U can do that again

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.

Getting there.......

Welcome, Justin normally posts about charcoal deals along with others. In Devon last year found an artisan local charcoal which I really liked for fast cooks so stocked up with 10 bags. For low & slow cooks use a mixture of coconut briquettes, weber briquettes & artisan charcoal in approx equal measure. Have access to oak for smoke. I experimented & noted down what we liked & what we didn't like. If you're in TWells,7oaks, East Grinstead area local charcoal available at Nick the Butcher in Hartfield.

Just started goose on rotisserie on gasser. Didn't brine but did pour boiling water over prior to starting, being served with watermelon salad, new potatoes , green salad etc. Using meater + for the first time

Was on a friend’s gasser, didn’t pay attention to temp but cooked by eye/feeling, only requirement was not too pink, would guess internal temp got to 70ish Sorry not much help ............

Was thanks; if interested sealed on screaming hot grill, both sides, then moved indirect, took about 90 mins rested for 20mins

Marinaded for 24 hours with red wine, garlic bulb & rosemary, served with a simple salad

Works well for me, didn’t oil last night as oily fish but do oil basket is none oily. Also desired “crust/skin finish” affects oil or not. Clean is straightforward, use a brush, either soon as or leave soaking while eating. Have also used it for vegetables, toasted sandwiches or anything want to contain if likely to break up. Missing from original post, was threw some rosemary bush trimmings in, subtle effect but liked by management

Quick Mackrel with aspargus cook, accompanied by tarragon hollandaise & olive cibiatta

Cheese for the freezer this time. First go with the Pro Q metal smoking cabinet.

Welcome, I use the Napoleon version of the pro q. i use water but always from the hot tap to start, if topping up tend to boil a kettle leave for couple of mins then fill, not found the need to change yet, do line water pan with foil easier to clean up. The wind is a killer temps wise in my experience, invested in a gazebo with sides to protect from wind. Normally use a mix of lump, Weber brickettes & coconut, if really struggling with temps, add lighted fuel first then unlit-to boost things with tongs, trial and error to see what works for you. Have removed the rings to dump a fully lit chimney before. normally top fully open , bottom vents reduced airflow, one facing the wind fully closed, have found this helps maintain a stable temp for longer, easier to shut a burn down & reuse than try to bring it back up to temp in my experience. sounds like he dreaded stall, loads of info on the stall on here & the web, did you wrap? all part of the smoking experience as other days temps race away & need bringing down might be worth compiling a ‘diary’ so you can see what effect your action had in certain conditions to evolve your preferred technique.

More cheese smoking this time with some garlic

Finally have time to post again, batch of cheese for a present, 4 hours in on pro q smoke generator in a napoleon kettle

Hi Matt, have the AS300 version, I use the water pan but line it with foil first to aid cleaning. Not struggled with temp control. Tend to use a mix of lumpwood, same coconut briquettes & briquettes. Now try to keep smoker sheltered from the wind, to reduce the variables trying to control. Look at the Pro Q threads as basically the same unit..... See enough sand at work.......

Grandadfatboy, when visiting Ruxley , cruise into Sidcup & check out the BBQ barn, have demos in normal times.check the website for idea of what they stock.....

Cold smoking cheese tomorrow.Trout Monday Tritip on Monday aswell

Napoleon do a kettle that you can adjust the height on. Ebay/Gumtree may open up more options for you. Drop 2 rings out of Napoleon Apollo/ProQ bullet smoker & have kettle all be it close to the ground when not smoking low & slow

Cold smoking some trout at the moment...........saw free cheap kettle, appears this is first use, with cold smoke generator. Been on for 4 hours so far, probably pull them off often 6 as not huge fillets