British BBQ Society Forums

Good start on gear there. Just to add to your wife's amazement, the popular charcoal is typically in 12-15 kilo bags. I am currently using the rectella/bar-be-quick restaurant grade stuff in the 12K bags.. If honest, I prefer the Big K stuff. watch her face when you get four bags delivered...

Also for best spousal effect, discuss beer can chicken as your first effort...

The weber chimney really is one of the must haves. It makes lighting an absolute doddle, just don't scrunch so much paper in the bottom that no air can get through.

Back to some of your earlier comments, the charcoal tends to last longer when doing low n slow even in a kettle because the lid is on, and vents are probably part closed restricting air flow.

Good luck,
Paul.

thebigreaper wrote:Cheers Robin , thanks for the link , Ive ordered a thermapen.
The other probe mentioned , is that for the temp of the smoker or the temp of the meat ?

Don't forget to keep the tip of your 'pit probe' off of the metal grill (will give a false reading). I push mine through a wine bottle cork.

London Irish wrote:

thebigreaper wrote:Cheers Robin , thanks for the link , Ive ordered a thermapen.
The other probe mentioned , is that for the temp of the smoker or the temp of the meat ?

Don't forget to keep the tip of your 'pit probe' off of the metal grill (will give a false reading). I push mine through a wine bottle cork.

And of course you need a new cork for every cook don't you

keith157 wrote:
And of course you need a new cork for every cook don't you

Sometimes more than one