HeyBertHeyErnie

You can't beat weber briquettes either, they really are worth the extra money.

I'm Salisbury, so sorry, It's a no from me

That's why I asked where he lived, I'm happy to pop round and have a look if it's feasible

that's only 2 m though which isn't enough, you need about 6m

Look on Amazon, there's loads, but if you get stuff like this https://www.amazon.co.uk/dp/B0772XYKVQ/ref=cm_sw_r_cp_apa_i_1lqECb054R76G You really can't go wrong, you can cut it too length with scissors. Bear in mind, sealing this thing up is really only an efficiency issue without getting bogged down into a whole 'how to smoke debate', it will still smoke things unmodified, it will just use a sh'tload more fuel and wood chips doing it Where do you live?

I thought it looked the same, my lid sits well outside the base on both sides, like in picture (goes to check) 4, in my original post.

Mine is exactly the same as that, I've struggled to think why on earth it was designed this way for many an hour but sometimes you just have to let it go. If you've got both lid bolts in, and tight, it's correct. There's no adjustment possible. The lid sits on the base along the front, off by the same amount along both sides, and has a gap at the back too.

http://bbq.netrelief.com/pits/brickpit/pit1/build_your_own_brick_bbq_pit.shtml

Dont' forget flipping it every five seconds

What temp and time did you cook at? And how much did the bird weigh?

That's exactly why I didn't mind getting one, I enjoy spending the time modding it, and the time spent using it rather than 'fire and forget'. I said already, but I'll just agree again, If the aim is to buy something solely for the use of smoking meat, a cheap offset smoker is not even the most cost effective way to go by the time you factor in extra fuel costs/modding costs/time and effort spent. Price wise, I'm more annoyed I spent £175, 3 months ago, when I could have waited but that's by the by!! Just out of interest, I can now have my Kentucky maintain 115-117 celsius for about 3-4 hours (5 in hot direct sunshine) on one chimney of Weber briquettes. Don't know if thats good or not.

If you want something to solely use as a smoker around the £100 mark, I would probably recommend a bullet smoker like the callow that Wade has reviewed. The Kentucky is a compromise, and you do need to mod it to get the best from it. The kinda accepted wisdom is that an offset smoker is a temperamental beast. I like it because I can grill and smoke on one thing now I've modded it. If you already have a grill you don't need that, and really want to focus on the smoking ability out the box. There are others on here who would have a much more educated opinion than me, ask the question on a dedicated post, comment on the Callow review, or DM Wade about the Callow he reviewed, I doubt he'd mind ?

Yarp, I did one full firebox to burn off all the silicone and manufacturing fumes and measured temps in three places on the grill for about an hour each. Then I left the probe in the middle and fiddled with only the air inlet to see how it affected it. Lol, then it was straight onto a brisket, with fair to middling results ?

This is exactly what I did for two days when I first got mine. I think tuning plates are only useful if you go all in on one properly, and only want to use it as a smoker. I want the versatility of having a large grill which can also smoke, so I can't really permanently fit tuning plates without compromising my grilling convenience. There are plenty of people smoking well on offsets without a tuning plate, which is only there to equalise temps anyway. I'm going to do a whole chicken next and see how that goes, placing it breasts away from the firebox in the middle of the grille. I think the main problem with mine is the firebox is a little small (which is maybe why your coalbasket hindered you?) and I need to chock full it to get a meaningful cook time! Anyway, all good info, I'm glad someone else is on here experimenting with a UK offset ???????????

It's hard to see, but the left end is set higher than the right, I didn't think it would make any difference. The day I did this it was very windy, I think that has more to do with it.

pile of dogs

Will do, wait out ?

That's interesting because I got the opposite affect. I had the end near the firebox as high as it would go, so above the inlet, and the other end on the lowest and it just seemed to muck it about. It was windy as well though, and just doing burgers, loads of variables. I think I'm going to do the chimney and then leave it alone till I know a bit more about how this actually works

Yeah baby! That's exactly what I'm doing, where did that picture come from, it looks like you took it?

Yep, this is exactly what I want to do, but my chimney is mounted in a hinged lid above a warming rack that rotates with the lid, it's all very complicated ??

The only issue is I want to keep my warming rack which would foul a simple straight extension. I'm going to use flexible steel exhaust to curve it round to the front, and if I end up installing/making a removable baffle I'll extend it to the firebox end instead. The one thing I have noticed with mine, is if I try to smoke with the height adjustable charcoal pan still fitted, it seems to struggle to maintain temps. It must divert heat away from the grill.

Without fellating them

Hey Cummins, have you come across any issues, or got any tips? I'm planning on extending my chimney internally to just above the grate.

Only just saw it, cheers Wade.

£5 on Amazon, absolute bargain, loads of great recipes including one for hamburger meat. Does anyone know where I can get Vitamin C powder? ?