British BBQ Society Forums

Just wanted to give a big thumbs up to Mac's BBQ for the service I received off them this week. I called on Monday morning to ask if it was possible to buy the variety pack of wood but with some swapsies - I wanted alder, 2x apple, maple and oak.

"No problem!" came the reply, "just put a note to remind me on the order".

The next morning, at 8:30, my cold smoke generator and five bags of wood dust were in my hands, plus a bonus bag of oak inside!

Fantastic customer service and really speedy delivery, which was free.

They might not be the cheapest source of wood dust on the net, but service like that is likely to draw me back time and time again. Thanks, Mac's!

Yes they are good, you aren't the first to notice and certainly (hopefully ) won't be the last....

I hadn't realised until recently that the ProQ range is actually designed and produced by Mac's too. Another thing I salute!

Doing my first cold smoke with it today using some maple. Salmon (lots), bratwurst and Toulouse sausages which will be frozen for later use (hotdogs and cassoulet respectively), a brie, a camembert, some cheddar, some wensleydale and some butter.

I had a sample of the salmon earlier at about the 7 hour stage, it wasn't anywhere near smoky as I'd like it but thankfully the cure is perfect, so I think I'll do an overnight smoke of the salmon and sausages using oak. The cheese will come off at the end of the maple run.

I also did some pork belly and some mackerel in the kettle, the latter for pate tomorrow, the belly for baked potato sides tonight; this was over hickory. Now the kettle has cooled down sufficiently, I've just added a sieve full of sea salt flakes, gonna give it a half hour blast of hot hickory then add to the cold smoker for the overnight oak smoke.

Exciting stuff! Smoked salt is 10x more expensive than posh unsmoked salt!

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