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darn it - missed the vote. Personally i would have gone for Cliffs pulled beef sandwich, but it wouldn't have made a difference to the winner...

Gareth - you might want to locate a Weber Smokey Joe on eBay (or other used sites) that will handle the heat better - but they are slightly larger and i know folks have struggled to find pots big enough in the UK.

there was a used white (i think officially it's ivory) one on the bay of E the other day - probably would have scrubbed up alright. I hope you guys do get more of the colours we have - just wish we had your prices too...

you could go metric like in Europe - the WSMs are 37, 47 and 57cm...(although some of us still prefer inches!)

Yes you are :) our prices STINK!!!!!

I too have the 14.5" WSM and have done Brisket a couple of times. I was testing out various rubs and ways of cooking so quartered a 'whole' brisket (guess it was into roughly 2-3lb pieces) I ran with one on each grate across two days. the baby wsm held temp perfectly and i just took internal...

chicken or prawn we love yakitori skewers..

John - probably the bourbon one (what a surprise) but they were both rushed, in that i only got the meat on Sunday morning - so only had an hour or so's marinade before starting the cook. Also didn't use any smoke at all - just charcoal - so want to play with various woods. Going to do them...

quite a few of us from the UK (and wider Europe) here now - all reaping the benefits

Ha ha - yep that catches a few people out. I get most of my recipes/ideas from here ( or via other inferior US websites :) ) so it's actually a bit of a pain to convert. Luckily my remote thermometer has a Fahrenheit option ... thanks for all the nice comments folks

Hi Folks fancied trying out a few new marinades/mops this weekend, so picked up some small pork belly joints to test. The baby WSM is perfect for this - set and forget using the minion method - it stayed in the smoking zone for as long as I needed it (over 6 hours and plenty left) The...

Love it - no words necessary!!!

great - thanks one thing to look at - instead of firing up the SJ - just remove the centre section of the WSM, open up all the bottom vents and drop the top rack down onto the charcoal rings - you can grill/sear right there....

must remember that i can use my stainless veg tray for drinks - wonderful idea!!!

sounds great....

Tony - did you sear the beef after smoking or just leave as-is?

Joe - I would suggest you try it - it really was delicious. A simple but very tasty cook, probably could have been pulled too - as the shoulder joint (bone-in) is not the easiest to carve...

Saturday was low n slow Sunday was a grilling day Saturday am - picked up a small shoulder of lamb from our local Butchers (and showed him pics of last weeks Tbone which made him hungry!) A simple rub - garlic, olive oil, rosemary, S&P onto the baby WSM over Weber briquettes minion style -...

http://www.dailymail.co.uk/sciencetech/article-2711253/Medium-volcanic-Chefs-reveal-cook-steak-using-LAVA.html seriously hot grilling....

good to have you back suggest you don't bin the WSM - there's bound to be someone on here who would take it and clean it up...