Recent content by Sandy Mac

im off to the trailer this weekend i will measure the legs ect get a couple of snaps of the problem and report back , thanks lads for the advice regards sandy

yes mate it does

due to the inclement weather conditions here in scotland ,i keep my grill in a large plastic storage box ,but there is not much room to maneuver it into said box, i need to replace the fixed large wheels at the front with swivel wheels or castors, has any one done similar before or any advice or...

thanks tony thats brill will contact them in the new year sláinte mhaith

i just use aldi bricquets and the grate is quite well spaced weve modified the 14 by adding a new middle section to it, were just sourcing another door for it-it makes a big difference capacity wise but does not effect fuel consumption or temp ,i will publish the mods later,basically we ground...

Cheers lads will do lolll Tony hoof and shool magic

yup mate several times we have found as the charcoal burns the unburnt stuff gets covered in ash and it tends to smother it,thus causing the temp to fall a couple of times ive went to load more coal on only to find a good quantity of unburnt fuel under the ash layer

Anyone have a mod for a 14.5 to stop it clogging up with ash during a long cook

i am at sea level, no wind at all dry about 10 degrees c

yes the lid was off all the time and the fire was set for indirect cooking, just didnt seem to want to raise temp, the pic with the steaks grilling was similar to my fire situation

they were bricks from aldi i have used them umpteen times no probs ,but as it grew darker i could quite clearly see the coals glowing red, but def no heati could hold my hand about 3 inches of the grate to no effect and my grate thermometer was reading in about 230

i was smoking ribs at the weekend doing 321 method and i had the two level in my 14.5 wsm going it held its temp no prob about 3 hrs later i lit my kettle and the briquettes ashed over i left the kettle for about 40 mins but when putting some rib eyes on i noticed they were not searing as well...

thanks chuck i will check out the brines

when using a dry rub on say chicken can it be left on over night to allow the flavors to penetrate and can the same be used on ribs ie overnight regards sandy

its a fantastic wee tool to learn on for me who is new to this game