U can do that again

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

Morning Not used the Pro q ones but have used the Napoleon coconut briquettes, generally mixed with local lumpwood & Weber briquettes as like the results, roughly 60/20/20 % but not exact by eye/feel Coconut briquettes seem to have a long burn time, good heat, previously mentioned a lot of ash as a downside but this has subsided as I have persevered when doing long cooks.

Was in similar situation, wanting bullet smoker, so went for what was available, Napoleon Apollo 300. Decent review on amazing ribs, mates in the US who are serious about BBQ including ones with BBQ businesses rate Napoleon product highly, it’s what they chose to use/buy themselves mainly but they are mainly gassers. Had no issues with the product, have got good results, modded it to take the temp probe, step drill took all of a minute, using fire seal to improve smoke retention but it wasn’t horrific to begin with, just one area on one ring, have tried different combinations of rings & place on the clock face to get the best fit. Would I get another Napoleon, YES, thinking about a 200 just for fish ....... Pay you money & take your choice, got mine with cover & 5kgs of charcoal from Beds BBQ

Whole brisket ordered from local butcher, then visitors cancel, so decided to do just the flat and freeze the point. Salt & pepper rub prepared 3 days before, mix of coconut briquettes, Weber briquettes & lumpwood charcoal for 9 hours between 225/255f off at 200f. Wrapped in foil approx 90mins, full water pan served with spuds dug on the day, frozen peas and homemade bbq sauce

Simon, if you are in the South East, decent fishmonger in Forest Row, https://www.veaseyandsons.co.uk/ Previous fishmonger of the year winner, mentioned on Radio 2 breakfast show when Chris Evans had Nigel Barden cooking on Thursdays a few years ago. run own boat out of Eastbourne(?) so normally slab has what it has caught, best John Dory ever had came from them

Chin up, look at it as an opportunity to invite friends round and show off your creativity😀 seriously though, good luck storing it all before the new freezer can be used cost us about £100 15 years ago, mainly large Dover soles, halibuts steaks & turbot got a friendly butcher who could help you, know mine would, just a thought

Welcome, as I only tend to smoke 1 large item at a time, I use a thermapen smoke, for about£80 on my Napoleon Apollo/ProQ have a look at the reviews on amazing ribs website. Mates over the water who BBQ for a living advised they are fair reviews/ratings Do you need all the options /features offered by these devices or does KISS apply, certainly does with me🤣

What size is your kettle? If you find this ok for your current cooks & believe the 37WSM is large enough for your foreseeable needs then is the price one you are happy to pay? can always use the kettle in conjunction if saying doing ribs or pulled pork on the WSM and want to do fast and hot as well have a broil king gasser & Napoleon Apollo smoker so do use both when the non smoke crowd come round🤐🤐🤐 Apollo smoker is the bigger model but that was what was available when in the market to buy smoker, as availability of bullet smokers has been a bit scarce this season