Artroy

Well guys I now have my callow and I’m impressed, I’m still having issues getting in up to temp I’m currently using a mix of lump wood and brickettes, as they were on offer at my local international shop. Would I be better off using just one or the other ? I have also fitted some stove Rope this weekend and it’s helping a bit, hoping for a bit of advice on this one! Also where do people get there charcoal once the cold weather hits? 

Just popped into my local Waitrose this evening ( like you do ) and they are clearing out there bbq stuff most items are £1.50-2.50 ( picked up a new smoking chip box some new tonges, a chicken stand and a few trays ) as well as some well made starter chimneys at £7-50. Hope this helps AR 

Not 100% sure it’s been in a jar ( dodgy packet ) for about 6 months. However I’m gonna go with coriander tumeric  and cumin and some but not much chilli. Worked a treat with the smoke getting into the meat giving a nice smoke ring and penertraiting the duck fat! Here is a link to the mix https://www.amazon.co.uk/Chief-Spicy-Duck-Curry-powder/dp/B003UFH9BU#immersive-view_1534702776856

So bit of a experiment picked up some duck/goat spice from my local international store and a 3 for £12.00 duck from farm foods been on for about 3 hours nice and low so just giving it a bacon jam glaze for the last hour or so. First post so go easy on me ?

Hello all 

Southampton based artist/postman/vinyl addict here, owner of at present a much neglected ( by relitives ) now much loved Webber kettle bbq. This is my First year at the “serious” stuff ( this year lamb beef chicken and pork joints have all been cooked ) and looking to skill up on the smoking front. Always been happy to grill but slow and low just kicks butt. This afternoon I’m attempting doing a duck on the bbq will post results later on.