Pmurray190

Best thing I ever did was substitute water for lava rocks. Foiled the pan multiple times to prevent scratching.

Put 2kg lava rocks in then foiled multiple times to catch drips. Only did 2kg to leave space for foil to create a drip bowl.

Temp control was unreal.

Running Pro Q Ranger. Smallest one but just fits a 3.5kg bone in pork shoulder.

Larger models will take 3kg lava rocks.

Thanks for comments. Pork turned out ok for first time and it was only a supermarket piece. Most importantly learnt a lot about how the ProQ behaves and I need to make more effort with my rub 🙂

I let the water evaporate off and topped up a little. Only one bottom vent open now and been steady around 110-120 deg C for last hour.

Meat internal temp at 70 deg after 5 hours in.

Happy days!

Weber briquettes. Approx 2kg cold 1kg in a chimney starter. Minion method.

2 temp probes at upper and lower cooking positions.

Might see what happens when the water runs low. Dish is wrapped in foil.

I got a piece of pork on today to practice. Its holding temp well but at around 102. All vents open so I'm thinking weather conditions and maybe quantity of hot coals i used is limiting the temp?

Just got my new present and now gonna try to learn to smoke. (Lincoln)

Smoking goal is brisket!

1 minute ago, CWC said:

I did mine to to make sure they one no oil on it from manufacture all the steel is coated so no seasoning needed tbh

Thanks. How much fuel did you use?

Hi, do you need to fire it up to 'season it'before your first cook? Just assembled mine.