adventuredon

On 7/6/2020 at 8:01 PM, Kev said:

Maiden voyage for the basso yesterday. Had a bit of trouble with temps but I think the wind caused most of that plus the Weber lumpwood was more like gravel. Cooked for 5 hours then wrapped for last 3, internal temp of 96°C 

Looks great.  5 hours at what temp?

On 7/27/2020 at 8:22 AM, Gavin Tunnell said:

Hi Adam.  Believe myself and my friend Nick who I do the channel with both had never done anything like this before and we both wanted to but never made the leap.  To be honest the Corona problem gave us that push as we had nothing else to do and also up until then I just knew Nick as another neighbor in the street.  Strange how things have come about.  If you want to try it go for it as life is short.  Thank you for the follow and I hope that you like the videos and please make comments as we can only learn.  Gav

trim the garden, paint he fence..make it look more like a kitchen/smoke spot/private corner..., less a braai area../ keep it up.  Like the ukbraaiwood video

I sprinkle my chimney starter on the unlit coals at the end I want them to start  burning from, as well as some just in the basket to keep everything going.  I also try to keep a channel between my vent an where I place my basket of coals to sustain that airflow initially

I add it to my compost as well as using the little bits for drainage in my pot plants (summer mainly) but the ash also gets put into my large potting bucket and mixed in with soil.  Reduces the acidity of soil (think limestone/chalk etc).  Burnt bits also deter snails in the borders as they hate the edges.

25 minutes ago, novaswift said:

For ribs and pulled pork around 225?? I use the minion method with sand in the pan. That for me though can get up to 280 -290 at times. Do you use water ? 

I have found that weber briquettes in a snake method burn properly at 220 - 225F.  But struggle to get any higher than that.  Might be different with minion method though.  I have strated using this https://www.braaiwooduk.com/product-category/charcoal/ and find it burns a lot hotter and lasts very long.  It also cools quickly when you close the vents so you can use it as a starter next time around.  Great price too 

I do all my own prep cooking and cleaning...

I'd love to but will be on a motorbike somewhere in Germany. 

Always defrost anything I am cooking, be that braai, smoker or in the oven.  Never wash chicken as you risk contamination, it's better to just cook it as it comes.

Ok in the same vein, if I cook with all 3 rings and only use the top shelf on my Napoleon 200, is there a heat difference if the internal chamber is smaller? i.e remove middle ring and just use firebowl, waterpan and grill shelf (2 rings) as opposed to 2 x grill shelves (3 rings)?  Logic says that the smaller the chamber, the less time it will take to reach temp, but not sure on actual burn time being affected.  If that makes sense

On 6/22/2020 at 10:45 PM, U can do that again said:

I got the same deal from Beds BBQ, free cover, free charcoal (just used it and its prety good - lumpwood by Mr BBQ.  I also ordered some rubs and chips and got free firelighters.  I paid about £257 all in, or thereabouts.  Very happy with the warranty length, size and feel of it so far.  I got the 200.  Plenty big enough with the 2 grills.  Made some mods already and set the temp guage correctly

 

 

 

 

 

Similar price to the current one on website, maybe a couple of quid cheaper and was in stock at the time about a month ago

never set eyes on it before pulling the trigger  or seen  the ProQ but had visited the old shop as moved since I visited and impressed by the quality of Napoleons seen on that visit even though got Broil King gasser on the day from them

Evening all, new smoker her.  Living in London for the past 20 odd years, originally from S Africa.  Very used to braaing and a dutch pot (poitjie).  Very new to smoking.  Currently on my 4th cook in the rain as I type!  Bought a Napoleon 200 to get into the swing of things.  Mods so far:

1. Gasket tape around sections, doors and temp guage area
2. Cork handles for door openings
3. Extended the vent handles to prevent burning myself
4. Calibrated the analog thermometer 
5. Finally settled on a Weber I grill2 digital guage after 2 cheaper version issues/failures.  Anyhow, looking forward to picking brains and learning.  Other interests are growing chilli and tomato plants, braaing, drinking and riding motorbikes.  Live in SW18.