British BBQ Society Forums

Hi Guys

I've introduced myself a while ago and got some great advice. Since then I've actually started my own stall selling the wonderful pulled pork I've developed over the past couple of years (if you're ever in Hitchin on a Saturday come and see us at the market!)

Anyway, we've been smoking very happily on a pair of 57cm WSM, recently we've added a cyberQ so that we can actually sleep the night before we do the stall/events and it's all very nice.

Thing is we're starting to get more bookings and requests to do bigger events and now I'm wondering what's next.

I could quite happily just have an army of WSMs, I know the units well and I love the product but if I'm going to step it up, where to start.

I know that more than a few of you have some big boys toys and I wondered where did you get them (imported yourself I'm guessing) and how did you go about it.

If anyone has any good info on more 'industrial' smokers I'd love to have a chat with you, if you're even vaguely local maybe even pop down and have a look at your rigs.

Look forward to hearing from you all and thanks in advance for any advice!

Some pictures of our pork!




image uploader

If you have the time, space and can be bothered take a look at this book:

http://www.amazon.co.uk/Franklin-Barbec ... 1607747200

There is a good section in there about building your own off-set smoker using giant butane canisters. Sounds out-there I know but if you want to go big this might be the way forward.

Talk to Darren at The American BBQ Company. It looks like you may need an FEC-120

http://www.americanbbq.co.uk/About-Fast-Eddy's-Smokers/Fast-Eddy's-FEC120/

Thanks for the reply Wade.

Something about pellets just doesn't sit right with me. I know the results are good and if I was in a restaurant setting I'd be tempted but I want some real fire in the mix.

Unless I'm misunderstanding how the Cookshack ones work.

I have been using wood for many years and thought that too. I recently bought myself a small GMG Davy Crockett pellet smoker and was immediately converted. The temperature was fixed within 1 C each way of what I set it to and it really is set-and-forget. The meat ended up with a better flavour too as the pellet smoker produces constant thin blue smoke.

I have now taken the plunge with an FEC-120 that should arrive next week. This is so that I can do exactly what you describe - just set it going overnight with confidence and wake up the next morning to 10 perfectly cooked pork shoulders or 30 racks of ribs on hold.

If you try a pellet smoker though be very careful. You are likely to find yourself hooked like me.

Unless your gonna get a big off set(no sleep again) then a cabinet is surely the way to go. You can get an amazin smokenator(or something like that) which you can fill up with pellets to get extra smoke. There's the fec range, ole hickory and battlebox bbq uk has a range too. McSlims won at manchester grillstock with an ole hickory

Wade and Pellets are the way

Another +1 for pellets here. I've been cooking with a Traeger for years, and recently supplemented it with a GMG Davy Crockett. Painless cooking and constant compliments from the folk that I feed.

I also have a Vision Kamado, which hasn't actually been touched for a couple of years, apart from cleaning - the pellets make it too easy for me to want to bother with charcoal.

Oh BTW i do have a fec-120 and i love it, it does my business good but if i had the money then it would definitely get an ole hickory

There seems something very soulless about a smoker with no fire or actual lumps of wood in it... But damn they do sound convenient