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I smoke (& grill) with locally made lump charcoal (mopani). There are always some pieces in there that are a bit underdone (sort of no longer wood, but not yet charcoal). So even without adding smoking wood, I get a smoky taste. Can't use too much extra because of this (at least that's my theory)

Should be the lightest here except we got heavy thunder storm :(

Me, home brew, Bibi and Sherlock

I've given all staff off over Christmas, so I'll be running the place and not going anywhere There'll be six of us: me, myself & I plus Sherlock, Tot and Bibi :). Debating whether to do chicken or rump steak. Will have 4 different home brews & 1cider to test out. I'm off over new year!

+1 for vinaigrette Although I like more vinegar than the classic proportion Another one is yoghurt with garlic, some pepper & salt and maybe a little lemon juice or vinegat And a Thai dressing of fish sauce, lime juice or vinegar, chili (you can leave out or reduce) and garlic (optional) More...

Bibi, Sherlock and Tots

I got the same problem with the skin not getting crispy. Good idea to use a blowtorch! I normally put the chicken on a hot bbq to crisp, or fry the skin on the stove or give it to my dogs (obviously, the dogs like the last option ;) )

Sounds interesting! I'm going to have some choice of beers. Got into a bit of a brewing craze and with high temps and kveik Voss, it goes quick. Got a Voss Belgian ale, a wheat, a cheapskate hazy wheat, and a MJ Belgian Abbaye (last 2 are carbing nicely). Got a golden strong in the fermenter.

I make my own rubs, sauces and marinades. I find all the ones that are for sale far too salty and/or sweet.

The size chicken you will be cooking is quite similar to our normal size (1.2 kg). I figure you can get them on there using both grids, keeping them whole, probably even halved Easy enough to check once you get your chicks. Try put them whole on 1 grid. If that fits easily (lying, not standing)...

Test bottle Voss Belgian Pale Ale. Yes, that is a 1 litre test bottle :)

Thanks! One day I will get around to making one. I got the ring, motor and all for the 18.5, so with a bit of mcgyvering I should be able to make something. Unfortunately ordering from the states or canada will be prohibitive because of transport cost

No tree... Those needly things don't grow here To be honest, born & raised in the Northern hemisphere, Christmas in summer just doesn't work. Although a braai on the beach is fun :)

I use my small wsm as a kettle most of the time. Just a nice size for me. No mods necessary, just gotta be a little careful as the grid is loose on the charcoal ring. I don't know if that is the case with the bigger sizes as well. Anyway, if I could just get what I want, I would go for the 18.5"...

Nah, neither No butter, no mayonaisse ;) Mustard mixed with rosenary and some olive oil (I don't have butter and mayo in the house)

I think I need a version with "it's never too hot", seeing we are currently in a bit of a hot spell (100 - 110 F) ;)

I struggle at times with those child proof things. Generally my answer is a knife and a monkey wrench

I only ever used mopani roadside charcoal... Light charcoal in starter. When real hot with white ash etc, but some in with the charcoal loaded in the wsm. Assemble the lot and start cooking. I use very limited smoking wood as this charcoal still has some pieces that are almost like wood. Note...

I like pho :) But I do think the beef version beats the chicken one (no offence)

I'm a lazy cook. I don't trim the meat unless it is a real akward cut Don't spray, don't wrap and worse of all, I don't pull :) I prefer my smoked pork shoulder sliced.