ChrisH

Evening everyone, Hopefully this finds you all safe and well still. Just after some advice on the subject of Pickles. Relative new to all this but seeing how popular they are with bbq. Can anyone suggest what type of pickles are best with bbq meat and where to source them other than usual supermarkets? Thanks 👍

They tasted great thanks, will try the 321 technique next time just to compare. Glad you managed to bag the WSM on the offer also 👍

So finally got to have a go on the new smoker. Went with a rack of baby backs and used the home made rub and sauce (sauce is amazing btw). Was impressed by how long the WSM held a constant temp and i found it much easier to control than my kettle. Thanks to Wade's start up guide I found on here I think it all went well tbh and enjoyed the apple and oak wood chunk combo from the Smokewood Shack. Hopefully the weather will be ok this weekend for the next trial of pig candy 😜

Thanks for all the info and tips guys, much appreciated. I spent an hour or so putting her together last night and ordered lots of different wood chunks to try out from the smoke wood shack so hopefully they will be here early next week. I have only tried hickory and whiskey before so looking forward to testing the fruits and mixing and matching. I have seen a few videos of people doing mods etc to their WSM's. Would you recommend any in particular? I presume the gasket sealing maybe or a better door as the weber one seems pretty flimsy?

Thanks guys really helpful info. I have a couple of baby back ribs to think I will give them a go first after having a play with the temp control. I have a dual pro thermoprobe so will be able to monitor both the WSM and meat temp. On a side note, If anyone knows of anyone looking for a WSM 47cm the place I bought this one had two for sale so one left at £279. Below link. https://www.westminsteroutdoorliving.com/product-category/all-collections/clear-accessories/

Also I have seen mention of Seasoning it before use it that something I need to do?

So after two weeks of trawling the web virtually every min of the day I finally found a good deal on a 47cm WSM and have taken the plunge and getting it tomorrow. Even better my meat order just arrived so the freezer is full and i can't wait to get started 😛😛. What first ribs or pulled pork?? Whoop

Hi all, After doing lots and lots of research over the past couple of weeks I think I have settled on a bullet style smoker and have just seen a WSM 47cm model online for £314 delivered with cover included. Will the 47 cm be big enough for brisket etc as I know they do a bigger model and does this seem a good deal? I know they are normally cheaper in the winter so not sure whether to wait a continue this summer with the kettle.... Its so hard to decide. 😱🤪

Thanks for the info. We have a bookers just down the road so I think I will be trying to get a members card.

Evening, Hope everyone is well. Sorry if this is a silly question but I am still learning. Been watching a lot of videos on smoking meats and they seem to use foil and foil trays a lot to cook in or wrap. Is this safe and do I need to purchase a special kind at all to cook on the BBQ? Thanks.

Thanks for the warm welcomes guys and the invite 🙂 Looking forward to learning and enjoying it all as much as possible.

Hi all my name is Chris and I live in Essex. I had a dabble at trying some smoking on my webber kettle last summer. Just basics really I tried chicken thighs, ribs etc and experimented with some rubs and sauces from A&O. Having had a few extra days at home recently due to this CV pandemic I managed to get the weber cleaned up and garden sorted. Spent the last few days researching and came across this forum which I have found really helpful. After making some home made bbq sauce yesterday and smoking some chicken thighs which were amazing btw I decided I need more low and slow in my life so thought I would join up and learn as much as possible. I was looking to maybe upgrade to a WSM or ProQ but thinking perhaps for now I should just keep learning on the weber kettle for now? Hopefully speak to you all at some point soon 🙂