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My first cook with a WSM was chicken drumsticks and pork ribs. I did a bit of a burn then threw my food on. Figured its enamel so not as much factory oils on it as bare steel etc. Sausages are also a great first cook, they take the smoke well and are very forgiving.

I don't see the point in getting annoyed at these questions. We all have to begin somewhere, we all need to learn and the more people that BBQ in uk might mean more access to better cuts of meat / equipment being imported cheaper etc. best of luck with the 47cm wsm. I've had mine since 2017 and haven't felt the need to make any mods, others have. I'd say use it first a few times then decide if you want to mod anything.

It depends on what you are looking for. An offset apparently produces the most smoke flavour as it is fuelled by mostly wood splits where as a Bullet smoker/Kettle/ Kamado use charcoal with some wood for flavour. I personally feel there's enough smoke from briquettes/lump wood as the heat with some wood for smoke. My mum had my turkey at Christmas and found it to be a little too smoky for her taste. I had used Whisky Barrel at the time but could've opted for a fruit wood for a milder flavour. I personally prefer a higher smoke flavour but not too over powering. Whilst the offset should produce more smoke that can also be a burden as it is easy to over smoke and turn it bitter with an acrid smoke. I haven't used an offset so others may be better info. What attracted me to my WSM and later the Kamado is the ease of use. They both are set it and forget it smokers. I can dial in my temp and go to bed if I want and wake up to a fire that is still the same temp. That for me is the real winner. A smoker that is easy to use will get used more often. The offset needs baby sat and fed wood every 15 - 30 mins depending on firebox/wood size/temp etc and that for me is just not an option. So I would focus more on what kind of cooks do I want to do? How involved do I want to be before going for highest smoke flavour.

Hi Peatey, I started with a 57cm WSM. I spent months going back and forth over which model. The 37 was far too small, the 47cm looked like a winner but I though I'm only going to buy once and I'd like to have more capacity than less so I went with the 57cm and I don't regret it at all. It's just me and my Mrs so I'll often put the body aside and use as a Kettle style, but I love the extra room when I do my Christmas smokes. I can get a whole side of Salmon on, plus room to spare. It depends on what you are planning to cook and for how many. I don't do big cooks often but I did do 3 Pork butts, 3kg of Mac and Cheese and 40 footlong sausages at once last year for my Dad's bowling club.

I have the WSM I've always used water in pan as it's designed that way. I also boil my water first so there's no loss in energy in heating the water just maintaining it. I've been happy with my results. In my Kamado I don't find the need for water pan but I'm happy to experiment.

Lol cheers. I did get a bit carried away. I like the Favourite one and cooking at certain temperature. (Could limit the number of Ingredients or have to use a certain one) I had another thought, although it's already on the 6 Nations. Dishes from one of those Countries or any other major sporting event. World cup etc. Rotisserie, Pizza night.

I'm close to Glasgow so the Sun is always splitting the sky. 🥶 I find my WSM gets mouldy if Ileave it too long after cooking. I usually give a good wash with warm soapy water dry off then a nice hot fire. I have used Anti Bac spray in it and astonish grease remover which has helped. I also leave one of the bottom vents and the top vent open under the cover so there's some air flow, I think that helps along with it being in my mini shack.

What about the winner of the month choosing the following month or month after? Spring - Lamb Summer - Holiday theme, beach exotic etc. Autumn (Fall)- Tender ribs, Chicken etc Pull/Fall apart meats. Winter - Winter Warmers, Stews Soups January - Jerk, Asian (Lunar New Year) February - Fish, Valentines Day? (Meal for Two) March - St David's Day? Mothers Day? Meat Free? April - St Georges Day? Easter May - Marinade, June - Burgers, July - 4th July Party. US style August - Recipe from a book September - Sausage, Seafood October - Open fire November - St Andrews Day? Nuts December - Christmas. I do like my alliteration

I was going to say it's only for select item but it looks like it works on the AK

Ah that's great, I thought it was, but hasn't really seen anyone mention it add they had been more focused on the fantastic woodsmoke addition. Might be worth pointing out in your great video series 😉 keep them coming, I've enjoyed watching them.

Well I do like a nicely shaped thigh, though they do say breast is best. 😇Either way your burger looked great.

The chicken looks great. nice colour to it. How are you finding the Woodfire? Could you use it indoors as long as you don't load with pellets/use woodfire mode?

They look great, it's a shame that I don't have one of the wok covers. Have you tried using Thigh for this? I think the higher fat lends itself for this type of cook.

looks like a nice solution, I like that it's portable and fairly easy to upgrade hooks or replace if you felt the need. What about the Hellrazr stuff that @Dutchy uses? I know it's a bit pricey but it does look some nice kit.

It's funny with all this bird flu that some chickens just end up spatchcocking themselves and such convenient timing for you just as you fired up the BBQ and a gust of wind carried some seasoning. 😂 I'll need to use that one on the Mrs. Looks great though, What temp did you run?

A couple of great cooks this month. Both have been inspiring well done to our winner.

What about trying to create an underground pit. Would be a great conversation piece. You might be able to get a metal top that you could use as a base for a tripod etc. Though you could do a great Asado style using the pit.

I'm pretty sure I've seen a few people that spot the Locomotives that have similar spoons for burning 😁

I'm not sure either, I agree that it might be safer curing first. Though what I do as an alternative is I cold smoke salt. I did about 1kg of Rock salt and 500g of Malden salt before Christmas. I then throw that on as a seasoning and I find I can get a nice Smokey flavour. I also use it for my rubs for my chips/wedges etc.

Hi and Welcome back. I'm glad that you are on the mend. Unfortunately I can't answer your question about the cure. But I'd guess that since it cures/preserves that it might be ok, especially if it is heavy in the sodium chloride but I'll let someone more wise answer. I've still not done my own bacon, but hoping to do some this year.

That was what caught my eye. A nice solution without using drip trays etc. The Award and Quinta ones look like great deals. My main issue with the Evolve one is I don't think it's really providing anything different. When KJ first appeared in 2009 they had a different hinge and I don't think there was as much competition on the Market for the Big Green Egg (Though I'm happy to be corrected) now there are many of brands at all ends of the pricing/quality spectrum. Other than the glazed deflectors I didn't see anything revolutionary to the design. Though I do agree that it does have some good kit with it. Plus there's also the question of other accessories such as rotisserie, will a 3rd party one fit or if you need replacement parts. Whilst the Lifetime warranty sounds great I'd rather have one from a brand that I think will still be here in 5 or 10 years. Or from a brick & mortar store such as Costco as@The Chairmaker said. But I'm a more cautious person so for the more adventurous amongst us I'd say go for it and light the way

Looks like a fantastic cook. It amazing how versatile we can be on a BBQ.

Personally for all the reasons listed I'd pay the extra and order from a UK based store. You could get a Weber Kettle or a Bullet smoker to start if it's your first time to smoking and pick up a deal or used Kamado later. Aldi/Lidl usually do the small Kamado for about £50 at the end of BBQ season. Best of luck and let us know what you go for. I'd be interested to see a import story.

You could go down the route of importing and you might get a good deal. If you can get a few people to chip in then you'd get a great discount. But I think that's the issue, You have to get quite a few people to be willing to put their cash in. Then there's the issues that they might back out last minute leaving you with multiple Kamados to pay for and or store. Whilst a 23" Kamado is great I have been enjoying using the Aldi Kamado thats only 18" Diameter with 16" cook space. Currently £399. I got a Rotisserie for £169 and a Divide and Conquer for £80 and a Half moon Cast iron for £40 last year. I know prices are higher now but you can still get some good deals before BBQ season restarts. It's really up too you but for most cooks I find the 18" kamado big enough. I do also have a 22" WSM for when I need more space. Personally I wouldn't take the risk of importing unless I personally knew the people, even then I'd be apprehensive. But fingers crossed you can get a few good people.

I usually cut down a 400g block to 4 x100g blocks for smoking, you might find that if you go that small the cheese may not sit properly on the grates. Might be worth buying those cheap mesh chip racks plus it makes it easy to transfer cheese etc. Though if you leave it a bigger block that would be avoided. I find for my taste the smaller blocks get a deeper flavour penetrated. Either way best of luck.