Icefever

Hi epangelia2k2 and welcome to the forum, any questions just ask away, few of the guys on here use pellet smokers. Ice

@Mack Would lave stone/chippings make any differnce between water on one hand and sand on on the other?? https://www.amazon.co.uk/Gardeco-PUMICE-4L-Lava-Stones-Bag/dp/B007FPZIBO?ref_=fsclp_pl_dp_3 I was thinking of giving it a go for £9??? Ice.

As Phil said do a run and throw a chuck on that way you get dinner and learn about the air vents. Ice.

I started off with lumpwood...tried many other types of fuel and returned to lumpwood....give it a go. Ice.

I got talking to Ian at Brew'N'Q and I asked him about "seasoning" and he said that there was no need for it, as it's porcelain coated 1mm steel, just a wipe with a hot soapy cloth is enough. Ice.

Welcome to the club GB these smokers are really well made and of good quality, so what's planned for the first cook on her?? may I suggest you do a dry run, a few bits of lump or whatever you use, stick a thermo on the top grill and watch the temp as you adjust the airvents. Ice,

@rubertoe I know mate. ice.

Must admit I had the thought about tightening the nut, but didn't think of the need to move but...as you say Ian you have the capability of moving the plate a little to help air flow. Ice.

I run a couple of weeks back without the pan and the temp shot way up...but from what info is flying around at the moment it seems that most of my cooking in the future will be without the pan, or 1/3 full of sand. Ice.

Oh yes that's want I should have said, you can't take me anywhere...not even for a 2nd time. Entertained that's the word.. Ice. 😎

Well there you go, so if you keep cooking the burgers, that will get the rest of us off the hook??? Ice.

Yup enough Proq/SF on here to keep you guys busy......... Ice.

I managed to find a couple of mins to fit the plate this morning, one thing I did notice as I was fitting you need to check when you come to use the smoker that the hole on the plate lines up with one of the holes in the fire box...otherwise no air!!! If the SF unit slipped or got a knock it could turn a little and cover the hole??....will have to put the thinking cap on. Ice.

@sotv Is experimenting with his SF at the moment as he has the cake tin adaptor. He has a write-up on it now running to try and sort it. Ice.

Well done sunshine I'll partake a smidgin of falling down water too you later on...

When I plugged the SF in just to check any updates, I had the app on my phone and I noticed that there’s an option to choose reverse sear, can't wait to try that, not out, or away this coming weekend so that's on my "to do" list...along with getting the trailer tent checked & ready for the 19th...see ya'll there. Ice.

We've had SWMBO for a long time on forums....so perhaps it time we started SWMBD ??? do you think we'll get away with it?? shhh Ice.

Just ONE barbecue causes as much pollution as a 90-mile car journey, scientists reveal This has made my day, what a better way to start your day off, This is the headline from a section in the news from a "Professor Sarah Bridle", who led the research. The professor said "a 100g beefburger would be responsible for the largest part of the greenhouse gas emissions – around 60 balloons, or six miles in a car." She goes on about using vegan sausages instead of meat. One of the comments in reply was from a guy was quote... "you can have my BBQ when you pry it from my cold dead hands." I love it...it's so crazy....does she really think that folks are going to stop using BBQ's??? what about all over the world where folks have to cook over wood??? I'm laying a fiver on she's a tree hugger... Ice

I did use my weed burner for starting a chimney, but it didn't seem to like being on it's side which I had to do to get it under the chimney, so that's why I got hold of one of the small camp cookers, found my in B&M for about £12. Ice.

You need to be careful of that Phil, it can get you in deep s**t with the SWMBO. I'd also think about suing Morrisons for it happening. Ice.

No hoogl...the dust is Birch, the very small bits are Oak that PrpQ send out with a new smoker. I did my last run the same way, just to see if it added anything to the taste? we both liked it, but can't say that we can pick out the two woods. My next bacon will be just the Oak to try on it's own. I can't say I've noticed anything on mine...try using a flat file very lightly over the top may smooth it down??? Ice.

Not at all, too busy with the house move and all the work that's required on the bungalow. Maybe next year will see how the gout goes until then. Ice.

Well, I've just taken the bacon out and as you can see there's loads of dust left. That was a 9-hour burn, so looking at that photo it could possibly burn up to 12 maybe even longer??? Ice.

I did mention you at the time, and James said he knew you well, as you say he does seem to know what he's on about. At the moment (lunch) it's going well, down the first lane, aroung the corner, and 2/3 of the way back up. 🤞 Ice.

All of the cheese I've done so far has been done over birch.... Ice.