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

I finally bit the bullet and treated myself to the OnlyFire Rotisserie. Tested it out with some joojeh chicken kebabs the other night. I've bought myself some picanha steaks to stick to on it next weekend too. :D

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Street said:
I've just got the normal Master Touch. The lid hinge would be nice, but not worth £100 extra! Damn, it seems it's the wrong time to be buying a BBQ.
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My advice is to avoid the hinged lid. It's much harder to get a good seal around the rim of the BBQ and needs frequent adjustment. Gravity and the standard lid does a better job IMO.
 
HazardO said:
My advice is to avoid the hinged lid. It's much harder to get a good seal around the rim of the BBQ and needs frequent adjustment. Gravity and the standard lid does a better job IMO.
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That's a shame. On my Smokey Mountain, the hinge upgrade was an absolute god send and was making me tempted to fit one to the Master Touch as well!
 
Anyone got a pellet smoker? tempted by one of the traegers. I have a normal weber kettle and weber genesis gas and thinking this would be a good complement.
 
Skidder said:
Anyone got a pellet smoker? tempted by one of the traegers. I have a normal weber kettle and weber genesis gas and thinking this would be a good complement.
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not got one on my list tho .. have a webber a stick burner (they need constant care) so a traeger is light and forget .. brisket over night while you sleep :)
 
Skidder said:
Anyone got a pellet smoker? tempted by one of the traegers. I have a normal weber kettle and weber genesis gas and thinking this would be a good complement.
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I've got a GMG Davy Crockett and I absolutely love it. Lighting is just a touch of a button, it gets it up to temp in about 10-15 minutes and runs happily for hours. Pellet smokers don't give such a strong level of smoke as a charcoal BBQ but if you run it at a lower temp to start it still gives that lovely flavour. I wouldn't want to be without a pellet smoker now, though I still use my bullet and my kettle a lot too.
 
NickK said:
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Ha no worries about airflow or refueling like us on our kettles and kamados!

I guess the idea is that the fire does just die but very very slowly and the thermal insulation is good enough.

Do wonder how that's going to taste with no airflow whatsoever though.

Still, awesome video.
 
Tacking this quick question onto the wonderful food seen in this thread but completely unrelated to food!

I have just bought a new gas BBQ to replace the dead old one. All the videos on the manufacturer website show the gas cylinder stored in the cupboard below the grill. First thing I see when the BBQ arrives in its box is the warning never to store the gas cylinder under the BBQ. (This BBQ: https://www.costco.co.uk/Garden-She...-Stainless-Steel-Gas-Barbecue-Cover/p/1468913)

Is this a thing I should worry about if I just ignore that and store cylinder under the BBQ anyway?
 
We've had the Callow smoker for a few years now, and it's been great, but last summer the dog managed to knock it over while playing, so it's a little bit deformed and not quite as good a seal as it used to have (still usable though). So we're thinking to upgrade to the WSM 47cm, as the Mastertouch kettle has been brilliant, and you can feel a difference in the build and materials compared to the Callow, so WSM seems the obvious choice. Any recommendations of where to get a WSM 47cm/18"? It seems to be about £375 delivered at a number of the retailers mentioned in this thread, so anyone got any experience good or bad in general? We're based in Staffordshire (who'd have guessed based on where I work, eh) but happy to drive a couple of hours if anyone thinks getting in person might be better for any specific reason (or a really good sale)?
 
So excited, we have our WSM on order and delivery is tomorrow, @seabiscuit and I will do a batch of memphis dust to go on ribs and some pulled pork.
As well as some other bits and pieces, I cannot wait. :D

Where is everyone, surely we dont hibernate until summer months?
 
Both the gourmet and premium pro lumpwood from greenolivefirewood are very good. Large dense lumps (pro larger than gourmet on average). Burns hot and long but doesn't have a strong flavour like some (big green egg for instance which I often find is >50% small lumps but tastes good)

Still had 50% of my BGE firebowl left after an 8 hour low and slow beef rib cook with the pro lumps
 
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