Looks like you bought the same set of barbi' tools from a BX which I once bought, MrB! The knife which came with the set looked like it would have been suitable for disembowelling a small dinosaur and would doubtless be illegal these days. Mine is no more as I broke it when trying to hack down an ivy branch with it. The burger flipping jobber and fork weren't a lot of use either and I've only got the tongs left now - another classically useless 'route steal'!

Those clattering things didn't come this way though, but quite a rare and unusual sight to see any 9-ship except RAFAT these days. On the subject of spinning things, Weber tell me that the excellent ash-catching device is no longer available on the 47 cm model (that's 0.00234 furlongs for Brex****ters who hate metric), which seems rather daft as it makes life very much easier than the infernal hubcap and finger pinching spring clips.

Anyway, the trusty black orb will be back in use again this evening!

I'm an 18.5" man, Furlongs are so yesterday.

Boasting!

as for those spring clips, the wheeze is to rotate one around the Weber leg, thus freeing up the hubcap ready to drop ash all over the patio.

Woodists and charcoalists take note:
https://www.eurekalert.org/pub_relea...-cwc082318.php
Those that cook with the breath of Satan's bottom shall outlast ye...

We've had issues with air quality around the Puget Sound area off and on for the last several weeks due to numerous wildfires in British Columbia and eastern Washington state (reportedly over 500 wildfires in BC :eek:). News said Seattle air quality was worse than Beijing...
There have been several days where the air quality was so bad that charcoal/wood fire cooking was banned. :=
Satan's breath was still allowed...:p

...presumably one could hang one's spare ribs in the open air and get roughly the same effect...?

Best BBQ for smoking meat.
 

Perhaps you should add a shot of Avtur...

This might help, all things BBQ

https://www.pprune.org/military-avia...ighlight=weber

SD,

I also started out with the Pro Q Excel smoker. From my experience you should always use good quality briquettes like Heat Beads. Du not use charcoal or coconut shell charcoal as they do not contain enough energi and tend to give you more ash then heat. Save the charcoal to the day when you step up your game and acquire a kamado grill.
In the Pro Q I will normally smoke the meat for 16 to 18 hours with the temp gauge in the lid around 105-110 degrees celsius. I will start op by filling about 10kg of Heat Beads stacked in the minion method mixed with lumps of wood (smoke). If its cold outside I might have to fill 4 or 5 more kg of Heat Beads in the basket after 10 or 12 hours. While doing that I will remove all the ash as it clogs up the air circulation. If you want a tool to help you maintain a steady temperature, you need something like the Flame Boss Pit controller that I've got. Pretty neat kit but expensive.
Normally I will check the water level every 4 to 5 hours. It normally takes some refills during the cook.
Hope my tips are useful.

Minion metod Flame Boss

The quickest and best method I have found for cooking stuff is to reheat it

We use either electric or propane style Smokers in this part of the world.

Wood Pellet Smokers come in third place.

The real difference is whether you want to cold smoke or cook and smoke....where keeping the Temperature down to 250 degrees F or less for Cold Smoke.

Cold works better for fish and other delicate food items... and hot smoke works better for red meats...beef, pork, goat.

Hit that shopping place named after a South American River and do some searching.

Charcoal fuel is not a choice by the way.

Here is a good place to start as well.....the important thing is to read the Reviews/Ratings and consider what kind of smoking you are wanting to do.

https://www.bbqguys.com/bbq-grills-smokers/bbq-smokers


My next investment for my Cottage at the Coast is this Gas Grill.....built locally and comes with a Life Time Warranty on the Gas Burner.

The Builder will ride his Harley to your front door and replace the burner if it every goes bad.

Perhaps not if you live on the other side of a saltwater divide.

We take our cooking serious in these parts!

https://www.grillmangrills.net

I like good smoked meats - pork (ribs or loin), chicken and turkey, heck just about anything is tasty if properly smoked.
I'd struggled with getting good results until my sister gave me one of these for Christmas a while back:

It's close to fool proof - you put in the prepped meat, put some water in the bottom pan, add some wood chips, set the desired cook temp and time, and push start. About once an hour I go and add some more wood chips - other than that just let it go until it's done.
Most stuff I smoke at between 200F and 220F, and between 3 and 6 hours. Have a good meat thermometer on hand just to make sure it's properly (i.e. safe) when you're done.

Hail and Well Met, Sir tdracer and other smoked meat aficionados!

My bride and I have exactly that same smoking apparatus and are pretty happy with it. We do eight to nine pound bone-in pork shoulders and four to five pound beef briskets for ~ 8 hours at 220-225 F. We rub the meat liberally with a top secret preparation and let it rest in the 'fridge for a day or two before throwing it into the smoker. I add hickory, apple, and/or cherry wood every hour and spray the roast with apple cider during the same interval. The result is delicious and pull-apart tender, but I am unable to obtain a nice darkened bark. Having given up cigarette smoking several years ago (and breathing cannulated oxygen 24/7 thanks to "Big Tobacco" and my own idiocy!), I need another proven carcinogen with which to flaunt the fates. "Outside" pork seems just the ticket! Are you able to suggest a methodology by which I can attain it? Perhaps the last hour of the smoke should be done at a significantly higher temperature? Any suggestions are appreciated, and do say hello to Mr. Gates for me.... :ok:

- Ed ;)

Cavu.......try this sometime and see how it works out.


https://www.geniuskitchen.com/recipe...-method-207187

Oh Epicurean SASless! That recipe looks fantastic! Apparently, the secret is searing the meat as a preliminary step, which makes nothing but sense. I'll give it a try as soon as spring arrives and let you know the result, Thank you so much for your considerate reply. :ok:

- Ed :)

Squadron reductions
 

At the beginning of last display season, a charcoal powered variant was added to supplement the now "historic" LPG Radiant. Sadly (depends on which side of the fence one sits), following a squadron relocation to a new base, the LPG suffered CAT5 damage as the result of a loadie not following the SOP and dropping it off a tail-lift. On the plus side, space has been created in the hanger and suggestions are invited for suitable short-range (2-3 engined) replacements.

I wonder where BEagle is hiding - I depend on him jumping in to condemn any use of electricity or gas for outdoor cooking :O

There is no need to wait for BEagle. I shall say it, the use of anything other than the correct BBQ fuel shows your hand as a supporter of Fiona Onasanya. Indeed I would hazard a guess you change your interior soft furnishings to match the season, and you are a sailor :)

I no longer own a barbecue. All I’d say, for the sake of personal health, is enjoy but watch out for those PAHs and HCAs that can be the result of over cooked meat.