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Oh man that looks good.

Peppers are perfect grilling veg. The skins are remarkably heat resistant. Some chefs use a blowtorch on them put directly over gas burner. The charred skin just rubs off. Some great stuffed peppers example on here. Trying to get my head around the ones with eggs in them, but don't knock it...

Two separate muscles, both different in their construction and the way they cook. Why should they be cooked together?

Sounds like you may have some leaks. Any sign of smoke leaking around the door, or any of the joints? Might need to reshape the door for a better fit and get a gasket set. Mine leaks but I end up with at least one or two vents closed and the other open only a crack. I struggle to get it down to...

Kingsford Heat Beads?

:rolleyes: Yes the cooking and hosting keeps getting in the way of the photography! A picture does tell a thousand words though and the family and friends are getting used to me taking so many pictures. Trying not to be too repetitive

Oh that looks amazing!

That looks very good. I like anything with a pulse :o

OK, the stress is over the meal has been consumed. The brisket was the main event but I also cooked: A load of three joint wings. Padron peppers. Asparagus wrapped in pancetta (again. but very well received) Homemade coleslaw with White cabbage, red cabbage, carrot, onion and red pepper...

Hmmm. Bit of a problem. 12 hours in it got to 190f internal. Had to go out and leave it for 90 mins. Came back to 210f. :( Took it off. Let it vent then in the cooler. Another couple of hours before it gets sliced. Fingers firmly crossed.

Good idea. That's got me thinking though about using two rings, 14.5 and 22.5 and running a fuse set up between them. Must have been tried before.

Happy to say the temp stayed pretty stable for the next seven hours. I did mange to get some sleep. The Maverick 732 did it's job and even worked two stories up in the bedroom (haven't done that before). Temps dropped very slowly so when I finally got up at 8.30 it was at 226f. Came downstairs...

Only 10-15 minutes to set it up. Lit it 3 hours 20 mins ago. I put the brisket in 2 hours 40 mins ago at 216 temp after temp was slow to rise - a bit impatient of me but I knew the temp was still increasing slowly. Temp went up slowly to 255f. Reduced all lower vents to a tiny crack then temp...

So tonight I am going to do an overnight cook. Costco in UK don't do full packer briskets but they started doing a rolled flat at a reasonable price (for the U.K.). Doesn't need much trimming. Set up the 22.5 WSM with Aussie Heat beads, using the OCD style that Tony has been successful with...

Pat has set a high bar as usual but fortune favours the brave so here is my first ever attempt at a challenge. First the meat. The last two bone-in pork loin chops from my Turner and George butchery course. Best pork I have ever seen or eaten so far. Touched up with some Rufus Teague rub...

Oh man! That bread looks top class.

Lovely as always. Lipsmacking good!

Thanks for all your kind comments. Far from the best I have done but still enjoyed them, plus the leftovers for the next couple of days. Slightly tougher and drier then usual. I only buy cheap supermarket wings (Sainsburys) and I did toss them around in poor light for a bit too long. Still...

Apologies for no cooking action or plated shots. Fairly small shoulder of lamb. Plenty of fat and connective bits. Trimmed a fair amount off. Turner and George Lamb and Mutton rub (mostly smoked salt), plus plenty of pepper, some fresh rosemary and slivers of garlic pushed into cuts in the...

Great scenery, (successful) fishing, cooking your catch which looks fantastic. Couldn't get any better.