Hello
Posted: 01 Aug 2013, 11:18Hi Guys,
I'm a relative newbie to "real" BBQing, this summer we managed to get the garden done properly after moving in 2 years ago so new garden = BBQ parties! I did some research on BBQ smoking and saw that people tended to gravitate towards the WSM so went straight for one of those.
So far I've done beer can chicken, a few pork shoulders, a few briskets, some ribs and chicken thighs that I then smother in home made BBQ sauce and whack on the charcoal grill. I'm generally happy with everything that's been done so far, and my guests devoured everything I put in front of them, but I'm always looking to improve so I'm here looking for tips!
I've mostly been using either bog standard briquettes/charcoal or sometimes Weber briquettes that seem to be much better but I've recently bought some Big K restaurant grade charcoal to try. For smoking I've been using Weber chunks but I've just contacted Gouldens to enquire about a box of Oak and Fruit woods after seeing them mentioned on here.
I've got a stainless steel marinade injector on order along with a gasket kit for the WSM so I hope to be running some more experiments soon! I'm looking forward to contributing the the forums.
James
I'm a relative newbie to "real" BBQing, this summer we managed to get the garden done properly after moving in 2 years ago so new garden = BBQ parties! I did some research on BBQ smoking and saw that people tended to gravitate towards the WSM so went straight for one of those.
So far I've done beer can chicken, a few pork shoulders, a few briskets, some ribs and chicken thighs that I then smother in home made BBQ sauce and whack on the charcoal grill. I'm generally happy with everything that's been done so far, and my guests devoured everything I put in front of them, but I'm always looking to improve so I'm here looking for tips!
I've mostly been using either bog standard briquettes/charcoal or sometimes Weber briquettes that seem to be much better but I've recently bought some Big K restaurant grade charcoal to try. For smoking I've been using Weber chunks but I've just contacted Gouldens to enquire about a box of Oak and Fruit woods after seeing them mentioned on here.
I've got a stainless steel marinade injector on order along with a gasket kit for the WSM so I hope to be running some more experiments soon! I'm looking forward to contributing the the forums.
James
