Justin Posted July 6, 2018 Share Posted July 6, 2018 (edited) Hi all, figure I'd joining. I have been smoking some things at now and again but want to get more involved so here I am. Hope I can contribute. 50 yo fatboy and counting. wish i could bbq big more. Edited July 6, 2018 by Justin more info Quote Link to comment Share on other sites More sharing options...
Wade Posted July 6, 2018 Share Posted July 6, 2018 When you come to the smoking weekend you can get involved with smoking a range of different meats on a variety of smokers. I am happy for you to work closely with me for the brisket and ribs and I know Steve will be happy for you to help him too. The aim of the weekend is to inspire confidence and to get people smoking things that they may not have successfully smoked before. Quote Link to comment Share on other sites More sharing options...
Justin Posted July 6, 2018 Author Share Posted July 6, 2018 Excellent thanks. I have done brisket a few times including a 16 hour overnight smoke one. The Pacific rim pork is 8 go 10 hours on end. But lots to learn. Quote Link to comment Share on other sites More sharing options...
Justin Posted July 6, 2018 Author Share Posted July 6, 2018 Will bring my Weber library..... 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted July 11, 2018 Share Posted July 11, 2018 Weber have published some great books with lots of ideas. Another good book is "Let there be meat - the ultimate barbecue bible" by James Douglas and Scott Munro - ISBN 978-1-4091-5653-2. I am not sure about it being the "ultimate" BBQ bible but it has some great recipes - including a type of Mac-n-cheese fatty. 1 Quote Link to comment Share on other sites More sharing options...
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