We've put together a few simple recipes to get you started and although they have been cooked on water smokers, they can be adapted to be used with just about any type of BBQ.
 

Some of the terms used, are particular to smoking, but if you're unsure, please look through the BBQ info pages, as most subjects are covered in more detail there.
 

We do hope you enjoy these BBQ recipies as much as we have, and if you have one of your own that you wouldn't mind sharing, please feel free to drop us a line.

Stuffed and rolled Brisket of Beef.

All you require for this dish is a few ingredients, coarsely chopped garlic, salt, pepper, coarse grain mustard, some natural string and plenty of time.

If you buy a brisket in the UK, it usually comes already rolled, and this is exactly the beastie we are after on this occasion.

Once you get the brisket home, the first thing you need to do is cut the string and unroll the brisket, paying attention to how it all fits together, as you will need to roll it up again. With the brisket laid out flat (fat side down) slather it with mustard, put the chopped garlic on and season liberally with the salt and pepper. At this point, you can slice some cheese on to it (optional) before rolling it up again. Use a natural cotton string to tie it all together again.

Slather the outside with mustard and season with salt and pepper (herbs of your choice can be sprinkled on too). Wrap the brisket in cling film and leave it in the fridge overnight.

Early the next morning (it will take 8 – 12 hours to cook, depending on the size of the joint), set the unit up for water smoking and place the brisket on the cooking grill and close the lid. Pop some wood on through the bottom door for smoke flavour. This is where the time ingredient comes in, find something to occupy your time as you wait for the low heat (200°F - 250°F) and smoke to work its magic. 

Brisket takes time and practice, if you are monitoring the internal temperature of the meat, you will probably notice that after about 5 hours the temperature will sit at around 160°F for a while, don’t panic, as it will start to rise again. When it has reaches 190°F, your brisket is cooked, but you will need to let the meat rest for at least half an hour, before carving and serving.

Low and Slow Spare Ribs.

The important thing to remember when buying ribs (or any meat) is to ensure you get the best quality available..... You're going to spend about 5 hours cooking them, so you don't want to start off with meat that will not turn out right, no matter how you prepare and cook it.

1. Prepare ribs by removing the membrane from the underside of the ribs. Trim off any loose fat or meat. 

 2. Pat the ribs dry using a paper towel, apply a rub, making sure to cover the ribs completely. You can use an “off the shelf” rub or make your own, just blend a few dried spices and herbs together. Wrap the ribs in Clingfilm or use a "foodsaver" bag (one that seals) to place the ribs in, and refrigerate overnight.
 

3. Remove the ribs from the fridge about an hour before you want to cook them, this will ensure that they are at room temperature. Baste the ribs with an “off the shelf” sauce or make your own by using Coke, tomato sauce/ ketchup, honey and whatever herbs and spices you like.
 

4. Get the charcoal going and place the water pan in position and place the ribs on the cooking grill/ rib rack.
The cook should take 5 – 6 hours, so make sure you are using a full load of good quality charcoal and keep the smoker temperature between 200-250°F.
 

5. Add wood chips or chunks through the bottom door on to the fire to create smoke, this should be done for the first 3 hours. You will need to baste the ribs every hour during this period.
 

6. After 3 hours, remove the ribs from the smoker and place them on some heavy duty tin foil, baste heavily with the sauce, wrap the tinfoil around them, making sure there are no holes in the foil. Put the parcel back on the smoker for another 2 hours, keeping the temperature at between 200-250°F (there’s no point putting any wood for smoke on the fire at this stage).
 

7. Remove the foil from the ribs and place them back in the smoker.
 

8. After 6 hours total cooking time, baste for a final time, drop one of the grills onto the fire bowl brackets and quickly sear the ribs on either side for 30 seconds, caramelising the sauce.

  
Pulled Pork.

1 x 2½ - 4 Kg Pork shoulder roast, bone-in ( Pork or Boston butt).
Spicy apple BBQ sauce or use a store bought BBQ sauce.
1 x Jar English mustard.
1 tbsp. Chili powder
2 tbsp. Paprika
1 tbsp. Cayenne pepper
1 tbsp. Fresh ground black pepper
1 tbsp. Garlic powder
1 tsp. Onion powder
2 tbsp. Sea salt
1 tbsp. Dried rubbed oregano
1 tbsp. Cumin
1 tsp. Coriander seeds, crushed
1 tbsp. Mustard seeds, crushed

1. Score the skin and apply the mustard, ensuring that the roast is completely covered (the mustard flavour will not be prevalent at the end of the cooking process). Generously apply the rub, again making sure to cover the roast completely. Wrap in Cling Film and refrigerate overnight.
 

2. Remove the roast from the fridge about an hour before you want to cook, this will ensure that it is at room temperature. Get the charcoal going and place the water pan in position. Place the roast on the cooking grill. The cook should take about 9 hours, so make sure you are using a full load of good quality charcoal and keep the smoker temperature between 200-250°F.
 

3. Add wood chips or chunks through the bottom door on to the fire to create smoke, Hickory or Mesquite wood work well with pork. You will need to monitor the internal temperature of the meat, you will probably notice that after a while, the temperature will sit at around 160°F for a while, don’t panic, as it will start to rise again.
 

4. When it has reached 195°F – 200°F, your butt is cooked, but you will need to let the meat rest for at least half an hour, before “pulling” (shredding/ breaking apart).
 

5. Serve on fluffy white bread rolls with Coleslaw and let your guests pour on as much sauce as they like.

Delicious Duck.

1 x Duck (fresh not frozen).
1 x Cup freshly squeezed orange juice.
½ x Cup Soy sauce.
¼ x Cup dry sherry.
2 x Cloves of garlic (finely chopped).
1 x Tsp mustard powder.
4 x Thin slices of orange.
Salt and pepper to taste.

1. Combine the orange juice, soy sauce, sherry, garlic, mustard powder in a glass bowl and mix thoroughly.

2. Place the duck in the bowl and gently massage the mixture onto the bird. Cover and refrigerate overnight or at least a few hours.

3. Remove the duck from the mixture and pierce the skin in several places (this will allow the fat to drain off whilst cooking). Lift the skin carefully and place the orange slices underneath on the breast (2 on each side).
Allow the duck to come up to room temperature.

4. Once the smoker is ready, water pan in and filled about ¾ of the way, place the duck on the cooking grill.
Put the lid on (remember to open the lid vent fully) and add the wood of your choice to the charcoal, using the bottom access door.

5. Cook for about 4 hours at 220°F, or until the internal temperature of the meat reaches 75°C (165°F).