British BBQ Society Forums

Ah already got two bags of webber wood chips from last summer when I was playing with them little kettle bbq, and just made a deal with a nice guy called Paul from these forums who's shipping me a box of oak, hickory and cherry have two 12kg bags of charcoal from booker's in the car which I picked up last night.

catnip wrote:Ah already got two bags of webber wood chips from last summer when I was playing with them little kettle bbq, and just made a deal with a nice guy called Paul from these forums who's shipping me a box of oak, hickory and cherry have two 12kg bags of charcoal from booker's in the car which I picked up last night.

You'll be well happy, the boxes are fully packed and well labelled.

Just a question for anyone reading this, should I strip the bark off the odd piedes of wood???

I leave the wood as is, i.e. I don't strip of any bark that doesn't fall off when I chop it, you will get differing opinions though

OK question 1) where do I pass the cables for the temperature probes, the probe hole is too small for the maverick probes, door, vent or between stacks?

Pass them through the top vent, it is the area designed to have a gap which means it wont effect the cook.

Acting on a previous topic I VERY CAREFULLY squeezed the probe into a more rounded shape which now fits. Yes this probably voided any warranty if I should ever have a problem, but it worked ant they fit.

status update, just because I worry about these things, lit the coals in the chimney left it 15 mins till they were all burning and white, added them to the basket with a circle of unlit charcoal around it as per minion, no water or clay in the water pot.

after 25 mins the over is over 400f, maverick is ready HHH....I've close the bottom vents to 1/4 open each, I assume this will go down in temp soon, but until i add water or clay then it's going to run hot?

Burn off should be finished at 2pm then i'll add the clay and chicken, wood and charcoal if needed, or am I missing something?

The smoker is designed to have water or an alternative in from the start, you need to stablise the temperature before adding the meat and it will read lower when the heat gets absorbed into the clay or water.

It's running at 265 with the clay saucer in and 3 chickens, got two vents closed one open a fraction, is there anything else I can do to lower the temp, not the I really need to but just in case?

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