I’ll have a look next time in there (buying a pellet smoker)
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I think that one is a bit small, I looked at it before. The one Edd posted has a bigger cooking area.
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Richie - Just buy a Komado type grill you will not regret it. They use much less charcoal. I think you may well save yourself £200 per year in fuel at the rate use it.
If you want to try a semi scientific parallel cook one weekend just ask
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Wandsworth medium BGE - https://www.ebay.co.uk/itm/Medium-Big-Green-Egg/273824047517?hash=item3fc12f619d:g:S6sAAOSwGjxcxJQ9
Nice job boys.
This thread just got me through a 45 minute wait at the Xray Dept as I forgot my Kindle.
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Ok chimney starters again…but quickly please
Big or little? I’m at the garden centre and they have the std size Weber or a big one in a set with some briquettes and fire lighters. The difference in price is £8.
I actually just want you to tell me to buy the big one, because I’m probably going to do so anyway, but then I can blame you…
Mine’s a large one. It saves time as there is no need to top up.
A large gives you plenty to cook with.
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Tempted to buy one of these.
Big one
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Nothing beats convincing someone to buy something they think they can’t afford to especially if when they do it helps justify ones own purchases.
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Big 
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I bought the one with the briquettes etc the other day from the garden centre. This place has inspired me to get the old bbq out, used it about half a dozen times in 8 years.
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You left much more fat on the point than I did, next time I think I’ll leave the fat on and then trim it off when it comes to cubing for the burnt ends.
It shouldn’t run out of puff though, I got 12 hours at 110c out of mine on Saturday, it would have burned for much longer but I shut the vents and switched the thermometer off at midnight when I went to bed.
Have you tried the minion method yet?
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Yes, I use the Minion method generally. I think it was chilly and windy yesterday and Saturday. In our back yard I have found it difficult all winter to get the cooker up to 120. I was running it with all the vents wide open yesterday and was barely hitting 100. I think it just depends on the weather, which is why I’ve wanted to make an insulating jacket for it.
I probably left more fat on the point coz I don’t know what I’m doing! I have been watching a lot of stuff online about trimming brisket this weekend. A lot of the experienced BBQ-ers seem to round everything off, so no corners anywhere, which I think results in less dry bits.
I’d like one! I am using the smoker a lot and the one Edd posted looks good value. I’m Just bloody skint!!
A parallel cook would be fun and I’d learn loads, we should do it! Maybe plot at Lopwell?
Something doesn’t sound right there as I have to close two of the bottom vents and have the other a third open with the top vent half closed to hold it down at 110c, with all vents wide open I had around 160c at the top grill.
I use about 1.5 big weber chimneys of briquettes to create a ring/wall of 2x2 briquettes and then light another full chimney and dump it in the middle.
I should have taken a photo but I ended up with a huge pile of trimmed fat from a 1.5kg piece of brisket, I reckon it must have weighed close to 500 grams. I’m going to try another this weekend but leave more fat and cook for at least 12 hours with sprays of beef stock every 30 mins.
Nothing would tempt me into this madness.
Having a BBQ thing more or less requires a garden. That means gardening. Another madness I have no intention of getting involved in.
I live in a roof conversion flat and I don’t even have a pot plant.
I have no plants in my garden
I have a bbq