sotv

Used to do it plenty of times on my ProQ Frontier, only thing I'd be wary of is 2 different meats i.e. Pork and beef personally would be keen on the different meat juice dropping on the other. I bought a (think it was called) expandable grate or grill for mine. Basically a grate with two foldable legs that when opened sat on the grill so you could fit a drip pan underneath it where it sat on the original grill and then the meat above and you still had a second level grill as per normal if that makes sense. I can't see it on the ProQ website at the moment, but maybe worth giving them a ring to see if they still do it, if something like that interested you? Think they do an Add-A-Gril Kit now by the looks of it, but I didn't need brackets for mine as the foldable legs did the job

Smokefire EX4 Front Table £20 Side Table £30 or EX6 Front Table £60 @ Riverside Garden Centre Any Smokefire owners, fabulous prices on these tables for the Smokefire. Can't believe I've picked up a front and side on for £50 for my EX4 https://www.riversidegardencentre.co.uk/search-results/?q=smokefire&sort_by=price_min_to_max

I bought the Weber one back in June, only used it once so far for Wings (smoked on the Smokefire first and crisped up on the Genesis 335s) paid £39.94 at WOWBBQ at the time for the basket, gone back up now. Pleased with it and cleans up well enough in the dishwasher and is quite big in capacity. need to look at get more use out of it though in the long term Couple of pictures of it on the Genesis with the rotisserie, if it helps

Simple and tasty, scooped the black gills out, roasted mushrooms at 375F for 15 minutes on their own (burnt the skin on the peppers at the same time and stuck them in a bag for 10 minutes to sweat) removed the skins added ingredients to mushrooms and cooked for a further 20 minutes at 375F

Did a pork tenderloin fillet on the Weber Smokefire tonight for the first time, what a great piece of meat to cook with Cooked for 50 minutes at 240F pulled it off the grill at 145F IT and rested for 10 minutes. Used warm honey mixed with apple juice as the binder with a light dusting of Meat Church Honey Bacon BBQ Rub. Glazed with the remainder of the warmed honey when it reached 130F. Really moist piece of meat, bags of lavour, sliced and served with Caramelised red onion and mushroom, cooked over a low heat for about the same time it took to cook the tenderloin.

What the feck you on about @BryceRodriguez are you one of these wannabe mods. Before you start throwing false accusations about, learn how a forum works first and look at members posting history, before throwing all these bogus accusations at other members. You'll get along much better on here,

£300 off at Costco at the moment (Can get Online membership at Costco for £15) says 1014sq inches of cooking space so assume 36x18 inch cooking area with warming rack (can't confirm that) but same area as Smokefire EX6 Pretty good price for a pellet grill if looking to invest in one this summer, does 180-600F via PID controller and 1000F via open flame searing , front shelf, Pid controller and 2 inbuilt meat probes https://www.costco.co.uk/Garden-Sheds-Patio/Barbecues-and-Firepits/Smokers/Louisiana-Grills-Series-1000-Wood-Pellet-Grill/p/1902501 Louisana Grills Homepage for this model https://louisiana-grills.com/products/louisiana-grills-sl-series-1000-wood-pellet-grill?

Bit big for my needs, but looks very impressive I've ordered the Bruntmor Cast Iron Outdoor Portable Swing Hanging Campfire Cooking Stand from the Amazon US site for £160 Delivered (they want £226 from the Amazon UK site) for the same product. Hopefully be ideal for my needs and can always raise it on some bricks if it needs to go a little higher and can be folded up and stored in the shed when not in use. Not many options in the Uk for something like this, there is a Vervor one for considerably cheaper, but doesn't look as well made or sturdy as this one. nd

After some advice, getting the very bottom of the garden cleared out and going to be left with area (hopefully flat) but bare earth about 24ft by 12ft, thought about using it as an area to sit and cook on with cast iron over an earth based firepit and put some gravel or bark chippings around the outside of it Anyone ever created an earth based fire pit, that you can cook over glowing embers, happy to invest in a campfire grill for using skillets etc over it and maybe a tripod to hang a large dutch oven or use the dutch oven over the embers also. Never cooked like this before, want it to be easy as possible, not looking at an above ground enclosed brick built one, anybody have one or used an open earth based one before, what is involved hole wise in the ground, as well as size, for a 12 ft clearance in total for flames to be safe etc and how long can these pits last for and how are the ashes removed and drainage achieved etc Starting from scratch as a complete novice, so any help would be gratefully received Thinking of something like this around 4-5ft in width, if that would be safe within a 12ft working area in total

All sold out now, some good prices on the Weber Spirits though and you can get the £70 voucher from Weber also with these

Great prices if in the market for a Kamado Joe Some half price accessories as well https://www.houseoffraser.co.uk/brand/kamado-joe?

That's not very good, trust Amazon, have given you a full refund?

Think it's brand new to the market, saw it first appear on Prime Day last week. Onlyfire tend to push their new products out super cheap at launch, to get a few reviews and put the price up once they've got a few. Think this is their version of the Traeger Ranger but 75% cheaper, has a slightly larger cooking area, but a smaller hopper. Looking at the specs that is its biggest drawback as can see a hopper only lasting 3 hours max for lower temp cooking, so would need to be watched to make sure it doesn't empty. @Smokin Monkeyowns the Traeger Ranger and has posted his thoughts on it and a few cooks, so maybe worth checking to see if the size of one of these suits your needs, if only cooking for 1 or 2 people or if any use if you camp etc

Amazing price really for a portable pellet grill, when you consider you can pay this for a portable charcoal or gas one. https://www.amazon.co.uk/Onlyfire-Portable-Barbecue-Electronic-Temperature/dp/B09B21RQVP/ref=asc_df_B09B21RQVP/?

Looks a fabulous pie Adam, drooling here. As for the smoke flavour, maybe next time do it as a tart/quiche type meal. Pastry doesn't really get a smoky taste, but the filling can if left exposed, I find. I usually blind bake the pastry base first then add a filling whether it's a main meal or desert and then put it on my pellet grill to cook through, usually get a decent smoky finish to it You can't really do it with the filling you did it with, but if I'm doing one with a pastry lid, like steak pie, I'll smoke the chuck steak first, try and save the juices to add to the gravy, mushrooms and onions in the pie, blind bake the base then cook it as a pie with the crust like you have there to get a smokey taste for the filling