Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

Really good! smoked the meat over the top of the sauce for 3 hours or so, with a combination of charcoal and oak, then crumbled the meat into the sauce and smoked for another couple of hours until dinner time. Wife said it was the best chilli she has had, had a subtle smoke flavour, but nothing too overpowering.