Smokin Monkey

Wade, is this how you set a Weber 57cm up with the "Minion Method"? On a serious note, can we have one of your Tutorials for this in the Methods Section?

Wade, is that the temperature logger you are talking about?

It's just self adhesive Stove Rope, from any shop that sell Wood Burning Stoves. It comes in several widths from 10mm upwards, very easy to apply.

On all my builds I use Stove Rope to seal doors etc. Machine Mart will have the blankets.

You can buy a thermal cover for my GMG. I have seen people use a welding blanket as an insulator

This is going to be a learning curve for me, as I have NEVER used this type equipment. Always thought they were for Burger Flippers! Will first try it as supplied, then will look at attaching the Q Master. Results to follow.

Haha, can join the "OCD" club now!

Managed to get a Jumbuck 57cm.

Great cook, and it's always good to show the un-educated what proper Q really taste like. We need Wade to divulge some of his secrets!

Yes, let's see the Pulled Lamb recipe!

Like the name "OCD Method" Wade is a massive fan of this method.

Good looking spread of food! I am sure your Dad was well pleased with the Birthday fair!

The conspiracy plot thickens, popped into my local Homebase as I was passing just to pick up a Weber rip off (Jumbuck) got none left. And they have reorganized the store.

Welcome Jim, had to be a bit hush hush for obvious reasons! Yes new UK BBQ Forum, run in conjunction with CWS on Facebook. Slowly trying to get UK SMF membe s to join. Be sure to look at the Regional Groups (West Midlands) and join and also set your marker down on the Members Map.

Lasagne Loaf 300g Mince Beef 1 Pack Of Streaky Bacon 2 Small Onions 1 Clove of Garlic 7 Lasagne Sheets 150g Button Mushrooms 150g Cheddar Cheese 1 Jar Lasagne White Sauce 1 Jar Tomato Lasagne Sauce Directions Set smoker up for indirect cooking running at 120'C Peel and roughly chop onion. Peel and chop garlic. Heat a frying pan and sautee the onion, adding the garlic and mushrooms halfway through. Place in a bowl, then cook the mince, add the onion, garlic and mushrooms back to the pan. Add the tomato sauce and simmer for 5 minutes. Grate the cheese. Using a knife stretch the bacon to double its length. Spray the loaf tin with oil. Lay the bacon in the tin over lapping edges. Cover the bottom with a layer of Lasagne sheets, thin layer of white sauce and thin layer of cheese. Use half of the Ragu mix next. Repeat the above two steps, finishing off with a layer of Lasagne sheets. Fold the edges of bacon over the Lasagne sheets. Put Lasagne Loaf into smoker and cook for 2 hours. Back to The Smokin Monkey Cook Book

Not sure which Region you would fall into? North West? North? Looking for a Leader for either group?

All of the Regional Groups have now been opened up with the following headers, Members, General Discussion, Regional Calendar, Local Suppliers and Members Map. This is a great place to get to know your local fellow smokers, share information on a good local suppliers and even arrange Regional get togethers.

Hi Shaun, welcome to the East Angila Group

Can I extend a warm welcome to all new members of the North West Group. This is your Group to Chat, Post and Highlight local happenings in the North West Region. We would be looking for a Local person to run this Group, so if your up for it, give me a shout!

Watched the Video, will be definitely be giving this ago!

It was great, Black Pudding is one of my favorites, and I do make my own. Made this for the Smokers Weekend in July.

Seen people with Trolley loads @ £2.00 a bag, can't seem to find them myself.

I have put a link from CWS Facebook site to this.

Not used it, but is it like Butchers Paper everyone went mad for because Franklins were using it.

HI Martyn, have looked at link to Grendon Lakes. I have no problem with it, but I can not see how the Glamping can fit enough people in. It says it can accommodate 15 people over three camps, so that's 5 per camp. It would only be 2 per camp, max of 6. Last year we had at least 8 pod dwellers.