goldencrunchs

160, were going up. Great fun! I’m not expecting crazy results anyway since my pheasant only brines for two hours but I wanted to have a whirl!

That’s legit what I just did haha! 

How would I go about doing that? Add more charcoal? Firelight some in the middle?

I got up to 142 but back down to 122 atm 

I think it’s due to gaps because there’s smoke exiting around the flaps 

No Fahrenheit 

Struggling to get up to 200 guys. Add more fuel and keep the vent open right?

Getting flat stuff don’t worry!

I found this stove rope in my grandads garage he said he’s good at applying it. Question, it’s round so I’m not sure if it will approve things. See the photos (it’s not glued yet) 

I got the clip, blonde moment 

Genius. Is this correct with the thermometer? Leave 1 hanging and put 1 in the meat

I haven’t got my stove rope yet though so may take a bit longer but I’m going to give it a whirl regardless. No charcoal lighter tube thing either 

I’m guessing cause I have small chips use a few more. Right let’s get cracking, gonna fit my thermometer in first

Look what’s arrived (yes that’s my pheasant in a brine on the side).

One or two what sorry?

Ventilation fitted! 

That small bag of beech? Great!!! Also did you see my other comment mate? 

I’m guessing this won’t be enough to smoke a pheasant today?

Hey guys! Sheds all cleared out, smoker is inside it. Just bought the tubing for ventilation. I’ve found a supplier of kiln dried oak local. Is this suitable?

Hahahaha I’m quite the curious mind! Although it’s been distracting me at work, all for the cause!!

Oh I plan too, how else can you all give me tips on improving 😉

That's the plan then folks! I'll keep your all updated and once again I'm very grateful for the all the help! 

Lamb it is gentlemen. It's not a whole shoulder, its a large half, but it'll do for the first run!

I'll probably put a tray of water under the meat anywhere so that should catch the fat, but if not I'll do what you suggested. To be fair the Landmann actually has a big removable tray at the bottom. 

Question, since the lamb shoulder is apparently forgiving, could I do the same with the lamb shoulder? Or a whole chicken? I have them both already so would save me some ££. Then get some mods fitted for the harder cooks next weekend