Karen hensman

I got some good ones from Nisbets, they weren't excessively expensive but they weren't £8 at a market either. They are Victorinox knives and they have handled everything I've thrown at them in the short time I've been smoking. My butcher recommended Nisbets as well.

Thanks both, it’s like a giant smoky baconey scotch egg. Thanks for the cheese tip, that’s brilliant advice. ?

Well the fatty was a success! I shall certainly be doing a version of this again taking inspiration from you guys so thank you!!

Lots of great ideas thank you both! I’m definitely keen so will let you know how it goes

Sorry, that title sounds so wrong but no idea how else to explain it ? If you have tried it, did it work and have you got any tips? I'm thinking of giving this one a go at the weekend. Meatchurch Fatty I'll post some pics and let you know how I get on.

Hi Wade Yes I did invest in a twin probe digital thermometer, it was a cheap-ish one from Amazon but seems to be pretty reliable and it talks to my phone so I can monitor from indoors too. It seems that the lid thermometer isn't massively different though, just a little either way. The ribs went well. I got a great meaty set from the butcher, when I got them out of the bag I was worried they were a bit too meaty, they even had some large flappy bits overhanging the last rib which I trimmed off and made some more burnt ends (reserved for the pitmaster as a reward ?). I did have to trim them myself but I watched a few you tube clips and seemed to do it ok. The membrane came off fairly easily too. Sadly no photo of the finished ribs as by the time I went to get the camera the family had eaten all but 2 ribs!!! I take that as a good sign, I was pleased as they even had a decent smoke ring (first time I've noticed it on my meat). I used the 3-2-1 method but the last hour was more like an hour and a half/two hours as the sauce took longer to set than I was expecting (I used firefly Texas sauce). The meat didn't fall completely off the bone but came of easily with a pull so was pleased with that. We are having another gathering next weekend and when asked the vote went for more burnt ends so I put in another order with the butcher, he even knew it was me calling this time. He did ask me when I was going to be brave enough to order a brisket though lol! Maybe next time!

Oh I’ve read you all like photos so here goes!

Hello! I thought I should introduce myself and say hello. I am pretty new to this BBQ malarkey. I found out about this forum from a card in my Smokewood shack delivery and it seems a good source of UK based information. I bought a 47 WSM for my partner as a gift earlier this year because we both love pulled pork and brisket but after his first attempt I quickly realised that he simply doesn't have the patience for it (constantly lifting the lid and I even caught him stirring the coals to try and speed things along !! ?). So I have assumed control of the WSM and he is no longer allowed to touch it. I've done a few runs now, mainly pork shoulder and pork belly burnt ends and I'm doing my first spare ribs this weekend. It seems fairly straightforward so far, provided I can keep the other half away until its cooked, but I am assuming there is a load of football on this weekend which will help ?. Everyone is commenting on how great the food is so that is a good sign I think (maybe they are just easily pleased because its better than the normal run of the mill burnt sausages and cremated burgers). I've signed up to a Weber Academy American BBQ course in August which I'm hoping will give me confidence to try new things. The hardest thing I'm finding is knowing what to ask the butcher for. I've found a friendly one but I think I amuse him with not knowing the answers to some of his questions and not really knowing what I want just yet. I'm sure it will get easier the more I do it. Well I look forward to getting to know you all. It looks like a good weekend ahead for BBQ on the BBC weather app. ? Bring it on!