valve90210

I've just been thinking about how to get this set up with my kettle bbq which has it's air inlet in the middle at the bottom of the kettle along with the ash collector as shown below: My initial thought was to simply attach the fan mount to a plate of metal (with a hole in it naturally) and put it in place of the ash collector (below): I realised of course that this would end up with ash falling into the fan and getting blown about everywhere in the bbq which would not be great. Having had a bit of a rethink I've come up with a design that I think might work but I'd like to get some thoughts from you guys as you have a lot more experience than me and might see issues which I've not thought of or indeed come up with something far more simple/effective/better... My current idea is to mount the fan mount underneath the ash collector with a snorkel like pipe running up through the bottom of the ash collector and above the bottom of the bbq and angled at the top to allow directing the air towards the coals. Quite how I'd make this I'm not sure as yet, and whether it would require butchering my existing ash collector in such a way that would still allow me to use it without the temp controller at times. Would this design work do you think? And would it be feasible to create? Any thoughts would be very welcome indeed. A couple of pics of the bbq to show what it looks like and how the airlet/ash collector is setup in case it's of any help.

I had a very quick look and a play with this last night, tis very simple to set up and get working. I stuck the probe in my oven to give it a test, set the temp on the device, turned my oven up and watched what the fan was doing. All seems to work fine, as the temperature rose in the oven and went above the temp I'd set on the QMaster the fan stopped and when I opened the oven door to bring the temperature down as it dropped below my set temp the fan started again. So all functioning nicely. Hoping to give it a try on my Callow this weekend (depending on the weather) and will try to get some photos of it in action. Any chance you might be able to upload or email me a copy of the instructions? There's sort of instructions on the ebay listing but no explanation of what they're for? Seems you can set 'P', 'I' and 'D' - whatever they relate to ?, and can also calibrate the probe though I'm not sure how you'd do it?

Just heard that my Q Master Lite has arrived in the post. Can't wait to get it set up and give it a test!

Brilliant Always good to have a nice sauce (the pineapple one goes very well with cheese and crackers too!

I may well have to give it a whirl as the weather cools, it would be a good sense of achievement... and of course would result in a pile of delicious bacon! I'm hoping you might put up your recipe for the amazing pineapple sauce you brought to the smoking weekend, I have just the tiniest scraping left in the bottle and need more!!

I loo forward to seeing how these progress. I've never made bacon before and am a little concerned about all the maths and care that goes into it so it's great to see threads like this as it gives me a little more confidence to try it sometime.

Oh yes, please do I'd be very interested to see it.

They look amazing! I'm going to have to investigate if this can be done with gluten free flour, I like the idea of making naans...and would be a great excuse to build a tandoor... ☺

Sounds good to me!!

We need pics!

I wonder how well this would work with gluten free flour, might have to give this a whirl

Sadly neither do the probes on the Inkbird nor the 6 Probe Morpilot I've just purchased though I've not had any issue with running them (the Inkbird probes...yet to test the others) out under the rim of the lid.

That does indeed look like a fantastic meal!! Isn't it great when you do food like this for someone and they can't believe how tasty it is, it's very satisfying!! Oh and I agree, Wade's beans are superb!!

I can imagine, there's a lot that I won't miss when I leave here (which will probably be in about 30 years time...) Amen to that!! Wade is the person that got me into this world of BBQ/smoking etc by bringing in a few sample of bacon and ribs and the like!!

Brilliant, great info cheers Wade.

How is the retirement going? Missing the place yet?

What stove tape do you use? I've been thinking about putting some on the door of my Callow.

That's a good plan I think, get to grips with how it all works then make it more advanced! I'm waiting for my Q Master Lite to make an appearance, which I also want to use with my non-weber kettle. My initial thinking was a metal plate to slide in place of the ash catcher with the fan below but of course that would result in blowing ash everywhere... I'm still thinking the same input location as I don't really want to drill great big holes in the thing but with some sort of metal ducting to stop ash dropping down onto the fan and to direct the air in the direction of the coals...

Excellent, will be interesting to see how well it cooks. Hope we'll get a review soon

It most certainly can be addictive, I started the year with one old charcoal bbq and one cheapo gas one, I now have an additional 2 smokers and another gas bbq and a brick bbq about to be built... not to mention the collection of temperature probes I'm building up...

Oh lordy a recipe...erm, it was a sort of a throw a rub together with what I had in the cupboards (if I remember rightly - salt, garlic powder, paprika, pepper, cumin and what is probably sacrilegious...a couple of oxo cubes...), stuck the rub on overnight. Then I did the same as I do for pulled pork. Smoked at 110C for about 3 hours with fruit wood pellets, spraying every hour with apple juice. At that point I foiled it and stuck it back in the smoker until it hit 90c (I'd normally do pulled pork to 85C but had read a few places saying 90C for lamb so gave that a try). I then wrapped it and let it rest in my cool bag until it was cool enough to pull. Before I pulled it I drained all the liquid I could off into a jug, covered it and put it in the fridge. Once pulled I bagged up the meat, vacuum packed it and stuck it in the freezer. The next morning I took juices out of the fridge, removed the top layer of fat and disposed of it. The remaining jelly I vacuum packed and put in the freezer. I took the meat out of the freezer on Friday evening and defrosted it overnight in the fridge and simply reheated the bags in a water bath at my Mum's and once warm I unbagged tghe meat and loosened it up, then I poured over the juices and tossed the meat until all the juice was taken up.

This weekend was my Dad's 70th birthday so my mum planned a family gathering and asked if I would provide some meat for it. Always happy to help out and loving the smoking I naturally agreed. I decide on pulled pork, pulled lamb (a first for me) and brisket. Knowing that we wanted the meat for lunchtime on Saturday and that we were going to a radio controlled model show in the afternoon I decide to do the meat in advance to make life simpler for me. As such I cooked the meat last weekend, vacuum packed it and froze it. This really seems to work well and I have to say I was quite pleased with the results, and none of the meat was left over so it was quite a success! Pulled Pork: Pulled Lamb (I'll definitely be doing this again): Beef Brisket: I'm really enjoying being able to cook something that everyone is enjoying like this, it's very satisfying!