British BBQ Society Forums

Well I lit the BBQ at 5am and put pork on at 6 then smoked it for 10 hours 45 mins the internal temp of the meat wasn't quite at the temp I wanted but my weber temp pen is a little out so a maverick is on the cards for next time. Anyway the meat was lovely with a lovely smoke ring and the warm homemade BBQ sauce was out of this world and I don't think I will buy shop stuff ever again.

I did struggle to keep temps down below 300f to start with on my weber kettle one touch premium even with all the vents closed using restaraunt grade charcoal and heat beads and the minion method so any suggestions for next time will be great.

Well, it needs oxygen to thrive - so f all the vents were closed, oxygen must be seeping in from somewhere. Does the lid close securely?

As it happens, I'm looking at his issue with my UDS and adapting a weber lid. There may be some small gaps and doing some investigation it looks like adding some thermal fireproof rope as used on wood burning oven doors may do the trick. You can buy it on eBay along with a Percival heat tolerant adhesive.

i have a tool holder on the side so maybe that is creating a gap and the rope idea sounds good but what shall i do when i get my maverick as the probe wires will surely keep the lid open a bit?

Put the probes through the lid vent, just be careful lifting the lid!

Sounds like you might have had too many coals / too many lit coals on the fire.

Experiment with smaller piles, or try with the same size pile but using fewer lit coals when you start.