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nice collection there Tony - and welcome to your new home too...congratulations

Oli - its a close run thing between Heat Beads and Weber Briquettes here in the UK - people fall one side or the other. I'm a Weber guy - can keep my WSM 'in the zone' for 12 hours + on one set of briquettes

not seeing the images John - are you using Photobucket or similar??

meanwhile in the UK..

wrap (if you wrap) at 170 and pull somewhere between 195-205

great job Tony...

ramble on friend - we've all been there :)

my 50th next week - but had the family home yesterday so celebrated then. Picked up a nice 2 rib from our local butcher - his meat is always fantastic used our 'house rub' of plain flour, English mustard powder plus salt n pepper into the BGE (sorry) at 260f until 140f internal then opened...

Gents - if you can access this in the US (i know you'll find a way) i'd totally recommend it. He travels across Argentina and ends up at Seven Fires Just plain awesome!!! and totally love the simple truck stop in the middle...

Steve Webers Complete BBQ Smoking Guide is a good read UK link: http://www.amazon.co.uk/Webers-Complete-Barbecue-Smoking-Guides/dp/060062613X/ref=sr_1_1?ie=UTF8&qid=1424106198&sr=8-1&keywords=weber+smoke?tag= US link: http://www.amazon.com/exec/obidos/ASIN/060062613X/tvwb-20?tag=TVWB-20 Chris

Welcome Christian. Did you attend the Weber Academy in Holland?

Hi Justin - good to see more UK involvement here. Just get cooking and get used to the WSM - you'll get along fine without mods and can always update later if you still feel the need.

just keep the wind away - else it'll soon be in someone else's garden down the street...

Luke took the skin OFF the belly and laid flat between two baking sheets over night - minimal fat retained on the skin (1/4 inch max) then scored it well and rubbed with sea salt (kosher salt in US?) then baked ~300f between the two baking sheets - but with silicon paper around the skin for the...

Steven I struggled a little with wind/cold yesterday - so was probably just around 200f for 7 hours my WSM usually sits bang smack in the middle of the smoking temp range - but i must have moved it into the wind slightly The red wine vinegar/olive oil/paprika/garlic marinade works really well...

Hi Folks todays cooks are now under way in my 14.5 WSM yesterday the lamb shoulder (a 5lber) got jiggy with some red wine vinegar, olive oil, paprika and crushed garlic and the pork belly was marinated in gin, cassis, honey, red wine vinegar, rosemary and redcurrants they've just been...

thanks teddy - nice job

awesome - how on earth do did you get 13 hours out of a Jumbo Joe ....

go big or go home - nice cook Tony!!

my butcher used to give me strange looks too - but now they know!!!