Sluggy

FloGas have screw cylinders in those or thereabouts sizes

Too wet. If I wanna do a chicken breast I will sear over charcoal to get a scorch and then go indirect to finish. By all means bung a small amount of wood chips on for the indirect part but no water or wet chips. You can spray the chicken if you wish but by adding bulk water any heat you have is being absorbed by the water. You can cook the whole thing indirect but I find a plain chicken breast cooked indirect only has the appeal of a dead tit.. maybe that’s just me 🤷‍♂️ The whole process should be done by no longer than 15- 20 minutes at most. Add your sauce at beginning of sear to caramelise and again at the indirect stage if you wish.

I’m done!! Been fun!! Repeat next year 👍

Unwrapped and a final paint for the last 30 minutes.

They are draped over a rib rack, just not slotted in. Now wrapped in foil and resting over some sweet potatoes. Bit later than planned but it was a good race!! I’ll prolly give them an hour and a half and another half unwrapped.

Just about fit!!

Defrosted, silver skin removed and ready for the smoker. Prolly go with the 3-2-1 method as they are pretty chunky and do have a bit of fat to render out so a stint in foil maybe the best option. Banana for scale 😁

Prolly better off changing your burner to one with a volume control knob. I think gas regulators are designed to come at a certain pressure to avoid any chance of a flame being sucked into the bottle. Better And safer to control at the appliance end.

This particular one Was 800g cheddar ( Red Leicester, Double Gloucester and a bog standard Cheddar. Use anything that melts. 1 chorizo sausage, 6 Lincolnshire sausages 1 tin of mushroom soup 1 tin chopped tomatoes 1 bunch of spring onions All from Morrisons except the chorizo, Aldi Skin sausages, dice chorizo and fry until crumbly ( I use a potato masher to squish) Drain the fat of very well, soak on kitchen towel if need be, if you don’t it will float on finished product. Dice cheese for ease of melting and bung everything in cooking tray/dish Bung on bbq/smoker or indeed in a pan on the stove until all melted, not looking to cook as it’s already cooked,I just get it to sizzle point. You can add whatever you like to it, I go with a base of cheese, tin of tomatoes and a tin of mushroom soup and sausage meat. Other than that anything else i fancy, I rarely make it the same twice.. example chorizo made it a little too salty for my liking but the wife loved it. Add a few chopped chillies or peppers maybe herbs and spices. Just don’t go crazy on veg as it can water it down too much, a little goes a long way or anything that needs long cooking as it’ll be crunchy unless precooked. If things get too thick just stir in some milk.

Yes it is ET-372. Looking to replace now as I think probes are lying to me a little. Everyone has done an outstanding job!! British bbq is not as dodgy as I was lead to believe 😉

I’d call that done!! See ya tomorrow 😁

Meanwhile.... Getting a head start on tomorrow. Would normally be Race day wings but seeing as it’s a special event.. Race day ribs !! Rubbed up whilst still frozen so they can draw it in while defrosting. I’ll remove the silver skin when defrosted and give them another rub in the morning.

6.5 hours in and looking good 😎 75c at the moment.

Breakfast is served spiced up with Cajun salt

My small contribution. 2.5kg rolled pork shoulder rubbed up with a sweetish spg. Went on at 06:30, hoping for around 12 hours. Skin removed and is currently in a frying pan for my breakfast. Gotta make up some Queso later, wife seems to be addicted... even though it’s still pronounced kweeso 🙄 Never seen a joy stove before.. very interesting 🤔

I tend to stick with dechlorinated tap water by either leaving it for 24hours or a quarter of a campden tablet.. Used to mess about with CRS or pre boil the carbonates out of it but found That if was after any particular style of beer I was better off using bottled water or RO from the aquatic shop if I wanted to really go over the top. Never seemed to make a huge difference. I’m Anglian Water which is pretty hard, which pretty much suits me as I don’t make light beers or lager. I have an under the sink filter that holds a cartridge to remove nitrate from the water that I use for the fish so may experiment with that, but with a softener cartridge for a 50/50 mix.

https://www.darkfarm.co.uk/product/20l-mini-beer-growler-keg-co2-dispenser/ Others are available but these are what I bought Thanks muchly chaps, I’ll see how the first brew goes using your advice, can always spring for alternative tops but don’t really wanna deviate from the tap I have already.

Just getting back into brewing after a bit of a break. Just bought myself two 10 ltr mini kegs but only one tap, the other is just a standard cap lid. Anybody else use these? How do you get over the problem of swapping tap? Second keg primed ready or force carb? What about the bad air in the keg headspace while in storage. I don’t want fizzy beer as I much prefer low carbonated beer. Obviously the best solution would be to buy another tap assembly, but is it required. Used to use Corni kegs and large gas bottle which you had to gas up to seal but dunno about these. Thinking of filling keg with gas before filling with beer to remove oxygen as co2 is heavier.. would that work?? Cheers

Definitely too thick! I use a 3mm thick plate in my wsm but your main problem sounds like your plate is too wide/big you only need it big enough to actually cover the charcoal basket so it can prevent direct heat. Personally I wouldn’t have any holes either, just a disc at the same width as your charcoal basket leaving a good 1-2 inch gap around it to allow good flow.

Subscribed, good luck with it 👍

Chewing the Fat I’d assume, as others have done 👍

I don’t very often wrap but If I’m gonna wrap I usually do it around the 75c mark while the meats tight and angry then let it go to 96c .. you can take it off a little lower And wrap it up in towels and it’ll continue to cook but I find it’s not worth it on small joints. I just cook it and let it rest on a board still wrapped for 30 minutes or so. Then it’ll just fall apart. I usually add some butter and fluid to it before wrapping in foil, Dunno if butchers paper will hold that though, never used it. Good luck 👍

20mm would be a bit overkill, mine are 3mm thick and for a smaller smoker 2mm would be enough I reckon. Just had a new one for my WSM slightly larger than my old one 390mm wide 3mm thick stainless cost me £35 delivered from these guys http://mainroadsheetmetal.com They are on eBay but it’s better to go direct for custom sizes.

Heat Beads are definitely the best and about all I use in WSM. If I can’t get any for some reason I’ll use green olive wood company briquettes... although the last batch seems a bit smokier than previously. Failing that Weber briquettes are pretty good but always seem overpriced to me. As for method.. depends on what I’m smoking. Joints of meat at around 2 kilo or less I’ll use the “snake” method and build it as long as I think I’ll need it. Light one end, I use a paint stripper heat gun or light half a chimney of charcoal and tip it in at one end. All vents fully open, mine tend to stay that way throughout the cook unless it’s windy which can have an effect to burn times. The above was about 3/4 bag and lasted an easy 9 hours. Alternatively.. if I’m doing huge lumps over 2kg I’ll use the “Minion” method, unfortunately I don’t have a picture of that.. but basically I dump a whole bag of beads in the basket and level them out, add wood chunks and light a patch dead centre of the basket .. again half a chimneys worth. This method tends to burn quite hot once it gets going so the vents will definitely need tweaking to keep temps down. I’ve had cooks go about 15 hours doing it this way. I never use a water pan, I prefer a thick steel heat sink but that’s another issue entirely 😁 Hope my waffle helps a little at least, good luck.

Don’t go sticking your fingers... or worse in smoker vents,.... you’re gonna have a bad time.. 😂