hoogl

Love the idea of throwing a wok on the BBQ. Food looks great. I know how you feel, I bore my friends and gf all the time about my smoking. I'm sure that's how they feel.

That looks awesome. 40 mins is a long time for one pizza. But I'd say if the flavour is as good as it looks then its worth it. When you can get flour id say make your own sourdough. Mines is two years old now and I use it to make my pizza. Gives the base a great flavour.

Chris, I have the 57cm WSM and would recommend it. However the ProQ does look a nice piece of kit with more accessories such as the handles and clips not to mention what you can buy. I'd say it really comes down to budget/personal preference as they will both give you a great smoke. But a decent size kettle is extremely versatile and will serve you well. Depends on how many 8+hr cooks you want to do plus amount of food in one go. Plenty of good info and opinions here so definitely look around. Plus with the CV you might find retailers have excess stock as reduced footfall so might be worth holding off for some deals.

HI Dean, Could you try and do a snake version but using an L shape instead of a U or rainbow curve. With a snake it can be any shape even maze as long as the coals have some barrier (Space/wall) to stop them all catching. With the L you could put the pork in a corner and use a tray/ pan with water/sand under. When its getting to the end you could move the coals and reload to the other side. I know from looking at your pics you don't look like you have alot of room. TBH you could smoke for a few hours wrap then finish the meat in the oven or move along to the gas side. As for 3am it depends when you plan on eating. A couple kg can be done inside 8 hrs easy. Especially if you wrap and push through the stall in a oven/gas side as you can put more heat. It depends on how much smoke/bark you want. I always find I need more coal than I think, so i prefer to overload and shut down vents at the end to reuse later.

I use briquettes as it easy for me to get and for the low and slow using minion method it works. Lump is good also but burns hotter and can have temp spikes. But both can work in the WSM. I'd advise using briquettes though as the lump might fall through the charcoal grate unless you have a second grate crossing it. I've been running my 57cm WSM for about two years with no mods. haven't felt the need. Others have and swear by it. I'd recommend starting with none and adding in as you need.

Plenty of advice on here about smoking, especially bacon. Worthwhile to spend some time reading. (Not that many of us have free time at the moment ) I have the 57cm WSM and I love it. The only problem is I like to fill it to the max when I cook. But on the plus side the freezer is usually full.

Hi and , It's worthwhile calling your local council as if you are using your residence for business there may be an impact to neighbours etc. They can also advise of on getting the relevant food hygiene and if relevant street trader license. Best of luck and keep us updated. especially with 📸 of

Nice one, i'm not looking for a new job but i'm up for joining the social club 😍

I find that when I make my pizza dough (4 balls) the second batch is much better. I think it's the extra time proofing in the fridge as i freeze my dough and defrost in the fridge.

Aye right, "the Wifes" Umbrella 😁. Always nice to see wee helpers in training. How was the Pizza?

I honestly have no idea. Just curious what will you be using as a fire box?

They look damn tasty. 😋 Yeah you'll use more fuel in the start as the inside is shiny and reflective. Plus after the cook just shut the vents and you can reuse the coal later.

Nice, How id they turn out? My first cook was ribs chicken drumsticks/thighs and a couple burgers. I also haven't bothered modding my WSM, only thing I am thinking of doing is putting handles on the mid section along with clamps for bottom. But if I've loaded enough fuel theirs no need to remove either. Mine also lives/cooks in a shelter.

Cheers Ice, I was in Christmas but got out for a few hours Christmas Day and Boxing Day to spend time with family. No, not yet. I've always foiled water pan and added boiling water. I wanted to use it for a while like that first get my technique down before making changes like sand or no pan. Cheers Simon, I've been wanting to do a Turkey on the WSM for awhile. How did you do it Spatchcock or whole?

Hi all, Happy new Year. I thought I'd share my Christmas Eve cook. I would've shared earlier but I ended up in Hospital again with another bloody abscess. 😷 Brined Salmon overnight in a mix of 500g Light Brown Sugar and 320g Coarse Salt. (Just one bag/tub of each) Left it in the fridge for a few hours after washing and drying on rack. It was firm throughout, though a wee bit closer to bottom could've been brined more. Pigs in blankets, homemade wrapped supermarket sausage and bacon. made about 100 between these in smoker and rest in oven. All had a Maple (2 Parts) Bourbon (1 Part) glaze that they Marinated in overnight in ziploc bags. 1710 Salmon on, Pigs already on for 30 or so mins. Smoker maintained 120C roughly. Had to put a bit more Charcoal in as I did let it drop as I was trying to ration my Charcoal (Shed leaked and turned a bag mouldy) . First time not using the water pan at all. Used the last of my Apple and Cherry chunks of wood. 1737 - Pigs been on for about an hour so decided to turn. 1834 - Salmon done ( a few degrees under with the meater using the resting period to come to Temp 65C I hit 66C as was a little late taking it out WSM. 1835 - Salmon Resting, I did cover loosely with foil. 1905 - Used my instant read probe Pigs 75c 1912 - Salmon Sliced. 1913 - Salmon Served with Maple Bourbon Pigs in Blankets, Hasselback Spuds and veg Anytime I've done Salmon I've lightly oiled the foil with EVOO (Never noticed a lingering smell/taste in next cooks.). I find the smoke still gets all around it and my long suffering Lady said it was the best flavour yet (Done about 4 of them). I was told that next year I need to do all the pigs on the smoker. First smoke with the Meater+ but did do an oven roast the night before. Found it really easy to use and gave great results on both cuts of meat. A couple of connection issues even with the + Model so just need to be aware as I move from Smoker to Kitchen.

Hi Steve , Lot's of info here. I also have a 22" WSM what size did you go for? it's still worth reading other non bullet smoker posts here as alot of it is transferable. Happy New Year

I used the Pro Q CSG in May for 5kg of cheese in my 22" WSM and it worked a treat, I'd assume that would be a similar volume.

I have a WSM and I would recommend any bullet style smoker as a great starting place.

Jimbo. it does look like a nice piece of kit.

kosher salt over here is just regular coarse salt or rock salt you'll easily find it in supermarket. I'd save the Maldon for finishing at the end

Came across this deal. I don't have a weber gbs but thought it was a good drop. https://www.riversidegardencentre.co.uk/weber-gourmet-sear-grate.html

It's the best @Icefever got a burger covered in gravy last night. No bun just a burger🤒

As much as she doesn't care about my gadgets/BBQs. she always notices the "new stuff"🕵️‍♀️

Cheers for the heads up. Can I convince the good lady? 🤔

Hi and back. I know how you feel I'm in hospital the now and can't get out yet. due to stomach injuries but hoping to be fit for a Christmas cook.