So I put the charcoal to one side, put some woodchips in foil onto coal, rubbed my ribs, got a temp of approx 110, lid on - seemed to be cooking well then too black to eat (admittedly I had popped out to get kids from school towards the end of cooking but i had wrapped in foil by then thinking it would be ok)
Is my BBQ too small for indirect cooking - it all seems too close to call it indirect!
Or is it just cos I went out and missed that perfectly cooked moment?
Also, be interesting to know where you all come from, how long you been q'ing, are you professional cooks? Also when is there another event/meet, would be good to get more involved and meet you all BTW i/we (my husband and I) come from West Sussex, he (Lee) has been bbq'ing for ages from a grilling point of view, I just eat it
Cheers for any more tips
Clair xx