British BBQ Society Forums

Hi Jeff & welcome, I'm fairly new to the world of "smokin" so from your tag line I've eaten one heck of a lot of "side dishes" ;) (few of them salads :D ). Welcome indeed and hopefully some of us can pick your brain, if you can remember how do do small family BBQs ;). Most of my cooking effort are ...

DrSweetsmoke wrote:Yo brother Jeff welcome to how the other half live.

Bother Dr., How you been man?!? Long time no talk to!

I've found that I can get a full 15-20 hour burn on roughly 12-15 pounds (5.5-7 kg) of lump.

As to your question of the temperature, where are you taking the temp from? If it's from the side of the grate, it can be 25-35*f lower than the actual temperature at the center of the grate on a UDS.

As you can see my handle is ‘Divemaster’ and that’s what I did for a number of years. But that’s all in the past, though I do still scuba dive but neither to the extent nor depth that I used to.

I’ve had a competition BBQ team here in the states called ‘Stockcar BBQ’ for over 5 years now. The team ...