A problem for @Jim, too.
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Having another go at the snake today. 2 trays of hot water, Weber briquettes, couple of lumps of mesquite…
A rack of ribs that have been sitting in a home made rub all night went in an hour ago. Temp’ now stable, even if it’s probably not the most accurate way of measuring it…
At least the temperature of the metal lid will be accurate.
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Two hours in and looks ok! I’m using @thebiglebowski 's method and they are now foil wrapped in Apple juice and cider vinegar for the next two. Two pans of water really makes a difference, proper steamy.
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Those ribs are fhuge!
Haha! No, I think it’s because it’s a mid-sized Weber. Funnily enough, I went to B&Q earlier for more fuel and saw the big Webers in there and was shocked at how huge they are. Thinking about getting another, or maybe a smoker…
I usually St Louis cut the ribs, cooks a bit quicker. As long as you are close enough with the temp it doesn’t matter much, just get them to the texture you like. I use a thermapen to check the internal temp, get it to 190f ish, hold it there a while, cover in bbq sauce and finish over high heat 
My BBQ bin is a bit past it, one of these for me next : http://bigpoppasmokers.co.uk/
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That looks like good value.
I’ve been looking at ProQ
https://www.worldofpower.co.uk/proq-frontier-elite-charcoal-smoker-barbecue.html?gclid=Cj0KCQjwquTbBRCSARIsADzW88zZq_Jqk70gi6P1RjqcxACAhh-7b526MGAp-d-XcG8SVYp2bDz55F8aAhV-EALw_wcB
How I cook a few racks in the BBQ Bin.
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Wow!!
It really was a Bin. I’m sure I did ribs for a bake off at some point.
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I have a ProQ smoker and can recommend them. Perhaps not as nicely built as the Weber stuff but a lot cheaper. I think mine is a Frontier but perhaps not the Elite one. Was about £180 IIRC.
It’s nice that you can use as many or as few tiers as you need. Actually, this talk of smoked comestibles has reminded me that I need to get it out. Don’t think I’ve used it this summer.
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So, better than last week’s and they had an epic smokey flavour. Still not satisfied with the texture though, still slightly too tough. I think I have to get a proper thermometer sorted. The family were complaining they were too spicy… 
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Jerk chicken, Rice and peas, Caribbean style salad wot I made up out of my head.
I’m really liking Little Gem lettuces cut in half lengthways, the cut faces then smeared with oil and whacked on the Barbie for a couple of minutes. 
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scorched gem lettuce is a lovely thing - very hipster ATM
Is it? Kerri started me off doing it. She does a salad that has griddled Little Gem and Halloumi, I think from a Leon recipe book. We then started to do it in other things and my recent bbq thing has led me to try it there. I’ve messed it up a couple of times, its easy to over do it and it just wilts. Get it right though and it remains crisp but gets a lovely sweet, smokey flavour. 
I’ve been meaning to try hearts of romaine…
Kos 
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You banging on about your bloody holidays again? 
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