Skagg2000

Yes, that look much more flexible. Looks at though you have it in hand with the guys & girls @ Mac's now Cheers n Gone Nick

Hi Justin, Is THIS the universal adaptor your using with the Smartfire & a Weber WSM? Looking at it I would have thought you should need to modify the Weber or ProQ to make it fit. In the image it's fitted to a later ProQ with the daisy wheel in place. I'd have thought & stand to be corrected that it's a case of lineing the vent on the daisy wheel to fully open, place the bolt through one open hole, then align the machined stainless tube with another hole & tight in place with the big washer & wing nut to hold it all in place. However, if it was me I would probably remove the daisy wheel from the smoker. If it's riveted drill it out as Ice suggested. TBH, The rivets will work loose over time & a stainless bolt with a spring behind it will work much better to hold the daisy wheel in place yet still allow it to be opened & closed with ease. I'd then remove the stainless machined tube from the cake tin & secure this directly to the smoker through one of the holes. The remaining holes I'd seal with heat resistant aluminium tape. Cheers n Gone Nick

I'll have to try this Lamb one. I bought the spike & did the chicken one a little while ago which was fantastic. This looks great too. Thanks for sharing SOTV Cheers n Gone Nick

Welcome Taff, Plenty of great information on this forum from the contributors. Looking forwards to hearing how you get on! Cheers n Gone Nick

Not sure on the size of your probes, but i can fit a couple of Tappecue probes through the silicone hole on my ProQ & these are quite big around 4/5mm diameter So i'd suggest most below this diameter should fit. Cheers n Gone Nick

This was the basis I made my purchase What makes these probes better than the others?Solid PTFE jacketed wire is easier to wipe down and clean compared to the woven steel wireSLE Wire is TWICE as accurate as regular wire (+/- 0.50°C for SLE vs. +/- 1.0°C for standard)Internal sensor is completely sealed with waterproof epoxy for long lasting outdoor useSensing Tube has a small thermal footprint - heats up and responds to changes faster!Low cost - high quality - custom made in the USA! More detail HERE Yet to see how they perform, but seem decent. I'm not connected in any way to this business, just sharing information Cheers n Gone Nick

No need to boil in water they are all over the place. They are stable at low temps but once the temp rises go to pot. Somehow I've cooked them as the internal core has melted through the braiding. Not sure how I managed this as the area the probes were in was no where near 500degF Anyway these custom probes arrived today from the states they seem well built and use good materials to a good specification

The billows & signals kit from thermapen/ETI is next on my list if I'm unable to sort the bbq guru Cheers n Gone Nick

I'm going yo try some bespoke probes from the US and see if they are any better. It looks as though I somehow managed to cook the originals Cheers Gone Nick

Came up in my search today. Might be of interest to someone if you are in the East Devon area https://www.gumtree.com/p/barbeques/bbq-smoker.-pro-q-frontier/1383031489 I'm in no way connected with the seller. Just posting to share information that may be found useful to someone Cheers n Gone Nick

Saw this over the weekend and was sorley tempted Cheers n Gone Nick

I have a 10" cast iron plancha I'm fond of as it's great for fry up also starting to like my waffle iron now the iron is seasoned better Cheers n Gone Nick

Just about had enough of my BBQ Guru DX2 today, Yes it was winding but the temperature for both the food & pit were jumping wildly, 40/50 degF differences in seconds The food probe reading was miles off giving 178deg F when the Thermapen said 118degF. both my probes are new & those that have one know these probes are not cheap due to a restricted supply chain. What else is on the market that will control the temperature in my ProQ / Fornetto & give pit / food readings ideally the device needs to be wifi connected so i can check on progress when i'm at the supermarket etc Cheers n Gone Nick

Plus 1 for never buying supermarket Bacon again Cheers n Gone Nick

Sorry Forgot to mention, i'm using the yogurt marinade recipe Cheers n Gone NIck

Any suggest which smoking wood would go well with this? My lad is just marinading the meat ready to cook tomorrow Cheers n Gone Nick

There are a few different suppliers mentioned on the forum if you have a search, but these are a few of the more popular ones Wood Smoke Shack HERE Grilling Wood on Amazon HERE Treetops on Ebay HERE I've bought from all these over time & found the product to be fine. Cheers n Gone Nick

Had another play with this excellent recipe today. Used Sussex six seed flour, added a generous spoonful of Marmite, some sun dried tomato & Grand Padano cheese. Smelt gorgeous whilst cooking, tasted sublime. even SWMBO tried it & said it was lovely (She's not a Marmite lover) Probably didn't need the grated Padano on the top. I encourage you to try it, just once! Cheers n Gone Nick

I've found that i am using the Weber Kettle more & more like @Justin says it's just so versatile for quick cooks, or longer smokes. The cooking area on the 57cm lends itself to all sort. For all my purchases of bullet smokers & Kamado's it's the 30 quid secondhand kettle that get the lions share of use! Cheers n Gone Nick

Globaltic.ee Nice mix of size, not particularly dense wood, therefore easy to light & burns hot, but i think you would get through a fair bit during long cooks. It states on the bag 5kg will do 7/8kg of meat for a 4 hour cook. For lumpwood, If I can't get Big K BCH15, then EBC is next in line followed by Globaltic, then Green Olive. For Briquettes, Weber, then Aussie Heatbeads. Everything else I tried seems to have something in there constitution that taints the meat. Cheers n Gone Nick

@Icefever Excellent tip. Tried it this weekend & managed to continuously produce cold smoke with a ProQ generator loaded with Apple dust for 12 hours Cheers n Gone Nick

Thanks Wade, I'll bear this in mind when i try the slicer for the first time on the bacon next week Cheers n Gone Nick

That looks good Ice. I wonder about adding some tatties too? The diet will have to wait another month! Cheers n Gone Nick

Hi fellow forumites, I've got 10 kg of bacon that will be ready for slicing in the next 7 days or so. Hand cut ends up with rashers that are a little to generous. Can anyone recommend / have for sale a slicer to do the job cost effectively? Cheers n Gone Nick