BBQwimb

[Burney]

Where in Ware b, Where? Is this local ?

It's on the way into Hoddesdon on the parade of shops just before the BP garage.

https://pierosdeli.co.uk/

[WES]

That's simply balls. I smoked a rib-eye on it last week that was a match for anything I've been served up in a high-end steakhouse.

Only question is whether it's worth the faff.

Good steak cooked properly does not need smoking, Monty. Especially a rib-eye which has all the required fat.

And while I like to do massive rib-eyes on the BBQ as well, had I seasoned it properly, pan fried it on a high heat and then cooked it low and slow in an oven it would have been just as tasty.

BBQing is a nice thing to do outside on a summer day, it isn't haute cuisine.

[Ganpati's Goonerz--AFC's Aboriginal Fertility Cult]

That's simply balls. I smoked a rib-eye on it last week that was a match for anything I've been served up in a high-end steakhouse.

Only question is whether it's worth the faff.

Why on earth would a "high end" steak house be able to cook steak better than you can at home?

Of course they can't. They can never get the cooking or the sauce just as close to how I like as I can myself. And that's before you get to having my fave cuts or even the race. How often do you get offered charolais fillet tournedos over here? You can buy them in packets in the supermarkets in France.

And they don't use 2 tbps of creme fraiche to a whole roquefort like I do, which means I have tons to dip up with a baguette during cooking and after munching.

B's right on this - it's the social thing. It means you and your mates can eat outside without whichever of you is cooking that day spending most of time alone in the kitchen.

[Pokster]

Slow cooked my first large joint on the weekend, a shoulder of pork (5 pounder).

Put a full chimney of lit charcoal (good quality lumpwood) in the offset smoker and waited for the main grill to come up to temperature (225F).

Barely got past 100F

Ended up creating two heat zones in the main grill instead and cooking it that way, resulting in it getting done an hour or two early, due to it being closer to the heat.

It was perfectly nice, but definitely suffered for the faster cooking time.

What did I do wrong?

forgot to put it in the oven.....

PORK??????

[Herbert Augustus Chapman]

Come on m. You are a famously useless ****er. BBQ'ing is a manly pursuit and you are basically an effete ladyboy.

[Sir C]

Slow cooked my first large joint on the weekend, a shoulder of pork (5 pounder).

Put a full chimney of lit charcoal (good quality lumpwood) in the offset smoker and waited for the main grill to come up to temperature (225F).

Barely got past 100F

Ended up creating two heat zones in the main grill instead and cooking it that way, resulting in it getting done an hour or two early, due to it being closer to the heat.

It was perfectly nice, but definitely suffered for the faster cooking time.

What did I do wrong?

You simply have to learn to operate your tool correctly

If it's not getting hot enough you probably need more air, I'd have thought, so open your vents further - but I don't have experience of offset smokers so I can't be specific.

Have a look at 20 or 30 of these sorts of videos. You'll pick up tips from all of them.