British BBQ Society Forums

Has anyone modded the Excel to give a better seal between the stackers? I have sealed the doors as Keith described and it works a treat but I am still getting some smoke leakage between the stacks. Think I saw somewhere that someone was using a heatproof adhesive cord but I can't find the post now...?

This is the sort of thing, the adhesive is on the same page.http://shop.vitcas.com/fire-rope---3mm- ... tAodGV4AIQ

Thanks for the heads up on the door seal, definitely helped.

I cooked a turkey on christmas day which turned out great, I ended up using a pyrex dish in the waterbowl for gravy which helped get the temp up. However it was still a struggle to get to 320. Much better than previous though

Perfect! Thanks Tommo.

I had a pro Q and also struggled to get to higher temps. I think by design it low and slow and they can chug along at 225-250 till the cows return to their condos. I had a forced air system and i could get up there and maintain temps.

Toby is selling a good forced air system that isn't too expensive but from all the reviews is the dogs dangly's for temp control on a bullet smoker.

Keith - how much sand do you put in the bowl - guessing too much and it will sink too much heat, not enough and too much direct heat...?

I don't think you'll get too much direct heat even with a completely empty water bowl that's just been foiled over. In fact although I've not tried it I think that's probably the best thing to do with the Excel. I've had a clay saucer in mine for ages but I doubt it really makes any difference

GuyB wrote:Keith - how much sand do you put in the bowl - guessing too much and it will sink too much heat, not enough and too much direct heat...?

I fill it to within a couple of inches from the top, then foil (double foil for strength) it which gives a depression in the centre for any juices to gather.
The usual wide foil is usually 450mm but turkey foil, Aldi BBQ foil are 480+mm which is just right.

Excellent - cheers!