The pricing for these things is all over the place, lots of places have mine at £949, or £799, but then have have bundles that are pretty much just a couple of bags of ok-ish briquettes and some wood chips that take up to it a grand.
Must admit I’m struggling with £60-ish for a cover though, will probably just get a big green tarp for a tenner to begin with….
At the time I got mine I couldn’t find anywhere else in the UK carrying them. Only Traegers for £££.
Mine goes in a big outdoor box.
This has inspired me, smoking all the things on Saturday.
Popped into a wholesale butcher shop thats on on my round earlier, Asked about a proper full brisket and they’re about £50, and would easily feed 20 peeps*
by the looks of it, so great value. The butcher was also into his smoking and said for him, the best bang for the money is pork shoulder.
*or approx 5 meatmen.
4-6. (not kidding)
Not that bothered about pulled pork, so nearly always do ribs.
Mine too. Take the hint. Hopefully he knows his meat as well as mine.
The one he showed me looked massive, think 8.5kg?
So yes, only 5 of us. 
About that. You lose a lot of weight in the cook. But there is usually very little left over. Enough for a sandwich or two.
Watched so many bbq reviews over the last couple of nights I’m getting meat sweats just by clicking on the YouTube icon.
Anything pork use this, is fantastic on ribs with hickory smoke
Seems now’s a good time to get a Weber Master-Touch as it’s on offer. However I just saw this Kamado Joe - Kettle Joe on offer too. In classic AA style, it’s more than I want to spend (but eye is caught by the discount 
) and I’m not going to be doing much smoking. However is it still worth getting over the Weber? I.e. is it a much better BBQing (not smoking) unit?
Edit: For those that care, this video answers the question: Weber Master Touch VS. Kamado Joe's The Kettle Joe!! (The Charcoal Kettle Showdown!!) - YouTube
For me, probably not. Think I’ll save the money and put it towards some restaurant grade charcoal and Moar Meat.
I can’t remember which way round it is, but - US brisket is grain fed and has more marbling and cooks low and slow better. UK raised is grass fed and doesn’t come out as well. I wouldn’t use a British one for low and slow again. FYI.
Cheers Tristan, the one I was shown did look pretty lean (albeit hard to tell with it being sealed in plastic).
How would you adjust for the difference?
I didn’t have much success with a British one that I got from my butcher.
I have seen European ones recently advertised as being grain fed. Its obviously a thing.
I’d spend a bit more and get a grain fed one.
Getting to grips with the new fire pit - Nine bbq’s in 11days. Simple stuff so far. Really pleased with the operation. Easy start and minimal smoke process.
Spatchcock chicken is planned tomorrow. A motor drive rotisserie is being planned.
You can’t, it’s just going to be dryer no matter what you do. However all I cook is grass fed, still tastes great, at approx 1/3rd the price.
I mean £120 for a brisket? Nope nope nope.
But I’m pretty sure you’ve done a USDA one? Apologies if I’m mistaken.
I’m more ASDA tbh.
