where can I buy these?

[xxredmaxx]

This is for my self build project.

I need to control the incoming and exhaust air and would like to try air dampers like these...

[img][IMG]http://i36.photobucket.com/albums/e22/xxredmaxx/Smoker%20Project/20140721_082745_zps31zou0xs.jpg[/img][/img]

I have tried weber spares but they want £16.00 plus carriage.

I was rather hoping to attach four of them so need a cheaper source if anyone has any ideas?

Thanks

[essexsmoker]

Can't see the pic.

[BadBoyzofBBQ]

Try Macs bbq he does spares

[xxredmaxx]

Thanks for the assistance

I have just seen the ProQ smokers at a very reasonable price compared to Big Green Eggs.

Any opinions on their performance.
I'm quite tempted but would like to know if there are any drawback etc.

Cheers

[JEC]

Thanks for the assistance

I have just seen the ProQ smokers at a very reasonable price compared to Big Green Eggs.

Any opinions on their performance.
I'm quite tempted but would like to know if there are any drawback etc.

Cheers

You're not quite comparing the same product, a Weber Smokey Mountain is closer and on basic performance the ProQ and the WSM are fairly similar, the WSM just has the edge of quality. Ceramic cookers like the Egg and Kamado Joe are much more fuel efficient, less effected by outside weather conditions and are much more versatile, you can bake, grill, roast, hot and cold smoke and cook pizza, whilst most BBQ's will do this none of them offer such performance and versatility in one unit, there is normally a compromise, part of the reason so many people have both a kettle and bullet smoker on here. If you have the money I would 100% recommend a ceramic cooker, Joe or Egg, although the Egg is better

[Tiny]

JEC, old chum,
I have been meaning to ask this for an while as I am intrigued by the egg.

I spent an happy hour on the UK egg site playing fantasy egg purchasing but after all was said and done I came to an conclusion......Isnt it just a really expensive charcoal grill?

I get the heat efficiency thing, coals in the bottom all the thermal flow through the grill area rather than through the steel but couldn't work out what I could do on an Egg that I couldn't do on my Weber Kettle......and please I am asking this from an perspective on wanting to be convinced, not from a sniffy position of "fancy expensive fgrill for London types...."

So your counsel would be welcomed....
Cheers
Tiny
Really want one though.....