U can do that again

@AdamG overnight cooks not sitting round a firepit pretending to be a cowboy/caveman opportunity missed........have meater+ for shorter cooks but don't rely on it just use it as a guide if loitering out of smoke range or engrossed in book, also have thermoworks smoke which I tend to use for long cooks. Never had a bbq tool set in a case but admit not been impressed when seen as seem a bit flimsy to move big hunks of meat. Have large Napoleon Pro spatula thingy with integrated bottle opener. My go to bbq tools

After a couple of hours smoking be it brisket, pulled pork etc I stop with the smoke wood & continue with just the charcoal, less smoke, also being a simpleton tend to loiter a few metres away where the smoke isn't so concentrated...... test for me is if clothes smell strongly of smoke or not. Also tend to drink water so when eating no competing flavours like homemade beer or 🍷. Mgmt hasn't complained lately about either me or food being too smoky. Guess getting the balance right is all part of improving smoking skills .........or just an excuse the keep on grilling. . .

Evening, very observant, it is a cast iron grate, standard on my Napoleon kettle also hinged sections to load coals etc, can be lowered height wise & the lid is hinged on mine but is the "posh one".......very happy with it, think Sooty(?) has one

Have a couple of Texan steaks hanging at local butcher, will take them somewhere between 35-42 days hanging. How big a piece of topside & roughly how long to cook?

Thank you, doesn't mean you will get any left overs.........next time might cut the skin off before so easier to mange when trying for crackling. Wondering what joint to do next, any recommendations??

Well it's done, great flavour, juicy, crackled OK but a little burnt in places

Indirect belly pork over mix of artisan lump & briquettes with bit of applewood for smoke, will lower grate, flip joint over, move direct to hopefully get crackling

Aborted as the wind got up, eventually a sprinkle of rain fell.......till the next time

the patio/path has enough heat to cook some sausages tonight, save firing the barbie up🤫 or am I just weird 🤔.....

Sterling effort sir Any leftovers, unless Adam has ............ .. . .. What was on offer from the grills pls? Have done 40 plus but limited to sausages, burgers & chicken thighs as after a cricket matches, with free beer..........anything else wouldn't of been appreciated

Thanks for the idea & congratulations on your choice of kettle, mine was a simple olive oil, garlic powder, fresh tarragon rubbed on, took about 90mins but I did drop the grate closer to the heat, then crisped the skin for 5 mins, served with green salad

Used a Napoleon Apollo bullet smoker, basically the same as the Pro Q, water in the water pan, local charcoal & local smoking oak.

Used local oak, off cuts from mates furniture making hobby from his farm. Sample of the type of rejected/wrong oak I get, as in this iscwhat it goes into so not your average smoking wood. Brisket in my opinion is worth the effort, just need to keep practicing

Well, hit the dread stall, not a great bark, ok smoke ring but great flavour, served in tortillas with salad & homemade bbq sauce. Rubbish 50/50 salt & pepper

This was the last brisket attempt, was posted on here previously, home grown spuds with this one.......not much too live upto .....

If u mean what wasn't eaten at first sitting, will be used later in the week, like the cheeky kebab cook recently.....

U really don't know me, explain leftovers please.......

Cheshire pie, pork chops with homegrown veg, need to up my game as was/am doing a brisket, local element is East Sussex charcoal & smoking oak but not from my shire as live in Kent but brisket is on anyway. Now for bunch on the kettle while bullet smoker chugs along

What constitutes local 10 mile radius? As have idea........

If u give us the address we could round it to 30 for u............assume your pay travel expenses😶

Also have the Napoleon with the fancy cast iron grate though I prefer to think of it as well thought out, mine is also height adjustable, so can make the most of the heat without having to add fuel ...

Surplus kebabs from yesterday, for tonight & cold during the week

Smoked whole cauliflower, globe artichoke, both from Genieve Taylor's excellent veggie cook book charred

Welcome, also have a Napoleon kettle, currently doing mackerel in a basket & almost the last asparagus of the year, asparagus will be indirect. Low n slow works well when all the bbq gods align. Practice, practice, practice.

1 small Red onion diced/finely chopped can substitute with salad onions 2 gloves garlic crushed,white wine vinegar guess 1 tablespoon-ish, honey guess 2 teaspoon, 2 tablespoons olive oil, 2 handfuls chopped mint, optional chopped chives &/or basil. Cut top off watermelon & keep scoop watermelon out into bowl & chop, add other ingredients & mix well, put back in watermelon & put lid back on until served.