Hi From Hampshire

Hi All,
been reading these forums for a while and thought I'd introduce myself.
I've been a keen BBQer for many years but only last year got my first kettle style bbq (a cheap B&Q copy of a Weber). It was a real eye opener for me as I had previously loaded up an open grill with a massive amount of charcoal and varied the heat by raising or lowering the grill. Using a kettle with a lid and variable vents was a total revelation. Straight away the food I was cooking had more flavour and was much more moist than my previous cooks.
So, now I have a Weber and I'm using it at least once a week at the moment. Today I am just waiting for the Booker pork collar to come up to pulling temperature. I have had good success with brisket and the Booker ribs (both meaty and German). I also find myself knocking up tandoori chicken or burgers during the week on a whim.
So, that's about it. Thanks for all the info and I look forward to joining in a bit.
Cheers,
Phil.
been reading these forums for a while and thought I'd introduce myself.
I've been a keen BBQer for many years but only last year got my first kettle style bbq (a cheap B&Q copy of a Weber). It was a real eye opener for me as I had previously loaded up an open grill with a massive amount of charcoal and varied the heat by raising or lowering the grill. Using a kettle with a lid and variable vents was a total revelation. Straight away the food I was cooking had more flavour and was much more moist than my previous cooks.
So, now I have a Weber and I'm using it at least once a week at the moment. Today I am just waiting for the Booker pork collar to come up to pulling temperature. I have had good success with brisket and the Booker ribs (both meaty and German). I also find myself knocking up tandoori chicken or burgers during the week on a whim.
So, that's about it. Thanks for all the info and I look forward to joining in a bit.
Cheers,
Phil.