***** Official 2014 BBQ Thread - Sun is out, time to grill!! *****

Nice! Gogs used to be my butchers when I lived in Haslingfield. Their beef is insanely good.

Although, with that bun it looks too bready. I'm very much all about the brioche bun. It pretty much just does the job of holding the burger in place.

Smoked streaky bacon, comté cheese slice, american cheese slice, raw red onions, tomato sauce, little mayo. That's the lot.

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Nice looking burger.
I agree on the brioche bun, A burger bun needs to be soft.

I haven't tried the gog magog farm shop yet but they seem to be rising to legendary status. I must pop in.
 
Stan_Lite said:
I'm obviously in a minority here. I can't stand burgers in brioche buns - too sweet, eggy and buttery. I much prefer the traditional sesame seed bun.
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To be honest I prefer the lighter brioche buns to the really strong ones. I like the bun to be slightly sweet, firm crust (but not too chewy) and generally hold together well amidst all the burger 'splooge'.
 
FrenchTart said:
Closing the vents at the top is actually a bad thing. You should have the top vent fully open at all times.
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I didn't say closed I said virtually closed. To get 225F at the beginning of a 6 hour burn the vents are virtually closed. By the end they are fully open. That's what they are there for, controlling temp. Fully open at the start I would have temps of over 350F.
 
Capt Doufos said:
I didn't say closed I said virtually closed. To get 225F at the beginning of a 6 hour burn the vents are virtually closed. By the end they are fully open. That's what they are there for, controlling temp. Fully open at the start I would have temps of over 350F.
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You adjust the vents underneath to control the temperature. The vents at the top should always be fully open and you do not want smoke "lingering around".
 
I almost threw up with a Brioche bun.. I like it but can't tolerate dairy much these days hence prefer good bread or better still meat + salad and a pita..
 
Glaucus said:
BBQ ribs with chilli sauce for the last hour, and a large side off BBQ kidney beans. A little on the rich side with no rice or plane potatoes. But hey ho. Lovely.

And cherry wood Is my new favourite wood smoke.

List in order

Cherry
Pear
Apple
Wood
Hickory
Oak

Cherry and pair is quite even, any others to try?
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I'd add pecan to your list, it's in the hickory family but is more mild, absolutely superb flavour and goes well with practically everything. Weber sell bags of chunks, one of my favourite woods i think.
 
Capt Doufos said:
I didn't say closed I said virtually closed. To get 225F at the beginning of a 6 hour burn the vents are virtually closed. By the end they are fully open. That's what they are there for, controlling temp. Fully open at the start I would have temps of over 350F.
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I've always controlled temp with the bottom vents, close the top vent too much and you could end up with horribly over smoked food. If you're having issues with the bbq running too hot then start off with fewer lit coals.
 
FrenchTart said:
Nice purchase :)

The lid doesn't particularly help impart smoke flavours. Temperature control and indirect cooking (as you partially guessed) are the main things that will help with that.

Pulled pork is a great one to go for with your first attempt as it is the most forgiving. Be sure to read up on two-zone cooking and "the stall" to get best results and the least stress though :) www.amazingribs.com
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Cheers for the link! Think im gonna try some chicken wings if the weather clears up over the weekend :)

Also, is the lid thermometer any good for monitoring temps during slow cooking?
 
randomshenans said:
Nice! Gogs used to be my butchers when I lived in Haslingfield. Their beef is insanely good.

Although, with that bun it looks too bready. I'm very much all about the brioche bun. It pretty much just does the job of holding the burger in place.

Smoked streaky bacon, comté cheese slice, american cheese slice, raw red onions, tomato sauce, little mayo. That's the lot.

10349421_651331618255684_823093198_n.jpg
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That's making me hungry.
 
FrenchTart said:
You adjust the vents underneath to control the temperature. The vents at the top should always be fully open and you do not want smoke "lingering around".
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Yes you use both sets of vents, at the beginning they both have to be almost fully closed. I am aware of the effects of stale smoke, However with the top vent even slightly ajar and being opposite the smoke source it flows out, so I really don't think it's an issue. The excess heat is a MUCH larger issue.

It goes (As the heat subsides) Both almost closed > Gradual open top vent > Once fully open, start opening the bottom vents.

I bow before your superior using one vent to control airflow and temp skillz :p
 
To be honest your wording at the start implied several things that sounded rather dodgy. If that wasn't your meaning then great - good stuff. I won't rise to the sarcastic comment :)

In other news, I finally found a decent butcher in Manchester. Littlewoods in Heaton Chapel is absolutely amazing. Great selection of stuff (including lots of the more unusual cuts) and Andrew that I spoke to there had really indepth knowledge of both American, English and French cuts (and others). I think I've found where I'm going to be buying all my meat from now on :)
 
Capt Doufos said:
Yes you use both sets of vents, at the beginning they both have to be almost fully closed. I am aware of the effects of stale smoke, However with the top vent even slightly ajar and being opposite the smoke source it flows out, so I really don't think it's an issue. The excess heat is a MUCH larger issue.

It goes (As the heat subsides) Both almost closed > Gradual open top vent > Once fully open, start opening the bottom vents.

I bow before your superior using one vent to control airflow and temp skillz :p
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I've spoken with a Weber rep and MacsBBQ (suppliers of the ProQs) and they both suggest you should never do anything but keep the top vent open unless you're wanting to kill the coals. I've also always left the top vent open myself. The bottom vents are the only vents that you adjust when controlling the temperature.
 
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Fired up my smoker for the first time saturday!


Decided to start nice and simple so I did a couple of racks of ribs and a chicken

Gave the ribs a coat with some BBQ sauce I made up

Came out pretty well in the end! Seemed to go down well!
 
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