pittmab

I’ve had a bag of BigK restaurant that was horrendous, Smokey from start to,finish even at 400c! In fairness they sent me a replacement but not a good first impression. Two bags of globaltic that were brilliant. Plus a really good bag of fruit wood offcuts from a farm off eBay that don’t seem to exist anymore. And some Alder from Amazon was v good.

Out of interest, what setting/number do you have your exhaust (top) vent set to when using the billows. And do you get to your target temp and then set it up or light and go?

I have done this with supermarket pork shoulder here in the UK, both bone in and boneless and I'm pretty sure its the same cut as a Boston butt. It will definitely pull once you get it over 200F. Good luck with the next one.

Would anyone in the US be willing to send me a billows damper? Postage to the UK is $40 from Thermoworks and there are no plans to sell here. I would of course cover all costs.

I’ve only had it since May but couldn’t be happier. Build quality seems excellent, the shelf system is really solid and the vents are brilliant. It’s obviously lighter and cheaper than it’s ceramic cousin. Very fuel efficient and great heat retention. Was on Amazon for £450 earlier on this week!

If you want ceramic get the Masterbuilt, has the Joe style firebox and all Joe accessories will fit. There was a classic for around 750 on Amazon.

Hello! That looks like Lundy island in the background, from a fellow Devonian now in Reading, UK.

As above it wouldn’t be a reverse sear and I suspect over cooked!

Welcome!

Having jumped the gun and already commented on a few posts, I thought I best say hello!

I have just bought one of these for my Char Broil Kamander, I have to have the top vent almost closed For low & slow but this is the same without the Billows attached, it works perfectly!

I have just bought the Signals/Billows combo here in the UK for my Char Broil Kamander. I have only used it a couple of times for some shorter cooks but it worked perfectly, straight out the box. Just one thing, the instructions state to connect everything up and light the charcoal. This overshot the target temp by quite some way on my first use. For the next couple of cooks, I got the grill/oven up to temp myself and then connected the billows to the intake. This seemed to work really well. If you do decide to go this route, Thermapen/ETI offer a 20% discount scheme fo

Non ceramic kamado owner but I'm pretty sure you need to keep the vents open when covered to allow the kamado to "breathe".

Cheers @evilnim Angus & Oink The General Tex Mex BBQ dust. Below is the finished article.

I finally pulled the trigger on the Signals with Billows offering from Thermoworks. Managed to get 20% off by referring a friend to Thermapen UK, which made the Signals/Billows combo an absolute steal at under £200. I bought three tube cap ends to seal up the three unused vent holes and the Billows fits the fourth hole perfectly. This is my set up, currently roasting a chicken at 170⁰C just to test it out, so far, so good.