I'd have left it longer but parents insist on eating at 7pm no matter what. Think I'll order from somewhere like T&G and see if I can't get something a bit better put together 
*****Official BBQ Thread - Suns out, Buns out!*****
- Thread starter Psymonkee
- Start date
Weber 57cm with all the bells and whistles! 
https://www.bbqworld.co.uk/weber-barbecues/charcoal/weber-mastertouch-57cm-black-charcoal-bbq.asp
Currently coming in with a free Chimney Starter which I'd class as essential!
https://www.bbqworld.co.uk/weber-barbecues/charcoal/weber-mastertouch-57cm-black-charcoal-bbq.asp
Currently coming in with a free Chimney Starter which I'd class as essential!
Huh, keep missing loads of new posts in here! 
Some good looking cooks though - I'm thinking brisket in 2 weeks when I'm on holiday though. Gonna have a play with how I lay my coals out as I barely got 8 hours last time which seemed poor!
Some good looking cooks though - I'm thinking brisket in 2 weeks when I'm on holiday though. Gonna have a play with how I lay my coals out as I barely got 8 hours last time which seemed poor!
You're in London so try Turner and George. I've no idea where they are in the big smoke but you can always order online too!
Oh and oven at 6/7am should be ok. BBQ would need to be closer to midnight probably!
Should still be on sale in Morrisons in big k branding by the name of Woodies. Can confirm how awesome they are though!
That's why you smoke things and go back inside like a pro!
Got an order in at T&G (finally!) and after some suggestions - I've already got:
1 x Point Brisket
1 x Angel Guts Sausages
1 x Blue Label Burger
1 x Black Pudding
Anything else you guys would recommend? Got a weeks holidays to cook things!
Got an order in at T&G (finally!) and after some suggestions - I've already got:
1 x Point Brisket
1 x Angel Guts Sausages
1 x Blue Label Burger
1 x Black Pudding
Anything else you guys would recommend? Got a weeks holidays to cook things!
Yep total PITA! Did you put it together by yourself? I thought it'd be a breeze and had a hell of a fight!
Got called off due to crappy weather sadly - intermittent downpours and high winds didn't sound like fun for BBQ'ing
Good to hear - gonna recheck the forecast and have another go for next weekend hopefully!
Good effort - might have to take a look at mine tomorrow. Literally freezing here though so the patio might also be a death trap! 
Depending on how windy it gets round your way consider the lid holder add on. Clips on the side and unsuprisingly holds the lid but also creates a windbreak in the process. Handy on breezy days when the coals won't take!
Had plans to bust out the smoker (or the Weber!) but whaddya know? It's raining again!
Looks good. Also ace idea dropping some beans underneath the meat - why didn't I think of that!?
Generally I'd say yes. If you are unsure (you won't be for long 
) but I'd suggest simply getting the Weber Kettle. It'll grill meats like normal and can also be configured for smoking so you could try it both ways to see if you enjoy it!
) but I'd suggest simply getting the Weber Kettle. It'll grill meats like normal and can also be configured for smoking so you could try it both ways to see if you enjoy it!
Getting properly fed up now! Thunderstorms and BBQ don't go hand in hand!
I like Aussie Heat Beads - easily found online. Wood entirely depends on what you are cooking
I wish I was but I got over ruled again!
Stupid wind! I wanna BBQ but nooooo stupid storm!
Pizza isn't sacrilege - I frequently use my gas bbq (Weber E310) and my pizza stone. Great pizza and more importantly great fun for the kids to make. You have probably already learnt that you need to cook the peppers first (not that it bothers me) if you want them a little softer
As for me, I've been watching FAR too many Brisket Smoking/BBQ videos and I'm desperate to give it a go. However, in my head I've put it in the holy grail of smoking and difficult to get right.
Can anyone with experience help me here? How hard is it to get right? I don't mind making it an all day job if needed (see my earlier post on pulled pork
I tend to just go about 30/70 salt/pepper. I've seen some people slather american mild mustard on too before any rub to help it stick which I want to try.
No real tips other than: Be patient!