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Ok, very lucky recipient of a cyberQ wifi recently and am absolutely loving it. What's the best app to use on iPhone and iPad? Have come across BBQ remote Pit pal - a bit too detail orientated. Guru monitor. Anyone have any recommendations? Thanks all.

Did my first cook on my kettle since installing the gasket, it was a high heat chicken cook using lump so I wasn't trying to control the temps. But shutdown time was massively reduced, I checked the kettle around 2 hours after shutting down all the vents and it was stone cold, I am very...

It's not a huge gap, but enough that it's not able to sweep ash as effectively as the other blades, perhaps 3-4mm. Mine is the newer style kettle so I'll try and take it off and adjust it a little. Thanks very much for the info, wasn't quite sure how they went together, and yes, lid was...

Did this earlier, cleaned and degreased the horizontal area around the edge of the lid, 1/2" nomex gasket fits quite well. Just leaving it to air dry for 24 hours now. The adhesive is only rated for 500f continuous so I'm not sure how well it's going to cope with high heat pizza cooks. Don't...

I've tried the newspaper method a couple of times but the leftover ashes are annoying. I'll always use a single starter cube where possible, in an emergency I'll pour a little oil on some kitchen roll.

Used to use my cover on my wsm all the time but got annoyed with it still letting water through. So, I painstakingly and thoroughly applied seam sealant everywhere necessary, and before we had any proper rain to test it with I stupidly left it lying on the floor and a couple of lump embers...

Start with fewer lit coals and manage your vents. Top one should be kept open and positioned over the meat, and just use the bottom one to control the temp, you may have to shut them down quite a bit, at least that's been my experience. Read this, it should cover everything you need to know -...

I'm in the UK and my 22.5 kettle has a bolt on handle and heat shield, no complaints here. Very sturdy indeed.

All you need is a chimney starter, coal and wood (chunks work best, but chips or pellets will be fine I'm sure). Read up on the snake/fuse method which will enable you to control the temperature and position your wood along the top of the coals. It also helps to position a tray filled with...

Hello all, Has anyone applied gasket material on the lid of a 22.5 kettle? And if so has it shortened shutdown? I have gasket material and adhesive leftover from the gasket kit from my wsm. When I finish cooking bottom vents are closed and the lid is on properly with top vent closed, the other...

Oh yes, I've recently installed the CB door with compression latch, and both the lid and door gaskets. Temperature stability seems much better, and it shuts down much faster. Need to do some longer cooks to gauge the effect on temperature properly.

Wrap it with a few layers of heat resistant silicone tape, should make a big difference

Cooked them between 225-275 as it was a little windy, smoked over oak for about 4.5 hours. Very tender and delicious. I always forget to take pictures, I'm too busy eating.

I'll use lump for sure, I may give this a go and see what pans I can find to raise sufficiently and give this a go tonight. Why close your top vents? I can understand lifting the lid to get more air into it, but surely having the lid vent open will aid convection even more?

Hmm, thinking about it, I could just use a few empty cans to raise up the top grate from my wsm. Am very tempted to give this a go tonight.

I'm interested in cooking some home made pizzas on my kettle, I understand that to even the cooking process that it's best to cook above the grate. My plan is to lift up a pizza stone using fire bricks. I have some questions for those experts out there. How long do you pre heat the bbq for? Do...

Any particular internal temp I should be aiming for, or just the well done range of 170-175f? Or just until the bone feels loose?

I'm cooking a couple of lamb shanks tomorrow (or later on today in U.K. time, it's a late night and I blame the rum)the first time and will be following a recipe from Big Bob's BBQ book, they're marinating as I type. However, one thing I'm confused about is that the cooking instructions indicate...

If I was a very rich man then I'd just have to buy it, just look at that picture! But I would be seriously careful about cooking them, imagine over cooking those steaks, I think I'd cry.

What?!? This defies belief, how on earth can people be so stupid?