, cover and some charcoal rails too.

I now need some charcoal, wood chips/chunks and some tools. Any tool recommendations would be gratefully received.

Can't wait until it arrives, I think I'll be grilling in the rain this weekend


Thanks,
Tom

Hi and welcome.

I'm a fan of the Big K restaurant grade charcoal, but I've tried heat beads and they're also very good in a kettle.

If you're wanting smoke in a kettle you'd probably want wood chips and maybe a box to put them in rather than the bigger chunks that I put in smokers (although I do occasionally throw a big chunk on the kettle as well).

When I started out I sourced my wood chips and chunks from Weber through wowbbq.com and then I progressed onto getting boxes of wood delivered from Paul Goulden through this forum.

Tools are tools I suppose, although when I started out I got a set of the weber ones and they are very good. I'm occasionally tempted by one of those grillslinger things but I don't really need one

Charcoal from BigK. Wood from local sources, gardeners, tree surgeons. I bought a cheap set of weber tools about 8 years ago and still going strong, in my opinion you only need a pair of tongs and a fish slice and that's it, don't get a meat fork they should be banned!!

Thanks guys, I'm in the middle of my first low and slow (ish).

I bought a couple of sets of tongs from the local catering supplies and will use the fish slice from the kitchen for the minute.

I tried to start a thread in the "New to BBQ" area but it hasn't worked. Really struggling with temperature stability, currently after 4 hours cooking the temperature is down to about 100C, think i need to add more coals again.

hi, had similair issues today doing first low smoke. All good fun and a definate learning curve, where abouts in brum?

Hi Scooby,

Harborne, are you local?

Just finished eating the ribs, very tasty and the meat came cleanly off the bone although they were a little dry.

nuneaton so not far, did pulled pork. didnt quite get to pulled pork stage due to heat issues but still cooked and good.

My thread has been approved and is now live over on the "New to BBQ" section

http://bbbqs.com/Forum/viewtopic.php?f=17&t=5141