Smokin Monkey

First of all Peter' welcome to the forum. I would not go with a Bradley Smoker, as you wil find it very difficult to cold smoke with it. If you are looking to cold smoke with out any heat, then a simple Cardboard Box set up will work. http://www.woodsmokeforum.uk/topic/315-cardboard-box-smoker-deluxe/ You can also use the Sieve Smoke Generator in your Pro Q. If you need some heat, then your Pro Q, with a PID controller would work well, or look at something like the Thuros Cabinet, @David H

That looks nice, would be good to see a review of it on the forum.

Agree with what Ed has said. Tom Hixson, Turner & George, Barron's of Beef. All of those Butchers named can be found on the Members Map, Marker Groups, Butchers.

You might get it for Christmas. I would of thought you will be using it for indirect cooking mostly. Set coals up opposite to air inlet, this will stop most ash. Use a piece of tin can to form a hood, this will also direct the air to underneath the coals.

I wish I could take credit for it, but its Scotts from @Angus & Oink. My local Butcher stocks their products, so going to pop in and see if they have this in!!!

Hi Ret, I do not think that Adatper E will fit those holes. The thread is a 3/4 inch thread. Adapter D would be more appropriate. use a long spring and pass it through two holes on Kettle then through two holes on adapter to keep it tight to the body. These are pretty reliable, just check probe calibration every now and then. Test in boiling water to read 100'C Do not immerse the probe totally only 25mm, or water could get in and cause havoc.

I have to agree with you totally, went to Grillstock Festival last year, I had food from The Grillstock stand it was cold and tasted terrible. Been to three BBQ joints, and not had a good meal in any of them. I think most of them are doing more harm for reputation of British BBQ than good.

You never no, the book might go on the HOHOHO list!

Hi Jonyy, welcome to the forum. Sorry you have been bullied into joining the group by @Wade! Sounds like you have some intresting hobbies that fit in well with the Forum. Look forward to seeing you post, and this Reverse Smoker Build!

The ScottyBab by @Angus & Oink pictures by @Mike Cheryl Saunders Ingredients 1Kg of Lamb Mince 80g Shawarma Rub Pitta Breads Tomatoes Cucumber Onion White Cabbage Red & Yellow Peppers Pickled Jalapeños Method Set your BBQ Grill up for indirect Cooking 150'C 300'F Combine the Lamb Mince with the Shawarma Rub (you can alter the quantities of meat, but its an 8% Rub to Meat) Form the Mince into a Cigar Shape. Cover with Clingfilm and refrigerate over night for flavours to improveand for the kebab to firm up. Cook with indirect heat for an IT of68'C 155'F, turning at least once to give even cooking. While the kebab is cooking, chop the Salad so it resembles the "Kebab Shop" Salad. When the Kebab is almost cooked, char the skin of the peppers on the hot coals. When ready to place Pitta Breads over the heat for 30 seconds a side max, slice on side open to form the pocket. Load with the Salad and Kebab Meat, serve with your favourite Chilli Sauce, Garlic Mayo etc. 80 grams of Shawarma Rub from @Angus & Oink Combine Mince with the Rub. Form a cigar, Cling Film and refrigerate over night. Cook using indirect heat. Cooking nicely. Char the Pepper Skins Chop the "Kebab Shop" Salad. Kebab ready, get those Pitta Breads on and warmed through. Peppers nicely charred. Kebab sliced and ready to load into the Pitta Breads. All sauced up with Chilli Sauce and Mayo Its going to get messy! Pickled Jalapeños to accompany the kebab.

These look great @Steve Harford

Looks like Grillstock is out of Administration! Only one restaurant in London to close. No news on the festival. http://www.bristolpost.co.uk/news/business/bristols-grillstock-restaurants-festival-no-892183

Only bought the two cheap units to take to the Smokers weekend we hold, otherwise most of it is made down at my unit. Keeps my out of trouble (out of the way of SWMBO)

My name is Smokin Monkey and i have a BBQ problem! First smoker i ever built was this electric cabinet. Catering Plate warmer which i added PID controllers to control Pit temperature and Meat temperature, it also has a timer. Uses a Smokai Unit. Then i have the farm yard. The Pig The Bull Smokin Monkey Gem Electric Smoker Borniak Electric Smoker with Cold Smoke attachment UDS Stump Charcoal Gravity Feed Clone Pit Boss Kamado Small Kamado and the Mini WSM in the picture GMG Pellet Smoker Jumbuck Rotisserie Cowboy Stove Two Cheap Weber 57 look alikes Upright Spit Chicken Assado Cross Pizza Oven Tandoor Oven My take on a St Lucia Coal Pot I think that's it. Haha, forgot to include the Beer Keg Tandoor Oh the large Stumps Clone that's on the bench being made at the moment.

This thread has given my an idea? Show Us Your Tackle!

Come on, get your Tackle Out! Lets see what BBQ equipment you guys use (or have stored away), it's ok the wife can't see this, so she will not know how much you've spent on your addiction. This is BBQ therapy, share with the group and see how much better you will feel!

It's a cheap BBQ from our local DIY store B&Q, similar to your lowes.

We do not get that much snow here "usually"! A few inches here and there, but would love to see some pictures of your fall. I have seen pictures of Bear Carvers snow fall on SMF, and I looks epic. I have a smoke shack in the garden called "The Dog House" get the smoke rolling, heater on and projector tv. The Dog House Fully Heated Projector TV Large Pit Boss Small Kamado, also a Mini WSM GMG Pellet Smoker And a Stumps Charcoal Gravity Feed Smoker. Get this lot going and I should be pretty Toastie!

Would be up for this if the dates fell right (it's possibly in April), even though it's an 362 mile round trip!

Haha, great story telling Bill Meat looks good as well.