Merry Christmas!

We’ve had a fantastic year, where we’ve managed to mingle (at various events around the world) with the amazingly friendly and supportive BBQ community. We’ve launched a few new products and have some exciting new products coming in 2012. We’d like to thank our customers and suppliers for making all of this possible.

Anuka Electric Hot Smoker

Anuka Electric Hot Smoker

Mac’s BBQ are please to have been appointed as the UK distributor for the Anuka Electric Hot Smoker.

Whether you are a fisherman or a chef, a hunter or a foodie, the variety and choice of smoked foods is now yours with the arrival of Anuka electric hot smoker. The Anuka electric hot smoker fully cooks the food while infusing the flavours and natural juices with a unique smoky character.

• Simple operation
• Spread granulated wood chips in element burner
• Place produce on trivet and position on base
• Fit lid
• Switch on power & set timer (from 10 to 60 minutes)
• Unit automatically switches off at pre-set time when smoking is completed
• Let stand for five minutes
• Serve & enjoy

See the full details HERE

Bradley Electric Smokers.

We are proud to announce that we now offer the finest range of electric smokers… The Bradley Smoker.

From now until the end of August we will be running a special offer, £70.00 off the normal retail price, on the Original Bradley Smoker. Order Now to take advantage at Smokingbbq… There’s no better time to buy one of these amazing Bradley Original Smokers!

 

Grillstock 2011

We’re looking forward to Grillstock 2011, being held at the amphitheatre on the Bristol Harbourside 2nd and 3rd of July, where we will be demonstrating our range of BBQ Smokers and selling a few barbecue essentials. Come on down and learn how to grill, roast, smoke and even cold smoke food, or just chat about BBQ.
We will also be launching some exciting new products …
The ProQ® Trailblazer and Maverick Models – Texas Style Barrel Barbecues
The new range of ProQ® Barrel barbecues offer great versatility, choose whether you want to grill (the grilling area is huge), roast whole joints of meat or smoke your food  “Low and Slow”. These barbecue smokers (like our existing range) are easy to use and offer more features, at an affordable price, than any competing products.
There are also the deluxe versions of the ProQ® Maverick and Trailblazer, where the addition of a Side Fire Box, make smoking food a breeze.

Monolith Ceramic BBQ Smokers
Ceramic Barbecues have hit the UK “en masse” with many of the popular brands now available. Ceramic barbecues are known for their ability to cook at a wide range of temperatures, 200°F – 550°F whilst only using a small amount of charcoal.
In keeping with our policy to offer our customers the most innovative and highest quality products, we now distribute Monolith Ceramic Barbecues. They are one of the few makes where the cart and fittings are supplied in stainless steel as standard. Another unique feature is a clever wood chip feeder system which allows you to add smoking wood, to the fire, without having to lift the lid, thus ensuring that the temperature inside the unit stays constant throughout the cooking process.

Grillfest – Estonia

This gallery contains 12 photos.

I recently traveled to Estonia for a BBQ competition called Grillfest. I have never been that far West in Europe, so was quite excited to see what barbecue meant to the Estonians…

Monolith Ceramic Grill and Smoker

Mac’s BBQ Ltd are very pleased to announce that they are now the official UK distributor for the Monolith Ceramic Grill and smoker.

Monolith Grill with Stainless Steel cart.

We are busy working on the website www.monolith-grill.co.uk so please keep checking back for updates.

ProQ – The next generation!

A sneak preview of the latest additions to the range of ProQ barbecue smokers. These are based on the already popular offset style of barrel BBQ smokers, such as the Chargriller and Brinkmann models, but with a few improvements. There will be 2 sizes of basic grill, with the option of purchasing either model with, or without a Side Fire Box.

The ProQ Maverick

Our entry-level model will be the Maverick, which is great for grilling, roasting (cooking indirectly) and smoking. Take note of the unique split hood, in the image below, this great feature makes it easy to take a quick peek at the food (an often irresistible urge), or quickly baste your favourite joint of meat, without loosing all the heat by opening the hood fully. You may also notice that our side fire-box is supplied complete with a warmer plate as standard.

The ProQ Maverick Deluxe

The same as the Maverick, with the addition of a Side Fire Box, which makes it easy to smoke “Low and Slow” for that authentic BBQ flavour. It also doubles as a small grill, if just want to sear a couple of steaks.

The other model is our Trailblazer, wich has all the same features as the Maverick, but is slightly larger… More details, including a list of all the features and dimensions coming soon.

Review a product and win a prize!

Each month, our E-commerce webite www.smokingBBQ.co.uk will be offering customers the chance to win prizes by simply taking a few seconds of their time to review any products they have purchased from the website.

This month we will be offering 3 prizes, each containing the following BBQ products…

Smokey Joe’s Sauce Gift Set

Wireless remote smoker thermometer

ProQ® Variety Pack of Wood Chips

April 2011 Prize

Guide to BBQ/ Smoking Woods

Using wood chips, chunks, dust or pellets to create smoke is a great way to transform sometimes bland barbecued foods into meals that will have your friends and family begging for more. I often wonder if people pay enough attention to the quality of wood they use for smoking food. Smoke is used as you would a spice or herb on food… to impart flavour, so don’t compromise (you wouldn’t use spices or herbs that were old, or moldy).  A good quality wood, specifically harvested and prepared for barbecuing and food smoking, can make a significant difference. When you chose a wood it’s important to take the following into consideration…

• Bark – If the wood you use still has the bark on, it will impart a bitter flavour to your food. The bark is also the tree’s protection and often contains stuff like mold, old bug carcasses, bug poo and other unsavory contaminants.

• Origin – Where the wood comes from is of great importance…

1. Be friendly to our environment by buying woods that are harvested from sustainable resources.
2. I often hear of people visiting the local woodworking shop to ask for off-cuts/ shavings, while this may be saving you money, please make sure that the wood you’re getting has not been treated, doesn’t contain traces of oil used to lubricate the saws and hasn’t been swept from the floor.
3. If you’re harvesting your own wood (the cherry tree has fallen over in the back yard) do not use wood that has been cut with a chainsaw, as most chainsaw blades are lubricated by oil. It’s time consuming and hard work, but if you’re going to use the wood for food smoking, use a hand saw and make sure you remove the bark.

• Wood Variety – The type of wood you use will make a huge difference. The general “rule of thumb” is that fruit woods are mild and nut woods produce a very strong flavour. See our guide to woods HERE

Lastly, don’t be afraid to try different wood varieties to what you’re used to using… In the UK, Oak wood is the most popular wood to use for smoking just about anything (to be honest, oak’s not my favorite). I prefer to use Hickory for chicken and Pork shoulders, Apple for Ribs and Beech for fish. These are just my personal favorites, but bear in mind that the amount of different flavours you can create, by mixing different wood varieties together, is mind boggling.

All woods purchased from Mac’s BBQ are free from bark and are specifically harvested, from sustainable forests, for food smoking. Over in the USA, I recommend buying wood from Smokinlicious.

Wine infused Oak Chips

I am going to be testing our latest product this week, Oak wood chips that have been soaking in red wine for a couple of months… Red wine, smoke, low and slow bbq food, what can be better