Tim E

We are all messing up! It's called practice!

Always having fun and every day is a school day!

Hey all, I have used the kiln dried twice now, first time for 7 hours got through about 8 smaller pieces as the larger thicker pieces would not burn quick enough and I would lose temp. Second time was just a quick 2 hour, burgers, chicken thighs halloumi the usual BBQ stuff, I did I introduce a baffle and a water bath also this would have had some bearing on the performance of the wood and it was quite windy, it took a lot longer to get to temperature, but when it did it was far more static and I used probably 3 of the larger pieces spit in to 3 each. The family were happy overall with the outcome as was I. It may because I'm new to this sport but I am getting on fine in my blissful ignorance of not trying out other woods to any great success. I have enough wood to see me for at least the rest of the year I think. I suppose only time will tell! Looking forward to more experiments in the coming week on half term!

Anyone on here? "Yeovil restaurant set to transform huge 70s US fire engine into mobile meat smoker - Somerset Live" https://www.somersetlive.co.uk/whats-on/whats-on-news/yeovil-restaurant-set-transform-huge-4149047.amp More pics of the build please!

Checking out the latches on Amazon, they all look the same and most claim the same specifications but the prices vary quite a lot, any recommendations from anyone. Also fitting the latch, nut & bolt or self tappa, I imagine weld is the best method but don't have the kit. Any advice much appreciated Thanks

3.5mm

How'd you get on?

Brisket pizza! Ooni style...

Not the best a bit over done, will make some brilliant burn ends! And a delight on a brisket pizza!

Been struggling with moving smoker in and out of garage, created some additional wheels to help out. An old mantle piece and some old go cart wheels. Just picks the front legs off the ground and make it far easier to manoeuvre, once in place just lift up the fire box end and remove them.

All a bit over done for me 😟 only me to blame, might need to get a proper meat thermometer, my engine analyser is just not cutting the mustard. Does everyone else have a large differencial between the fire box and the chimney? Off set smoker. Any advice?

Basic Salt and pepper rub nothing too spicy the kids won't eat it, 220f ribs for about 4-5 hours at the chimney end of the smoker, brisket in the middle, for about 6-7, then will give it a foil wrap to get it to 195f, then will rest in a cool box in a tea towel for an hour. Trying out some new kiln dried oak, large 12inch chunks in an effort to having to attend to the fireevery 10 mins with smaller cuts. Also got a stack of bud to keep me focussed!

Been waiting for this weekend for what seems to be ages! Got some brisket, short rib, baby rib and belly, for an absolute banquet. Might have some salad to cleanse the pallet between courses! Her are a few pics of the prep.🤤🤤 (Apple for size appreciation! )

Been waiting for this weekend for what seems to be ages! Got some brisket, short rib, baby rib and belly, for an absolute banquet. Might have some salad to cleanse the pallet between courses! Her are a few pics of the prep.🤤🤤 (Apple for size appreciation! )

I like a good home made guacamole with plenty of chilli's!