British BBQ Society Forums

What are you cooking on?

So long as you enjoyed the process and end result it is worth it. I spent months under and over heating, learnt a few techniques, minion burn and also Clay saucer in water pan.

If you currently use water this could be a factor.

As I mentioned earlier I took up Eddie on the offer of an iQue import and am hoping this will steady things further.

Although tweaking and learning is half the fun.

If you enjoy eating the food you cook then you've got it spot on

If you make it to Cartmel, I'll send you home with a doggy bag so you've got something fairly reasonable to compare to. Not saying my Q is the best in the world but I reckon it's pretty reasonable.

I'm using a ProQ excel (kindly supplied by Steve), with the clay saucer in the water pan, the only thing i did different was i only used one grill plate, both stackers, but only the top grill plate in. Not sure how much atmosphere makes a difference, i.e. p*ssing down in the middle of the night, vs dry hot day, i wouldn't have thought it make a massive difference but hey, something did.

I'll be making my way to Cartmel, and i still hope getting down to GrillStock which i think sounds like a good alternative to Glastonbury.....

May be a bumpy road, but at least i can eat what i make at the end!

Im going for baby backs next, then a shoulder of beef which i chatted to my butcher about.

Was it more windy?

Wind is your enemy!

It wasn't windy i don't think, It was pretty cold though?

Cold is going to mean more fuel and tighter regulation.

Keep it up, hope to see you at Grillstock if not at any society events. I tried Steves burnt ends and pork at Rudgwick and I would take up that offer of a doggy bag if I were you.