Smeg
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@smash there's a 20% off code on Amazon now. https://www.amazon.co.uk/gp/product/B08PFF7V1B
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Not yet, missed out on one of the 20% or 30% off codes. Ready to pull the trigger when another one of those hopefully comes up. Installation seems easy enough on a variety of smokers and I've been happy with a number of other Inkbird products I own.
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@Inkbirdany current code available for this?
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@Kev Did you have to buy the extra retaining clips to get that to stay on the lid of the Fornetto?
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https://www.klarstein.co.uk/Kitchen-appliances/Grills/Charcoal-barbecues/Brooklyn-BBQ-4-in-1-Grill-Barrel-42-cm-Steel-Powder-coated.html Has anyone actually used one of these? I've been humming and hawwing for the last year on an upgrade from my Callow bullet smoker going back and forth over the Fornetto Razzo's still kicking around on ebay, Pit Barrel Cooker, ProQ etc. but these seem awfully cheap - powder coated steel, I suppose. Wondering if anyone has used them in anger? They seem like a midway point between the Bullet types and the Pit Barrel. Pit Barrel is attractive but does seem to have gone up in price over £100 in the last 18 months in the UK anyway.
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I've had a Callow smoker for the last couple of years and am very happy with it on the whole, though I do find myself fighting a bit to maintain a steady temp after the first few hours. I've noticed the Fornetto Razzo attractively priced on eBay. What advantage is a bigger/better smoker going to give me, apart from capacity (18.5" vs 14")? Will it hold temp better if it has thicker steel?
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Was actually more like 10.5 hours, with a light breeze. I just took the meat off after 9. This was using Weber briquettes.
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Have the Weber briquettes changed? I'd seen complaints about them leaving yellow ash but used them for the first time this week and found nothing of the sort.
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Just reviewed the instructions - the vent bolts are M5. These should suffice: https://www.screwfix.com/p/easyfix-a2-stainless-steel-split-ring-washers-m5-x-1-2mm-100-pack/6448T?tc=QA4&ds_kid=92700024762949010&gclsrc=aw.ds&ds_rl=1241687&ds_rl=1245250&ds_rl=1249413&gclid=CjwKCAjwqfDlBRBDEiwAigXUaM4CGJXw9YuJmcoNnqwl8wztmQdiVODogiEwLKhCU75ulnMGDwjLyRoCvlIQAvD_BwE
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No, had thought that would add to the cooking time. The callow does come with hooks, so I thought to try that next possibly.
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I'd certainly pay a bit more for a larger version, I struggle getting 2 racks of ribs on a grate on this.
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The version with the bars in the fire basket, so still the latest I've seen. I'm very happy with it for £80. Would like a bigger one but obviously you are into Weber/ProQ money.
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Pulled this out in the last couple of weeks - only got two dry runs last year with one thing and another. Smoked some Loin Ribs with Sainsburys briquettes - tasty, but very poor temp control. Got hold of some Weber Briquettes, sealed up the door with some stove rope and did a 3lb pork shoulder with much more success. Kept it between 105-115c for 9 hours with a bit of fiddling. Had a stall for a full 4 hours at 70c internal temp so will probably foil next time. @Wade I saw somewhere you recommended lock washers on the lower vents. What sort? Worth sealing gaps between the sections too?
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@Wade the manual is OK. There are a few odd things, like the instructions to clip the smoker body onto the base then lower the water pan in over the lit coals. Sounds like a recipe for the burn ward if your hand slipped.
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Wade, Where do you see the stove rope accessory? I bought my smoker from Amazon and don't see anything obvious. There is certainly an appreciable gap around the door. Are there any mods you feel are still relevant on the latest version?
