Late night smoking! 1am...

[philnewts]

What are you cooking on?

So long as you enjoyed the process and end result it is worth it. I spent months under and over heating, learnt a few techniques, minion burn and also Clay saucer in water pan.

If you currently use water this could be a factor.

As I mentioned earlier I took up Eddie on the offer of an iQue import and am hoping this will steady things further.

Although tweaking and learning is half the fun.

[Steve]

If you enjoy eating the food you cook then you've got it spot on

If you make it to Cartmel, I'll send you home with a doggy bag so you've got something fairly reasonable to compare to. Not saying my Q is the best in the world but I reckon it's pretty reasonable.

[FlashGordon]

I'm using a ProQ excel (kindly supplied by Steve), with the clay saucer in the water pan, the only thing i did different was i only used one grill plate, both stackers, but only the top grill plate in. Not sure how much atmosphere makes a difference, i.e. p*ssing down in the middle of the night, vs dry hot day, i wouldn't have thought it make a massive difference but hey, something did.

I'll be making my way to Cartmel, and i still hope getting down to GrillStock which i think sounds like a good alternative to Glastonbury.....

May be a bumpy road, but at least i can eat what i make at the end!

Im going for baby backs next, then a shoulder of beef which i chatted to my butcher about.

[Steve]

Was it more windy?

Wind is your enemy!

[FlashGordon]

It wasn't windy i don't think, It was pretty cold though?

[philnewts]

Cold is going to mean more fuel and tighter regulation.

Keep it up, hope to see you at Grillstock if not at any society events. I tried Steves burnt ends and pork at Rudgwick and I would take up that offer of a doggy bag if I were you.