British BBQ Society Forums

Posted: **06 Mar 2011, 21:50**

Hi all,

I joined this forum ages ago after returning from my first ever trip to America and sampling American BBQ. At the time I joined I think the forum was quite new and there wasn't much on here so I didn't really visit much.

Anyhow on my trip I got to try some American BBQ and I was completely bowled over by it. As soon as I got home i started looking into how to cook it. I bought a Pro Q and started trawling forums and websites, I'm now getting some pretty good results and have just upgraded to a 22.5" Weber Smokey Mountain after doing a fair bit of research.

It was actually during my research that I revisited this site, my god it's grown some. So I thought I should post and introduce myself. Hopefully I can get more involved with this forum now, learn some stuff and share my BBQ experiences too.

Jim.

Posted: **06 Mar 2011, 22:04**

Hi Jim,

Welcome to the forum.

Your post intrigued me so I had a quick look to see when you joined the forum. No wonder it was quiet when you signed up, it was during the three or four days I spent setting up the forum just after I made it live. So in actual fact you are one of our oldest members

Glad to see you've come back to have another look, the forum has grown a lot in the last 18 months and we've now got one of the busiest BBQ communities in the UK going on here

I hope you enjoy your time here and post often.

Cheers

Steve

Posted: **07 Mar 2011, 10:37**

Welcome.

I have just ordered a WSM so any tips would be gladly received.

I have relatives in the states but on the 2 occassions that I have been there we didn't get to go to any BBQ joints

Posted: **07 Mar 2011, 13:33**

Welcome Jim, looking forward to seeing some of your cooks with the weber

Posted: **07 Mar 2011, 20:38**

Hi Jim,

Welcome...a good bunch of guys 'n' gals here!

Looking forward to your posts

Posted: **07 Mar 2011, 20:52**

Welcome to the forum, Lurker.

Looking forward to your posts, I've a 57cm WSM and I love it. Word of warning, the Weber lid thermometer isn't very accurate and it can't be calibrated. Typically they are about 50*f low. I would test it with something you have confidence in so you know the a variance.

Enjoy,

Adie

Posted: **08 Mar 2011, 09:50**

Welcome Lurker

Great to see more people on here

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