***** Official 2016 BBQ Thread - Chucking it Down: Proper British BBQ Weather *****

Skillmister said:
What do people think to this? http://direct.asda.com/Classic-56cm-Kettle-Barbecue/001629727,default,pd.html?cgid=D26M09G09C02

Same size as a £134 Weber from B&Q.

I suppose the only thing really missing is a 10 year guarantee but that's hardly worth £100!

Would be used for normal bbqing and smoking.
Click to expand...

I can tell just by looking at the picture that it's cheap rubbish. The metal will be thin, the fixings on the legs look iffy at best, and after a few uses you'll probably find the lid will warp. Personally, I wouldn't waste £39 on something that will need to be replaced next year.
 
I'm going to go against the flow here and say that it's probably going to be fine to use. As others have said, you'll no doubt find that it rusts and warps a little and you may need to drill some holes to improve the airflow but as long as you see it as semi-disposable then it'll be fine. If you really get the bug based on your experiences with it you can always buy something better.
 
HazardO said:
A 10 year guarantee is absolutely worth £100. I used to end up buying a £40 BBQ every year thinking, "It's cheap I can afford to replace it". After buying a weber I see how much cheaper the total cost of ownership is as it's in it's 7th year and going strong. ;)
Click to expand...

For the extra £100 you could get another 3 of those bbqs, if each lasted 3 years (which is very realistic - I've got a bbq which was as cheap as they come, it's been left outside for the last 4 years, and yes it's a bit rusty and warped but it's still fine for using) then you've got pretty much as much bbq life out of the cheap bbqs as one expensive one!

CHokKA said:
I can tell just by looking at the picture that it's cheap rubbish. The metal will be thin, the fixings on the legs look iffy at best, and after a few uses you'll probably find the lid will warp. Personally, I wouldn't waste £39 on something that will need to be replaced next year.
Click to expand...

I really don't know people do to destroy bbqs so quickly, I've left mine outside in all weather for the last 4 years and it's still perfectly usable!!

FrenchTart said:
I'm going to go against the flow here and say that it's probably going to be fine to use. As others have said, you'll no doubt find that it rusts and warps a little and you may need to drill some holes to improve the airflow but as long as you see it as semi-disposable then it'll be fine. If you really get the bug based on your experiences with it you can always buy something better.
Click to expand...

Exactly, it's a perfect starting point and will give him a good idea if he enjoys the whole experience and would like to spend more on better equipment further down the line, no point spending out a huge amount on a weber if you've never done any smoking or anything!!
 
Willyeckerslike said:
After reading this thread I have decided to buy a smoker, probably a proq frontier as they sell them locally. It would be good to have a hints, tips and recipe section! any recommendations of recipe, hints tips websites anyone?
Click to expand...

Amazing Ribs is a classic website to start with. Although as someone with a ProQ Frontier, they are so easy to use I would read a lot but not get too fixed on detail just yet. I would certainly factor in the cost of a chimney starter and remote thermometer as the lid one is rubbish - I have an ET733 and think it's great.

Then it really is as simple as get a nice big piece of pork shoulder and rub with any recipe you can find online, light the fire at 0900, stick it on and wait. I have my vents at 1/3 open at the bottom (top always open) and it sits at 225-250f for hours. Take the meat out when it hits 203f and accept the adoration of family and friends!
 
I already know I like BBQing but I just moved out of a flat having lived there for 2 years so haven't had the chance recently! :(

Bought the Asda one last night so I will set it up tomorrow and report back... Agree with FT and valve though, I highly doubt it will last only a year.
 
GSVBagpuss said:
Amazing Ribs is a classic website to start with. Although as someone with a ProQ Frontier, they are so easy to use I would read a lot but not get too fixed on detail just yet. I would certainly factor in the cost of a chimney starter and remote thermometer as the lid one is rubbish - I have an ET733 and think it's great.

Then it really is as simple as get a nice big piece of pork shoulder and rub with any recipe you can find online, light the fire at 0900, stick it on and wait. I have my vents at 1/3 open at the bottom (top always open) and it sits at 225-250f for hours. Take the meat out when it hits 203f and accept the adoration of family and friends!
Click to expand...

Thanks for that, not sure if they sell the chimney starter but I will ask tomorrow when I get it.
 
Willyeckerslike said:
Do you have to throw more wood/charcoal on through the smoking process? (I don't even know how much to put on to start!
Click to expand...

All depends what method you use, I have a weber smokey mountain, can't for the life of me remember the name of method (But you fill your charcoal leave a hole in the middle and add a small batch of lit coals)

With this method I've easily been able to get 14 hour smokes, with a few adjustments to the vents throughout the day. There's also the snake method which prolongs the smoking time.

With regards to the wood, your meat will only absorb a "smokey flavour" for a limited time, after that adding more wood is pointless. Just have a check before hand for what you are cooking.
 
Just moved my smoker and thought I would test my mavericks to make sure they work in it's new place.

Synched up ok, but each probe is reading around 210 degrees F!!! Any ideas? Have a big day planned tomorrow and this is the last thing I need!
 
lego said:
All depends what method you use, I have a weber smokey mountain, can't for the life of me remember the name of method (But you fill your charcoal leave a hole in the middle and add a small batch of lit coals)
Click to expand...

Minion method - and its proper good :)

lego said:
With regards to the wood, your meat will only absorb a "smokey flavour" for a limited time, after that adding more wood is pointless. Just have a check before hand for what you are cooking.
Click to expand...

Isn't it something like no smoke absorbed over 140f?
 
Picking up two shoulders of pork (spare rib end) a few slabs of beef short ribs, a whole untrimmed brisket and some chicken thighs tomorrow. Gonna be a good smoke day Sunday :P
 
All collected, didn't realise but the beef ribs weighed in at 9kg!! So dropped down to just one 4kg shoulder of pork, and the brisket was just over 5kg.

I may freeze down some of the ribs! :O

af0989fa-108e-41e4-a12e-b5ea774385a7_zpsux05ky5k.png
 
As I've got 5 slabs of ribs to smoke, I was thinking of doing a couple of different rubs for them, anyone have any favourite recipes they care to share for me to have a bash?
 
Mother of god.. that was good.

2x ribs - simple oil & herbs for the mrs but I decided to add some BBQ sauce on one side (couple of ribs) and do a pain dried dorset naga rub (dried naga chilli ground up) on the last two ribs..

I could taste the heat throughout the ribs before I got to the naga rub.. the Mrs said she could taste the heat from the transfer off the tongs..

The naga rub was awesome.. burning lips, mouth, nose started to run a little but not much and my eyes ran a little. The taste was there so was the ribs taste. 40 minutes + later the burning lips have subsided with a little warmth remaining.

All washed down with a glass of 3 monts biere.

Not had something that hot in a while.. and that was good. Not too full on to remove the taste but hot as I'd like it.
 
You must log in or register to reply here.
Back
Top Bottom