British BBQ Society Forums

Hi all,

A tough decision but due to a change of circumstances I just won’t get chance to do any smoking now and it’s too good to let go to waste...
The Cactus Jack 16” SE is in great full working order with all components.
I had 3x high quality stainless griddles made for it so easy clean etc.
It ...

We'll thanks for your hints n tips guys!!
It went really well, although far from perfect... The et 73 temp gauge that won't turn off must be out as the maz temp of the pp was 195, it had been on for just over six hours and I'd had enough so took it off, rested it and it pulled awesome, red outer ...

Thanks for all your thoughts guys,

so is it still a good idea to double wrap the chicken in foil or just sit it in a tin tray???

Really looking forward to firin the big girl up regardless of outcome....

My word you are brave! First time cook with guests?:shock::oops:

I would defo say away from wind, you won't be able to control it otherwise and you will indeed get temp spikes. It would be like having a pit stoker with no controller.

I prefer the term "Stupid" rather than brave lmao...

Thanks ...

Thanks Ben,

Would you position Smoker in a position so that the intake vents are facing into or way from the direction of the wind?

I imagine this will have a dramatic effect if it is quite a windy day??

Just had a beer, back to normal breathing now...lol

So smoking chamber temp ok between 220 and 250F

Are your temps quoted in C or F?

Thanks Ben

Here is a link to them m

Basically what you've got is a decent offset smoker, you put hot coals or sticks of wood into the fire box and control the air flow/temperature with the slider on the end.

if you want more information about cooking with an offset i'm sure Google will bring up lots of ...

Or should I go for the Higher temp and shorter duration for all???????????????????????


EEEEk reading too much now.....

What kind of off-set do you have?

Are you grilling on that too?

I'll leave the PP question to others - but at 250 I'd :

RIBS (baby backs) - 2 hours on - 1 hour foiled - 30 min for glazing unfoiled -

Chicken - 3 hours as far a way from direct heat as poss.. Use a probe before serving. If you ...

Ok so I am using My Offset Smoker this Sunday first time......

It was going to be a small event with me the misses and a couple of neighbours.... The misses got involved and now there is ten of us...... Oh good no pressure then.....

So people will be coming about 1400, plan to eat from say 1500 ...