Soldato
Thanks, I think I will try the Apple variety.
***** Official 2015 BBQ Thread - Sun is out, time to broil!! *****
- Thread starter Maccapacca
- Start date
- Status
Thanks, I think I will try the Apple variety.
Man of Honour
Apple is a great all-rounder. Definitely go for wood chunks over chips if you can. Wood dust should be your last choice (though it will still work fine if you wrap it up in tinfoil).
Soldato
I love meat.
Anyone know of any good sites for beginners? E.g. I've always filled the chimney up full but then struggled with temperatures being too hot. A site I found suggested 1/3 full for enough food for four people on traditional BBQ food.
It would be good to learn techniques for these multiple hour burns too!
It would be good to learn techniques for these multiple hour burns too!
Soldato
Thanks, I'll be picking this up this afternoon as it's just down the road from me.
http://www.bbq-barn.co.uk/product/17005-Firespice-5lb-Wood-Chunks---Apple.php
Soldato
Soldato
I find it like an oven; it's always different depending on your coal and your BBQ etc.
For long burns it depends what coals I can get my hands on. This last lot were so much better and kept a solid steady heat for 2hrs. I do full chimney for these, then top up with unburnt (spread out) and often the smoking wood out the way, which is still hot enough to slowly burn it. Then top up on top every ~1.5hr roughly.
I'd say a full chimney should burn for a good amount of time but depends what you're cooking too and how much. I slap half a chimney on in the evening for our dinner and it'll cook dinner and would easily do another few cooks.
For long burns it depends what coals I can get my hands on. This last lot were so much better and kept a solid steady heat for 2hrs. I do full chimney for these, then top up with unburnt (spread out) and often the smoking wood out the way, which is still hot enough to slowly burn it. Then top up on top every ~1.5hr roughly.
I'd say a full chimney should burn for a good amount of time but depends what you're cooking too and how much. I slap half a chimney on in the evening for our dinner and it'll cook dinner and would easily do another few cooks.
Go to these two sites and read everything you can -
http://www.virtualweberbullet.com/
http://amazingribs.com/
Man of Honour
Above advice (and food, nom randomshenans) is good
What smoker are you using? For a ProQ Frontier or small sized (still massive though) WSM then half a chimney of lit decent quality coals should be more than sufficient to get going. Use the minion or snake methods to arrange unlit coals and wood chunks in a way to extend the burn and then manage the temperature with the bottom vents (top should always be fully open...usually). Try vents at about 1/3rd open and see what your temperature is like after 30 mins - adjust in 1/3rd increments up or down to change the temp and fully close all vents to extinguish.
Don't use water in the water pan as it will teach you bad (wasteful) habits with regards to fuel and requires more faff refilling the thing. Instead fill it with sand or pottery or the like and cover with foil.
This site is amazing! Sounds like I need a decent thermometer for a start.
I haven't tried smoking yet. I've been doing basic direct heat BBQing using a Weber but I want to expand into smoking and indirect cooking. All good reading so thanks
Man of Honour
Thermometer wise you can get a cheapish temperature probe rated up to 300C from ebay or the like and it will do a good enough job for you to get an idea of things. Be sure to make sure it is calibrated by using the boiling water/ice water methods though.
I did pick-up a cheap one but I think the temperature was too high. It freaked and is now stuck on -50c. Think I overclocked it
I use apple a lot these days, especially good with chicken and pork, but not the best for beef. Oak and hickory go with a wide range of foods but are more intense than apple.
Soldato
It is quite easy to overdo hickory if you aren't familiar with smoking IMO
I think it's probably true of Oak too.
Soldato
This beautiful weather, 2 weeks leave from work, Weber barbecue, lovely food and far far too much beer is doing nothing for my wasteline.
I've tried apple chunks and oak barrel chips so far. I think I prefer the oak.
I've tried apple chunks and oak barrel chips so far. I think I prefer the oak.
Has anyone got one of the dirt cheap fertile smokers?
Really want a proQ Excel 20 elite bit can't afford it atom, hopefully next summer. and my normal BBQ just can't fit enough meat into.
Want to di a big BBQ in may, couple soatchcock chickens, loads of ribs, and a few other things.
http://www.ebay.co.uk/itm/3in1-BBQ-...961?pt=LH_DefaultDomain_3&hash=item418c13e7a1
If it was semi ok at cooking and lasted 3 months I would be happy.
Really want a proQ Excel 20 elite bit can't afford it atom, hopefully next summer. and my normal BBQ just can't fit enough meat into.
Want to di a big BBQ in may, couple soatchcock chickens, loads of ribs, and a few other things.
http://www.ebay.co.uk/itm/3in1-BBQ-...961?pt=LH_DefaultDomain_3&hash=item418c13e7a1
If it was semi ok at cooking and lasted 3 months I would be happy.
Last edited:
Man of Honour
I've mostly heard bad things - the best was "you can kind of use them" :/
You'd probably do better with just an extra kettle bbq to be honest.
You'd probably do better with just an extra kettle bbq to be honest.
Soldato
- Joined
- 11 Jun 2013
- Posts
- 2,632
Suns forecast for the weekend - first run of the smoker will be go! Massively over-excited frankly. Going to follow a BBQ Boys recipe for roast pork shoulder - low and slow. Going Minion method with some restuarant quality charcoal (although it seems to be just what I would have guessed as a good way to light the coals!).
Man of Honour
A couple of things to watch out for:
* You might find it easier to light your coals if you first light a chimney of cheaper coal/lumpwood. Restaurant quality stuff is awesome but can be a pain to light sometimes. You'll probably be fine but it's also probably worth making sure you can light things properly before it's 6am in the morning and you have to delay your smoking by a couple of hours If you don't want it to be a waste of coal during your test look up chimney afterburner BBQing.
* I'm sure you already know this but add on at least a couple of hours on to the time you expect to finish. If you finish early you can always just let the meat rest, which will only improve it. Whereas if you finish late you'll be ripping it apart before it is at it's best.
* I can't remember if you've already said but have you got a thermometer for monitoring temperature and such?
* Just a question really, but what wood and rub are you going for? The BBQ pit boys one is pretty good from memory though I prefer the general meathead memphis rub on amazing ribs. I tend to use my own mix these days though, just based on what I like.
* You might find it easier to light your coals if you first light a chimney of cheaper coal/lumpwood. Restaurant quality stuff is awesome but can be a pain to light sometimes. You'll probably be fine but it's also probably worth making sure you can light things properly before it's 6am in the morning and you have to delay your smoking by a couple of hours
If you don't want it to be a waste of coal during your test look up chimney afterburner BBQing.* I'm sure you already know this but add on at least a couple of hours on to the time you expect to finish. If you finish early you can always just let the meat rest, which will only improve it. Whereas if you finish late you'll be ripping it apart before it is at it's best.
* I can't remember if you've already said but have you got a thermometer for monitoring temperature and such?
* Just a question really, but what wood and rub are you going for? The BBQ pit boys one is pretty good from memory though I prefer the general meathead memphis rub on amazing ribs. I tend to use my own mix these days though, just based on what I like.
- Status