Soldato
- Joined
- 18 Feb 2007
- Posts
- 13,242
- Location
- London
Brilliant, have made pizzas before using some pizza base mix, but always done them in the oven, thanks very much.
*****Official BBQ Thread - Suns out, Buns out!*****
- Thread starter Psymonkee
- Start date
Brilliant, have made pizzas before using some pizza base mix, but always done them in the oven, thanks very much.
Caporegime
- Joined
- 8 Jan 2004
- Posts
- 32,572
- Location
- Rutland
If you want the dough recipe I'll ask the boss. Getting the dough as thin as possible made a big difference in getting them like you would at a restaurant.
Soldato
- Joined
- 18 Feb 2007
- Posts
- 13,242
- Location
- London
Well if you don't mind, no rush though as I have a few packets of pizza mix to use still and I don't make them all time, I will have to get one of them pizza stones as well before I try it on the BBQ.
Thanks
Chicken smoked at 250f for around 4.5 hours and finished off in the oven at 500f to crisp up the skin.
It was the best whole chicken I've ever tasted. I couldn't believe how juicy the meat was. Ill definitely be cooking all my chickens in the smoker from now on.
I haven't had much of a chance to get the BBQ fired up recently so thought some wings were in order last night. I've been working my way through the Wingmans chicken book and decided to try one of the few remaining recipes I haven't made yet.. Maple glazed wings with candied pecans and bacon! 
With lockdown this year I finally bought my first charcoal BBQ - the Weber mastertouch. So far I've cooked beer can chicken, spare ribs, brisket and pork shoulder amongst the generic burgers and sausages.
My local garden centre put a post up yesterday morning mentioning it had 50% off all Weber equipment... 45 mins later I was the owner of their last remaining 57cm Smokey mountain.. completely unplanned but I was tempted at £225 especially with the fear of missing out. I'm not sure if I've done the right thing.. especially whilst writing this and looking at it in the corner of my room as it's just been built but it is a huge beast but hopefully with a few smokes I'll be in love with it
Does anyone know if it can do normal sized cooks on this size? E.g. a single pork shoulder?
My local garden centre put a post up yesterday morning mentioning it had 50% off all Weber equipment... 45 mins later I was the owner of their last remaining 57cm Smokey mountain.. completely unplanned but I was tempted at £225 especially with the fear of missing out. I'm not sure if I've done the right thing.. especially whilst writing this and looking at it in the corner of my room as it's just been built but it is a huge beast but hopefully with a few smokes I'll be in love with it
Does anyone know if it can do normal sized cooks on this size? E.g. a single pork shoulder?
Last edited:
You can do lots of different things on the Weber Smokey Mountain. I purchased one earlier in the year If you search for my posts, you will see a few photos of what can be produced relatively easily. Pulled pork and Ribs are so easy to do and very forgiving allowing you to learn as you go
Once you get it on the go, you will want it all the time
If you search for my posts, you will see a few photos of what can be produced relatively easily. Pulled pork and Ribs are so easy to do and very forgiving allowing you to learn as you go Once you get it on the go, you will want it all the time
Today was the first use of the WSM, I wanted to start off with something cheap, so got a tesco brisket which was rolled, didn't really know what to do as it unrolled into 2 parts, so just placed them on top of each other. The 0.7kg brisket did look quite small in the 57cm WSM, probably spent as much on the charcoal as the meat itself
It took nearly 7 hours which I was surprised with, thought it would have been quicker, but was definitely a good learning experience trying to get confident with the air vent controls. The smaller scale on the WSM temperature controls makes me panic more when the temperature changes by a few degrees as it seems like a massive jump on the scale. Meat could have been more tender but I was getting hungry, definitely needs a 2nd attempt some day soon
It took nearly 7 hours which I was surprised with, thought it would have been quicker, but was definitely a good learning experience trying to get confident with the air vent controls. The smaller scale on the WSM temperature controls makes me panic more when the temperature changes by a few degrees as it seems like a massive jump on the scale. Meat could have been more tender but I was getting hungry, definitely needs a 2nd attempt some day soon
Today was the first use of the WSM, I wanted to start off with something cheap, so got a tesco brisket which was rolled, didn't really know what to do as it unrolled into 2 parts, so just placed them on top of each other. The 0.7kg brisket did look quite small in the 57cm WSM, probably spent as much on the charcoal as the meat itself
It took nearly 7 hours which I was surprised with, thought it would have been quicker, but was definitely a good learning experience trying to get confident with the air vent controls. The smaller scale on the WSM temperature controls makes me panic more when the temperature changes by a few degrees as it seems like a massive jump on the scale. Meat could have been more tender but I was getting hungry, definitely needs a 2nd attempt some day soon
Looks like a good first attempt.
Practice makes perfect, so I'm sure you will be able to adapt a little more going forward.
I've popped out today and got a pork shoulder to hopefully do tomorrow or Friday. Any leftovers I will freeze (if not that whole lot) for the winter ahead
I also plan to try and re-heat from frozen in a vacuum bag - again just experimenting With lockdown this year I finally bought my first charcoal BBQ - the Weber mastertouch. So far I've cooked beer can chicken, spare ribs, brisket and pork shoulder amongst the generic burgers and sausages.
My local garden centre put a post up yesterday morning mentioning it had 50% off all Weber equipment... 45 mins later I was the owner of their last remaining 57cm Smokey mountain.. completely unplanned but I was tempted at £225 especially with the fear of missing out. I'm not sure if I've done the right thing.. especially whilst writing this and looking at it in the corner of my room as it's just been built but it is a huge beast but hopefully with a few smokes I'll be in love with it
Does anyone know if it can do normal sized cooks on this size? E.g. a single pork shoulder?
You made the same progression I did! The 57 is a great size, you won't be disappointed with it. You don't have to use the extra space, but if you ever need it it's there. It'll just use a bit more fuel than the smaller ones. One of the best upgrades I did to mine was to replace the standard firebasket with the ProSmoke one. It's more compact and the charcoal grate has narrower gaps so less slips through which makes it much more economical to run and also a lot easier to clean out. The lid hinge is a really handy upgrade as well! (You did save 50% on the price after all..
)Looks good for a first go as well. Brisket is a tricky one sometimes and a larger piece can be a lot more forgiving. Did you use water in the pan? I stopped using water and just foil the pan a lot of the time now. It saves on fuel and also makes clean up a lot easier. One of the lessons I've learnt is that cooks always take longer than you think they will!
Bloody hell! That looks incredible.
Would you mind sharing the "KFC" recipe please @Antineo69? I used this recipe on the weekend but I didn't think the flavour was amazing, and the coating was very thin.
Would you mind sharing the "KFC" recipe please @Antineo69? I used this recipe on the weekend but I didn't think the flavour was amazing, and the coating was very thin.
drums or wings
- 2 tbs flour
- 2 tbs baking powder
- cooking oil
- 2 tsp salt
- 3 tsp pepper
- 1.5-2 tsp garlic powder
METHOD:
Step #1
add into a zip bag your flour and baking powder. Next add in your own dry rub or the salt, pepper and garlic. Give the bag a good mix and then add in the Chicken. With the chicken in the bag give it a good mix to get the mixture starting to stick to the chicken. oil in last this will help the remaining mixture stick to the outside of the chieken.
The rub i used was Angus & Oink porky white chick and Sweet Bones & Butts.
Step #2
cooked indirect & smoking wood for about 40min to a 1 hour flipping every 20 minutes
Once the wings are fully cooked (beyond 75c) and crispy, golden
Homemade nachos with pico de rado and grilled pineapple salsa
- Corn on the cob with mango chilli butter
- Pork and short beef ribs
- Sticky BBQ sesame chicken wings
