Kev Edge

Cool, I have a 47cm WSM. I have used heat beads in the past and they are great (just a little expensive for my taste tbh). I've never done anything more than dump briquettes in the basket and light using the minion method. Heat beads run a little hotter than normal briquettes by all accounts so I'd probably light 20-25 to start with. Hope your cook goes well, how big are the shoulders? My last shoulder cook was 4kg and I had to finish it off in the oven after 18 hours as I ran out of time. 20 hours would have been about right I think (at 110c unwrapped).

What are you cooking in? Kettle/smoker???

Awesome. Hope they turn out well, beautiful day for it. I know where you mean, I grew up in Datchet. Great to know someone else local smoking.

Hi Flashmore. I'm also in Slough, Mercian Way to be exact. where abouts are you? Great to have someone near by. Welcome

Thank you for the advice. If I get time I think it sounds like using your method produces far better results. Another question if I may - if vaccuum packed after, roughly how long do you think they would keep (thining about making some for xmas)

would really like to give these a go... but I'm too tight to fire up m WSM just to do some nuts. So if I was to cook the nuts low and slow with some brisket at say 110 - could I do some nuts at the same time at this lower temp? Say leave them in 40 mins??

I did this to mine recently, sure makes life easier. I just bought some casters from Amazon, £15 I think and a step drill bit. Was super easy.

Hi Guys Always liked BBQ but only this year started smoking when i bought a WSM and a Kettle so I could do more than just the standard sausages and burgers. Been cooking most weekends now and love it, Brisket, Pork Butt, Beef and Pork Ribs, Chickens. All turned out great but nort perfect and still have lots to learn. I did a Weber BBQ course in the summer and learnt so much, will probably do some more in the future Looking forward to learning more from you guys.