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Not seen this before. A rival to the Weber Charcoal Heat Controller? A heat deflector plate to use with your Vortex. Here.

Found these in the freezer the other day and decided to cook them today. A monster 4 boned plate beef ribs. Cross-hatched the membrane and dusted with a combo of mixed rub & SPOG. 07:00hrs: Minion Sidewinder with a cherry & whisky oak combo, utilising my newly acquired fire basket. Probes in...

I picked up this 5lb-er a couple of weeks ago, and tomorrow I'll chuck it on the Bullet. I've cooked a few of these before and they have been outstanding, (Due to the quality of the produce not my expertise.....well, maybe a little bit). The marbling, and fat content, on this cut is nothing...

Covers & All are having a 30% off sale just now. If you miss the sale, there is a 20% off for new signer-uppers. Superior to the OEM offerings. I have several, and I'm very happy with them. They also do custom orders to your spec. . . Disclaimer: I have no affiliation with this company, except...

I'm torn between what to cook this weekend on the Bullet. A 6-boned monster beef shorty's. Or..... A 7lb Iberico Pork Collar De Raza, for pulling. Wifey wants pulled pork. I'm leaning towards the shorty's.

Being of an engineering background, I got tired of Weber's wobbly wheels. It went against my ingrained training that things need to fit together well. So I decided to fix the Weber Wobbly Wheel Syndrome permanently. All it required was a couple of washers and a 3/8" ID lock collar per wheel. I...

Was watching a 1973 episode of M*A*S*H last night. The 4077th had a grill delivered. Can anyone identify the grill Radar is demo-ing? A Buddy L? (Maybe the grill hasn't been fully assembled by the production crew? No wheels, handles or roti assembly).

This is a perfect compliment to a roast dinner when mashed potatoes are served. As you can see the prep is exactly the same as making your own mashed spuds. Easy, peasy to make. Delicious and very nutritional. Ingredients 1.5lb swede, peeled weight around 22oz. 1 pinch salt 3 tablespoon...

For those of you who don't wish to drill their kettle to install a thermometer, this might be an alternative. A magnetic thermometer. It's primary design is to measure the flue temperature on wood/coal burning stoves, so you have the optimum and most efficient burn. It works on the same...

I like bbq'd chicken. It's one of my favourites from the grill. Get off my lawn! I picked up these 4 organically raised chook legs from my butcher today. I jerked two, & spog'd the other two. I'll vortex them with a chunk of orange wood.

Passing by my butcher, I wondered in and picked up these two little rascals for tea tonight. 2.25" 35-day aged Highland rib-eyes.

The CFO has instructed me to do Sunday roast pork. A 3lb rolled Old Spot crackling shoulder joint. A light binder of sunflower oil and SPOG. Nothing else. Ready for the grill. On she goes. (Apple and maple wood). 300F at the grate. Sides will be Colcannon mashed spuds, corn-en-le-cob...

Went to my butcher today and picked up a 3lb piece of rolled pork shoulder. Roast pork is a favourite for a traditional UK Sunday roast. Instead of cooking it in the oven, I decided on the O18. ProQ coco-shell briqs for fuel, with a mix of maple and apple wood chunks. SPOG for the win. Here...

I was asked instructed by the CFO to do beef short ribs today. Trimmed & SPOG'd overnight in the fridge. I didn’t have the real estate to get the 5-bone plate on the 14.5 Bullet. (I only cook on the top grate). Had to adapt,(see 1st pic). Heat Beads & Whisky stave wood chunks for fuel & smoke...

Hi. I'm trying to source a side table for my 18" kettle. I would like one that slots on to the bowl like the BBQ Dragon Wing pictured below. And it's proving a bit elusive. Side tables for the more popular 22" are no problem in finding. I'm not looking for a side table that has legs. Any...

It looks like I'll be in the market for a new pair of bbq gloves, the old ones are getting trashed. But I'm having trouble finding a pair that are relatively thin, close fitting and do not feel like you have a pair of boxing gloves on. I can't find the gloves that I currently have online. I've...

This 4-boned beef short rib plate took 7hrs at +/-250F. They were very nice.

Picked up this 5lb locally reared, air-dried, Scottish leg of lamb from my butcher. I pierced the skin in several places and inserted sliver of garlic in each hole. Use an evoo binder and rubbed heavily with garlic and herb sprinkles and into the fridge overnight. Set up the WSM14 for a Minion...

Got a message from my butcher. He just had a delivery of these beauties. It will be cooked next weekend, as I have a pepper-stout beef cook on the go today. "Harvested from what is known as the "Wagyu" of Pork, primarily the Iberian Black pigs that forage in the Andalusian Mountains of Spain...

Hi Folks. At the moment I've got a 6lb boneless rolled pork shoulder in the WSM. The thing is, it won't be consumed until the 27th December at a friends get-together. I have to do it today because Xmas Day & Boxing Day are booked solid. Once pulled, what is the best way to keep it so it doesn't...