Recent content by Lee-Rowlands

Howard, that Klose pit of yours is a bit on the large side, you must have alot of hungry friends that visit! I am seriously looking at importing a klose pit and have been intouch with him about prices, sizes, etc. The only thing is that there is just so much to choose from I don't think I could...

Rob, every day's a school day, thanks for the info, much appreciated. Lee

Thanks for the input guys. The reason this question sprang to mind and onto here is that the guy who owns the timber yard that I get some of my smoke wood from advised me not to take the offcuts with bark on, he said that the bark contains tannin. Now I'm sure that different trees have...

Rob, thanks for explaining the reverse flow principle. Is this method the standard in horizontal pits or do some people use other methods of distributing the heat and smoke a little more evenly than having a hole at either end? Many thanks, Lee.

I am lucky enough to be able to cut and store my own smoke wood. Now during this process I don't strip the bark off to season the timber and some of the wood goes onto the WSM with it still on. Is it best to burn the wood without the bark or doesn't it matter? I can't say I've noticed a...

I have a burning desire to have a go at cooking on a wood burner because I have no experience of them. I love using the WSM and it is very consistant in its results which I feel I benefited from as a first step into BBQ (and that was my downfall). Now I find that the more BBQ I cook and eat...

So for all the constant tinkering needed with a wood burner to keep it going long enough to cook anything, is the cooked meat worth the extra effort in the end? Don't some people have gas installed in their wood burning pits? Is that so they don't have to use charcoal?

I've read a lot of threads over the last few months and a few of you have mentioned using other pits. Do any of you own and use wood burning pits aswell as your WSM? Are Klose pits as good as they're made out to be? Has anyone made their own wood burner? Thanks for any input, Lee

I'm no use to you either Jeff because I can't watch the format your videos are produced in but if anyone finds anything on barbecue on DVD can you post on the forum please?

Susan, it's a fantastic read, you'll have to let us know if you try a recipe from it. James, there is a geographical link. The business he had is out by Prees on the Whitchurch road and he now lives about 15 miles away from me just outside Shrewsbury. I didn't get to the Food festival in the...

Jim, the shoulder was far too big to get in the wsm whole so I had to cut the picnic off (it even had the trotter on, cut that off and made some pork stock. The father-in-laws dog is having the left overs for tea today). Susan and Jim, I have the Brisket in my fridge now. The butcher came out...

Susan, I've got some fat in the freezer off the shoulder, that breed of pig is quite fatty and good for making sausages so I think I'll have a go at some next time 'round. The fat I cut off is two inches thick in places so that will keep me going for a while. I have also found a supplier who...

Bought a Whole shoulder yesterday and it was big. It was off a Old Gloucester Spot sow and I'd seen it foraging in a field a few weeks ago. It'd been culled on Monday, hung for three days and then butchered. This is how it looked when I got it <IMG...

Just been basting and It's looking good, only up about five degrees though to 167. Think I'll have to make two sauces because the rest of the clan can't take the heat and I fancy some chilli power to my sauce. What are you serving with your brisket?

Certainly am Brian, 11.20 am in the UK now and I've had about 2.5 hours shut eye all night. Got a Butt on at the moment and I'm 9 hours in to the smoke at present. Going to make my slaw soon, not sure what sauce to make though, any suggestions?