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Thanks @Chef JimmyJ  

Hi @hdflame, did you ever get an answer to you question? And have you tried tricalcium phosphate? Thanks SuyaSmoke

What i bought from Range was a red sack, 4kg in size. Maybe its just a rebranding 

Hi @wade, I have noticed the Heat Beads come in two different packaging, white or red. Are there any difference between the two? Warm regards SuyaSmoke

Cheers, I will definetly check out the heat beads

Thanks for the responses  I'm looking for mainly Oak and any unusual woods. i always like trying different woods. On amazon its difficult to find wood chunks, mainly wood chips on there. @smokewood  i just had a look at your website, i will order from you. Warm regards SuyaSmoke

Hey all, Where do you guys buy your wood and charcoal from? At the moment i buy most from amazon. But would actually prefer to pick wood up myself. I'm based in Romford, Essex, so ideally somewhere close by, but don't mind a drive. Many thanks SuyaSmoke

Thanks @cmayna

thanks @cmayna  and @Chef JimmyJ  

Thanks @cmayna Can i use any type of cedar wood? Should I buy the wood from a BBQ suppliers or can I pick up wood from the hardware store?

food looks great I'm really enjoying by pit barrel cooker

Thank you @SmokinAl  and @Chef JimmyJ   @cmayna  that salmon looks delicious. have you ever done a whole salmon? your pic has me questioning my reason for smoking the fish whole! haha do you place the cedar wood directly above the hot charcoals? 

Hi all, i have had this idea in my head all week and thought i'd put it out to the group. I have a whole salmon in my freezer, already marinated. i bought the salmon after Christmas, while on sale. i quickly marinated it once i got home and stuck it in the deep freezer.  i like the idea of...

Thanks @SmokinAI

Hi all, Yesterday (Sunday), I smoked four chicken halves and four racks of ribs.  Here are some pics Hooked & Ready Here are my ribs, hooked and ready for the smoker. My rub for the ribs consisted of Coriander seeds, Cumin seeds, Peppercorns, Dark brown sugar, Salt, Oregano, Hot Paprika &...

Hi @worktogthr, Nice post I smoked a couple of lamb shoulders myself last weekend on my PBC.  I only took it out at 150. This was because i wanted to cut it up freeze it then use it in other dishes (even the bones are great to make some smokey lamb stocks). But we did end up eating some of...

Hey @Wade, I'm glad to be on the board. There is so much great info on here I do have a thermometer. Ive go the following from Amazon: Properly not the greatest but does the job. I haven't yet monitored the temp within the smoker itself. Maybe i will purchase another thermometer for that...

thanks @gary s  

@Smokin Monkey, your from Nottingham - i went to Univ in Notts!

@SmokinAI, thanks @Smokin Monkey, the Smokes Weekend looks great - I will check my calendar