Montyb82

Can you let me know how you set up charcoal/brickets to achieve this please?

24 minutes ago, Icefever said:

That is one way of saving the build cost but then you finish up with a smoker that does not retain heat as well has a better built one.

 

This is a good responce,  we had a new member only the other week asking the same question, from the info he got he dropped the idea of an offset and went with a ProQ bullett.

 

Ice.

That was me, and this was the exact smoker I was looking at before as had a decent thickness to the steel, but absolutely dont regret choosing the proq elite over it

Sadly I cant make it, really fancied coming for the day as well!

18 minutes ago, Icefever said:

The fox took the last lot,  may get some more,  but we have a free range farm not a mile from us, the eggs are all double yolkers at the mo.

Ice.

What a nightmare! They're my first foray into keeping chickens were rescued from a battery farm and have pretty much doubled in size now but averaging about 3 eggs a day which is great! Man I haven't had a double yolker for a while, like finding a fiver in an old coat!

That's really interesting, I must try it some time, eggs in abundance at the mo with 5 chickens in our garden

What does eggshell bring to the table in this recipe out of interest?

I prefer the dark one has traditional tattoo vibes about it

How did you find the clasps? One set on mine didn't line up very well and another has a thick gauge of wire sticking out of it preventing it from shutting properly easy fixes but a touch annoying

I got my play sand from b&m cost about £2 for 3x a full bowl

.Good tip @Phlashster that may have been part of the issue thinking back!

I was about half full on sand, will try again without meat this week with less lit fuel and see how it goes, thanks for the advice

Would the amount of sand in the fire bowl have much of an affect on grill temp?

Just now, Phlashster said:

Hi @Montyb82

My guess would be too much lit fuel in the first instance. I light mine with 4 or 6 pieces in a chimney. It might take longer to get up to temp, but you won't over shoot. How much lit fuel did you add to the unlit fuel? 

Phil 

Wasnt a crazy amount maybe 10 pieces or so

Hi guys,

Decided to season my new pro q elite today in preparation of bbq season, I had a bunch of chores to do so haven't particularly tended to it but left a thermometer in there to gauge temp.

I set it up with sand in the water bowl as from reading a few posts it seems water means more management and causes issues getting up to temp.

Well, I've had the opposite issue got up to temp quick with the top vent fully open and 1 bottom vent 1/3 open all others shut.  It then accelerated past 225 up to 239 so I closed all vents (not cooking anything and no wood so thought no harm) temp carried on rising to 270 within 30 mins of start and stayed there.

I gave up about 4 hours later and opened vent at top again and 1 bottom vent to burn through the fuel and its currently sitting happy at about 325.

So long story short any tips on being able to cook something for longer than 20 minutes....

Cheers

PS was using big k charcoal and filled the basket using minion method.

Inkbird 

Certainly looks the part!

31 minutes ago, Montyb82 said:

Is that just a roasting brisket enrolled?

Unrolled I meant obvs

Is that just a roasting brisket enrolled?

I saw the bullseye sauces yesterday in Aldi not used them before any good?

I will defo pay closer attention going forward!

Sad I didnt know about this, I'm only 20 mins away

Visually the video was fine in my book, in the sense that nothing annoyed me overly, I think it could've been improved but overall not a bad first attempt.  Biggest issues for me were the dead air space moments which just takes you out of the moment and i don't feel like the visual aspect was strong enough during the silent points to keep me engrossed.  

In terms of overall feedback I think I prefer when the presenter is part of the video as it allows the personality to show more and feels more personal rather than a documentary style like this.

In terms of content I watch regularly good examples are things like guga foods, sam the cooking guy and Bbq with Franklin.

54 minutes ago, hoogl said:

Absolutely. it was the best meat of the day😀. They wanted to raffle off my spare butt.  We had a wee BBQ at my Dad's bowling club. Pulled pork, Sausages, Burgers, Chilli hotdogs, potato salad, greek salad, beer soaked chicken. fed about 30 adults and 20 kids. 

Congrats man, sounds like a good day hope your weather was better than mine!

Looks great, I trust it went down well?

Looking good!