British BBQ Society Forums

hi all
Thought I was an expert at BBQing, bought an Excel 20, discovered I was a grill jockey not a BBQer. First try - ribs, too smokey. Second try - wings, awesome. Third try - full chicken (4.5 hours), raw bits. Fourth try - pork shoulder joint (12 hours), good but needed another 2 hours really!
Yes I use a remote digital thermometer, yes I have been using the water tray half full (sand or bricks next), I have tried diferent briquettes......!
Its all down to experience, new equipment and new methods of cooking take time to master (if ever), reading other peoples advice is valuable but you have to actually do the time. I will become competant, won't I???

I'm certainly no expert but I've used several different fuels already and I %100 recommend heat beads, from my limited experience they're easily the best I've used. Light well enough and last forever in my excel.

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Thanks Z, I am sure that most of my problems are fuel/fire related, getting the right heat for the right length of time seems to be the key (obviously), and gaining experience of the equipment, types/cuts of meat etc. Like most men I expect to produce perfectly cooked BBQ every time - not going to happen !!!!
Forgot to thank all at ProQ, I actually ordered a "Frontier" but they contacted me, said they had sold out of Frontiers, 7 week wait!!! Would I accept an upgrade to an Excel with Mac's approval, at no extra cost. I of course accepted, delivered 24 hours later, excellent customer service I think.

It is practise and getting a baseline set. In other words change only one variable. Get head beads, get comfortable with them, then decide on water, sand or clay etc.

I love the Pro Q it is what I started on and with a bit of practice easy to use. I never used water/ clay or bricks though, it just took too much heat out for me. There is no substitute for practice, you will get there - you have the right kit.


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As Keith says, try limiting the variables. Sounds like you have changed the food type every time? I took it easy and stuck to one thing while I learnt.

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paulfire wrote:Its all down to experience, new equipment and new methods of cooking take time to master (if ever), reading other peoples advice is valuable but you have to actually do the time. I will become competant, won't I???

You've hit the nail on the head there. Advise is useful (very) but experience is king. I've been doing low and slow for 3 years or so now and I'm still learning & refining. Make sure you have fun

Welcome to the forum fella.

Eddie

If it was easy it wouldn't be as much fun. Then of course once you've mastered cooking your butt (which you will), there is a whole panoply of rubs & sauces to experiment with to enghance the flavour of the meat. Learning low & slow, I'll be finding new flavours as I spit in the devil's eye

Welcome to The Forum