novaswift

Longacres are currently selling 2 8kg bags for 25 quid if anyones looking. 6 quid nationwide delivery

thanks Wade i did wonder about them.....only 10 kg to work through 😀

Anyone have experience of the Semi meaty ribs? Ive used the Belvedere meaty ribs with the 3-2-1 method and found them to be great. The racks of semi meaty ribs seem a bit thinner, will this affect the cooking time? Sorry if this seems an obvious thing. Thanks

Cheers Ice . I did read on another UK forum about a guy who bought the Only Fire kit but it wasn't a great fit so he landed up buying an extra ring then drilling it. If anyone has any experience of the weber and Pro Q kits I would be grateful for any feedback. Do most of these kits simply clamp on?

Happy new Year. would anyone know if there is such a thing as a rotisserie ring in the UK made specifically for the 18 inch Fornetto Razzo. I know there is a guy makes them in Australia but the shipping makes it very expensive . I'd rather get something that fits correctly and I'm not too keen to start drilling holes in my smoker. I see there are rings made to fit Weber and pro Q but unfortunately Fornetto is a lesser known brand in UK. Thanks as ever for any advice

merry Christmas to all . Did Santa bring any Smoking related gifts? My kids got me the Project Smoke book. Hopefully the new year will bring better weather, its snowing just now in Scotland

Yes table chef BBQ was far more interesting

did anyone watch this? I thought it was utter rubbish

looks great

For ribs and pulled pork around 225?? I use the minion method with sand in the pan. That for me though can get up to 280 -290 at times. Do you use water ?

My wife is allergic to bananas. I may try this recipe 😀😀

Thanks for the advice folks. I ordered a couple of 9kg bags of Heat Beads last night. £14.99 each with £5.95 delivery to southern Scotland. I thought that was pretty good. What I am finding is a huge difference on delivery costs. This can make or break a sale for me.

I've used only Heat Beads in my bullet but at the moment they're a wee bit scarce and pricy. Has anyone tried green Olive long burn or Big K briquettes? Any experience would be appreciated thanks

Since buying my bullet Ive only used heat beads, Currently they're either out of stock or a wee bit expensive. Has anyone tried the Green Olive long burn briquettes or Big K charcoal briquettes? Id appreciate anyones thoughts or experiences thanks.

Thanks. I played around with the vents but couldn't get it below 250 but the ribs turned out great

It was actually 2.5 -2.5- 1

Thanks. First effort with the Bookers ribs 3-2-1 they fell off the bone

Many thanks. I've bought some Belvedere ribs at bookers so I'll give them a try . Seems to be a popular choice

Thanks Wade. Some great advice there. From your advice I would certainly seem to have made some basic errors so far but that's part of the learning. I look forward to trying different meats.

Thanks Hoogl. I'm starting to realise patience is the key. I've read on various pages that pork should be 90 mins per pound, at the end of the day its temp not time . I smoked a 4.5lb pork last week thinking 7hrs but I shut all the bottom vents and I think I stopped the heat circulating properly. Probably needed at least 2 hrs more. Every days a school day 😆

Sorry if this is in the wrong section but as a newbie I have so many questions I could ask but I'll start with a couple. I've watched so many videos with so many different views on how to get that perfect smoke my head is spinning. The experience on here though comes across as invaluable. I bought my first bullet smoker just before Xmas ( probably not the best time of year to start smoking with Scotlands weather). Ive done ribs twice with the 3-2-1 method and pork twice for pulled pork. The ribs turned out great both times and the pork was great the first time but the second time I had to finish off in the oven . Roughly how many heat beads should be used in the starter for the minion? I used half a chimney and the temp seemed to overshoot to 270 When the temp is settled at the cooking temp should the bottom vents EVER be closed fully or should one always be left open slightly? Sorry for rambling but I'd appreciate any advice thanks NS

😀 certainly is

Beautiful morning in Scotland today so the ribs are on the Fornetto

Yes 172