*****Official BBQ Thread - Suns out, Buns out!*****
- Thread starter Psymonkee
- Start date
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Nice.. That looks good! How big was it for £9?
Weber Master Touch!Get the 57 as you can never have too much space but you can have too little. They're a really versatile piece of kit.
Cheers thanks.
Soldato
First time smoking in the callow (well first time ever smoking)
Chicken was a piri piri spatchcocked from Lidl and was pretty good
Pork was a rolled shoulder (should have got a bigger joint but not bad for cheap trial run)
Apologies for the pictures, never have got the hang of showing off food like some seem to be able too... Both were lovely though smoked with a couple of chunks of soaked apple wood.
Only issues was getting the temperature down low enough to smoke, I was after 110°C but couldn't get it below 125°C, still took 2 1/2 hours for the chicken and 7 hours for the pulled pork.
Any tips/tricks people can offer before I get back on it are welcome
Chicken was a piri piri spatchcocked from Lidl and was pretty good
Pork was a rolled shoulder (should have got a bigger joint but not bad for cheap trial run)
Apologies for the pictures, never have got the hang of showing off food like some seem to be able too... Both were lovely though smoked with a couple of chunks of soaked apple wood.
Only issues was getting the temperature down low enough to smoke, I was after 110°C but couldn't get it below 125°C, still took 2 1/2 hours for the chicken and 7 hours for the pulled pork.
Any tips/tricks people can offer before I get back on it are welcome
The missus was away and I was at a loss so threw some ribs on the smoker this afternoon. 
The meat looks good! What are you using in the pan? Maybe try a bit more water in it to bring the temps down a touch or take some of the fuel out? Generally on my WSM I only need the bottom vents open a tiny fraction to keep it around 110C to 120C.
The meat looks good! What are you using in the pan? Maybe try a bit more water in it to bring the temps down a touch or take some of the fuel out? Generally on my WSM I only need the bottom vents open a tiny fraction to keep it around 110C to 120C.
Soldato
I had water in the pan and it was pretty full, my guess is too much fuel ( I just filled the basket and threw the lit coals in the middle) and bad vent control.
It tasted great so I'm happy, I just want a bit more practice so I have better control before I buy a more expensive joint to attempt
Soldato
Anyone have any recommendations for a dual i.e as/charcoal? I have a Weber master touch and would like a little more room and the convenience of gas at times.
Cheers
Cheers
Soldato
Anyone have any recommendations for a dual i.e as/charcoal? I have a Weber master touch and would like a little more room and the convenience of gas at times.
Cheers
This one maybe?
https://www.homebase.co.uk/char-griller-duo-gas-charcoal-bbq-black_p487527
Caporegime
Got one of the Aldi kamado BBQs arriving this week. Where do you guys tend to get your large slabs of meat from? Local butchers? I have a whole chicken sitting in the fridge ready to cook but I want to smoke some large briskets and the like.
Hi all,
Just looking to pick up a Weber kettle bbq. It looks like i can get the Weber Master Touch GBS 57cm for £229 or the Weber Master Touch Premium for £295 which comes with the free poultry roaster and Sear Grate.
My research from this thread and the rest of the interent suggests this Kettle BBQ is a great starting point for beginners like me but I can't decide whether it it be worth stumping up 66 quid extra for the premium? What do you guys think?
Cheers
Just looking to pick up a Weber kettle bbq. It looks like i can get the Weber Master Touch GBS 57cm for £229 or the Weber Master Touch Premium for £295 which comes with the free poultry roaster and Sear Grate.
My research from this thread and the rest of the interent suggests this Kettle BBQ is a great starting point for beginners like me but I can't decide whether it it be worth stumping up 66 quid extra for the premium? What do you guys think?
Cheers
Soldato
First time smoking in the callow (well first time ever smoking)
Chicken was a piri piri spatchcocked from Lidl and was pretty good
Pork was a rolled shoulder (should have got a bigger joint but not bad for cheap trial run)
Apologies for the pictures, never have got the hang of showing off food like some seem to be able too... Both were lovely though smoked with a couple of chunks of soaked apple wood.
Only issues was getting the temperature down low enough to smoke, I was after 110°C but couldn't get it below 125°C, still took 2 1/2 hours for the chicken and 7 hours for the pulled pork.
Any tips/tricks people can offer before I get back on it are welcome
Good to see another Callow Smokerer!
I wouldn't worry about 125C being too high, unless you're wanting to be more fuel efficient. 125C is 257F and you see tonnes of people these days smoking at more like 300F. 257F is basically never going to be too hot for your meat, and you'll cook a bit quicker, which in my book is a definite plus.
Soldato
I get mine from Tom Hixon
Soldato
You must be loaded
Haha, I like Tom Hixon because they sell you the whole or half the joint of meat so I can portion it up how I like (I like thick cuts of Ribeye). It looks expensive but when you see how many meals you get after cutting it up I don't think its any more expensive than a supermarket but you get a much better product. The meat boxes work out pretty good value.
Soldato
The best wisdom I have is that sear grates are vasty overrated, sear marks are an aesthetic thing and aren't really the best way to cook a steak. The flavour comes from the fire and the meat, the less that comes in between the better.
Poultry roaster sounds like a gimmick too, just stick it on a beer can or get a cheap one elsewhere
https://www.amazon.co.uk/KitchenCra...s=chicken+bbq&qid=1559199187&s=gateway&sr=8-4
Caporegime
There are some nice cuts of meat on those sites!
Seem quite expensive but I think I am just used to buying cheap crappy supermarket meat. The free range chicken I bought was ~£10 and that would cost me £3-4 for a cheap one. Nice meat is expensive but its so much better.
Do any of you know of good sites for rub and marinade recipes? Pre-made ones seem really expensive for what you get.