Icefever

Well there you go...no problems..😎.

Ice.

If you can take it back and show them, you maybe able to swap it for another one...worth a try.

Ice.

Stay on it, they don't always put the whole lot in one go....we're off to LIdl tomorrow but no good for you too far....otherwise I'd buy one for you.

Ice.

What parts are you working on?? the frame or the bbq?  are the screws self tappers?.

Ice.

Hi Dave & welcome....Bedford BBQ have the small bags still in stock but like you say they are expensive.

https://www.bedsbbq.co.uk/barbecue-shop/australian-heat-beads.html?gclid=EAIaIQobChMInpywio6R8AIVn4BQBh2tkAjPEAQYAyABEgIlnvD_BwE

The BBQ shop have these in... https://thebbqshop.co.uk/green-olive-charcoal-briquettes-4kg?language=en&currency=GBP&gclid=EAIaIQobChMInpywio6R8AIVn4BQBh2tkAjPEAQYAiABEgIEhfD_BwE

I stick with lumpwood these days..

Ice.

What can I say...WOW....that is a picture...when are we having an opening cook??

Ice.

No worries dude....👍.

Ice.

Hi Andy & welcome to the forum....temp maintenance does take a while to get a hold on it....getting to know your kit it takes time.

Ice.

Crack on dude 👍...

Ice.

13 hours ago, paul6057 said:

Stupid question perhaps, but what do you use something like this for? What it their niche?

 

And second question, are these in-store only?

It's great for a couple of steaks, it comes to temp very quick, only needs maybe 4/5 coals, easy to take away if camping? (when we can 😆). 

Yes in-store only..

Ice.

17 hours ago, Smokin_Bee said:

Thanks for posting. I’d like one of these.

I’m guessing this is a ‘get to Lidl hours before they open and queue jobbie?’

That may help....if you do buy one check it for any damage before leaving the store...

Ice.

I'm glad I got ours when I did....they are cracking little bits of kit....to thoses  of you that are thinking about buying one, I hope your lucky.

Ice.

ps..Well spotted Steve. 👍

I started of with a Kentucky...it's sat in the shed now...take it slow and get to know it, offset's are not as easy as others.

When asked about what to cook most of us will say a spatchcock chicken...just enjoy it..👍

Ice.

Did a boned pork leg yesterday along with spuds & pit beans.. back on the mend still know it's tender, taking it easy until the weekend.

Ice.

In the words of Toyah..."It's a Mystery"......I setup the smoker @ 135c for the burnin.  Now me,  being me,  I thought lets see how correct the onboard temp probe is.

I set my Inkbird with 1 probe lay on the middle shelf,  checked it after 20 mins and the smoker had hit 135c,  the Inkbird said 140c.....I know I'll pop my digi Thermopro in and see what that says. The T-pro was closer at 138c.

Which one is correct???  ahh I know, water boils @100c (sealevel)...took both of them into the kitchen into a rolling boiling water,  they both said 100c spot on, no flicker or waver at all. 😲.

The only thing I can think of is the probes were touching the metal shelf???...back to the drawing board....😡.

Ice.

Finally, I got around to unboxing the beasty this morning, took 30 mins to take all the wrapping off, then 30 mins to fit wheels, handle & control panel.
Now indoors having a cuppa & a slice of cake, then I have to do a 3-hour burn-in...ready for tomorrow's pork.

Size wise it's only a couple of inche's larger than a fridge, I'm glad I settled for this model and not the 130b.

Ice.

I think that link I posted was about £70 mate....it's a 2.5 litre, holds more than enough juice, this lid is solid as it should be because the steam falls back into the pan as it's suppose too.

The lids with the holes (as far as I understand) you place a lemon or onion or whatever to part seal and that helps to flavour the dish.

Ice.

We use one, they are brilliant, this is the one cast iron base, stoneware lid....https://www.amazon.co.uk/gp/product/B07PFF28CX/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&psc=1

No stock at the mo,  it feeds 4 easy not used on the smoker but will in time...the Nelson looks ok.

Ice.

I think you'll find most of us throw/place it on top.....I agree with Hoogl  do it whichever way you feel it works. 👍.

Ice.

What's the first cook going to be???

Ice.

First off welcome to the forum Gary......you ask for suggestions for sub £500 smokers??? that's a big question. There are loads of smokers that fit that price range, but also a load of others that go into the 4 figure range.

What's your idea? Bullet, Offset, Kettle, Kamado, then what fuel?? lump,pellets, etc etc....it's not easy dude, what space do you have? do you have any cover? shed, garage?

Take your time to decide, that way you'll save money...😆.

Ice.

At  a quess, I would say a clip or screw????

Ice.

2 minutes ago, Gaza the Instructor said:

Lets go kick some

sand Ice.

I can't kick anything at the moment Gaza.......🤣🤣.

Ice.

I am so pissed.......😡😡....the smoker was delivered on Wed afternoon, I put it in the garage over night with the idea of unboxing on the morrow.

Thur morning I had to pop down the doc's for a blood test to check the uric acid,  up & dressed put my shoes on, bent down to tie them and my back went.  I have a trapped nerve or disc??  not sure which, smegging sure it hurts like fcuk.......new kit in the garage and can't do anything with it. 😭...

Ice.

14 hours ago, Grandadfatboy said:

I do have a couple of question tho. My thermometer has 6 lines input, but it only has 4 temperature probes (at the moment). My question is, If I'm cooking two different meats how can I ensure that I have a temp probe in each joint of meat, and also a temp probe next to/between the two meats to monitor smoker temperature at grill level?

Here's a couple of pics, including the gap between the body and the door. Thank you for reading.

Not sure of this question about the thermo's....are you asking about how the cables fit within the smoker?.  For the door, that's a big gap, it'll need some fire seal strip....

https://www.amazon.co.uk/LANUCN-Smoker-Sealing-Keeping-Resistant/dp/B07D8V7NSY/ref=sr_1_5?dchild=1&keywords=bbq+fire+seal+for+door&qid=1617944290&sr=8-5

Check the gap for the thickness you need.

Ice.