HeyBertHeyErnie

Gone slightly off topic

https://www.amazon.co.uk/dp/B01FG8JEGG/

https://www.amazon.co.uk/Gskyer-Telescope-AstroMaster-Professional-Technology/dp/B0199OVYWA/

Good idea, I'd buy one ?

If I hadn't just bought one, maybe. I did look at it before, I didn't want gas for a start. I only posted it in case someone else wanted one. All this Prime day boll@@ks is just there to get you to buy crap you don't want/need anyway I WANT a telescope. My wife tells me I do not NEED a telescope. I buy a telescope. I NEED paracetamol.

Obsessive Cooking Disorder

The original item bbq has become unavailable now anyway

https://www.amazon.co.uk/Thermometers-Thermometer-Digital-Cooking-Stainless-Batteries/dp/B078GD7VFW/

Every chicken wing lol

A pretty simple recipe, but someone might find it useful. Ingredients 1 500 ml bottle of mayonnaise 3 cloves of garlic the juice of 1-2 lemons Salt and pepper to taste Method Grate or crush the garlic. Put it in a bowl and cover it with the juice of one of the lemons. Leave it for about 10 minutes, the lemon juice will cook some of the rawness out of the garlic. Add the mayonnaise, depending on the size/freshness of the garlic you may want to put more or less in, keep tasting it Add more lemon juice to taste, it should loosen the mayo up a bit and have a nice tang. It shouldn't be too garlicky. Salt and pepper to taste, and then use. As with all these things, it's best if left for a while. Don't worry if it doesn't taste garlicky enough when you make it, it strengthens overnight.

https://www.amazon.co.uk/Char-Broil-Big-Easy-All-One/dp/B01BOQ6E7G/ £184.99, lowest price its been on camelcamelcamel.com

Skidoosh, problem solved

stick 'em in boiling water, and see which is right

https://www.amazon.co.uk/gp/product/B01MG7KLCI/ ?

Have you got it together yet Ice?

I agree Wade, the self adhesive rope works like a charm. The heat resistant silicone has done a good job of sticking it on as well now though. I would certainly not bother with the stove glue, it must not agree with powder coating or something

I used proper stove glue to start on some, it didn't stick properly. I've restuck it now with the high heat silicone and based on how well it sticks to everything else have no doubt it will do it a treat. Half of it was ready taped as well which has stayed stuck on. I used about 5m all told, probably safer to buy 6 like I did. Some of it you'll see you could probably do with 14mm normal rope, not flat. The gaps are like 7-8mm around 3/4 of the lid.

So finally got round to photographing my mods. Clamp on firebox hatch, flat stove rope on firebox hatch, stoverope on lid - both sides, stove rope on vent hatch, high heat silicone sealant around all spot-welded seams - bolt holes - joints of chimney etc.

Looks like good value if you don't already have a chimney, woodchips, charcoal etc. The genuine cover is £35 as well, so if you wanted that it makes sense. I stick mine in the garage when I'm not using it If you just need the bbq, I found it cheapest here https://www.worldofpower.co.uk/landmann-kentucky-smoker.html I don't work for them or anything, just saying. If you want any tips on how I built it PM me.

I bought it from World of Power for £174 delivered, it does have some big panel gaps, but with £240 total spend on fire rope, silicone, clamps, and a chimney, 1 chimney of charcoal and 2 of briquettes lasted all day between 105-120 Celsius. It is worth it IMHO, with some caveats, I just haven't had a chance to take any good pictures of my mods yet to do a decent write up as I'm also doing a degree and have two assignments due in the next week ?????

Thanks Wade, don't worry, I did cook it to 85 IT, but the second I hit 86 I took it out and stopped. I also cooked it at too low a temperature I think, dehydrating the outside slowly rather than barking it. I was at a very stable 106-107 for a long time yesterday. Because it's an offset smoker I was so determined not to overdo it at the hot end I went to the other extreme. Thanks for the tip on salt, I'm sticking a load in the other half of the rub I made up and doing a chicken with it next. Good points, the exact level of smoke ring I wanted, internal moistness, smoker tuning practice, probes worked really well, topped up charcoal twice with slight issues. Bad points, slight uncooked spice taste, purists toughness issue :), lack of bark, not enough fat on the brisket really, too low a temperature, insulation came off the smoker lid gap right at the start, IT WASN'T PERFECT DAGNAMMIT!!!! All good experience

Cheers Wade, turned out ok I think. It was a tiny bit tough, but, supermarket brisket, first time smoking, and still lovely, moist, delicious. Final consideration I am also a tenderness nazi and super self critical. It needed a bit more salt, and a lot longer at 65.

???