British BBQ Society Forums

I used my Weber 57cm kettle with the briquettes from Homebase (where I bought the Weber from)
Put a couple of small bits of branch from an apple tree I cut down last year on top of 'the snake'.
I watched a you tube video of how to set up 'the snake', and went about half way round the outside with ...

We'll it went very well! I was a bit concerned for the first hour that the temp was only 150, but soon got up to 250 and held there or thereabout for 4 hrs which gave me the 4 hrs on the grate, then foiled and basted for another hour.
The meat didn't fall apart as I had hoped but was very moist and ...

I am going to attempt a long cook shoulder of lamb tomorrow. Decided to rub with oil, garlic and fresh herbs tonight.
Do I need to try the snake method to achieve a 5 or 6 hour slow indirect cook? And has anyone got a good basting recipe for when I foil the meat for the final part of the cook ...

Thanks guys, picked up a couple of bags from Carpenders Park. It's not the restaurant grade, is there a big difference?

Rather than buying any old lumpwood from B&Q it seems that the BigK has got some good reviews from you guys.
I live in Watford, unfortunately, any idea where I can pick up a bag or two locally?
Do any of the other DIY stores or garden centres stock it?
thanks, Mick

Thanks guys, used briquettes for a quick grill, went ok, experimented with opening the vents to see how it effected the temp.
I will find a supplier to get some lump wood for the next cook
Best regards
Mick

Hi
Just bought a weber 57cm with starter chimney, I have seen on this forum good reviews for 'heat beads'.
To start with I will want to cook the normal BBQ fare of chicken breasts and burgers etc to get used to the weber. Then try a whole chicken or meat joint and then on to smoking some meat for a ...

Hi
I have just binned my old gas BBQ and purchased a weber 57cm, going back to the old and traditional method that I used to use many, many years ago. Bought a chimney stater as well as the main thing that put me off the 'old way' was having to wait an hour before cooking.
I have a couple of ...