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Any tips on how to use it? For example, the slides along the side obviously cover (or not) the ventilation holes. Is it best to cover the ones facing the wind and leave the others open? Or leave both lots open and regulate temps from the lid vents? Or have the long slides half closed (or fully...

Hi. I've just bought a go anywhere grill to use on my narrow boat. I've got a smoker mountain and a standard one touch gold. Any advice about using the go anywhere? Can I do indirect grilling on it? Do I use little foil trays? Any suggestions most welcome - I hope to use it this weekend when I...

Hi. Two days running I've tried to cook at a high temperature on my WSM. I was aiming for around 350° F but I had really hard work persuading it to get over around 280°. I was using a full chimney of briquettes the first day; second I used a full chimney of lump. Empty water pan, foiled, and...

Hi. I tend to use a Weber thermometer when I'm cooking in my WSM - one of the ones which has a probe into the meat, a metal sort of wire going to a round transmitter and a remote temperature gauge. It has been great for a couple of years. The last twice I've used it, the temperature readout has...

Well, just fired up the WSM to smoke 2 chickens at about 350 F. I only had last years lump charcoal, but it worked fine a few weeks back. Today is mild but wet and a slight wind. I CANNOT get it up to temp!!! Just lit and added a 2cnd chimney (half chimney -run out of lump) and it is still not...

Has anyone smoked one of these joints? Very economical here in the UK but usually used for a potroast... Andrew

Hi. I'm planning to smoke a topside tomorrow - my first smoke of the year. I'm anxious not to overcook it - last time I followed the temps on the Weber thermometer and it was way over cooked for my tastes. I like it fairly rare - not bloody, but very pink in the middle. I plan to cook on a...

I've just been given some wood for my smoker (friends here in the UK are quite taken with my WSM and a tree surgeon is proving very helpful over wood!!) So far, two sacks of apple logs, and now a sack of wild plum. Is it a good smoke wood, and if so, any recommendations? I must say, the amount...

Hi. Yesterday I decided to cook a roasting joint of beef on my WSM. Cooked it at 180° C (I think thats about 350° F ). and used my weber probe thermometer to check the temp. Set the probe to rare and took the meat off when the temp reached 135° (which Weber state to be rare). It was medium to...

Ingredients : 5 tablespoons peanut oil; I teaspoon black mustard seed; 1 inch fresh ginger cut into strips finely; 1 onion, medium, cut into rings; half teaspoon turmeric; 2 star anise; 2 finely chopped chillies (or more or less, depending on how hot you like it); 1 large cauliflower broken into...

Hello. I've been given some small apple branches which look good - except they still have their bark, which is fairly liberally covered in green lichen and moss. Does this need to be removed before smoking? Also, does the bark have to be removed? A friend had got some bigger bits of apple split...

One finely chopped onion, 1lb okra, tips removed but not cutting into flesh, 1 tablespoon ground cumin, 1 to 2 tablespoons pomegranate molasses, finely sliced clove of garlic,seeds from half a pomegranate, tablespoon chopped cilantro. Lightly fry onion in corn oil. Add cumin and stir until...

I did some ribs yesterday - trying to aim for 250 at dome. Measured with a therm through the vents stuck in a cork. Used lump, with the brinkman pan. I found it hard to get the therm to read above 245, and after three hours had to refill the brinkman pan (??). Ribs cooked to dryness after 3.5...

Hello. A question about the cooking grids - do you clean them back to a shiny silver colour? Mine has been used three times now and the grids are a shiny brown! They clean up OK with washing up liquid and a good scrub, but only to this shiny brown. I could use Brillo or something and make them...

I notice that lots of recipes call for Kosher Salt. I've never seen this for sale in the UK. We have sea salt, rock salt, table salt. The firat two are completely natural with no additives; the sea salt is sort of flaky and crumbles easily, the rock salt is in very hard little lumps and needs to...