***** Official 2015 BBQ Thread - Sun is out, time to broil!! *****

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Agreed on the recommendation for chunks and Paul Goulden. You can get by on chips/dust but those are really better for cold smoking. The tinfoil trick will at least make them last quite a while though.
 
ganesh said:
You want wood chunks, not chips, ideally fist sized. They'll give you much better results, buy them from this man - http://bbqsmokingwood.co.uk
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Another recommendation for Paul from me! He put together a massive box of wood chunks for me, and I've only used a few out of it so far this season. I haven't smoked as much as I'd like, but hoping to change that next week!

Baboonanza said:
I had a first go with my ProQ Elite yesterday. Cooked a 2.4kg lump of Boston Butt for about 8 hours (should have been 10 but I was delayed starting) and the results were pretty good, the pork was delicious and was just about pulled pork. I think the main problem was that I had trouble getting the temperature high enough for the first part of the cook.

So I have a few questions for the more experience smokers:
- I used a water bath and I suspect that this (combined with under-estimating the amount of fuel needed to get it going) could have contributed to my problems getting the temp up. I have seen people here recommend sand, is that because it's superior at balancing temperature fluctuations? And if you use sand what else do you do to keep your meat moist?
- How much fuel do you generally use? I got through about 7kg of Cocoshell briquettes.
- Any tips on getting the most smoke into the food? I used a steel smoke box filled with chips directly on the coals but thought they burned very quickly. Since it's then quite difficult to get the box out and refill it without removing the stack and losing temp I didn't get as much smoke as I would have liked.

Thanks, I'd love to get some tips to improve my next cook. I'm thinking a large piece of Goat next because why the hell not?
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As for your questions, I'll answer as best I can. I have a ProQ Excel and I don't use water anymore. I switched to sand and the results are perfect. My last smoke I went through roughly 5kg of coal briquettes and a chunk of wood. It was only ribs, I did them for 6 hours and 12 hours later the smoker was still burning quite happily at the right temp with the coals that were left in the basket, so I'd say that 5kg is enough to get you about 12 - 14 hours at 225F which is what I was smoking at.

Secondly, as for the wood, I read over on the BBBQS forum that people recommend only using one wood chunk for about an hour's burn, and then no more smoke after that. That was a while back though so I'm not sure if anyone has changed their mind about this. The myth used to be that after 140F the meat wouldn't absorb smoke anymore, but I believe that this has been debunked. I don't overdo it with the smoke, one chunk is enough for me. Before the chunks I was using chips, and as has already been mentioned by FrenchTart, put a handful of chunks into foil, wrap them up and poke some holes in the foil with a skewer. Then just put these onto the coals and smoke away!

If you're getting sand, all you need is sterile play sand. That's what I got, a bag from Argos costs £2.99 and you only need roughly half the bag to fill the water pan.

http://www.argos.co.uk/static/Product/partNumber/3650574.htm

Happy smoking!
 
CHokKA said:
As for your questions, I'll answer as best I can. I have a ProQ Excel and I don't use water anymore. I switched to sand and the results are perfect. My last smoke I went through roughly 5kg of coal briquettes and a chunk of wood. It was only ribs, I did them for 6 hours and 12 hours later the smoker was still burning quite happily at the right temp with the coals that were left in the basket, so I'd say that 5kg is enough to get you about 12 - 14 hours at 225F which is what I was smoking at.

Secondly, as for the wood, I read over on the BBBQS forum that people recommend only using one wood chunk for about an hour's burn, and then no more smoke after that. That was a while back though so I'm not sure if anyone has changed their mind about this. The myth used to be that after 140F the meat wouldn't absorb smoke anymore, but I believe that this has been debunked. I don't overdo it with the smoke, one chunk is enough for me. Before the chunks I was using chips, and as has already been mentioned by FrenchTart, put a handful of chunks into foil, wrap them up and poke some holes in the foil with a skewer. Then just put these onto the coals and smoke away!

If you're getting sand, all you need is sterile play sand. That's what I got, a bag from Argos costs £2.99 and you only need roughly half the bag to fill the water pan.

http://www.argos.co.uk/static/Product/partNumber/3650574.htm

Happy smoking!
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And thanks for the thorough answer here too. I knew there was plenty of good advice to be had here but often with these things I need to give it a go first before I can then appreciate it. I feel pretty confident I can up my game next time now :) I'll be sure to post the results.
 
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CHokKA said:
Another recommendation for Paul from me! He put together a massive box of wood chunks for me, and I've only used a few out of it so far this season. I haven't smoked as much as I'd like, but hoping to change that next week!



As for your questions, I'll answer as best I can. I have a ProQ Excel and I don't use water anymore. I switched to sand and the results are perfect. My last smoke I went through roughly 5kg of coal briquettes and a chunk of wood. It was only ribs, I did them for 6 hours and 12 hours later the smoker was still burning quite happily at the right temp with the coals that were left in the basket, so I'd say that 5kg is enough to get you about 12 - 14 hours at 225F which is what I was smoking at.

Secondly, as for the wood, I read over on the BBBQS forum that people recommend only using one wood chunk for about an hour's burn, and then no more smoke after that. That was a while back though so I'm not sure if anyone has changed their mind about this. The myth used to be that after 140F the meat wouldn't absorb smoke anymore, but I believe that this has been debunked. I don't overdo it with the smoke, one chunk is enough for me. Before the chunks I was using chips, and as has already been mentioned by FrenchTart, put a handful of chunks into foil, wrap them up and poke some holes in the foil with a skewer. Then just put these onto the coals and smoke away!

If you're getting sand, all you need is sterile play sand. That's what I got, a bag from Argos costs £2.99 and you only need roughly half the bag to fill the water pan.

http://www.argos.co.uk/static/Product/partNumber/3650574.htm

Happy smoking!
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I use loads of wood, ribs, pork shoulder, brisket and short rib can take a lot of smoke. I'll use anywhere from 3-6 chunks depending on the wood type and what i'm cooking.

And it's the smoke ring that stops forming after 140f, meat can take on smoke flavour at any point.
 
Looks awesome. I've been hankering after some jerk chicken for a week or so. What's your recipe? I'm planning on using a modified version of the recipe Glaucus posted a while back but it never hurts to compare :)
 
Glaucus said:
I just stuck 2.4 kilos of thighs in said marinade. Ready for tomorrow. :D
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Nice :p

I'm really thinking about combining sous vide with skin-on thighs/legs for this. Basically making a confit chicken and then re-heating it over the BBQ with additional sauce. Confit will ensure every single bit of the skin is super crispy and will help the sauce penetrate. It sounds like win-win.
 
Well that cheap BBQ I got is Worthless, however it's the opposite issue to what I thought it would be, I can't generate nay heat. Just stuck a shed load more charcoal on.

Edit with ~1.5 chimneys on, it seems t be doing well now. Wonder how fast it'll get through that though.
 
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Nnnnnnooooooooo, what an epic numptey I am.

23mwha0.jpg


Was only trying to take the lid off :(, and for good measure I stood all over it.

Takeaway it is then :(
 
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