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Hi Andrew. Did you find a decent therm? I got a raesonable frying therm from UK therm link Which seems to do the trick, though I'd much rather have one with both F and C on to stop having to do the conversion

Why bother - just use a drip tray on top and buy another pan for water? You could try putting it in upside down - my guess is the pan will expand more than the sand - but it is guaranteed to create a worse mess in the charcoal chamber just when you give up!

Well they say you learn something every day. Here in the UK Dungeness is the site of a nuclear power station so I wouldn't want to eat crabs from there!

Thanks for the web site - even in the UK!! Incidentally if anyone is searching for piri piri remember it's sometimes spelt peri peri.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> Fortunately, a brand new butcher is opening down the street from me (bringing the total number of butchers to one!), and knowing the pickiness of the locals (organic types) this butcher will be a good person to get to know...

I can recommend the Busha Browne's already mentioned - it's pretty salty but good. I tend to use this on ribs and cook them as per "dry" method to give a bit of chew and a bit of heat. I suspect this isn't what most people on this board are trying to achieve but my wife and I love it. I have to...

I store just as for firewood - keep it off the ground, preferably protected from rain & snow and with adequate airflow. A pile on the ground is OK but you'll find the bottom layer will rot and devlop fungal growth. You'll find it's easier to chop while it's still green so I cut into lengths and...

Radiation - you won't measure it with a shiny thermometer. There was a thread about cleaning to get more radiant heat somewhere here - something Alton Brown said etc. If you want low and slow it sounds like you're getting it, presumably the quality of the output is the result of the process, so...

Remember this applies to both the inside and the outside - in theory the more polished the inside is the less radiant heat will be absorbed by the body, and hence more will be reflected back to the meat. The more polished the outside the less heat will be transferred from the body. This is only...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> what's funny is the guy who owned it had the grate and water pan rack installed upside down, so nothing fits right <HR></BLOCKQUOTE> Is this why the lid fits outside the cooking section - sure that's not the wrong way up...

Weather seems to be getting milder again - at least it's not warm & wet that's what I hate most in the winter, it should at least have the grace to make us all suggle up. I've noticed that I use more charcoal doing the dry ribs in the 300 - 350 range but I think wind has more effect - I shelter...

Morgan Make sure your mother is "careful" with the customs declaration - I think the current limit is about GBP 18 if you buy it yourself and GBP 36 if it is a gift, so anything below that won't attract duty or VAT. UK Postal import I Hope this helps - just make sure the declaration is...

Looks like hitch hauls work. Transport thread

These may be of interest: Double Water Pan Revisited Double water pan

My guess is that the placing of the air vents is an extension of this logic, taken from the Weber site: <span class="ev_code_BLUE">The Smokey Joe Gold also has unique side venting specially designed to prevent ash from falling into your car.</span> The question remains which models are affected...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> And would that be the warming oven in your 1/2 ton Aga ? <HR></BLOCKQUOTE> That'll be the warming oven in the 1/2 ton Rayburn that filled the house with smoke when the wind was in the NE, that needed feeding with coal each...

I have a neighbour who always keeps "morning wood" (kindling) in the warming oven, I've been tempted to do the same - I'm sure it would work for smokewood too.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> It's a strategy ... take away something and they'll miss it. I *was* a bit obsessed. <HR></BLOCKQUOTE> My wife kept complaining about my obsession - funny how many times SHE has suggested ribs since I stopped suggesting...

How will you assess potential demand for Q. Most people here in the UK don't get it. Smoking means cold smoking salmon or cheese and BBQ means (badly) grilled sausages / burgers etc. Ask yourself why Bren's is the only WSM in Ireland.... ..... or perhaps you're onto something and the Celtic...

Anyone tried a Bradley smoker - they seem to be creeping in over here in the UK. In fact they sell a smoke generating unit on its own.