r/UKBBQ Subreddit Stats & Analytics
r/UKBBQ is a Cooking & Recipes subreddit in the World category with 48,682 members. Use this page to track r/UKBBQ stats, subscriber growth trends, daily and weekly analytics, and similar subreddits with related audiences.
Recent r/UKBBQ growth: +98 members today (+0.20%) and +348 members this week (+0.72%).
Browse more Cooking & Recipes subredditsReddit topics and subreddit categories.
Similar subreddits to r/UKBBQ include r/BBQ, r/grillen, r/BBQandGrilling, r/OutdoorKitchens, r/ukbike.
r/UKBBQ Current Stats
r/UKBBQ Growth Analytics
Daily Growth Chart (30 days)
r/UKBBQ Subreddit Rules
Be civil. No personal attacks, abuse, or harassment.
Disagreement on technique or ingredients is welcome, going at the person isn’t.
No brand, kit or fuel snobbery
A Weber master touch, an Aldi kamado, a Kamado Joe and an Argos half drum are all welcome here. Slag off the kit, get removed. Honest reviews and “I wouldn’t buy this again because…” are fine. Sneering at someone’s first £80 offset is not. Be constructive, and don't hate on something because it's not red or green. Charcoal, lump, briquettes, gas, pellet, kettle, offset, kamado, electric, plancha, fire pit, disposable. It all counts. “That’s not real BBQ” comments will be removed.
Posts must relate to BBQ, grilling, smoking or live-fire cooking.
Indoor oven cooks, air fryer posts and general food photography belong elsewhere unless there’s a clear BBQ angle (resting, reheating, finishing a smoke indoors, etc).
Cooking post context
A photo on its own can look great, but this is a community - tell us the cut, the costs the cooker, the fuel, rough temps and times, the tub you bought or made and anything you’d do differently. This isn't a requirement, just a suggestion - your post will get more engagement if you add more detail.
No food safety misinformation.
Food safe temperature is a function of time and temperature, but we aren't out to poison people - don't tell people 63c chicken is fine, without explaining how and why - there is a reason the food temperatures are set up how they are as people don't always read the detail - but definitely share the knowledge if you're going to explain it properly.
Self-promotion, businesses and affiliate links: ask first.
If you sell rubs, run a catering trailer, host a YouTube channel or write a blog, message the mods before posting. Occasional contribution from known members is welcome, drive-by promo isn’t. Affiliate links must be disclosed and will otherwise be removed. We're more than happy to work with you to create quality content, but we don't want to become an advert repository from people who otherwise don't participate.
No buying, selling or trading posts
If it comes up in natural conversation that is fine, but no direct for-sale posts.
No reposts or low-effort content.
That includes recycled memes, AI-generated cook photos, reposted Instagram reels without credit, and “rate my setup” posts with no actual cook.
Credit your sources.
If you’re sharing someone else’s recipe, video or photo, name them and link where possible.
Recipe and product requests are welcome, but search first.
“Weber Master Touch or Aldi Kamado” gets asked weekly. Use the search bar before posting. Genuine follow-up questions on existing threads are encouraged.
UK-relevant advice preferred.
US advice is welcome but flag it as such. Fahrenheit, pounds, Walmart links and freedom units in general aren’t directly useful to most members, although we appreciate many people use C/F interchangeably. Bonus points for noting UK butcher cuts (e.g. featherblade vs flat iron, brisket point vs flat availability).
No politics, culture war or off-topic drama.
Politics doesn't belong in bbq. No Halal-drama permitted (Halal food is welcome, creating a scene over it is not). Keep it on-topic - we're all here to cook.
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