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Thanks for the warning. I don’t know why I wrote pine, I meant birch!

So, today was smoking day. I was really surprised by how much the colour of the rubbed meat had changed overnight. F15ABD4D-0581-4DA6-8821-F9752488076B by Liam posted Jul 15, 2018 at 10:46 PM But I let it come up to room temperature whilst I got the fire going. For some reason, the pine logs...

Thanks all for you advice. Brisket number 1 is currently on the smoker and I am sitting in the garden with a book and a beer. I could get used to this.

So, possibly a stupid question, but i’m Looking to get the brisket temp to about 92c/198f?

Hello. I bought the biggest piece of brisket I could find in the supermarket...a whopping 970g (2lb 2oz) rolled piece of meat with very little fat left on. I unrolled and was left with this... 2D69101F-080A-4847-BA52-93B2B43BEE2B by Liam posted Jul 15, 2018 at 12:25 AM I mixed up a brisket...

She has IBS and, although it’s not a proper allergy, she used to have to take 4 tablets a day and still had huge issues. She cut out pork and hasn’t had to take a tablet in the last 12 months. And now I get to be horrid by cooking bacon and ribs and ham and sausages and chops and....

Thanks for the welcome everyone. Next up is a brisket, just waiting for payday. I want to try pork ribs soon but my girlfriend is allergic (but loves them) so she’ll just gripe!

Hello from the Midlands! I’m just getting into smoking after watching BBQ Pitmasters on Netflix, being fed up of dry, over-cooked burgers and reading Aaron Franklin’s book. I have set myself these goals over the next 12 months - get better at barbecuing - enter a barbecue competition - build...

hey. Completely new to smoking and American barbecue which is nothing like what we have over here. For most Brits, barbecue is the thing you cook on outdoors, most times it’s just a charcoal grill. On it can be some of the strangest collections of ‘meat’ known to man: frozen supermarket...