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My local butcher's shop still does...

Cheese burger pizza - beef mince, red onion, gherkins, and plastic cheese!

Sunday = Pulled Pork

Saturday = Chicken Shawarma

https://www.auberins.com/index.php?main_page=index&cPath=14_27 I picked up one of these for the BGE when I was in the 'States - but to be honest rarely use it. for just a thermometer I have one of these, which I use all the time -...

Use the French Bread dough option if you have it, not the pizza option - on my Panasonic this is 3.5 hours instead of 45 mins - the lazy option

Canning machine for homebrew tinnies - beautiful! Man maths = £20 ingredients for = 20l of Camden Pale Ale - a - like = 33p per 330ml 32p per blank 330ml can = 65p a can £5 for a 4 pack at tesco = £1.25 a can I'll break even at 1,250 tinnies...

All of Jamie Purviance’s books for Weber are worth a look.

I have a maxi 310 - I just have kegs at shed temperature. I only run it when I have people over for a bbq in summer - but it easily takes shed temp beer down to 3c. Obviously the beer would keep better in a brewfridge/keezer, but if I've got the lads over a keg won't last the first half of the...

Don't do this! We have the same water. The resulting beer will harsh and mineral tasting - unless it's a dark beer / stout then you'll get away with it. I forgot to acidify once, and the beer was pretty bad. I have sparged with untreated water with little effect on flavour, but I tend to treat...

It's only the 3.5 us gal that doesn't have handles

The biggest problem with the small brew bucket is that it doesn't have handles to move it around.

Torture - I haven’t had my dinner yet - that looks amazing

Yes 1/2 tsp per lemon

My Neff oven can bake at 275c and on a stone can make a decent pizza, but pizza on the kamado at around 350c is even better. Any hotter than that the bases burn before the toppings are done. Would love a brick pizza oven or gozney dome, but obviously can’t justify it even if I win the lottery...

Cola cubes 100%

French dough cycle on my Panasonic is 3.5 hours vs 45 mins for the pizza dough, but it's no extra effort - and the longer, slower overnight second ferment in the fridge improves the dough too.

hope the tide isn't coming in

The day before use the french bread programme - this has more rests built in. Then separate into balls and bung in the fridge overnight. This makes a big difference to the quality of the dough for still minimal effort.

make the dough the day before using french bread setting (this has longer rests built in) separate into balls and bung them in the fridge overnight - this makes a big difference to the quality of the dough and it still requires minimal effort 300ml water (1/3 boiling + 2/3 cold gets good...