Recent content by Chris Arnold

yes UK cattle are generally grass fed and slaughtered at a younger age - so meat is much leaner. we buy USDA or Australian grain fed briskets for competition cooks. you can still smoke UK briskets - but need to add some stock/jus/beer etc at the wrapping stage to enhance the moisture content...

two for me when I do Xmas Turkey...

Bullet Brothers BBQ here

Heat beads for me in the WSMs too these days. My last stocks of the old white bag Weber briquettes have finally been used up. The new ones fine for grilling - as Tony says they get real hot (and quickly) - but not as easily manageable for low n slow as the heat beads...

lets hope ETI in the UK start to sell it too Tony...

well done Cliff - whats next?

you won't regret it Jules ...

there were actually THREE 47cm/18.5in WSMs on eBay in the UK last week...now is the time to pick up a bargain!

what? - no Chris Allingham option?

Mick general consensus in the UK is that the 47 uses less charcoal and is easier to manage - but to be honest I never had any issues with my 57 (or my 37 for that matter) if you like to cook for large numbers - 57 is the way to go....no-one ever wanted LESS space! Chris

Yellow and Blue is in the UK - belongs to Glenn & Sarah who are the Riviera BBQ Team - they also repainted him for their recent wedding actually just noticed the Minion is a WSM too - Glenn & Sarahs is a Pro-Q.

welcome Drew go for the Performer - add the rotisserie and you'll never need another grill (actually that's a lie - that's just the start !!!!)

in the 14.5 I usually use 3 or 4 fist sized lumps - sometimes less...remember the meat only takes on the smoke in the first couple of hours anyway...

14+ hrs on one load from my 14.5...it's a beauty

beautifully done Gary...