*****Official BBQ Thread - Suns out, Buns out!*****

Thanks for that!

Should I fill the chimney with charcoal for a 1 hour cook? Also, if I need to add more shoud I light it before adding it? Does adding more mid cook not taint the flavour with dirty smoke?
Don't know how big your chimney is, but a full one should do fine for 1 hour. Depends a lot on air flow of course, but that's a decent load.

Adding coals midway is an interesting topic. The snake and minion methods have long been used with zero issues, which is where you only light some of your coals, and the rest catch light mid cook. So that's an argument that you have nothing to worry about, whether charcoal or briquette. However, in that case the coals are being lit one by one over time, not a sudden hit of lots getting lit at once when you drop a load unlit onto a bed of fully lit coals. There is potential that adding a dose this way will give you a bit of a hit of smoke.

What's also worth thinking about is what are you trying to achieve with the extra coal. Adding unlit coals can actually temporarily decrease your temperature, whereas adding lit ones is an instant boost.

So for instance if you are midway through a long low cook with a heat deflector in place, and just want to prolong your cook, banging in a load of unlit ones won't give you any issues. Your in place coals aren't roaring and your heat deflector will help a bit with diverting the smoke, and the short time temp drop isn't a worry.

But if you have a roaring bed of coals, adding a load of unlit ones will mean they all catch at the same time resulting in a fair bit of smoke, and it also might dim your fire for about 5 mins too, which might not be what you want.

Sorry that's a bit of a meander of a response!
 
Thanks for that!

Should I fill the chimney with charcoal for a 1 hour cook? Also, if I need to add more shoud I light it before adding it? Does adding more mid cook not taint the flavour with dirty smoke?

Also, if it's too much, just close down the vents at the end of the cook and you can re-use any that's left over with the next cook.
 
Don't know how big your chimney is, but a full one should do fine for 1 hour. Depends a lot on air flow of course, but that's a decent load.

Adding coals midway is an interesting topic. The snake and minion methods have long been used with zero issues, which is where you only light some of your coals, and the rest catch light mid cook. So that's an argument that you have nothing to worry about, whether charcoal or briquette. However, in that case the coals are being lit one by one over time, not a sudden hit of lots getting lit at once when you drop a load unlit onto a bed of fully lit coals. There is potential that adding a dose this way will give you a bit of a hit of smoke.

What's also worth thinking about is what are you trying to achieve with the extra coal. Adding unlit coals can actually temporarily decrease your temperature, whereas adding lit ones is an instant boost.

So for instance if you are midway through a long low cook with a heat deflector in place, and just want to prolong your cook, banging in a load of unlit ones won't give you any issues. Your in place coals aren't roaring and your heat deflector will help a bit with diverting the smoke, and the short time temp drop isn't a worry.

But if you have a roaring bed of coals, adding a load of unlit ones will mean they all catch at the same time resulting in a fair bit of smoke, and it also might dim your fire for about 5 mins too, which might not be what you want.

Sorry that's a bit of a meander of a response!
No that's great, really good explanation.

My only issue now is trying to find a flat cr1632 battery for my thermometer... 4 local supermarkets don't stock them. I may have to wing it this time!

Also, if it's too much, just close down the vents at the end of the cook and you can re-use any that's left over with the next cook.

Ahh that's good to know!
 
Aldi's Kamado goes on sale again this weekend. Did anyone buy one last year?

I got one last year and like it.

Haven't been able to use it very much as it's at my mums and lockdown etc, but did a lot of chicken on it last summer.

If you want to get into BBQ as a hobby properly but have a limited budget, i'd recommend it as a stepping off point as kamados are great but you're looking at minimum £600 for something of quality a size bigger than the Aldi.

If you just want a nice BBQ, i'd probably spend the same budget on a bigger "normal" bbq of really good quality, especially if you're planning to cook for a lot of people.

Quality wise it's pretty good, the daisy wheel on top isn't amazing but you can get really nice ones that fit for around £40 I beleive.
 
I'm going to start the jerk chicken soon but I'm overthinking whether I use 1 char basket or both for indirect heat. Is one enough or should I position both on one side?
 
I used 1 and it wasn't enough, had to light another chimney and fill the other basket and move them to the center. Took 3.5 hours in the end :D

Tasted really nice though!

Started with the 1 basket at the back



 
They look excellent, nice one! General rule with charcoal is if in doubt then overfuel. That's a fair chunk of chicken there and nothing more frustrating than struggling for heat. You can always choke it back with the vents if it gets too hot.
 
I used 1 and it wasn't enough, had to light another chimney and fill the other basket and move them to the center. Took 3.5 hours in the end :D

Tasted really nice though!

Looks good! If you like chicken, one of the best accessories I can recommend is the Vortex (or Pro Smoke Fuel Dome in the UK). It gets your BBQ hotter than the sun so it's great for keeping the chicken juicy while getting crispy skin. :)
 
Looks good! If you like chicken, one of the best accessories I can recommend is the Vortex (or Pro Smoke Fuel Dome in the UK). It gets your BBQ hotter than the sun so it's great for keeping the chicken juicy while getting crispy skin. :)

Absolutely love mine! Chicken on the BBQ is only cooked using this now. Brilliant bit of kit.

Wasn’t prepared for the nice evenings this weekend and didn’t get BBQing. This will be remedied soon!
 
Looks good! If you like chicken, one of the best accessories I can recommend is the Vortex (or Pro Smoke Fuel Dome in the UK). It gets your BBQ hotter than the sun so it's great for keeping the chicken juicy while getting crispy skin. :)
I've been looking at those, went for the beer can accessory instead. I'll no doubt order a vortex soon though!
 
So like most on here I like to get the BBQ going all year round, but during the week I sometimes just want to do a couple of burgers or steak and with the Kamado it is a bit excessive to get a whole load going, as my starter was pretty much dead from rust after years of abuse I got one of the foldable starters with the grill plate to put on the top of it. Tried it out on Saturday with some cheap sirloins that I had in Sous Vide for a couple of hours before and a quick 20second Mayo Sear.

They were very flamy and just used a 1/3rd full starter but they cooked it so well. Unfortunately I was a bit eager to eat and got one of my usual awful photos. But meant it was so much easier to just quickly finish them off and a lot less mess. Just chucked the coal in the Kamado after to extinguish them.

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https://imgur.com/GECXXUN
 
Slightly different "spec me a barbecue" request (and also just wanted to share what I think looks like a great DIY design)...

I really want something we can take (car-)camping - but it needs to feed the family (of 5) and I'm thinking of making something myself.

My requirements are:-
  • Needs to collapse down to be easy to put in the car - so it can be heavy, but needs to be neat and clean
  • Needs to be fairly large (which is the problem with most readily-available portable barbecue options)
  • Robust - I don't want it to be flimsy like a lot of cheaper options can be
  • Relatively straight-forward to put together and clean and easy to tidy away
I found this thread - and really like the design. I was thinking I could scale it up a bit and tweak it, but it looks like it might do all jobs reasonably well...

Here are a few pics from the thread - many more in the link above.

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I really like this.
  • It looks robust
  • It's simple to build and to put together when needed
  • There doesn't seem to be much compromise due to the requirement for it to be collapsable.
What do people think? Any glaring problems? Any obvious tweaks that might make it better?
 
The missus and I are currently looking at a new BBQ for this year, always exciting! Haven't settled on a budget yet, I prefer to buy once and pay for a quality product. Maybe £500 budget but could stretch it if required. Will have a look through the thread but would welcome any suggestions (including budget changes) people have :).
My go-to answer to this is a Weber 'Master Touch', Chimney Starter and Rotisserie attachment (go for the 'onlyfire' one on amazon if you can't afford the weber one). Pick up a non-weber 57cm cover as the genuine ones are a bit of a rip off. That should last you at least 15+ years, you can do hot and fast and low n slow, and will require little to no maintenance. You'll never cook a chicken in the oven again once you've used the rotisserie.

Throw in a decent probe for good measure (the Inkbird IBT-4XS BBQ is on offer on amazon for around £30-40 quite often).
 
This above is exactly what I shall be doing on Friday as its payday. I've found the 57cm Master Touch for £268 on a website and I'll buy a non weber cover. Then the rotisserie accessory from only fire. Maybe even stretch to a vortex too.

Weber 57cm Kettle Master Touch £268
Vortex type cone £26.99
Onlyfire Rotisserie £99
Bbq Cover £14.99
Some Rubs for meats £10 - £20
Oh and the thermometer - £45

So about £475
 
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Having moved house, now having a south west facing garden which is a sun trap for most of the day and well in to the evening, with my Mastertouch being in its eighth year, and with being mega busy with general life and such - I’ve gone for a change of tact that will hopefully allow me to do much more BBQing (usually a couple of times a week in to late Sept).

Just ordered a Weber Spirit E-320 along with. Smokey Mountain (just the 47cm).

Logic is I can use the Spirit for weekday grilling whereby I basically want to sit and cook outside without much prep and then use the Smokey Mountain for weekend BBQ without having to baby it like I did my kettle (yes, I know about the minion and snake experience as my many pork shoulders will attest).

Only question now is do I keep the kettle and forfeit the patio space for the odd charcoal grill - unsure.

Here’s to summer!
 
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