I've got a Landmann too (@ summerhouse)!
Farking good it is!
The surfacetreatment (whatever it is) on the grids are very good! Easy to clean. Ceramic?
Made me one extra grid from 10x10 mild steel for it... damn heavy but reeeeaaaly good!
But I don't have the "extra" smokepot/low'n slow thingie on the side (bugger, I'll just have to make one up!).... and no tailpipe!
Smoked a 1kg square pice of salted(/injected) porkbelly for about 6 hours last late-summer (yup, ½-year ago, august), with alder wood chips and 135°C (had a hard time to get as low temp! (on the meter)).
That was the same day as our yearley family-crayfish-party. (I and me elder children+their attached (no children yet...), Mom-dad, sis family, aunt-uncle, uncle-aunt, 2 cousins->family-children->children. All and all about 30 heads... and this time a bit short from usual...)
The porkbelly was served up "chop-chop" like a "treat" later at night, and was gone in less than 60 sec!!!
The small ones just loved it and some elder ones said "its like the ones they used to smoke here... yesteryears..." *yum*
I'm a bit allergic to the crayfish so i had slow and smoked ribs...
I'll try some smoked crayfish next year.... maby...
Some 2 days before I smoked (also alder wood chips) some Siklöja/Vendace, don't know if you have it down under.
Brushed of the scales and slighley salted in water for 2-3hours, before smoking.
It's a small fish (10-15/kg) that looks like a herring but has the "salmon fen". Was planted in the lake in earley -50's(?) by my fathers-mothers-father...
One of the best things I've ever eaten...
I'll make you some when you get here!
One other thing that's realy good on the bbq is marinated fillet of lamb! *omfg*
I absolutley love bbq-ing!!! (yeah, well... cooking in general and bbq-ing in particular!)
(When I find pic's I'll put'em up!)