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Since ditching the water bowl on my 22½” from the outset in favour of 5kgs of playpit sand, I have had good results albeit with some rapid vent tweaking learning thrown in. However, I want to find a better/heavier/more effective heat sink with something of greater density and heat holding. I am...

As requested, a couple of photos I wanted a 10lb brisket for Saturday for a few family members but the smallest the butcher had was 15½lbs and it somehow seemed inappropriate to cut it and with a little manipulation I got it onto the top cooking grill. Eventually I had to slice a couple of...

Try using a crystal ball I am new to this style of entertainment but after just 7 cooks (with a 22½ wsm) I have learned a couple of things that might be useful to share - I scrapped water from the outset as I always intended cooking both high and low and figured if water was such a 'problem'...

I cheated and did the two butts first but finished both in the oven and as it was almost midnight I immediately vacuum packed it all and put it in the fridge for a gathering of the clan on Sunday. I did a 10lb brisket today (my first) and tried a HH which hit 170 in about 2½ hours and again...

I haven't experienced this but speaking as a former professional fireman the one thing you can be sure of is that a fair amount of air was still getting into your cooker. If you have decent seals on your joints, vents and door then when you close them all, the coals will start to die...

My vote would go to a butt Colin. This is how I approached mine and the photos hopefully speak for themselves. http://tvwbb.com/showthread.php?63830-WSM-22%BD%94-%91butt%92-preparation-amp-rub-recipe-(and-outcome). Good luck whichever way you choose

Welcome Colin. I am an old hand now as I have been at it for almost 10 days :p but seriously I have learned quite a lot pretty quickly. I do my third cook tomorrow (two pork shoulders and 4 monkfish loins wrapped in bacon). My silicon gasket is drying/curing as I type this and should be set by...

I am about to fit a gasket to my WSM 57cm cooker due to the poorly fitting door which, despite a fair bit of bending still has a lot of air able to get past. Having checked Amazon and other sites for something suitable I settled on the BBQGaskets.com product supplied by Island Outdoor shown...

Thank you!

I heard back from Weber UK today with a very different response tack and a replacement door will be forthcoming sometime in March when Weber U.S. stock arrives. A replacement thermostat is also on its way as they agree that 44 degrees f is far too much of an error, so far so good. I agree Gary...

Thank you Tony. We have been looking for a 21" plate but no luck yet. I'll add it to my 'be more tenacious' list for next week. Enrico - I like the look of your set up. You must tell me the name of your tailor (for the WSM jacket :p)

Oooh, silver skin such as the backing on rubs? I have always removed that since chewing on it with under cooked oven destroyed ribs. Too late for the garlic oil test. I just oven roasted a batch of fresh garlic (after peeling, crushing). Equal amounts of oil (sunflower) and garlic pulp and...

Educational opportunity? Indeed it is! You have added a couple of very interesting tangents for me to explore. I once spent an interesting two hours at a winery in Queensland Australia listening to the owner explain his obsession with developing a fructose based energy drink which would permit...

My dilemma Bob, is partly an issue of 'when is enough enough'. I am not and do not expect to become a championship winning pitmaster. Its a wonderful thought but with my competing interests I doubt I could make the time to master the art. I therefore set my sights on what I can realistically...

They say there is no such thing as a stupid question, unless its one you should have asked but didn't, so here goes. I looked at the Maverick 733 and it could handle 2 x grills or 2 x meats or 1 of each, all good. Cost here about £120. I checked out the Maverick 732 at a third of the price of...

My thoughts too but the pathogens (nasty bacteria) thrive in the temp range of 70-117f (21-47c) but interestingly, if you take meat up to 135f and hold it there or above, you are safe (as long as the meat didn't get warmed so slowly that the bacteria went ballistic in the time between 21-47)...

Ah my bad. Sous vide is french and from memory means cooking under vacuum It allows extremely precise temperatures to be maintained for unlimited periods. I cooked a whole 6kg gammon ham last Christmas in it (I am limited to about 7kgs in my 9 litre unit) and it was sensational. It was cooked at...

Thank you, I will stop looking locally and maybe treat myself to one soon from the U.S. :)

Great result. I read with interest your cooking times/temps. My first attempt (2 days ago) ended with me transferring my two 8lb pork butts after 12½ hours to an oven indoors to finish (from 170 to 198) cooked at a steady fan oven 325f. Results were great but I felt I had cheated by not going...

I think I would only plug the two vent holes in the vent that will hold the ATC, they other would be fine without I am sure. As for the 21" California pizza plate, I could not trace any in UK (or Europe) and the ones direct from the USA cost $75 and weigh 11 kilos so I have some concerns about...