U can do that again

I have a thermapen mk4 digital thermometer which I find to be excellent, if you not bothered about the colour, they did have some reduced see link below and how easy it is to see in the draw....https://thermapen.co.uk/thermapen-offers previously used a Weber digital thermometer which worked well enough but is no comparison to the thermapen in terms of speed and ease of reading also have a smoke https://thermapen.co.uk/18-bbq-barbecue-thermometers which has proved as good as the thermapen. Have had to expand the pre-drilled opening and get larger grommets which I managed to for free as samples👍 But that’s just my experience others no doubt have own preferences obviously budget is a consideration

Enjoy assembling your smoker, suggest you invest in a digital thermometer ASAP, assuming in built thermometer will be in the dome above the cooking grates so not giving temp in the actual location the cook is.Feel lucky as all I had to do with my Apollo was fit the legs then fire it up

Welcome, not used heat beads or charcoal briquettes in Napoleon Bullet smoker, very similar to the ProQ, only lumpwood, happy with results and coconut briquettes only downside to them is lots of ash. See earlier post for more details on how work out what works me

Sadly date doesn’t work for us and still have reservations about the situation, think it’s too soon

Welcome, Mr Charcoal lumpwood worked ok for me in bullet smoker, trying coconut briquettes for long cooks at present, downside is lots of ash. Have a local artisan charcoal near me in Kent, like small cooks with it , good heat, clean smoke, downside is it isn’t cheaper. Won’t repeat earlier post of today about how I am working out what works for me, just check it out in the relevant section.

Welcome, similarly I recently acquired a bullet smoker, Napoleon Apollo and am enjoying the learning curve😎of getting things right. Have attempted to record what I have done with regards to set up, as in vent settings, smoking wood used, fuel used, weather etc and obviously the perceived quality of the end product. From said datum point then only change one variable for the next cook. In non windy conditions settled on top vent fully open & only 1 vent out of 3 about quarter to a third open in the fire bowl . Still experimenting with the fuel source, came with a bag of Mr Charcoal , worked ok, trying coconut briquettes, lots of ash, need to improve arrangement or continue riddling during cook, used for brisket and pulled pork. Use local artisan charcoal for small cooks, really impressed as know what’s in it, mainly sweet chestnut, ask elder & oak this year but not cheap. Hope this helps you find what works for you

👍

Gold would work if budget stretches that far🤑🤑🤑🤑🤑🤑McLaren used it in the engine bay of the F1 road car last century.......

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Morning, WSM on eBay if anyone is interestedhttps://www.ebay.co.uk/itm/Weber-Pro-Bbq-Smoker/313145315982?hash=item48e8ea528e:g:MHkAAOSw9OJfC2J8

Welcome, Napoleon make a charcoal grill that looks like a gas grill that grate height can be adjusted. Believe model ref is Pro605. Details can be found online, or design and build your own........

Afternoon, having just done my first pork shoulder last weekend, see pulled pork and the wind elsewhere, found the finished item to be moist and not needing any additional moisture. suggest you try without first and just drink the cider while chilling during the smoke....I was using the attached as a sort of guide from Meathead of Amazing Ribs and trawled various videos. I didn’t dry brine but did use a home made rub & a mix of water & cider vinegar to spritz. Didn’t spritz for the first 3 hours, did wrap in foil after about 5 and a bit hours and struggling with the wind using a bullet smoker. Just my experience based on one success.

Cheers for the advice, had used an old beach style wind break to try and shelter it but wind direction was erratic

Cheers, so was management Hard part is replicating it going forward....

Thanks, trick is to be able to repeat it..................

Could meet you at Cobham services..............🤣🤣🤣👺👺

Impressive Mine took long battling the wind, home made rub, Apollo/ProQ was shooting for 135 but more like a shotgun blast than a snipers rifle in range, well pleased with the result for first attempt. Used the water pan with water served with homemade potato salad and bbq sauce. Plenty of leftovers

Same photo, different lighting😂😂🤣🤣

Or a Traeger or an ole hickory or......... i use a Napoleon Apollo, same as a ProQ, also have Broil King Gasser for when time is against but want enjoy BBQ

Sure someone (Gaza the instructor) will correct me if I am wrong but if a bullet smoker, I have Napoleon version, look at Weber Smokey Mountain (WSM) , Pro Q on here as basic principles will be the same. Had mine about a month, followed a Pitmaster x video on YouTube for the ProQ for a guide. Practice is what you need. If cooking for a family group, suggest smoke some of your favourite sausages with a different wood each time to understand which smoke flavours are preferred. Then try pork chops and work up from there. I smoked a brisket flat rather than a whole brisket and just done Boston butt today, see below. Smoked cauliflower is also worth a try really surprising

Well kept on preserving in the wind, on first pulled pork . Photo attached as it’s resting.

Oh yes take the necessary precautions when handling chillies, normal use between 6/12 depending on type and heat when tested. Normally got from Tesco’s as heat seems consistent

Never sure on the authenticity of Wagu beef unless it’s Japanese and normally best part of a monthly car/mortgage payment a kilo. Try venison with Piripiri, usually as a kebab. Use a basic piripiri receipe off the web, obviously regulate heat with number and type of chilliest, bbc good food receipe works well for me. Cube suitable venison around25/35mm then chuck it in a bowl and coat with sauce, normally leave minimum overnight but that’s just me, thread on to skewers either wooden or steel, have in the past even used woody Rosemary stalks stripped down as skewers, then grill some times with woodsmoke sometimes without. Good luck tonight as no rain here in West Kent but windy which is causing frustration with timings on the pulled pork.

Never sure on the authenticity of Wagu beef unless it’s Japanese and normally best part of a monthly car/mortgage payment a kilo. Try venison with Piripiri, usually as a kebab.

Part of the broadbean harvest