Brinkman

what a big

Oh I say..

the victim could

no, BBQ sauce

Take your point but these are as supplied with the original units, not copies, all of mine have been bang on so far and all show the same temp across a range of smokers so no real issues there. Besides, when I want to know the temp of the food I use a good quality 'instant read cooks probe'. The other unit probes, are, in my opinion, really only a guide and are used as such. Wipe em down with a damp cloth after use and the jobs a good un as they say. And obviously don't put them directly on the coals but then who would??

Its very good indeed for both Seafood and Lamb. Only caveat for burning it indoors is that both the burner and chimney need to be clean, clear and unobstructed. But then I would have thought that would be the case for any indoor fire! So maybe ignore that bit of advice? ?

Ordered these yesterday, had a spare sheet of 304 stainless steel lying around after another build so have made some round tubes up, so all ready to go. I would put a photo up of my effort but for some reason one bluetooth refuses to converse with the other? I wonder if either think Tube relates to You??

https://www.amazon.co.uk/gp/product/B073QP2LYD/ref=oh_aui_search_detailpage?ie=UTF8&psc=1 Bought six of the above for, in my case, the Maverick ET-733 unit. They were at the time of purchase going for just £9.99 incl P&P They are the Hybrid version so work as both oven and meat probes. They have been a great success and I've had no issues with them at all to date. Most replacements I had found had been £16+ and more so a very fair saving I thought. The supplier, Lerway, carry a range of different probes for a number of units but if you don't see yours in the list then send them an email and ask if they have one that fits your particular unit. They are very accommodating and can normally supply or point you in the right direction.

Bingo. Well done that chap, put a pint behind the bar. Makes more sense than high up. Then its decided, after the B.H. I'll get to ordering and be ready to give it a proper test as soon as we get a few decent days of sun with less wind! Maybe I should say breeze otherwise people will think its my wind causing a problem! Its not by the way? Right all done and dusted, everything bought and paid for, roll on a little decent weather!

I'm with you on that my man, I'm leaning towards a 6inch laid across the corner of the charcoal basket, that way the coals are a good 3 or 4 below it but there is sufficient heat and air to keep them alight and pushing smoke into the cooking chamber! It would be far more cost effective than burning large amounts of wood and easier to pick up the flavours wanted. H'mm, may be ordering both the pellets and a smoker tube after the B.H. but don't tell the wife, you aint seen me right!!

Yeah what you say was my thought about the Vortex but this slow & sear allows for a drip tray to go on the opposite side of the kettle to keep things clean and at the end of the cook move the meat across for the sear. Not going to do anything until I get better feed back from users or get offerd one on test? I'll be waiting for a call people!!

The feed back I'm getting from the States is that a full chimney of standard briquettes, equates to around 30, is returning between a 6 and 9 hour cook time! Which for a low and slow cook means not having to walk back and forth keeping an eye on the coals! I'm thinking that is worth an outlay of £28.99 to turn a basic kettle into a slow cooker with little effort on my part! The only thing I need to do is top up with water! But how often I wonder?

Well they are getting fab reviews from pals in the states, thinking that for the money I'll give one a try! Its one of them or a Vortex but thinking that would be less useful long term. Anyway take a look, at £28 its a good price and cheaper than I can make one for. If any body else has used one then please let me know what the results were. https://www.amazon.co.uk/Onlyfire-Contoured-Stainless-Char-Basket-Charcoal/dp/B07CVXSSS7/ref=pd_lpo_vtph_lp_t_3?_encoding=UTF8&psc=1&refRID=0Z29AEW69RSX3XVY8JKZ

at the nunnery

Are you winding me up? Water in the flat side coals in the other. Meat placed away from the water for indirect and over the coals for searing. I was going to make one after checking out costing on the US version, extortionate amount, but then found one here for £28 incl p&p slightly different design to avoid patent breach but essentially the same and thought why bother?

Hi Wade Would this work if used in the fire box of the offset? I have it in my head that maybe if the tube was placed, resting on, the corner of the charcoal basket, above the coals it would maybe have sufficient air flow to push any smoke through into the cooking chamber! Or would the heat just burn them out to fast? Questions, I've always got questions?

I've not but I'm certainly tempted to try them! As a newbie offset log man can I assume they just get added to the coals in a dry state a handful as and when? Whilst on have you tried the slow & sear (see attached photo) I'm hearing good things from across the pond but not much from the UK! They must be out there and being used? Anybody have experience? Are they worth the small investment? These and other questions when we return..

I've got a Hickory log!

was laying on

Sorry but polenta I both get and enjoy but the Americans, down south, got it wrong in two ways! Its not a food and they got the spelling wrong! Take the s off and you're left with what? Grit! That about sums it up for me.?

the nun to

boy then said

like a parrot

angry, very angry

Bless you too...