U can do that again

Welcome, ideas and tips abound just try what you appeals and change one thing and claim it as your own when posting😧 fair few quid invested in seasonings, personally make my own as do a lot of others, recipes shared on here & the web when trying amended/modified seasoning tend to only change 1 item or qty & note it for the next time have a basic rub that can used for 4 obvious rubs food looks go

Apologies for originally posting this on the wrong thread apologies for the dodgy photo thickness of item being smoked and personal preference affect cook times and obviously temp

Apologies for the dodgy photo showing probe and plank on gasser Next photo shows temp when put on, slow cook as management not ready if upper the heat, probably about 30mins, just one burner and partially on/off heat lit burner between plank and probe hope this helps with your planking journey remember thickness of steak etc being cooked and personal preference all affect cook times

On my Napoleon Apollo smoker used a step drill to expand existing opening to fit my Smoke probe through. Barrel of the probe is about 9.8mm from memory and got couple of larger 12 mm grommet samples for free took all of a minute to mod.

Have no idea on temp as unless big hunks of meat, brisket, butts etc tend to cook instinctively (ambient temp, my mood, how urgently required) but do use a thermapen to check it has reached a core temperature typed a easy view list, laminated version outside so management can check temps, especially fish & venison when pan frying salmon steaks I oil the fish not the pan but do get pan screaming hot yet to get crispy skin when planking at a guess temp around 180c, will try to remember to rig the Smoke grate probe up next time to get an idea have you done a toast test yet, to see if you have any hot spots? cheap sliced loaf , grill up to temp, lay slices out, couple of minutes then flip, see if any difference in toasted side gasser does have a hotter burner which I do use for the planking but not full chat Napoleon bullet smoker has slightly cooler area rather than hot spot above the openings in each ring which I line up and where have enlarged grommet hole to insert smoke probes but nothing horrendous at a guess about 5c as moving grate temp probe around has shown neighbour has cheap gasser and massive difference between burners as in charcoal bread and golden brown

Last photo on previous post shows underside and I have rotated the plank to spread the wear, normally runner single burner on the gasser, medium to low heat and partially indirect as in plank without fish away from 🔥 next cook will be in direct to see what happens, probably Saturday salmon normally only steaks for management and I other fish done in basket normally

If you do salmon the skin will stick to the plank but does just peel off, then wash in water, store for reuse the thicker the plank the better as longer to burn through, once no longer suitable for planking use as smoke wood, plank thickness I have is 17mm photos so start will soaked plank and dried out plank and fish side then underside

So far have got 3 cooks out of a plank, Napoleon, brought by visitors from over the pond they have cremated one due to excess alcohol and lack of tending previously but normally get around 4 cooks do soak mine for around an hour in water with a dash of vermouth also add fresh lemon slices and lemon thyme or dill or tarragon or a mix of herbs depends what’s about to salmon steaks as still learning what’s the best way preferred salmon done on the gasser so far, gave the finished product a subtle smoky flavour in the background of the lemon and herbs

At that price could buy half a dozen and test a mock up. quarry tiles normally about 6mm thick compared to the depth of a fire brick or a reclaimed red, would expect it to crack if not bedded well seen quarry tiles used on a hearth but no that I can recall in a firebox reclaimed red bricks don’t need to be best quality as not n show

Sandstone, soapstone can be used also reclaimed old red clay bricks fire resistant boards also exist you just need to be aware of what you use and be satisfied that it will be sufficiently robust for the purpose

Thought this was woodsmoke not tyre or heaven forbid engine smoke forum😳😳 sounds loud and a handful in less than perfect conditions, not that nimble or easy to park at a guess had use of Bentley Turbo R few years ago like cruising around in you front parlour with added acid when desired also had a huge back seat.........

All users please note, will shamelessly borrow/modify/use as inspiration any dish/creation on this forum without further acknowledgement of whom provided the “perspiration” as credited Duchy and not Justin who claims it was stolen from him re seafood less paella that appeals to Management or myself🤣🤣🤣🤣🤣🤣🤣🤣🤣

Respect to all those who joined in over the weekend and ideas for going forward, will shamelessly borrow Duchy’s paella as Management also has a shellfish allergy.... Apologies for the non appearance of pork belly on Sunday, no arrested but helping family out, could of done with Ice’s C4 to speed up the solution, would of been finished in daylight.

Ice will pleased to hear he doesn’t need to find his C4..........as no crime committed by me unless such a simple menu is considered a crime one veggie had a egg& cress sandwich and only ate half............ naked plain chicken eater decided to try peri piri venison kebab, chilli lime chicken kebab and corn on the cob, served with homemade potato salad, watermelon & halloumi. pork belly Sunday has changed to I don’t know what

Have large Napoleon bullet smoker, if not smoking but just grilling use the the base and the top only no rings

Never tried, so will allow take off earlier when cooking next week, thanks for the tip Tedmus, what do you use to press your tortillas? So far tried rolling them, a le crust as a press with erratic results, if you have a press may have to get one but ...........

Not feeling the pressure of cooking for veggies at all later today at a neutral venue now😧wii have to 🤐🤐🤐🤐lots as little ears and elderly (90 oldMum) who’s a bit deaf until swearing or cursing slips out. crackling for breakfast, jealous but thinking of the possible dentist visit , have broken it up before and used as a garnish/textural addition in pulled pork tortillas

Have french pocket rocket so no jokes from me other is Czech/German

👍

Knowing my luck, you would get caught as well then loads of top quality content and a YouTube channel would be paused but thanks for the offer, also not sure a Citroen is the best explosive choice😎

Not tonight, but Saturday and Sunday. might change from pork belly Sunday who knows, might even be locked up if vegans get to me.......

Traeger not trader

Not used but have been past facilityhttps://www.bbqmates.co.uk/ uk manufacture, maybe able to help if not know trader do one but not necessarily in uk/europe

Use a decent butcher in Nick the Butcher, Hartfield East Sussex, Winnie the Pooh country

No smart comments about managements presentation, it was late and one was hungry🤣😂