Search results

just fire it up...and get cooking

nice one Darren - don't forget pictures if you have any....we love to see what you've done off to Bristol tomorrow to set up for Grillstock. lots of pictures to follow!!!!

done... love my 14.5 WSM...don;t have to fiddle with any vents - just have the top wide open and the bottom three all set at 50% full ring of charcoal (minion method) - dump in a mini chimney of lit coals and away we go for 9+ hours easily...225-250F all day long

Nice one Jim - our very own 'celebrity chef'....

Nice one Jim - our very own 'celebrity chef'....

yes just Bristol ... for now :) I already had a Performer and a Jumbo Joe - so settled for the baby WSM ... for now :)

welcome Simon - from another UK member. straight in with a 22.5 is a serious commitment (bearing in mind our UK prices) it will drag you in more and more ...I'm now competing at Grillstock this year - my first ever comp... watch this space!!!

Nice one Darren. I'm first timing this weekend at the Grillstock festival in Bristol. there's 4 of us in the team - and we've only met once! Our goal is NOT to be last in everything :) Chris

unlucky Justin - sounds like the rack wasnt quite centered. but a little bit of moisture never did any harm lets see some pics once the butts are done...

Hugh I get mine online from WOWBBQ.co.uk they frequently have the best prices and do discount vouchers now and then too... Chris

Hugh they're a little expensive, but i suggest you try Webers briquettes - they last 4+ hours if all lit at the same time - and if you use the minion method, much much longer I got 9+ hours out of a (not quite full) bowl full in my 14.5"/37cm baby WSM the other day Chris

looks great Jeff - now don't be giving any more ideas!!!!

got ourselves a logo...very talented artist at the office

Hi Phil love your part of the country - we've holidayed in Bodmin and along the north coast for the last 12 years. need to see more of the south coast for sure... always take my Jumbo Joe with to the holiday cottage... Chris

Enrico I didn't have a tin can - so just made a gap/hole in the middle of the ring. Unlit coals all around the edge of the ring - then a mini chimney full dumped in the middle. Chris

actually (to be honest) I could only get TWO pieces on at a time - 2 on Sat and 2 on Sun...

thats the one!!!

Yes - saw some pics on here on a 14.5 stood on blocks and copied that! May have even been yours. And the thermometer drives me mad - I get all my ideas/recipes from US websites - so always talk in F.....but my European WSM has C as the priority!!!

Folks Had to run some brisket tests over the weekend for an upcoming comp in the UK. Baby 14.5" WSM held 240F solid for over nine hours using the minion method and with cherry chunks This was the 14lb brisket before I portioned it - it was HUGE and here it is in 4 (almost) equal size...

i would usually agree - but need the practice on brisket...having only ever cooked ONE is not a great way to go into a competition :) !!!