AdamG

Ahh yes I see it now!

Have you got anywhere you would source it from?

Mild steel will be fine if no food will come into contact and would/should be cheaper, however stainless would last alot longer.

If you decide to with stainless steel and its going to be sat on the coals and get extremely hot then try to get a "cheap" grade of stainless steel to reduce warping. If it needs to be food safe make sure its 304 grade stainless steel (316 is even safer but much more expensive)

Hope this helps👍

Out of curiosity, what size and thickness would you require?

I enjoy desserts although very rarely have them...so pretty much anything works for me haha😁

Nothing cooking for me, although i am just restoring the fireplate ready for summer (made from carbon steel and the winter was not kind lol).

Good to see you get it sorted, its always a pain to find an answer when you have a very specific question.

Im completely clueless about this aswell sorry, but you could always skim through @Wade's posts to see if he has covered this anywhere...he is the encyclopedia of cold smoking and curing 👍

Looks great @pittmab🍻

Thats a fantastic colour!

Lookin good @U can do that again🍻

Leftovers for leftovers? Speaking of leftovers...where are our pizza's @pittmab😜

Pulled pork finished and turned out great (the little tip was a little overdone though). Went with an east Carolina style pepper sauce for the mop and a basic black pepper and paprika rub. Flavour was really good

Thats the other thermometer (im using a twin tempspike). Not really needed but I wanted to keep an eye on that thinner side of the pork shoulder. Its the first time using them so its curiosity having them both in, more than anything else lol

Pork shoulder in

@U can do that again Don't you mean "rotisserie chicken WILL be done Sunday"? 😉😅😅

Those sausages look juicy @U can do that again🍻

Looks great Pittmab, my pulled pork is a definite go tomorrow😁

I have done a few chicken rotisserie's and balancing is certainly the hardest part.

My usual routine is to get the bbq setup and ready to go but I balance the chicken before lighting. I also bank the coals to one side (on the same side as the chicken rotates upwards) so then most of the drippings can land in a driptray. Then I let it do 10 or so spins to make sure its balanced ok and not slipping round the spit bar.

I ended up purchasing a couple of counter weights aswell, they dont fully solve the trickyness but they make it more forgiving. Hopefully this may help in future.

Main thing is it turned out delicious though😁😜

In fact, I may have to do that for myself and the wife😎

That looks delicious👍

Yeah I managed to get the chilli con carne cooked and some cornbread to go with it....and I managed to dodge the rain😜

What is your recipe for these? I may have to try them😎

Has anyone got any bbq plans for the weekend or next weekend?

Weather is looking not too bad (overcast and some wind) so Im planning on getting a chilli con carne done while I tidy up the garden this Saturday or Sunday.

Weekend after is looking more promising though...pulled pork or ribs might be the goto cook for me.

Nice! How many times can you keep topping it up?

Keep us upto date on how it goes👍

Glad to see you started the bbq year with a great start, I'm hoping to get my first cook of the year in this weekend😁

Hopefully this year I will be able to sort out some shelter for the bbq.

My aim for this year is to get more low n slow cooks in, last year was mostly roasting, stewing and hot and fast cooks.

Looks fantastic, super juicy and the rub looks tasty!