I Have a Vision..

The FILLET code still works today 9th Dec saving £14.85

Did the mop sauce lower the temp of the meat and cause a stall or did it keep going

Its BBQ and always woth a watch, date is marked to check it out

OK thanks I will check them out

Keep the blog going, its very interesting and informative to read your journey with the weber.

Memphis Dust Yield. Makes about 3 cups. Typically use about 1 tablespoon per side of a slab cut ribs, and a bit less for baby backs. Store the extra in a zipper bag or a glass jar with a tight lid. Preparation time. 10 minutes to find everything and 5 minutes to dump them together. Ingredients 3/4 cup firmly packed dark brown sugar 3/4 cup white sugar 1/2 cup paprika 1/4 cup kosher salt (Malvern is good) 4 tablespoons garlic powder 2 tablespoons ground black pepper 2 tablespoons ground ginger powder 2 tablespoons onion powder 2 tablespoons dried rosemary leaves, ground to a powder Experiment with smoked paprika instead of the regular paprika. you can also add heat in the form of chillies or powder Steve

Thankyou, I will be in the learning mode for a while

So I stumbled across the forum particularly the Landmann Kentucky offset smoker topic. Which I ended up reading all the way through. I found alot of good advice from regular members who have contributed quite significantly. I have been successful with a small cold smoker I bought last year at the Chilli and Smoke festive at Powderham Castle near Exeter. Off set hot smoking looked like the way to go so I have a Landmann Tenneessee off set as a starter set up which I plan on practising with as well as my small cold smoker. I have gleaned alot of mods from the Kentucky post so I am prepared to improve the seal if it has problems (offset is still on the way). I used the 'I have a Vision' nickname becasue I would like to improve my Vision and skillset in BBQ and I ride a Victory Vision motorcycle (my other love) Steve