British BBQ Society Forums

Hello everyone,

I've been getting my practice in for Mayhem in May but at the moment i'm thinking i'm gonna have to bring all of my BBQ's

When i've been cooking using both levels on my smoker i find to start off with everrything is ok but after a few hours the temp' on the lower grill shoots up.

i can only think that this is being caused because of the radiant heat coming through from the clay saucer.

So if i'm only wanting to use both grills on my smoker am i better to start using water? or is there something else i could be doing.

You can go for a couple of foiled house bricks buddy and sit them inside a foiled water pan. That way there is some diffusion from the saucer. But to be honest, rotating the meats is useful.

Should be a good event in May, looking forward to meeting up or should that be (Meating up)?

I just start off with cold wateranf foil in the drip tray, when the water boils off the temps rise and I add more cold water. This brings the temps down again.....It might work for you.