***** Official 2016 BBQ Thread - Chucking it Down: Proper British BBQ Weather *****
- Thread starter FrenchTart
- Start date
Soldato
I'll ask the dumb question:
ProQ or Weber for a smoker?
The deal on Hot Smoked looks good at £180 but it doesn't mention how big it is?
ProQ or Weber for a smoker?
The deal on Hot Smoked looks good at £180 but it doesn't mention how big it is?
@Glaucus
How come?
Sounds like a plan At the very least you'll be able to get a good bit of smoking done so if you do have to resort to the oven it won't be the end of the world I guess.
They both are good and they both have fanbois that will tell you one is much better than the other
You will be happy with either.
The Frontier is big enough to fit about 8 chickens in at once (bit of a squeeze though). The Excel is probably around 20% bigger than that. I think the equivalent WSMs are 47 and 57 respectively.
How come?
Yeah, I wasn't sure about it so I thought I'd check. I had a quick read of the The Science of Charcoal too.
I think I'll give the snake method a go, and if it fails I can get the other BBQ up and running or just failover to the oven
Sounds like a plan
At the very least you'll be able to get a good bit of smoking done so if you do have to resort to the oven it won't be the end of the world I guess.I'll ask the dumb question:
ProQ or Weber for a smoker?
The deal on Hot Smoked looks good at £180 but it doesn't mention how big it is?
They both are good and they both have fanbois that will tell you one is much better than the other
You will be happy with either.The Frontier is big enough to fit about 8 chickens in at once (bit of a squeeze though). The Excel is probably around 20% bigger than that. I think the equivalent WSMs are 47 and 57 respectively.
Soldato
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To avoid the massive disagreements from last time - Is this thread for 'American BBQ' style barbecue with marinading and smoking, or more about the "Grilling" type of Barbie/Braai/Rainy British Barbecue styles?
Being kinda rural-ish, we have a number of 'farm shops' and independent butchers within 15 minutes drive - All of them keep some sacks of BBQ coals in stock out the back throughout Winter, for some unknown reason... although given how I went looking, I assume it's because others are doing the same, too!
B&Q periodically have some of their more expensive stuff on sale at random times in the year, for up to 75% off, too... Sometimes worth keeping an eye out.
Soldato
Is it worth going for a better brand of charcoal? Ive seen reference to chef grade charcoal but unsure of the benefits?
Also, I have a kettle bbq (non weber) and got a chicken "beer can" roaster contraption for Christmas so going to give it a whirl. What would you advise the best way to stack the coals? My kettle is quite shallow compared to a weber so may have to raise the lower grill and sit the chicken roaster on a brick or something or I dont think the lid will shut!
Also, I have a kettle bbq (non weber) and got a chicken "beer can" roaster contraption for Christmas so going to give it a whirl. What would you advise the best way to stack the coals? My kettle is quite shallow compared to a weber so may have to raise the lower grill and sit the chicken roaster on a brick or something or I dont think the lid will shut!
To avoid the massive disagreements from last time - Is this thread for 'American BBQ' style barbecue with marinading and smoking, or more about the "Grilling" type of Barbie/Braai/Rainy British Barbecue styles?
B&Q periodically have some of their more expensive stuff on sale at random times in the year, for up to 75% off, too... Sometimes worth keeping an eye out.
I think we should have the view that all are welcome and whether or not we personally think that there's one "true" BBQ we should be nice to each other and respect people's efforts
Good point /re B&Q btw. They do have some awesome deals at times - often in winter in fact.
Good charcoal will often burn longer and more evenly. Whether or not you think that's worth it is up to you really. Something to be aware of is that some "restaurant grade" stuff is quite hard to light.
It's a tough one. The beer-can holder things are a lot better than actual beer cans themselves for this (more convection inside the chicken). Raising the edges with bricks and then putting tinfoil around the gaps could work?
Soldato
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- 11 Jun 2013
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Nice shiny thread - I didn't have the cahoonies to start a new one
My first smoke will be an overnight whole brisket and pork butt for a Stag Do in two weeks - excited!
My first smoke will be an overnight whole brisket and pork butt for a Stag Do in two weeks - excited!
Great thread FrenchTart. I can't wait to start BBQing this year. I got a lot of BBQ stuff for Christmas (a new plate for my Skottel, a small Weber Smokey Joe portable for camping, and a Landmann Cast Iron BBQ which should be strong enough to accommodate my potjie). I also plan on trying to smoke something for main meals at least twice per month during the warmer months, but I need to get out this weekend to check on my ProQ as I left it out covered all winter!
Soldato
They both are good and they both have fanbois that will tell you one is much better than the other
The Frontier is big enough to fit about 8 chickens in at once (bit of a squeeze though). The Excel is probably around 20% bigger than that. I think the equivalent WSMs are 47 and 57 respectively.
Is it worth going for the Elite over the standard for temperature probing as well? - Payday on Friday and I feel like a post christmas treat!
If you don't mind paying the extra the Elite version is a bit shinier and has a little more utility. I'd probably go for that if I were buying.
I think I'm going to make some more salmon candy as my next smoking project. It was delicious last time.
I think I'm going to make some more salmon candy as my next smoking project. It was delicious last time.
Soldato
I spotted some beef ribs at the supermarket the other day - 25lbs - $181. I won't be buying any of those anytime soon!
I finished my grill table a few months ago and it's out in the garden now, sadly the weather hasn't been very nice so I haven't been able to use it much. I'd love to get it up n running this weekend but we're due some snow so I'm not sure I'll have chance
I've also got a cast iron griddle for my grill now too so I can cook some of the smash burgers outside!
Not sure if I posted pics but here's the table. Pretty happy with it tbh. I think it cost $150 for all of the materials so pretty cheap all in.
(click for fullsize images)
Ghetto hole cutting:
I finished my grill table a few months ago and it's out in the garden now, sadly the weather hasn't been very nice so I haven't been able to use it much. I'd love to get it up n running this weekend but we're due some snow so I'm not sure I'll have chance
I've also got a cast iron griddle for my grill now too so I can cook some of the smash burgers outside!
Not sure if I posted pics but here's the table. Pretty happy with it tbh. I think it cost $150 for all of the materials so pretty cheap all in.
(click for fullsize images)
Ghetto hole cutting:
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Nice setup
Was it beef ribs as in short ribs or rib as in a rib roast?
Was it beef ribs as in short ribs or rib as in a rib roast?
Soldato
Nice setup
Was it beef ribs as in short ribs or rib as in a rib roast?
Thanks. I want to rout out an area for a bit granite tile to sit so I'm not putting the grates directly onto the table. Job for when it warms up a bit!
I have no idea. It just said beef ribs
Short rib (which is what is posted in the OP of this thread) tends to be quite a cheap cut whereas rib roast will be expensive. Rib roast has a load of extra meat on as it includes the rib eye and other stuff.
Soldato
Has anyone had any experience of the Slow 'N Sear accessory? Only seems to be sold in the states but does ship internationally. Might see if there is any interest in a group buy to split the postage?
There's a similar device available for Weber kettle BBQs I think.