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Thank you very much. I think we all did some cracking cooks.

Thanks, My GF loved them as usual but I had my Mum around for Christmas Dinner. She's not used to the smoke so found it a little too strong for her taste (so she's disinvited for next year 😂 ) I did sent it via train or was it royal mail? 😂

Here's my submission for Decembers Challenge. I've been trying to take part in previous months but I keep missing due to work/personal factors so happy to take part. I hope you all had a fantastic Christmas and all the best for the New Year. Gammon on WSM (1451) with Whisky Barrel for smoke - 1522 Gammon on WSM - 1551 Added Salmon - 1602 Added some glazing to Gammon - 1618 Salmon Done - 1639 Added 80 Pigs in blankets homemade with a JD and Honey glaze - 1644 Salmon resting - 1648 Gammon After last Glaze, pulled (1901) after and left to rest. - 1810 My Christmas Eve Dinner - 1924 Turkey Crown wrapped in Bacon on the Aldi Kamado with Whisky Barrel for smoke, seasoned with salt, pepper and rosemary - 1332 Turkey almost done - 1630 Turkey resting, covered with foil - 1633 Turkey Sliced for dinner. A better crispy skin this time, Cooked a little hotter than last year and made a great difference. Christmas Dinner, Turkey, Pigs, Gammon and Salmon from Xmas Eve. Yorkshire, Air fried roast spuds, Honey glazed carrots. Gravy made from a drip tray underneath the turkey. Has mostly dried in so I deglazed it with chicken stock to make gravy. Overall the skin was better than last years. Dinner was fantastic, Went to In laws for Boxing day and had to drive back home for the Smoked gravy I had left as MIL didn't have enough and loves my smoked meats. It's just my Partner and I so we have a ton of left overs. Here's some gammon before I packaged and froze into 150-200g packs for lunches. I did the same with the Turkey.

Nice video, I did my Turkey crown last year in Kamado topped with bacon lattice. I thought the skin was a bit rubbery but I cooked at 150c max. I noticed you cooked towards the 200c did that help crisp the skin up? or do you think go lower early on, take the bacon off around 40c and crank heat up to higher for remaining cook? or just leave bacon on and crank heat up?

Hi and Rafal, I had look at the Bradleys when I first wanted to get into smoking but thought the fuel would be a wee bit pricey. How is the smoker? Would you recommend it? Don't worry about your English I'm just outside Glasgow and I'd imagine a few members would say the same about me 🤣

No, I haven't BRB.... Is it on FB/Insta? if so I don't use either of those. If you or someone wouldn't mind sharing pic or two?

You're going to have a mighty impressive shack. You go right off some people 😊 I can't wait to see the end result. My only question is how effective is it at stopping the rain/snow in winter with that big opening? I'm in Scotland so weather is a right bugger, I've seen the dude over in NI (onlyslaggin) has a similar design so was just curious.

Could you use the top of a soup can etc, drill a hole in it and use as a temporary damper. I haven't used this type of BBQ but I usually use the top vent to help regulate temp especially as we come into colder weather. What about adding some high heat felt to get a better seal around the cook chamber and firebox?

Hi and what BBQ etc do you have? Plenty of good info on here and of course even more space to add your own.

Asda are now selling some beef short ribs (pic stolen from another forum). Don't look like the best cut but certainly worth a punt for a cheaper cook. I'm going to get some over the weekend and hopefully cook them on Sunday.

Nice, I haven't used the kettle. But I do have a 57cm Smokey mountain that I have used as a Kettle (Without the main body) and there's plenty of room, I usually use one or two of the baskets then as well. I do like reverse searing steaks. I keep saying I'm going to do them normal but I usually end up doing a reverse sear as I know they'll turn out great.

Hi and . How much air flow do you have in your hut? A picture would make it easier to see why the smoke is gathering in your hut.

It's a cracking wee build. How portable is it/how much does it weigh? I'd also be interested in seeing you build another one or something else.

Hi and The best thing about cooking pretty successfully is it's a great excuse to try again until perfect 🤣. What size of kettle did you pick up?

Hi and . Nice to have a fellow Scot. I'm just down the road beside Glasgow. Don't worry about that. There's only me and my Mrs and I did a 6kg Brisket last year, was a great few days. 😁 I've done sprouts a few times and she loves them along with Peppers etc.. The Kamados are great bits of Kit.

Hi, probably gumtree, eBay or local FB market. Though we're almost at end of BBQ season so lots of sales so you might get a new one or ex display at a great price.

Hi and welcome.

I've still not managed to do my July cook. 🤣 Just been too busy with work etc. I'll try and get one done August. If not I still like seeing others cooks.

I have looked at getting the Guru but I generally don't do that many long cooks and usually find the WSM easy to set up for a long cook. I may look at one later but its interesting that it doesn't run of a dedicated app. I suppose the Web browser will be easier for them to maintain and more accessible as they don't need to have a separate Droid/Ios version but with so many people using Mobile/tablet you'd think it would make more sense. 🤣 Yeah I think we all have more than one set of these. Usually friends/family get us the cheap ones at Birthdays/Christmas as they know we like to BBQ. I appreciate the gesture but usually if someone is serious with a hobby they usually already have a decent set of tools etc. 🙃

It could be the taste buds/nose but I do think a shower etc can help. It's like when you taste the smoked food the next day particularly when it's cold the smoke flavour can be a bit more intense.

It's always great when the mgmt is happy and as you say it gives you a great excuse to keep practicing

Hi all, I've had my Meater+ for a couple of years and I use it often but not as much as I'd like. I know the + model is technically a "Gen 2" model but I wish they would do a proper update and redesign. I know that Traeger bought them last year so no doubt the next model will be more integrated with their grills. I love the true wirelessness of it but it does suffer from range issues when used in my WSM particularly if I wrap the joint in heavy foil. Also the size of it makes it quite obtrusive and hard to use on smaller cuts of meats. Could also do with a more rounded bottom as the hard square makes it a bugger to clean as it usually rips my sponges. Is there any products or BBQs you think that could do with a new Gen/redesign?

Yeah after a day of smoking with all that smoke going up your nose etc you won't have the same taste. The Olfactory controls both the taste and smell. They say smell is responsible for about 80% of taste. You could try and go for a hot shower to wash off the smoke and unclog the nasal passage. I find that after a day of smoking its good to do that whilst the food is resting then you can enjoy it more.

Hi @TaffyApple Welcome. I've used https://www.smokewoodshack.com/ before but only for chunks. They do Logs and deliver. I also got a box of these Big K Logs last year for my pizza oven from Nisbets.🙄 I was recently in Costco in Glasgow and they had them for around £5. 🤑

Sadly no, I got three bags of lumpwood last year from B&Q and have not long opened the last bag. Got them all half price but just looked and it's went from £15 last August to £19 a bag this year. Probably next month and most places will have it on sale 🤞