Recent content by Simon B

I think the effect of fuel type and smoker body can affect things greatly. I gave up using various coal rings and fuel mine with one full measure of restaurant grade hardwood charcoal and one full chimney starter. This will give me a consistent top temp of 250 mid temp of 220 (weber gauges)...

The steamer if it's the one I think (looks like the high gain antenna on the moon buggy) on has small perforations. This would affect flow through the smoker I'd guess at lower temps it would make your fuel last longer but might reduce your highest steady temperature.

I struggled, in the end used a 36litre stainless stock pot from Makro cash and carry. The induction compatible base means it's thick and tough to cut out.

Makro cash and carry, their own brand Horeca 36cm 36litres. The base took a while to cut out and the top rim required some very gentle cutting down to get the weber lid to fit. Just seen the weber smokey mountain 37cm, well made but expensive £254.

I used some 6mm studding, I think in america its called all-thread, so three pieces the height of the tamale pot with nuts and washers that can suport the grills at any height. I used wing nuts so you can spin them up or down quite quick to change it. You grab the top rack with some pliers and...

In mine I can get three chickens on vertical cooking racks with space on top grill for a slab of belly pork or a load of sausages or a rack of small ribs. Pretty awesome for the size. But that much stuff inside does drop the temp very fast at the begining.

Yes I did, the ally tamale pots were hard to get when built mine so I used a st/st 36 litre stockpot. The base took a lot of cutting to take out as the pot is induction compatible. It's quite heavy but won't dent like ally.

What's the recipe for the jerk rub?