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Guitarbloke

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  1. I'll try that, cheers Ice! Do you fill the whole water pan with sand or just half?
  2. Oh I'm glad it's not just me! I'll try sand next time. I did eventually manage to get things balanced a bit - I took out the water and let the temp come back up, then I added a small amount of water with a watering can every 45mins or so. Managed to get a stable 230F, so not the 250F I wanted but it was enough to finish my cook.
  3. It's been a while since I've had a chance to use my Frontier (a combination of a broken foot and bad weather put paid to any hopes over the last month or so). But today I thought I'd fire it up once the rain stopped and the sun came out. But I'm having issues with the temperature rising far too slowly and not consistently, and I'm not sure exactly why... I'm only using 2 out of the 3 stackers, and all the vents are open, but its still hovering at 190F on the inkbird. Before I added the water pan (full of hot water) it was hitting 300F. I added the water and put 2 racks of ribs on when it got down to 250F, but the temp kept dropping. I thought it might stabilise so I left the ribs in but it's been almost an hour now and still crawling from 190F upwards. Oddly enough whilst typing this, it has just shot up from 190 to 199F before my eyes, but seems to dropping back again now (now back to 190F). It's at a shady side of the house where its protected from the elements in case it rains. And back up to 198F now...no 194F... no 199F...nope 190F... Argh! last time I cooked on the Frontier it was so easy, and stabilised well. I'm thinking I've done something differently this time, but not sure what (other than opening all the vents this time to try and lift the temps) I'm using minion the method and the briquettes are still burning away happily. Any ideas? The sun has come out so I've relocated it to a sunnier spot in the garden although it's now 185F... πŸ€¦πŸ½β€β™‚οΈπŸ™ˆ EDIT - emptied the water pan and the temp skyrocketed to 290F. Closed off 2 vents, so just the top vent fully open and 1 bottom vent. Added a **small** amount of water back in to try and bring it back down but now its dropping too far again (seems to be hovering at 220F which is better than before but still a long way from 250F)
  4. I don't think I've tried that one! I still have some buttermilk left so I'll give that a go 😁 Cheers Ice!
  5. Yup, I've tried a few different YT vids but still no joy. It can only be something I'm doing wrong, but I'll be buggered if I can figure out what lol
  6. I absolutely love cornbread as a side when I eat bbq, but for some reason I just can’t seem to get it right. It’s always dry, no matter what I do. I’ve tried various combinations of adding more milk, more butter, an extra egg, cooking for a little less time/lower heat etc, etc but it’s almost always on the dry side. I’m baking it in a cast iron skillet at around 190C (fan assisted oven) for approx 20mins. Does anyone have any tips on where I might be going wrong?
  7. Thanks Wade, that seems like some sound advice! I think I know the perfect spot, there's a little decked area to the side of the conservatory where it'll be shielded from the elements on 3 sides - that ought to do the trick!
  8. Haha!! Ok well now I feel pretty silly!! In hindsight that's so obvious! πŸ™ˆπŸ˜‚ Thanks Ian!!! πŸ˜πŸ‘
  9. That's a great idea - It'll certainly keep things going until I can convince the missus that I 'need' a BBQ shack
  10. Cheers Ice! Yeah, those spring clips can get pretty toasty! I'll drop Ian a line and see if he can help out with the silicon cover Right, well it sounds like a gazebo might be the order of the day - hopefully 'er indoors won't mind me keeping it up the whole year round, as I'm not planning on using the oven ever again!!
  11. So this weekend (Saturday) I had my first run with my shiny new ProQ Frontier. First of all, the thing that surprised me perhaps the most, was how much easier it was to get a stable temperature compared to my gas grill! With the gas bbq I'm constantly back and forth adjusting the dials or popping the lid to lower the temp etc. The ProQ was ridiculously simple - I set up a full basket of Weber briquettes using the minion method, and chucked in a few handfuls of soaked apple wood chips, filled the water pan and let it do its thing. I did struggle to put the full water pan into the Frontier directly over the lit coals, and ended up sloshing a load over the charcoal basket and down into the base of the bbq...πŸ™„ Anyway lol... Temp initially rose slowly to 270F-ish and then gradually dropped and settled at around 230F. I used my Inkbird to monitor temps. I threw on a spatchcocked chicken that I'd marinated the night before and it was done in about 2 hours. Quite literally no babysitting needed! Annoyingly though, I got a nasty burn as the silicon cover on one of the bottom vents split (apparently during the cooking, as it was fine when I built the bbq during the week). When I went to adjust the vent at the end of the cook, my finger ended up gripping bare searing hot metal... Yowwch! 😣 Then today (Sunday), I wasn't planning on cooking as we were out for the day (funnily enough we spent an unplanned hour at a bbq store because they had a Kamado demo going on when we wandered by). However, that put me in the mood for some 'cue, but with most of the day gone there was only time got a quick grill job. So I took the stackers off the Frontier and put the grill right over the basket. Grilled up some salmon fillets, skewered prawns and some nice sausages. It worked a treat! I can't see my Broil King, Landmann or Weber Smokey Joe getting much of a look-in going forwards!! Couple of things I discovered that I need to work on though - I'm never quite sure how much charcoal is enough in the basket. There was loads left after Saturday's cook (I had put in about 3kg of briquettes), so I recycled them for the following day - they were half burned though, is this ok to do? Also, I need to organise myself a little better - my timings are awful and I can never get everything ready at the same time! I'm not sure what to try next, I might get some babybacks this week if next weekend's weather looks promising. Do you guys still cook in the rain? Does it affect temps?
  12. Haha! Yeah it's a great little pub! Small world lol 😁
  13. Apologies for the utterly shameless plug, but I couldn't resist - if you're a fan of live music (70s-80s rock) my band will be playing at The Goat in Berkhamsted on the 20th!
  14. Hmmm.. I don't believe I noticed anything untoward - I'll have a closer inspection of the clasps when I get home tonight though and let you know
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