Recent content by Icefever

Good point :emoji_thumbsup:... will have to think about this. Wow...I've never done an all-night smoke, too many things to go wrong :emoji_wink:. Now I know it can be done I shall be after any info on how to set the PID, I've started the build got the PID in the box, not sure which to use...

I'm not too bad I can follow a wiring dia....or think it through what should it do and what does it do :emoji_laughing:... Why do you still use a maze, why not feed via the cabinet tube?? I've got my thinking head-on at the moment, I would like to be able to use the pid controller on my beer...

Thanks, guys you've put my mind to rest, the smoker is not a complete waste of time, :emoji_wink:. Waiting now on Amazon bringing the PID, may find some time tomorrow to start the DIY `bit. Ice.

Thank you...so stick to what I've read in the thread. :emoji_thumbsup:

Ok guys, I found this thread after posting about the problems yesterday with my new MES40. I'll have all the parts together by the end of today. I noticed yesterday that there's a small panel on the rear of the cabinet, reading this very helpful thread on how to wire the smoker it shows...

Many thanks guys.... Yes JJ...at the start, then through most of the day it was swinging 80c/92c, at one point where I didn't want the bacon to cook anymore, that was when I opened the door so that the temp would drop quickly, which it did down to around 70c. It's a shock to learn that there...

Hi guys.. I bought an MBS about 6 months back used it a few times, to do ribs & tri-tip....not too sure if I'm running correctly??.the temp control is all over the place. I've been making bacon for a couple of years now...(dry cure)...this morning I had 3 slabs of cured bacon and we decided...

Many thanks, lots of recipes to try ....brilliant.

Over this side the pond a TT is called "beef rump tails"...we get our meat from Bookers a local wholesale, now owned by Tesco. Talking to the master butcher a while back who knows we love our bbq'ing, asked "you do know you can get a tri-tip here? don't you" NO was my shocked response...

Welcome Chris, may the fire gods watch over you..hope everything goes fine for you, weather not looking too bright at the moment here in Warwick....but it won't stop me cooking pork ribs today. As for hints & tips just be patient, get the kettle up to temp, put the meat in, then other than...

Have you thought about buying online?? we attended the Brew'N'Q at Coalville a few weeks back and most of the teams use. http://www.bobsfamilybutchers.co.uk/ I spoke to a lady from the site and you phone in your order, it's packed, they then phone you and give you a delivery date, and it...

Chicken finished....followed the next weekend with a gammon and our first go at a fattie..

Just joined the forum and it's great to find a UK section. I've been reading up on the shortcomings of the Brinkman that I bought last year, air flow or lack of it. The gap around the lid, which I hope to fix by next weekend, just waiting on some 14mm fire rope and glue. We did intend to...

Just a quick hello from me, had a Brinkman Gourmet since last year. Didn't get to use it a lot due to health problems, now all sorted. Just spent the last two hours reading/watching videos about how to improve this model. I'm now waiting for some fire rope & glue to arrive in a few days, to...