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Good call Tim, I ran out of gaffer tape but thanks to your reminder its now on the shopping list for tomorrow (he says looking at the wife reading over his shoulder who suddenly grabs pen and paper bless her) Thanks Len (and Bob below) for your help, advice and support (and Chris of course...

It seems to have paid off Len...

I haven't seen a Thermapen yet (but will soon) but I have used a Maverick 732 and an Amir Digital Thermometer as better bits of kit to the stuff I already owned. edit : seems the one I have is similar but may not have the quality or precision (or price) of the thermapen but this one worked just...

The photos are in...

The photos are in, knocked up a little website to host the first cook story here

I have 1/ (gasket) on the way. I know about 2/ (BBQ Guru) and will probably get one shortly. I am waiting to hear about 3/ (door) from BattleBox hopefully soon, and I already removed 4/ (bottom grate) but have left the water pan in at the moment and used 5kg of play pit sand but I am looking for...

Success! What I thought looked like a charred shrunken overcooked piece of meat turned out to be the tastiest pork I have ever eaten. My lips feel like I shut my eyes and got kissed by an angel, warm and ever so tingling. I have a pile of pics to share and will find a way to house them online...

Thanks Jas. Its taken longer than I expected (by several hours) so all I can do this time is let it rest and then sample some, take a few pictures and bag it for the fridge/freezer for sous vide reheat later. Not the way I had hoped but its 10.30 pm and I havent taken it out to check if the...

Off topic - apologies Just realised I have gone way off topic on this thread, apols :s

Cheers Bob Yes Andrew, Weber hickory chunks ranging from 3-8oz I guess. I won’t soak again (read below) I am coming to the end of my first cook and thinking of just finishing in the oven tbh. Took about 40 mins to get the fire sorted, used 6kgs of briqs assuming I would have some left at the...

Not yet, too many beers, not enough daylight. Agreed :p also agreed :)

A pile of chicken in the fridge waiting to gunk up the WSM later today :)

You make solid points Sean. As I am in a steep learning curve with smoking and Weber kit I aim to control what I can, learn about what I can't and then assemble some stuff that produces as near a consistent result as I am capable of. It may be that WSM smoking becomes like BBQ for me, something...

I should have mentioned Bob that I too have 40 years of bbq in many guises. I have used big brick built (by me) open grills with lump and briq, many gas units that dump all the gunk onto the burner, gas with lava rock (which I quite like), kettles, beach rock pits (Scotland), cave log fires...

Bob, I am 60 years of age but retired when I was 33, mainly due to an obsessive attention to detail in all that I did. I don't aim to be the best in BBQ but what I learn I intend sharing with, and instilling in, others who share my interest or work with me. The objective; to produce the best and...

Some great feedback there Andrew thank you. Spend yesterday like a drowned rat in the torrential rain going from garden centre to garden centre checking out fuel options. Tracked down some briquettes at 55% below the current price of Webers own (as they have no large bag sizes in UK atm and...

Storm Imogen they called it, worst since 2013, but just blown through (thankfully)

If that argument holds up Bob we should get along famously (being somewhat flawed myself) Setting aside the arthritis I have in my right elbow, wrist and index and middle fingers, and the fact that I am right handed, even if I were fully able bodied I would not expect to have to try and bend...

Having read many posts about the problems with the WSM doors, I did as was repeatedly suggested and contacted Weber. Here is my email to them and theirs back to me. If you have a view, please share it as I am looking forward to responding but thought I would keep my powder dry for a day or...

Thanks Bob, I am sure those are wise words. The winds just peaked at 96mph so the first cook is still a little way off. As for the stable, it has 4 walls and a roof so there is no direct wind possible unless this storm rips it to bits. If that happens, I'll rethink :)