British BBQ Society Forums

Save yourself the trouble of restoking the fire and add your logs right at the start. You can nestle some chunks in to the unlit coals for smoke later in the cook, but the meat takes on smoke flavour the best in the first part of the cook. Of course, if you're wanting a milder smoke flavour, you could add it later on, but better to use less wood in the first place. Lots later on will make the outside very smokey but not the inside.

Cheers some good advice there thanks Rob

whats the best thing for sealing my lid on the smoker , ive seen some of that flat rope you can stick on is that any good

this stuff , any good for sealing my lid

Looks like the stuff - was it sold as fire rope, or stove sealant, something like that? If so, you've got the right stuff.

yeah its listed as stove rope , will it be good enough to seal the lid ? when its shut

Yeah should do the job. Depends on the gap - if it's a big gap consider getting a fatter rope.