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Thanks for some great tips there CaseT. Will give all of that a go. I'm firing it up tomorrow but it's for friends coming for lunch time so can't do the 8-10 hour cook I'd like to try. I'm going to do a whole chicken instead. Not sure if I'll get the temperature required and may have to play...

Thanks Todd. Will give all that a go. With my internal diameter being 37cm I went for a 32cm terracotta diffuser. Leaves about 2.5cm either side. If that sounds a bit too big let me know. Can step it down a size. I'll soon find out anyway.

Thanks Tommy. I had a vague recollection of something I learned in Physics telling me to keep it open. But then this older, less intelligent voice kicked in saying, "you lose 40% of your body heat through your head"! (which is apparently a load of nonsense and it's a bbq lid anyway, not a head!)...

BOOM!!! Sorted. Yay.

No, I'm linking to Flickr and the photo privacy settings are set to public...

It worked well for a first shot and a small amount of fuel. I need to get my head round the vents though. I was just hitting 225 with everything wide open but I know I'll want to be able to go higher that that. I thought that closing the vent on the lid would keep the heat in but I guess that...

Let me start by explaining that I live in the UK. This is a problem for one reason above all else. It is impossible to buy a stockpot that is the right size for a mini WSM build. You can buy a stainless steel one for £200 but once you add all the other bits, for that money you may as well buy...