Hayes Garden World is situated in the Lake District and is one of the largest garden centres in North West England. We are one of the leading on-line retailers of artificial Christmas trees, garden furniture, patio sets, benches, parasols and BBQs.
Hayes Garden World youtube channel aims to inform and answer any queries you may have about artificial Christmas trees, gardening, outdoor furniture, indoor plants and fish keeping.
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Do you still keep in touch with Richard? Haven't seen him posting much lately, hope he's doing ok as he seems a good guy. I was booked on to a course with him at your place, I think it was covid which cancelled it.
I have an outback excel BBQ with a simular gas bottle storage below. Can the bottle stay here below the BBQ whilst in use as I'm looking at getting the exact same Flogas Gaslight 10l bottle?
This just feels like two brits who haven't got the slightest clue what this piece of kit is for. It's supposed to go for 5-18 hours with racks of ribs, pork butts, briskets, etc. You can do sausages, but they'll be Texas-style smoked sausages, and they need to be on for hours as well. A pellet smoker is not a replacement for a charcoal grill where you use direct heat for 10-20 minutes hot and fast-cooks.
I have the Pro 22, question, when is the "Smoker" setting used? I been following several videos talking about temperatures but not a single one of them mentioned the "Smoke" setting, just need to know when to use that setting.
I have a Puls 2000 and tried this recept out, really good will do it again, PLEASE, PLEASE do more cooking with the Puls I live in Switzerland and enjoy your videos, O used to live in Morecambe and visited Hayes a lot, a really great place Also, keep up the good work yoe both are a great team. Thanks.
Wtf is that?!? Why didn’t the brisket have any fat, and why would it only cook for like 5-6 hours. And how is a brisket lean?!? Please for the love of god leave barbecue to the Americans
My Rotisserie design took quite some time to think about not knowing if it was going to work, when I tested it, this changed my way of using the Rotisserie and I would never go back to wrestling with the Chicken or Meat again.👍👍
@@Jeckyli I felt the same way you did for years with a charcoal grill and swore I would never use anything different but using this gas grill still has that charcoal smell and flavor… just more convenient for me:-)
if you like your food to taste like wet burnt bark then wet your chips, if not use proper wood chunks. There is a good reason for why offsets and industrial smokers are kings of this - wood needs to burn at a specific temperature to produce the best smoke (thin blue, barely visible and not white, billowing with unburnt hydrocarbons - all sorts of nasty stuff). Also if albumin has come out you have overshot your fish temps, sorry top chef. Next time take it off at 54 instead of 64...
these look awesome , how much charcoal and wood chips did you use , did you have to top up , my last few times using my smoker have been a disaster and I've struggled keeping the temp up I really want to master it . thanks
