James Hocking

So I got it all fired up using the minion method, with all vents open, took it up to 120 then closed vents to a screwdrivers width (didn’t have a pencil to hand) there’s the cook, any drops are opening to put chicken in or to check chicken temp as I only have 1 probe with my igrill mini!

Thank you for the clarification wade! I ended up using water and I’m glad I did, because the chicken is super moist! Even with the water I struggled keeping temperatures down, most of the cook was at around 130C and that was with all bottom vents clothes and top vents part closed!

That’ll be the plan for next time, whilst I was applying it I had the the thought but just wanted to get on with the cook! Having a a few people over next weekend and we’re going to try a bacon explosion!

Pre-cook, do you need to score the meat when using this sort of rub/marinade? The tandoori flavour is fairly non existent! But the beer and hickory smoke may just be over powering! All done and tasting great! I’ll need to invest in a dual probe thermometer though, I had to use my singular probe for ambient and meat. That’ll teach me for not researching things before hand! I think the inkbird 30% deal will be a winner!

So I’m going to try a beer can chicken today, it’s pretty cold out today so would it be best to avoid putting water in the smoker today? Ive got the smoker in an alcove so hopefully it will keep the heat protected Or or do I try get up to temp with water and if no luck remove the water? Im going to use a variation of one of @Smokin Monkey‘s recipes with some natural yoghurt and tandoori rub we picked up from Aldi a while ago!

Recipe of the month/quarter and that could tie in with seasonality! Maybe a tips and tricks section?

2:2:1 is that cooking stages in hours?

My igrill only saved the last 2 hours of today’s attempt! So here it is for anyone interested! I’ll have time over the weekend to play again and hopefully cook something! I do need to go back and tighten the bottom vent covers! Does anyone have advise on keeping them tight? Maybe a different kind of nut and bolt?

Thank you for the photos Wade I’ll keep those for my next cook! Temps Currently rising back up sitting between 128/129 ive got all three bottom vents closed 1 lid vent fully open and 1 halfway, I don’t have any water in currently, when I do this over the weekend will that help me maintain a temperature?

Thank you for the photos Wade I’ll keep those for my next cook! Temps Currently rising back up sitting between 128/129 ive got all three bottom vents closed 1 lid vent fully open and 1 halfway, I don’t have any water in currently, when I do this over the weekend will that help me maintain a temperature?

The last 10mins have been the most stable it’s been all day sat between 120 and 121!

Thank you mate! I’ll let you know how I get on!

Well it looks as though i'm waiting in for a plumber now! so i've got time! 😀 If i was to add more briquettes, do i add them in cold or get them ready first?

Sorry I meant for the vegetable oil seasoning process it’s been going since 10:45 highest it went up to was about 226 and it’s slowly dropping now at 173 is is it worth me trying to stabilise the heat now or will it naturally die down as the briquettes are running out

All set up and curing! We’re at 195C and climbing! What temp should I aim for? I’ve currently got all the vents open and door open a bit havent got a chimney starter yet so I had to improvise this morning!

All out of stock!

Bit of a shame but it may become available somewhere down the line!

@Icefever spoke to Weber this morning sadly the lid hinge won’t be available as a purchasable part.

I have an igrill mini, it only has 1 probe will it still work as an ambient probe or is it only good to use In meat?

Great advise thank you! i’m going to cure it tonight hopefully and then have a play tomorrow with temps with a view to doing beer can chicken this weekend!

Thank you for the kind words! I've got a couple of Traegers coming in Feb so I will do the same thing! Its a funny one this Premium because there was no mention of it until I saw my rep in January, I didn't see it on their website when i was trying to see what was coming for this year. I think they were pushing the new Spirit over this. I'm sure if you speak to Weber CS you might be able to get somewhere with that!

Oh Wow! Busy weekend for you guys then! I hope it all goes smoothly! We're in a GF Flat, we've got a sort of porch with a small sheltered area out the back i may try it in there!

That’s my callow cook4 all built and ready! I hope they’re right about this weekend being milder than in the week!

A few extras I’ve notice through looking over the bbq again; On the one touch system there is now an extra marker for “smoking” just next to the closed position, this is helpful considering the vent isn’t visible! The thermometer housing is a nice addition but it would have been nice to see a variation of the WSM thermometer on here with the “smoke” indicator;

Afternoon all! Sorry if this seems a little rushed! This is my first attempt at a post like this and I’m on my lunch break at work! We had a big delivery from Weber this morning at work and I thought you all might want to have a look at this years new grilling, roasting, smoking, Master touch model! The premium. Sadly I won’t get to cook on one, but I have built one! Here’s my run down from the build... The box has had a make over with a bit more info! Lots of new parts in here! New lid mechanism, this needs attention when fitting as the lid won’t sit right first time, you’ll have to play around with the height of the bracket. But once fitted gives the lid an easy up/no slam open and close. New heat deflector, this is for the smoking part of the Premium, it would have been nice to see this with a deeper middle to put the water in but, the instructions do suggest placing a drip pan on this for any liquid you may want to include in your cook (This would have to be shallow as the space between deflector and grill isn’t huge). The build itself is really straight forward, takes a little bit longer than the normal master touch model but it has a few extra parts! Weber have decided to Include individual manuals for each language this year instead of one big manual. There is a new handle grip for the one touch system (there wasn’t one in my box!). Charcoal ring just like the WSM. Here is the Deflector in place, as mentioned earlier it is positioned quite close to the grill. All built and looking good! All Master touch models this year include an igrill stand for the front handle which is a nice touch! I think this will be a great grill for people that are looking to buy a Weber/master touch but are curious about trying smoking! Its priced between the Master touch and WSM 47. So a good entry-mid range price. What do you all think of it?