I have no garden
Have you got velux windows?
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we have garden, seats, lawn and BBQ. Not done any gardening or lawn maintenance for years. And no we don’t pay anyone either. We just let it grow wild.
Bet your neighbours love you
I think it just depends on the weather, the smoker is quite exposed in our yard. Have you positioned yours somewhere sheltered? The previous weekend I had 2 vents closed with the other and the top half open. I was trying to keep it to 80° though. This weekend I struggled to get it to 100 with everything open.
Nope, my garden is like a wind tunnel as it sits parallel to about 200 metres of fucking huge oak trees, it blew down 2 fence panels on Saturday.
The wind was blowing smoke out of the edges on the front door but it still managed 110c with both bottom vents closed. If anything the wind makes mine run hotter.
(there’s a fuck tonne of Jim gags available here)
Yes
why, one side is neat but loves the birds and butterflies we support. Other side is a wild flower garden, controlled mess.
Sorted, big one bought, thanks chaps.
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I do think the Big K Restaurant Grade briquettes are better than the Weber ones. It seems to me they burn hotter and longer. I shall get some this week. Next time you Set yours up, can you take a pic? I can then try it, to see if there is any difference. 
Will do, keep meaning to try Aussie heat beads as I preferred those over BigK
Everyone in Texas used Kingsford but I’ve never found anywhere that sells it over here, perhaps @edd9000 knows somewhere over here that sells it?
Ah Kingsford, good stuff. Here I just used Big K or Weber. But I was using a bin with plenty of room for fuel and I’d just top up as required.
[quote=“Kevin, post:1020, topic:4760”]
Pot plants grow well in roof conversions I’m led to believe 
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Trudat
I tried to trim the fat down on mine to about a 1/4". The hard fat cap on top I trimmed reasonably heavily and in a couple of places hit the meat beneath. I think it looks like a lot of fat because the meat contracted during cooking and the fat has kind of bunched up. I found the fat to be absolutely delicious! I did spray but only from about 79°. I chucked it on and went back to bed for 3 hours once the cooker temp had stabilized. The thermometer read 79 when I next looked and was still climbing, it hadn’t seemed to have stalled. I wrapped it anyway with a spray.
Because the cooker temp was dying towards the end, it dragged the time out and I didn’t have time to rest it. I’d already told the family it was going to be lunch rather than dinner and they were all starving! I think ideally it should be left to cool slowly over a couple of hours tightly wrapped in a cool box. Next time I will try and correct all these things; cooker temp, wrapping, resting, even though I was quite pleased with the result. I’m very impressed with Turner & George, I could taste that the meat was dry aged, it looked it too. It wasn’t too expensive and seemed to have enough fat to baste it internally.
I might have another go this weekend, if I can afford it. Will have a go at burnt ends anyway, as I froze the left overs.
tl;dr
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Have got another bbq on Sunday so am thinking about part cooking the brisket on Saturday or starting it at midnight on a really low heat.
The burnt ends I did tasted much better the next day and despite being a bit dry had a really nice beef flavour under the smoke and sauce.
I’ve ordered the 3kg brisket, 4x racks of ribs and a chicken from turner and george for the weekend as I have 10 people coming over. It’s not that much more than my local butcher and the ribs are actually cheaper.
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5 of them skinny bastards then
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Close, 2 of them are ankle biters and their parents get full chewing a toothpick.
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