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  1. Thanks Smokin Monkey I'll give it a go.
  2. Thanks SOTV, I think that was the exact smoke seal I bought last time, its OK for the main chamber but it has crumbled on the fire box. Icefever, I had a look this morning and I don't think the thicker rope will work as the hinges will not allow the door to close properly. I'll keep hunting for some hi temp tape Cheers
  3. All, I installed some high temperature smoke tape around the doors on my off set smoker last year but by the end of the season the tape had disintegrated, especially on the fire box. Can any one recommend some? Pete
  4. Nick I purchased a Cosmo grill from Amazon, it was on offer for £260.00 so I took a leap of faith. Its gone up in price now but look out for offers. I was very impressed when it arrived, very heavy (90Kg) with thick steel. Build quality was much better than anything I had seen in local shops. https://smile.amazon.co.uk/CosmoGrillTM-Smoker-Barbecue-Temperature-Charcoal/dp/B07DFR3J2V/ref=smi_www_rco2_go_smi_b8682124849?_encoding=UTF8&*Version*=1&*entries*=0&ie=UTF8 Upgrades I've made; 1) Added 2 new thermometers at grate level. 2) Smoke seal tape on the cooking chamber and the fire box. 3) Drilled a hole into the bottom to release fat and water. 4) Charcoal basket - Bent from some perforated metal sheet. 5) Extended the chimney internally with some aluminium duct down to grate level. Possible future upgrades. 6) Rubber tyres to make moving it across rough patio stabs easier. 7) Externally lower the chimney down so it is at grate level. Cheers Pete
  5. The chimney extension hovers about 1 inch above the grate. I will try to lift it up a little over the weekend. I'll also try rotating the grill in the bottom of the fire box so more air can get below it. Thanks for the advise Nevada.
  6. AG$ and Stuarty84. How are you getting on with this smoker? I've also purchased one and have installed door seals, a chimney extension in the chamber and a digital thermometer. On the first try the smoker worked a dream, using lump charcoal it stayed at 180'c which was just right. However on the next three BBQ's I've struggled to get it above 130'c even with a roaring fire box. It does not seem to want to draw the heat into the main chamber. I've tried various combinations with the door vent and the chimney vent. I've even turned it around to see if the wind was effecting it. Have you found a setting that works? Cheers Pete
  7. Pete


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