Icefever

Ok, got the picture now...then no problem, you should be able to find the size of pipe off of the net....not sure how to fix a damper in-line??..fitting on the top could put it out of reach. You could try making a butterfly type, like on a carb?? short section of tube, cut a disc to fit inside then weld/fix to a bar running through the pipe?? then open/close when needed....that should work. Ice.

+ 1 with @Smokin Monkey on that, we do love our pizzas, never thought of using Just rol....always make my own, but I;m going to give them a try... We've had thoughts of a pizza party for the family, Knock up say 10 bases around 10", slice whatever topping you are going to use..all of the fav ones....get the oven hot then let the folks build their own pizza...then we would look after the oven part...onto a plate and hey presto. Ice.

They are very morish, @Smokin Monkey did one at the Woodsmoke 19. Ice.

Looks the dogs doo-dars to me mate..I won't get my stone until this weekend....great idea letting the lad start off on this, gets his interest in BBQing. Ice.

Welcome to the forum Mecarr. For the charcoal go for the better quaily, try restaurant type.. CPL & Bookers sell it around £12 for 12kg. Cover wise for the mini Kamado....Homebase do a few different sizes mine just sits in the garage. Ice.

It shouldn't be too hard to add a section, but why go through the roof?? through the wall and it's easier to seal. Just my 2 cents mate. Ice.

Welcome Dendrobatty..there's a first time for everything.....just pull up a chair, pour a stiff one and read whatever takes your fancy when it comes to smoking or grilling....any problems just ask away. Ice.

Can't make it Mick...we're off on the 29 Aug down to Devon for most of the following week then moving on the fri to Quiet waters farm for the KCBS weekend.....I think your down there as well?? Ice.

Welcome Pastabake..... Looks like your well on your way matey, great getting your meat off of a local farm....as for a good online buthcher a lot of the guys and BBQ teams use Bob's http://www.bobsfamilybutchers.co.uk/ Ice.

Hi again Nick I bought a ProQ ? Frontier only a couple of months back. I've gone from charcoal through a lot of brands of briquette's only to return to good quality lumpwood, I buy at my local Bookers..... restaurant Grade 12kg £11, you can get the same off CPL.. https://www.cpldistribution.co.uk/ Ice.

Morning Skagg & welcome to the forum mate....these mini kamado's are a little bute. Can't remember I think it may have been @Smokin Monkey who did it??? anyway all I'm going to try is cutting straight lines in the stone using an electric wet tile cutter. I'll cut small sections off until I'm near the size I think it needs, it should finish up looking like the old thruppenny Joey 😄 the tile cutter has cuts through think floor tiles like butter so hoping it's going to work??? Ice.

The farm (where we now live) breed horses, we had a new foal a couple of months back and he's now out in the top field so we went for a walk around some of the 200 acres here heading back towards "George". We love a forage and found beautiful plump blackberries, also sloes to make a gin for chrimbo. Crab apples by the load for jam & jelly, back near the farm is an area that's a little upkeep that I was told there were plums & apple trees in there. Boy o Boy what a find, a greengage, a purple egg, and two eating apple trees, all in need of a little TLC, a job for next year methinks? The Greengage is ready for picking so we filled our pockets, and we now have a plum crumble on the go for pudding after dinner. We've tried to find jam sugar for the last few weeks and everywhere we go there's nothing, so just ordered 5kgs of Amazon, we won't won't for jams next year. It's a hard life...🤣😂 Ice.

looked at those, but the Lidl mini is only 10".....and you need a small gap around to help with heat & smoke to pass. I think we'll pick one up thou just to give it a go. Ice.

Done jacket ones Steve like most of us but never roast...seen videos of spuds in a tray under a joint cooking so should work 🤞 Ice.

Just ordered a pizza stone off Amazon for £9....will have to trim it down to fit on the tile cutter but that's no problem... Ice.

Hi Onetrack & welcome to the forum...we bought one of these last month and found that it's a great bit of kit. We want a plate for the mini but I don't like the thought of paying almost half as much again for it, one guy on here said about using a terracotta plant tray, may look into that. Ice.

Hi & welcome Stringman. You're in the best place to lurk...🤣 loads of info on all things BBQ & smoking. Ice.

Funny that I was given this info only 3 weeks back, tried it on my ProQ last week and it seemed to work ok. When you think it through it's all down to how much oxygen is available to the fire, with the chimney wide open and the air vent on the fire box used then you are still restricting the air flow....so yes give it a go and see what's best for you...let us all know how it goes. Ice.

Just happened across this video...not English, but you can see what & how the guy builds it...wonder who will be first to have a go?? 🤣 Ice.

Looking like you've cracked it boyo.... get that slicer out.... Ice.

This is where you learn about the control of the air vents, the fire needs oxygen to survive, by using the fire box air vent along with the one on top of the chimney on the Kentucky. Wide open the fire goes wild, shut the vents by half and watch what happens. Ice.

Ok Chris...I'm + 1 with Jockaneezer on the above OP. Another way of finding out where the heat is in the chamber is to place a few slices of bread around the chamber and keep watch as to how the bread cooks. For the wood not knowing what you were using is a tricky one....some woods are not all that suitable for grilling with, and that could be the cause of the bitter taste, and for us, we only like a mild smoke so I only use wood sparingly. You have oak on order that's better you know what your using then. Keeping the temp steady is the trick you have to learn by using the air vents, and don't rely on the temp probe on the lid that comes with the Kentucky, if you haven't already got a digi thermo, buy one. Here's to the next time, you will have better luck... Ice

Those toms are "Sungold" I should have remembered that. Ice.