British BBQ Society Forums

Hi All,

I'm Matt - a keen user of the coal.

Just discovered this great site and forum, look forward to learning new ideas, and sharing some experiences with you.

Big fan of rotisserie, and recently bought a smoker, so very keen to learn more about these.

Cheers

Matt

Just tried uploading some pics of my first smoke yesterday, but it says message board upload full?

Anyway, it was quite successful. I think next time I'll remove the hard fat from the top of the pork shoulder, to allow for more smoke penetration.

The ribs were also good, if perhaps a little dry. Maybe I'll pop them in foil earlier on next time.

Struggled a little keeping the smoker running above 100C. Although that could be a fault with the thermometer?

Any advice, warmly recieved.