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    • Album: cooking me a brisket
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    What's on Offer & Best Buys

    I'll be at both the Range & Homebase tomorrow. Thanks guys.
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    Maverick arrived

    Chuffed as well today that the Maverick has proved to me I can keep temperature running in the ProQ. I learnt a lot at the smokers weekend that the guys on here ran. I'd had a major issue keeping a long consistent temperature prior to the weekend. Wade showed me (actually told me as I was...
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    Maverick arrived

    That makes me feel better. No crackling as the butcher took all the skin off and just left a layer of fat.
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    My New Toy (better than Wades)

    That bloody mackem is gonna turn us all from Q'ers to pizza makers 128512
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    Maverick arrived

    Pork belly done. I cooked it to about 140F.Then wrapped it and back on until it hit 165F. Then boxed it for about 90 mins. It's really tender and moist but I'd have been happier if the fat had broken down a little bit more.
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    BBQ Champ

    ] You are referring to my dancing sausage I assume :hit:
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    Maverick arrived

    To late! But I will do that. Thank you.
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    My new toy has arrived

    Kiska, Shall we head down to Kent for the weekend. I'm sure there'll be some bbq going somewhere :drool
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    My New Toy (better than Wades)

    La la la la laaaaaaar La la la la laaaaaaar :biggrin::biggrin::biggrin:
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    BBQ Champ

    :sausage: Thumbs Up
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    BBQ Champ

    Now you be careful as that could be taken as a rather rude comment ;)
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    My New Toy (better than Wades)

    It looked blinkin massive in that picture and then I found it on YouTube. What a cracking little oven (repeats over and over "I don't need a pizza oven" :biggrin:)
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    Maverick arrived

    Temperature is staying at about 280 F Any ideas on how to lower it. Vents have been turned back to half on two and one closed. Top vent open.
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