Don’t tell 'em Pike 
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By adjusting the air vents top and bottom. There is a possibility that the thermometer and the way I had it slotted in the top air vent isn’t very accurate. I am going to get one I can mount permanently. It did go as high as 130 but as I said, I got it to around 112 for the majority of the time
Ever thought about just eating out?
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Though I say it myself, the fish was mega tonight. Until I started the prawns on direct heat, I had a tray of hot water over the coals as well as one underneath and had a couple of chunks of mesquite on top of the coals too. I got a fantastic smokey flavour to it and it didn’t get at all dry. Sea bass fillets stuffed with olives, capers and flat leaf parsley btw. No one else seemed particulary excited about it. 
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Were you cooking babyback or spare ribs? I cook babyback for around 4 hours but spare ribs I cook for around 6. Spare ribs can be a lot meatier so need more cooking.
I meant to say: the fish, prawns and corn look delicious.
There’s a Weber forum you know. Don’t ask me how I know that.
Ribs were spare. Next time I will try the two trays full of water as tonight and have the coals on one side rather than the snake, which did work, but I found that only about a third were used.
I like the look of those thermometers but would rather spend the money on food at the moment! I will get one when a bit more flush. Do you have one, can it monitor the BBQ temp and the meat temp at the same time? I read the subscription but didn’t quite understand if this was possible.
Avoid like the plague. These specialist forums are full of lunatics.
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It was Clap that posted about the thermometer but I happen to have one as well. Yes, it has dual probes - one for the meat and one for the grill. It’s a really handy piece of kit because you can tell the temps on the second unit. You can also set a alarm when the grill gets above or below a certain temp.
Cool, I knew it was a thing. Do you need to drill holes in the base or in the lid, or are these things wireless?
I don’t have one but it was recommended to me by the same person who recommended heat beads. He does lots of low and slow and I trust his opinion.
The first unit is attached to the two temp probes using cables. The first unit then sends the temp info to the second unit wirelessly.
No need to drill any holes for the first unit though. I just put the Kettle lid over the cables, they’re pretty thin.
can you upgrade the cables and what about lifters
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Ah ok, understood. 
Another spatchcock chicken tonight. I tried a different set up with the Weber. A tray of boiling water over the coals as well as one under the grill. It works well, very moist meat, although I think I was trying to cook it too low to start with. I was kind of following a recipe in the Pitt Cue book, which said set it to 150°c. I had no problem holding it thereabouts but the chicken took an age to cook. Next time I think I’ll aim for 180° with a few more briquettes and see how that goes.
Anyone else tried this?
The steaming bbq thing is good with a cob, you can also use wine or beer.
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or Coffee, for an extra sloooooow roast (in every aspect)
I cooked cobs in their sheaths the other day too but directly over the coals. Worked well. I have heard of the beer/wine thing. Does it actially affect the flavour?