Recent content by nick harman

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  1. nick harman

    First time with a WSM and it choked on ash

    I agree it's proably the quality I tried with a differerent brand and had a good run for almost 8 hours, but when I came to top up the briquettes literally sank into the ash and disappeared! Weber own brand briquettes are much more expensive but I would imagine may work out 'cheaper' in the...
  2. nick harman

    First time with a WSM and it choked on ash

    Yes I think most briquette brands use a lot of inert material to make the briquettes and so save them money. This isnt really ash, more like fine sand! The thieves! Weber's own briquettes are expensive but are of a much higher blend of charcoal. I'd buy them more often but they are not always...
  3. nick harman

    not much liquid produced from curing bacon

    Here in the UK Ive just used 25g of prepared salt to .825kg meat as dictated by the people who supplied the salt mix First day, an egg cup of brine. Since then nothing. Meat is in an airtight plastic box in the fridge 4 days to go, hope its ok N
  4. nick harman

    First time with a WSM and it choked on ash

    Probably wont mean much to you, from a local nationwide UK DIY chain, their own brand This is btw the weber latest model, a 14.5 inch. Possibly someone has made a bad calculation in the design? n
  5. nick harman

    First time with a WSM and it choked on ash

    The ash fell down ok, but the catch area filled up and engulfed the grate, no way to get it out mid smoke!
  6. nick harman

    First time with a WSM and it choked on ash

    New to all this, but can follow instructions! As I am in South London I got the smallest WSM, 18.7 inch Using the minion method of hot briquettes on a bed of unlit on the grate  I had the briquette ring filled up to its top edge. All went well, stable temp etc. But after about 5 hours the...
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