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It is but easily done on the wsm, it holds its heat fantastic, especially if you have enough coal loaded. I've put a copy of my cook for you if that's any help.

Did you spritz the butt? I did 3 butts last year for about 16 hrs. wrapped in foil for a few hours then served. Took off at 95c pulled great. what was your finished product like?

The Mini Kamado is great for a cook. Holds heat well. but I think it weighs around 30kg so not the most portable IMO. Plus as it holds it's heat it's more for a longer day/overnight camp site/stay i'd prob only pack it up once its fully cool. I think the Weber go/smokeless etc will cool quicker and be more portable.

I may get involved depending on the weather here. You could also try and use a video call platform during it to share some banter during cooks or even do a sort of live stream Q&A to assist and troubleshoot some people. Dunno if it would work but just a thought.

Pork shoulder is a great inexpensive meat and can get it from supermarket to start with and once more confident spend more at butchers etc. Sausages are also a great starter quick and easy to cook and take the smoke fantastically. Chicken can also be forgiving. Away from meats Peppers take on a lovely smoke flavour as do many other vegs. Plenty of ideas on the forum so look around and don't worry about asking questions we all have to start somewhere and we can all always learn more.

That's a snappy looking rack. 😁

As Fathers Day is approaching us this weekend a few retailers are doing some good deals. I saw this today. Sadly i'm still shielding so cant get out but i'd love to live vicariously through other pics 😊 A great deal on Wagyu beef. https://www.aldi.co.uk/c/groceries/super-6?sort=popular&q=%3Apopular%3AtransactionalStatus%3Atransactional%3AtransactionalStatus%3Anontransactional%3AOffer%3ASuper+Weekly+Offers&lowerBound=0&upperBound=3&text=

Looks great. I bet you are a bit more relaxed after cooking short ribs with a few issues in keeping constant temp. Depending on the temp swing don't worry about chasing the exact 225f etc a few degrees hotter or cooler is fine and once the smoker has built up some carbon from a few cooks you'll usually find it's more consistent.

Hi Riddell, I have a bullet smoker and I did an overnight cook last year only with pork. I've linked it below. My main advice would be to add more coal than you think you'll need. I found I hadn't put enough in and had to add in before bed time not the worst but I was able to add in. Also make sure you have a thermometer to monitor meats and smoker temps it will make your life easier. I used water as it's what I've always used but I know many prefer sand.

. You may need to look at adding some sort of adjustable vent to limit the airflow although I'm not an expert on this sort of stuff looks like you could get a nice open fire pit approach

Yeah it is a bit OTT me wrapping the bowl. I guess I just want to keep it looking new. I should add that I do wrap as well as I often do use the liquid to make a sauce. I know I could just throw in a foil tray etc but again it's just the method I've used so far. I may stop wrapping at some point.

I love Basa, buy it all the time, it's my go to white fish. It's cheap and takes flavour well plus I've never had a bone in it. A lot of people are put off as it's a type of Cat Fish but tastes great. Had some smoked Basa last night breaded for some homemade fish & chips. 😁 It was originally Two fillets, I cut so they would fit better and to keep the small bits protected.

I did this cook last month but hadn't uploaded it so since it's raining again I thought I would. Mini Kamado set up with homemade deflector ( stainless steel camping plate above an old microwave rack) Fish seasoned with a store bought Lime Pepper rub. Some Beech chips on Lumpwood. I left the bigger ends towards the outside. Probed to 65C Chips made in AirFryer. The good Lady said it was the best Fish she had. Very juicy and great flavour. Hopefully when the weather improves I'll do it again.

I'm one of the weird ones. I always wrap the bowl entirely in foil. I do the bottom first so I can sometimes reuse the foil. I also wrap the inside of the bowl with foil which is a pain with the 57cm WSM but I have always done it and I like to keep my cooks constant. I may move away from it at some point but at the moment it's more for aesthetics.

I agree with avoiding instant light fuels. Some good deals on cheap kettle style BBQ at the moment. They give you a good range of cooking techniques as smokin monkey said above and a nice place to learn without shelling out a fortune. You could try the vortex wings or get a cheap Stainless steel bowl and remove the bottom will do the same without breaking the bank.

Hi and. I love my bullet smoker, it's been a great piece of kit ti learn on plus the set it and forget it suits my life style. I like it when i have a bad/hard cook (though not at the time) as we learn more from our failures/mistakes and improve from there plus it's all part of the experience to master and overcome . I think it makes the food taste better too😁

I think you'll have a great time with either. Napoleon do a smoker range called the Apollo. I think it's in stock some places. What size are you thinking of getting?

Hi . I agree with Icefever, I get the appeal of starting with a brisket especially a proper packer cut but I'd rather wait until I felt more seasoned especially with a new smoker as well,. But happy birthday when it comes and be sure to post pics. Have a look on the forum as there is quite a bit of good advice for first smokes and cooking brisket.

Hi and . That's a nice looking bird. I'm sure you'll enjoy your ProQ

Hi and Mr T. I think depending on if your budget will stretch a WSM or PROQ would be good to start. Failling that a Kettle can be used for great smokes and you can still get a nice Grill on them when required. I think it depends on your budget and how much time you want to spend. A offset can be more time spent managing vs a bullet smoker/kettle. Both have pros/cons. I started with a Bullet smoker (WSM) as I felt it fit my lifestyle where it was easy to set and forget, I've since added a Mini Kamado to the mix (which SWMBO said last night why didn't I get a bigger one after the Aldi one is out of stock, So guess who might be buying one next year 😊) Either way ask questions and read some of the other posts as you may find similar questions have already been asked to help you decide.

Hi and

I'm a fan of letting the carbon/gunk seal the smoker. Others swear by sealing it up from the start. Each is fine. A picture of the gap will give us a better idea of whats needed. Depending on a few factors such as the new metal inside being bright and shiny the smoker may run hotter in the first few cooks. I never sealed my WSM and have been using it a couple years including two Christmas cooks just outside Glasgow haven't felt the need too. I do have my bullet smoker in a wee Shed which helps minimise the wind fluctuations. You may be able to bend the vent to fit closer as well. It's worth throwing it on for a test run and see how it behaves.

I usually make my own rubs. My go to recipe is: BBQ Dry Rub ½ Cup (64g) of Paprika ½ Cup (64g) of Soft Brown Sugar 3 TBSP (45g) of Steak Mix It can be high on the sugar for most and I don't do spicy food at all. But easy to adapt and works as a simple rub for pork and chicken. Steak Mix (TGI Fridays French Fry Seasoning) 2 TBSP Garlic Salt (2 Parts) 1 TBSP Black Pepper (1 Part) ½ TBSP White Sugar (½ Part) There is supposed to be Onion Powder in the TGI one but I'm not a fan of Onions so I omit. I like sauce so I usually make my own and find that can complement a nice rub. I usually like to use Bourbon in them and prefer a Corolina honey style. I try to use water from my drip bowl to give the sauce a nice smokey flavour so my future cooks can get a smokey flavour away from BBQ. SWMBO has a nice Greek rub that is fantastic I'll try and find that.

I have the same wee Kamado, just ordered a deflector from Germany due to arrive today with a drip bowl they are doing. I'd recommend sausages. So easy to smoke and they take the flavour really well. Plus cheap we have pork and haggis sausages arriving next week Where are you in Scotland? I'm around the Glasgow area.

I usually do my Christmas cook the day before and reheat. But then I usually have to visit family so don't have time. But getting up at 4am sounds like a good excuse to open a beer