Eddie Buttle

I believe that Ian Roots was selling one, a Stumps clone. https://www.facebook.com/groups/492914894441439/?ref=br_tf&epa=SEARCH_BOX

The smoker that I am selling is not gravity feed and it certainly is not £1,200. My Lone star grilz smoker is the real deal made in Texas and not a clone.

Raptor 72 If your cooking baby-backs I would reduce the cook to 2, 1+1/2-2, 1/2. Check the wrapped ribs at a hour and a half, and if need a little longer re-wrap until done. Please let us know how your cook goes.

This chicken category entry was epic, 13th ? What do them judges know anyway ? Just the way it goes in competition bbq.

I am true to my word fella, let's hope we can work out a date before the year is out? Great to see and smoking monkey over the weekend.

Smokin monkey, when at Smoking on the water be sure to say hi as it's great to put a face to the name. As for Wade that Woodford is welcomed any time and so is your company.

Last weekend I competed in my first competition in four years and I have that bug again more than ever!! In the past I have competed with my family as Invicta BBQ. When I say "competed"! It's was more like dragging them all along with what dad wants to do. While I got walks in all categories I started to lose the love for it and a break is what was needed. Whilst on FB last year and reading about other peoples adventures within competition bbq I started to get the taste for it again. Then I met my new team member and started up a new team called Pitmaster Jedi with Joe Todd, the younger part of our team. Last weekend we competed in Qfest in Devon that was sanctioned by KCBS. It was great to meet up with old friends and new and Friday night with many beers and bourbon was consumed, thanks to Wade. Saturday waking up to a sore head I was approached by a food vendor at the venue with a flat white coffee that was much appreciated and free! Saturday was manly taken up by side rounds of Burger, steak, lamb, pizza and chilli. As this was a public event it was great to interact with them and any food that wasn't placed into the competition was quickly consume by the bbq enthusiast. The main competition turn-ins was on Sunday of chicken, ribs, pork and brisket. This meant straight after Saturday rounds were finished with it was prep time. We finished 3:30am. Sunday Iit looked like even more people turned up and some came back again that attended Saturday for more food. As each round is going in more food food was being consumed by the ever willing public. It was great to see peoples faces light and say "wow, oh my god" I even noticed one women say to her husband "why can't you cook like that" At the end of the weekend we got two walks, one in pizza and the other in chicken. As it was our first competition we didn't expect anything, so obviously happy but very tired. Onward and up upwards onto the next competition in September at Smoke on the waters in Devon.

Well done to the winners :-)

Just to let you all know that the free beer making stuff has been taken. sorry to anyone else that may of been interested in this. Regards Eddie

Happy new year to all.

The good old Pro Q Excel. Tend to used that nowadays as my cold smoker.

My effort for this Christmas smoked with apple wood.

Yes I said free, a family member has given me beer/wine making equipment for home brewing use. The person that this is going being giving to must use it and not just place it on EBay. Stuff available is a fermenting bin a plastic pressure barrel and other gadgets that you may need to get you going and save yourself a couple of quid. This is located in Ashford Kent and you will have to collect. Regards Ed

I haven't ordered from these myself but I understand that Sherwoods foods http://www.sherwoodfoods.co.uk/ or contact James Lowe at J C Butchers https://www.facebook.com/JLButchers/?timeline_context_item_type=intro_card_work&timeline_context_item_source=757235592&pnref=lhc They both have great reputation within the BBQ community and James gets some fantastic looking Brisket, but they go fast so you got to get in quick. Regards Ed

The young ladies at Hangfire are kicking out some bad ass BBQ in Barry, but sadly John Hargate had to end his business with the BBQ Shack in Brighton due to health. Loved pulling up in my 44 tonne lorry for my dinner, the food in both of these is and were outstanding. I would like to visit Texas Joes in London, as for the rest I'm really not interested. I always believe that if you ALWAYS turn out great food your business won't have a problem!!

Welcome to the forum fella.

Well has the cup cake craze come to an end as the market been saturated to a point were people are now fed up with lack lacklustre food? I have read many reviews about Grillstock's food and they weren't great. I thought I would make my own mind up and while in Bristol for a family trip away we went for lunch. I wish I didn't bother, it was bad. I cannot believe they even had the balls to serve it up. A black burnt fried chicken burger, the vegetable burger that was a large breaded mushroom that was stone cold in the middle and saturated the plate with water, as for the main meats Ribs, pulled pork and brisket had no penetration of smoke and could of even been cooked in something other than a smoker. I believe that Grillstock won't be the last and it will be very interesting to see who still around in 5 years time.

More ribs you cook and you will find what is YOUR preferred method. Everyone is different and with that like there ribs end result different to the next man. As others have said the 3-2-1 is a guide rather than a rule. As for myself baby backs 2 hrs smoke 1hr wrap 30min sauced. Full rack of spares 2-2-1/2. I tend to cook mine at 275f.

1, Get yourself a copy of Wicked Que BBQ cookbook. https://www.amazon.co.uk/Wicked-Good-Barbecue-Fearless-Competition-ebook/dp/B007HM5LLW/ref=sr_1_cc_2?s=aps&ie=UTF8&qid=1512966963&sr=1-2-catcorr&keywords=wicked+que+cookbook 2, Look up I que sauce. 3, Make it. 4, Taste it. 5, Throw the rest of your BBQ sauces in the bin.

Whenever I'm in the area that is my first go for eats. I love the stuff, just glad for my arteries I cannot eat it that often!!? Yer thanks for the recipe, you know now I'm going to have to make that again, again and again!!! Bypass hear I come.....

A friend of mine from BBQ Barons cured salmon with a beetroot!! Has anyone else tried any weird and wonderful cures/recipes?

Yep been smoking and bbq'ing for many years and got into competition cooking after visiting Texas 26 years ago. Competed in BBBQS, Grillstock, KCBS and the American Royal in Kansas City. Found out about this forum from Wade as I have known him for many years. Looking forward with being a keen and active member with pictures of food from my Texas Lone star cabinet, outback charcoal grill and my very large pizza oven. Remember a bbq is not just for Christmas but it's for all year round!!