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I just bought longer, flat bladed skewers that sit on the rim of the grill. I have to be careful not to overfill the grill with coals, and turn frequently (as you must anyway with flat koftas) , but it works ok. Getting the meat to stick on the blades was the difficult bit.

Sorry about that! One of these is high on my list as I love kebabs.

The GA is new to me, and I haven’t used it without - all I can say is that I have no concerns with any surface beneath the grill getting hot.

https://zifagrills.com/en/products/schaschlik-spiessehalter-premium https://zifagrills.com/en/products/schaschlik-spiessehalter

One of the YT users has replaced them with hinged items.

These plates are standard in Europe CGA models. We only get one lid handle, but with heat shield, and no side handles, though, probably because we’re stupid enough to pick up a hot grill.

Neat. I used a folded piece of thin ss that clips itself between the charcoal grids, so it’s full adjustable. However, because it’s twin walled it seems to insulate the non charcoal side a little too much for indirect cooking (although probably ideal for longer cooks) so I’m redoing it with...

Thanks, guys. I did use a cheapy vertical roaster (after your advice on a previous thread - so I do listen!). The 14.5 wsm is so easy & efficient at maintaining low temperatures, I think just low and slow (er) is the way to go. I doubt if the fab flavours will be any different, but it would...

I did my first smoked turkey yesterday on the small smokey mountain. I used an approximation of the Apple brined recipe, and a small chunk of cherrywood . I have previously found that this WSM is really very easy to maintain at low and slow cooking temperatures, but I really struggled to hold...

I clearly didn't read either of them properly! I'll certainly try the one without the pan .... It just seemed a little counterintuitive seeing how I've spent my gas-grilling career slavishly using indirect heat. Thank you for all the advice!

Well, I filled the grate with 2 loads of briquettes from the small starter, used boiling water in the pan, kept all the vents open .... and the wsm never got out of the "smoking" temperature zone. At the 45 mins check, it was clear there was a problem, so I took the door off, and the...

The whole 3 and a bit hours for the potatoes. I'll use the lower grate for the chicken, next time. I've something like the Norpro on order, so I won't need to turn it.

I let the temperature rise after the chicken came out, by fully opening the vents, as baked potatoes are usually cooked at higher temperature, and thought it would help ensure they were fully cooked. Spuds = potatoes. Definitely getting a vertical roaster!

Hi, This was straightforward after the pulled pork! I smoked a pre-brined chicken, with a basic rub, on the top rack, with foiled medium potatoes on the bottom rack. 3 hours at 250F, then rested the chicken for 30' leaving the spuds in with the vents fully open. Still using the water pan and...

I didn't, and it worked perfectly (as far as I could tell on my first cook, anyhow!).

Thanks! As a post-script, I had frozen batches of the result, and took some to a family bbq at the weekend, where "pulled pork" made in the domestic oven was on the menu. I'm almost embarrassed to report that my weber smoked version was considered better, in terms of flavour (sorry - flavor!)...

Thanks! Great tip on the lighting. It was 4-5 kg not lb - I didn't want to take too many chances ... Chris

You're already way ahead of where I was .... I went straight from box to cooking! The lessons I resolved to take to heart from here was "Less is more" and "It's done when it's done", and it seemed to work. I had no dead-line and it would be dreadful to have one looming over you for a relaxed...

Hi, Weber's are pricey in the UK, but having now used my new 14" WSM for the first time I would say they are worth it. I already know the quality from one of their fire-pits we have, but this little wonder worked like a dream, even on my first attempt and various school-boy errors! I read up...