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17:54 and internal temp is 169.. I wanted it done at 19:45 so it could rest for 40 minutes before serving.. not sure it's going to make it. I may increase grill temp to 275 if it doesn't start making progress in next 20 minutes.

I just checked the fuel and there is plenty left.. about half of the 8kg of briquettes I put on. I think I may be through the stall, its 167 now... I dont know how long it was at 165 as I was out.. but it took until 17:02 to change.

Just got back from town and its 16:24... grill temp is 252 and meat internal is 165.

Thanks. Getting a bit nervous as we have had to go out for a few hours...

ready to close her up... pan filled with hot water as outside temp is around 40f. Now the wait!! lid went on around 09:45,, temp stabilised around 10:30am.

I decided to switch the Qmaster off until temp was nearer my holding range as i didnt want the fan firing up all the charcoal... it was climbing nicely but I figured this would be the best in the long run. You can see the probe temp is in C!!!! As previously mentioned my mistake! 250c...

The meat out of the fridge, smelt delicious!

The temp difference between the maverick probe on the grill and the lid!

Time to fire it up! quite embarrassingly my first attempt to light failed! I used the "paper doughnut" method.. the paper burnt and I was hopeful but it quickly became apparent that it wasn't lit. Luckily I had some firelighters so I used 2 small cubes under the chimney and had it going...

Now for the money shot! the QMaster lite. I nearly went for the senior but this one seems so much simpler to me being a novice. Switch it on, adjust temp; that's it! Or at least I thought. I had set it to C rather than F - so programmed it for 250c!!! 450f. Luckily I quickly spotted my mistake...

Attached to the weber

Now for the control system! Qmaster Lite. Weber adapter, attached to the weber using 2 toggle bolts - the ones you use to fix things to plasterboard. 5mm diamater 75mm long. Notice the damper, very lightweight metal that the 10cfm fan can easily move. The 10cfm fan in makeshift waterproof...

All the kids in the pool! All rubbed and ready for overnight in the fridge

The meat unprepared, as I said being my first smoke this is just cheap supermarket meat. I don't want to go all out on the good stuff until my skills are much improved. Prepared and tied, it weighs around 5.3 pounds with all the fat and skin removed. I threw the skin away, some of my...

Got to have a sharp Knife! not a bad result from my first sharpen.. the blade was pretty nicked in places, after doing about 20 strokes on each side in a pushing motion on both the 400 and 1000 grit it went through the meat very easily.. nowhere near "razor sharp" but sharp enough.

I go to bed around 1am.. so I could get the meat out at that time and let it come to room temp... that should hopefully not bring about such a large temp reduction to the grill when the meat is added.

My wife doesn't finish work until 20:30 so I was thinking get it fired up at 9am - stable at 10am, 6 lb = 9 hour cook, done by 19:00 - rest until she's ready..

I have been gearing up to this for a while and thought I would share my journey with you all. I got the WSM for my Birthday off my better half and am keen to get cracking! Months of research have brought me to this point and I am almost ready to go this weekend. The only things outstanding are...